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Sweet, soft, and loaded with gooey chocolate, Banana Chocolate Chip Muffins are a go-to in our house for breakfast or snack time. Made with ripe bananas, brown sugar, and mini chocolate chips, they’re moist, flavorful, and just the right amount of sweet.
These banana muffins have been a hit in my kitchen for years, especially when those spotty bananas start piling up. They’re quick to make, freezer-friendly, and always disappear faster than I expect!
This muffin can also be easily modified. You can easily swap in coconut sugar, gluten-free flour, or dark chocolate chips for a simple twist.
You may also love my mini banana muffins or these Almond flour chocolate cookies.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Make sure your bananas are really ripe. They should be spotty and soft. That’s what gives the muffins their natural sweetness and moisture.
- Instead of chocolate chips, use chopped walnuts.
- Once you mix in the dry ingredients, stop as soon as everything is combined. Overmixing = tough muffins, and no one wants that.
- I recommend sprinkling a handful of chocolate chips on top. It makes them look extra cute and gives you melty chocolate right on the surface.
- Let them cool in the muffin pan for 5 minutes before taking them out so they don’t fall apart on you.
Ingredients needed
The ingredients you need for these banana chocolate chip muffins are simple and readily available. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes:
- Ripe bananas: You will need about 1 cup of mashed bananas. If you are over or under by a bit, don’t worry. I recommend using really ripe bananas if possible. Spotty bananas are best.
- Egg: To replace the egg and make it vegan-friendly, you can use 1 tablespoon of ground flaxseed.
- Oil: I used coconut oil, but avocado oil or another neutral-tasting oil, like vegetable oil, works.
- Sugar: Any sugar will work here. I used coconut sugar, but brown sugar or cane sugar will work.
- Vanilla extract
- All-purpose flour or GF flour: I like all-purpose flour; other flours will work, but will make the muffins denser.
- Baking powder, baking soda, cinnamon, and salt
- Chocolate Chips: semi-sweet chocolate chips or dark chocolate chips. Diary-free chocolate chips are also fine.
How to Make Banana Chocolate Chip Muffins
Here’s how to get perfect results every time:
- In a medium bowl, mash the bananas and whisk them with the egg, brown sugar, vanilla, and coconut oil until smooth.
✏️ Use very ripe bananas here. They should mash easily and bring tons of natural sweetness. - In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon (if using).
✏️ Whisking helps evenly distribute the leavening, so you don’t get bitter pockets of baking soda.
- Carefully pour the wet mixture into the bowl of dry ingredients.
- Use a spatula to stir just until everything is incorporated. Don’t overmix!
✏️ Stop mixing once you don’t see any dry flour. Overmixing leads to dense, chewy muffins. - Gently fold in most of the chocolate chips, reserving a handful to top the mixture before baking. Any alternative or extra add-ins go in at this point, too.
✏️ Mini chips work best because they spread more evenly throughout the batter. - Spoon the batter evenly into the muffin tin. Sprinkle the remaining chips on top of each muffin, then bake at 375°F for 18-20 minutes, or until a toothpick comes out clean.
✏️ Add the chips quickly to bake as soon as possible after mixing – letting the batter sit can affect how well they rise.
Common Questions
Yes! A flax egg (1 tbsp ground flax + 3 tbsp water) works great in this recipe.
Usually, that means they were underbaked. Just add another 2-3 minutes next time and check with a toothpick.
Totally. Just reduce the bake time to about 10-12 minutes and keep an eye on them.
Variations & Tips
- Want some crunch? Add a handful of chopped walnuts or pecans. They go really well with the banana and chocolate.
- For a warmer flavor, try a pinch of nutmeg or even a little clove along with the cinnamon.
- Switch up the chips! White chocolate or peanut butter chips are fun options if you’ve got them.
- These taste amazing warm with a little peanut butter or almond butter spread on top.
Storage & Make-Ahead Tips
- Fridge: Store cooled muffins in an airtight container for up to 4 days.
- Freezer: Freeze in a zip-top bag or container for up to 3 months. Thaw in the fridge overnight or at room temp for an hour or so.
- Reheating: Microwave for 15-20 seconds or warm in a 300°F oven until heated through.
More muffin recipes
If you’re on a muffin kick like we are, here are some more healthy and tasty options to try next. They’re all great options for breakfast, snacks, or lunch boxes!
Banana Chocolate Chip Muffins
Ingredients
Wet ingredients:
- 3 medium ripe bananas, about 1 cup mashed
- 1 large egg
- 1/3 cup coconut oil, or avocado oil
- ½ cup packed light brown sugar, or coconut sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour, or GF flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon, optional
- ¾ cup semi-sweet chocolate chips, or dark chocolate chips (divided)
Instructions
- In a medium bowl, mash the 3 medium ripe bananas and whisk them with the 1 large egg, ½ cup packed light brown sugar, 1 teaspoon vanilla extract, and 1/3 cup coconut oiluntil smooth.
- In a separate bowl, combine the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamon (if using).
- Carefully pour the wet mixture into the bowl of dry ingredients.
- Use a spatula to stir just until everything is incorporated. Don’t overmix!
- Gently fold in most of the ¾ cup semi-sweet chocolate chips, reserving a handful to top the mixture before baking. Any alternative or extra add-ins go in at this point, too.
- Spoon the batter evenly into the muffin tin. Sprinkle the remaining chips on top of each muffin, then bake at 375°F for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes before handling and serving.
Notes
Tips:
- Use spotty ripe bananas for the best flavor and moisture.
- Don’t overmix the batter once dry ingredients are added.
- Reserve some chocolate chips for the tops before baking.
- Let muffins cool 5 minutes before removing from the pan.
- Fill the muffin tin and bake right after mixing – don’t let the batter sit.
Storage and Reheating
- Store in the fridge for 4 days or freeze up to 3 months.
- Reheat in the microwave or oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
