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Banana Chocolate Chip Muffins are so easy to make from scratch and come out soft and moist. This simple banana muffin recipe makes the perfect breakfast or snack.

A white plate of banana chocolate chip muffins in front of a banana.

These easy Chocolate Chip Banana Muffins are so tender and stay fresh and moist for days. Making them from scratch is super easy, you don’t need a mixer or fancy ingredients and if you make a double batch and freeze them you can enjoy them every day warm in the morning without much effort.

This muffin recipe was adapted from my extremely popular moist banana muffin recipe. That recipe has received so many rave reviews on my blog and on Pinterest, so I knew that I couldn’t go wrong using it as a base. My banana choc chip muffins are loaded with chocolate chips and made with three bananas, melted butter, and milk which makes them super moist and flavorful.

Do you have lots of ripe bananas on hand and want to try more recipes? You can’t go wrong with our Banana Nut Bread, Banana Cake, or Chocolate Banana Bread!

Why our recipe

  • Easy to make using simple pantry ingredients
  • Perfect way to use up ripe bananas
  • Made in 30 minutes from start to finish
A banana chocolate chip muffin with its paper opened on a white plate garnished with chocolate chips in front of a banana.

Ingredient Notes

  • Flour: All-purpose flour is your go to. But you could replace part of it with whole wheat flour. Make sure to measure the flour correctly to avoid adding too much flour.
  • Baking powder and baking soda: This recipe uses both.
  • Bananas: Overripe bananas with some brown spots work best in this recipe. They are easier to mash and sweeter.
  • Butter: I use unsalted butter in my baking. Using melted butter instead of oil adds lots of flavor to the muffins.
  • Vanilla extract: You can also use the same amount of Vanilla sugar.
  • Milk: Any milk works – cow’s milk or plant-based milk like almond or oat milk.
  • Chocolate chips: I like to use semi-sweet mini chocolate chips, but you can use any kind.

Julia’s Tips and Tricks

  • Bananas: The riper your bananas are, the easier they will be to mash and the sweeter and more flavorful your banana muffins will be. Mash them with a fork until they are well mashed with very few lumps remaining.
  • Mixing: Mixing by hand is preferred for this recipe because NOT using a mixer helps avoid over-mixing.
  • Chocolate chips: Use any chocolate chips you prefer! Mini chocolate chips ensure there’s chocolate in each bite, but if all you have is regular size, these will work too. Tip: Sprinkle a few chocolate chips on top of each muffin before you put the pan in the oven.
  • Banana bread: If you like to make a whole loaf instead of muffins, check out my Moist Banana Nut Bread.


To make mini banana chocolate chip muffins, use a 24-count mini muffin pan and bake the muffins for 12–14 minutes, or until a toothpick comes out clean with only a few moist crumbs attached. Mini chocolate chips work best for mini muffins.

To make healthy banana chocolate chip muffins, reduce the amount of butter to 1/4 cup and add 1/4 cup of unsweetened applesauce to the batter and decrease the amount of sugar to 1/3 cup in total.

Close-up of a halved banana chocolate chip muffin on a white plate with two more muffins and some chocolate chips.

Storing and Freezing Instructions

Store cooled down muffins in an airtight container at room temperature for up to 4 days.

To freeze, let the muffins cool down completely, then put them in an airtight bag or container and freeze them for up to 3 months. Thaw overnight in the refrigerator or on the counter and warm to your liking before serving.

More Muffin Recipes

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5 from 3 votes

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are so easy to make from scratch with just the right balance of banana flavor and chocolate chips! They're quick to mix up and come out fluffy and moist. This simple banana muffin recipe makes the perfect breakfast, snack or dessert.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12



  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 medium bananas, mashed
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup milk
  • 1 cup chocolate chips


  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, combine 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, and ½ tsp salt. Set aside.
  • In another bowl, mash the 3 medium bananas, then add the melted ½ cup unsalted butter and ½ cup granulated sugar and ¼ cup brown sugar. Whisk until combined.
  • Add 2 large eggs, 1 tsp vanilla extract, and ¼ cup milk.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 cup chocolate chips.
  • Spoon batter into prepared muffin cups.
  • Bake for 20–25 minutes, until a toothpick, inserted into the center, comes out with only a few moist crumbs attached.


Calories: 310kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 231mg | Potassium: 235mg | Fiber: 1g | Sugar: 26g | Vitamin A: 335IU | Vitamin C: 2.6mg | Calcium: 74mg | Iron: 1.5mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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5 from 3 votes (1 rating without comment)

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  1. 5 stars
    I’ve made these twice and they came out great both times. Moist, great crumb. The only substitution I made was switching 1/4 of coconut oil for butter, only because I didn’t have enough butter. I tossed in some walnuts, too. This will be my go-to muffin recipe.