Banana Chocolate Chip Muffins

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These Banana Chocolate Chip Muffins are buttery, soft and moist with tons of banana flavor! With a handful of simple ingredients, you can make the best chocolate chip banana muffins in 20 minutes (no mixer required).

2 banana chocolate chip muffins


What do you bake when you have bananas that are past their prime? We often make banana bread, banana cake or these Banana Chocolate Chip Muffins! They are buttery, soft and moist with tons of banana flavor (also try chocolate banana muffins).

With a handful of simple ingredients, you can make the best chocolate chip banana muffins in 20 minutes – no mixer required. They’ll become your favorite breakfast or brunch enjoyed with a warm cup of coffee.

overhead view of a Banana Chocolate Chip Muffin cut in half on a muffin liner

Banana Chocolate Chip Muffins: Ingredients & Substitutions

Let’s discuss the ingredients in this recipe – as well as possible substitutions.

overhead photo of the labeled ingredients in this Banana Chocolate Chip Muffins recipe
  • All-purpose flour. Use unbleached, all-purpose flour for best results.  Bread flour or pastry flour can be used in place of all-purpose flour. You can substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour, if desired.
  • Butter. Salted and unsalted butter can both be used in these banana choc chip muffins. You can substitute canola oil or coconut oil for the butter as well. 
  • Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
  • Brown Sugar. Light and dark brown sugar work equally well in these chocolate chip banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste. 
  • Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 
  • Chocolate chips. Use your favorite chips of any level of darkness (milk, semisweet dark, etc.). You can also use chopped chocolate.
front view of 6 Banana Chocolate Chip Muffins in muffin liners

How to Make Banana Chocolate Chip Muffins

We will walk through the process of making this Banana Chocolate Chip  Muffins recipe step-by-step, and don’t forget to watch the video.

Begin by combining the flour, baking soda, baking powder, sea salt and cinnamon, in a medium bowl, then set aside.

two photos showing how to make Banana Chocolate Chip Muffins - mixing the dry ingredients together

Next, mash the bananas in a large bowl, then add melted butter, eggs and vanilla and stir until mixture is homogenous (uniform throughout).

two photos showing how to make Banana Chocolate Chip Muffins, mashing bananas & adding butter

Then, add the brown sugar and granulated sugar to the wet mixture and whisk to combine. Make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients. 

two phots showing  how to make Banana Chocolate Chip Muffins, adding eggs and sugars

Once the sugar is dissolved, add the dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).

two photos showing how to make Banana Chocolate Chip Muffins, adding the dry ingredients

Stir in chocolate chips until they are evenly distributed throughout the batter.

two photos showing adding chocolate chips to the Banana Chocolate Chip Muffin batter

Bake & Cool

Lightly grease two standard 12-cup muffin pans, or line the pans with cupcake liners and then grease. Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

banana chocolate chip muffins in a muffin tin before baking

Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These chocolate chip banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot.

Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.

banana chocolate chip muffins cooling on a wire cooling rack

Serve

These banana choc chip muffins are delicious when served plain without any toppings or spreads, but here are some suggestions .

Store/Freeze

These banana chocolate chip muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

front view of 6 Banana Chocolate Chip Muffins on a wire rack cooling

Chocolate Chip Banana Muffins Recipe FAQs

Why are my banana muffins flat?

If your muffins don’t bake with a slightly rounded top there are a few possible reasons. 1) Expired leaving agents. 2) they weren’t baked fully (this would cause them to fall flat after baking). 3) Oven not baking at the proper temperature.

Can I use frozen bananas?

To use frozen bananas in this recipe, thaw them first either by letting them sit out at room temperature or by warming them on low power in the microwave until they are just room temperature. Then use in the recipe as directed.

What kind of chocolate can I use?

You can use chocolate chips (any level of darkness), chopped chocolate bars, even chopped chocolate candies work well in this recipe.

a Banana Chocolate Chip Muffin cut in half so you can see the inside.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Banana Chocolate Chip Muffins

Laura
These Banana Chocolate Chip Muffins are buttery, soft and moist with tons of banana flavor! With a handful of simple ingredients, you can make the best chocolate chip banana muffins in 20 minutes (no mixer required).
5 from 5 votes
Course Breakfast, brunch, Snack
Cuisine American
Servings 14 Muffins
Calories 248
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Lightly grease 2 standard 12-cup muffin pan, or line with cupcake liners and grease. Set aside.
  • In a medium bowl, mix together flour, baking soda, baking powder, sea salt and cinnamon, set aside.
  • In a large bowl, mash bananas.
  • Add melted butter and stir to combine.
  • Add eggs and vanilla and stir until mixture is homogenous (uniform throughout).
  • Add brown sugar and granulated sugar and stir to combine.
  • Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).
  • Place ¼ to 1/3 cup of batter into each well of the prepared muffin pans, smooth the tops so they are even.
  • Bake in preheated oven for 15-17 minutes, until top look set and a toothpick inserted into center of a muffin comes out clean.
  • Let muffins cool in the muffin tins for about 3-5 minutes.
  • Use a spoon to remove muffins from the muffin tin and transfer them to a wire rack to cool completely or serve warm.

Video

Notes

Ingredient Substitutions
  • All-purpose flour.  Bread flour or pastry flour can be used in place of all-purpose flour. You can substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour, if desired.
  • Butter. Salted and unsalted butter can both be used in this recipe. You can substitute canola oil or coconut oil for the butter as well. 
  • Light Brown Sugar. you can use dark brown sugar, just note it will impart a slightly more detectable molasses taste. 
  • Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 
  • Chocolate chips. Use your favorite chips of any level of darkness (milk, semisweet dark, etc.). You can also use chopped chocolate.
Store/Freeze
These banana chocolate chip muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

Nutrition

Serving: 1Muffin | Calories: 248kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 201mg | Potassium: 170mg | Fiber: 1g | Sugar: 22g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments