Best Banana Chocolate Chip Muffins Recipe

This recipe makes the best banana chocolate chip muffins! The muffins are moist, taste incredible, and are so easy to make that anyone can make them.

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Our banana chocolate chip muffin recipe is easy to follow and always results in delicious, moist muffins. Once you try them, you’ll want to make them all the time (just read the reviews).

The batter takes less than 10 minutes to make, and everything you need to make these muffins is probably already in your kitchen.

Key Ingredients

• Bananas: We need about 1 ¼ cups of mashed banana for this recipe, which is 2 large or 3 medium bananas. Use very ripe bananas for the most flavorful banana muffins (the brown and speckly ones are perfect).
• Flour: I use all-purpose flour in these muffins, but I made them with whole wheat flour, which was great. You can also substitute your favorite gluten-free flour blend.
• Baking powder and baking soda: Helps our muffins rise and brown nicely. 
• Butter: I love using butter when making banana muffins and banana bread. It makes such a difference in flavor!
• Brown sugar: Makes our muffins moist and tender inside. You can substitute granulated sugar, but the muffins will lose a little moisture.
• Egg: Adds structure and tenderness to muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba.
• Vanilla extract: Makes our muffins taste even better!
• Chocolate chips: I use mini chocolate chips in these banana muffins, but chopped chocolate, chocolate chunks, and regular chocolate chips are all fine.

How to Make Banana Muffins

These easy banana muffins come together quickly, and you don’t need any fancy equipment to make them. So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time!

Start by whisking all your dry ingredients together (flour, brown sugar, baking powder, baking soda, and salt). Whisking these together first makes sure that the baking powder, baking soda, and salt are well distributed in the muffin batter.

In another bowl, whisk the mashed banana, melted butter, egg, and vanilla until well blended.

Then, stir this mixture into the bowl with the flour. When the muffin batter comes together, and you no longer see streaks of flour, stir in the chocolate chips. Then, divide the batter between muffin cups and bake!

I bake my banana muffins in a 350°F oven for 20 to 25 minutes. They are ready to come out of the oven when a toothpick is inserted and comes out clean or when you gently push the side of a muffin and it bounces back.

Storing Banana Muffins

Banana muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze banana muffins, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months.

More Banana Recipes

Best Banana Chocolate Chip Muffins

12 muffins

Nutrition Per Serving
Serving Size
1 muffin
/
Calories
227
/
Protein
3.2g
/
Carbohydrate
33g
/
Dietary Fiber
2.1g
/
Total Sugars
15.8g
/
Total Fat
9.6g
/
Saturated Fat
5.6g
/
Cholesterol
28.9mg
/
Sodium
164.7mg

AUTHOR: 

Adam and Joanne Gallagher