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The Best Homemade Banana Chocolate Chip Muffins 

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There’s nothing quite like biting into a warm, fluffy muffin packed with gooey chocolate chips and the sweet banana flavor of overripe bananas. Today’s recipe is for The Best Homemade Banana Chocolate Chip Muffins that are perfect for breakfast, an afternoon snack, or even a late-night treat. With simple pantry staples, you’ll have moist muffins bursting with flavor in no time!

You will love this Banana Chocolate Chip muffin recipe if you’ve tried my homemade banana bread. It combines all the deliciousness of banana bread—the sweet banana flavor, moist texture, and subtle hint of brown sugar—with plenty of gooey chocolate chips for an irresistible twist. These muffins are a great way to switch things up while enjoying the comforting flavors you already know and love.

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A muffin tray with four homemade banana chocolate chip muffins sits on a wooden surface, one pan hole empty. A cloth rests on the tray, while chocolate chips are scattered around. A split muffin reveals its moist inside, with another whole muffin nearby.

Why You Will Love This Recipe

This recipe is a crowd-pleaser and is sure to become a family favorite. Here’s why:

  • Easy to Make: This recipe uses simple steps and pantry staples, making it perfect for novice and experienced bakers.
  • Versatile: This recipe works beautifully for both, whether you’re craving muffins or banana bread.
  • Perfectly Moist: The combination of mashed bananas and brown sugar ensures every bite is soft and flavorful.
  • Loaded with Chocolate Chips: There’s no skimping on the chocolate here—expect gooey, melty chocolate in every bite.
  • Great Way to Use Overripe Bananas: Don’t let those bananas with brown spots go to waste. This recipe transforms them into something magical.
  • Kid-Friendly: These muffins are a hit with kids and adults alike, making them perfect for lunchboxes or after-school snacks.

Let’s Make A Batch of The Most satisfactoryHomemade Banana Chocolate Chip Muffins

Tools needed:

  • Stand Mixer (Hand mixer will work fine)
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Muffin Pan
  • Muffin Liners (Optional)

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 cup of sugar (granulated)
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions for Banana Chocolate Chip Muffins

  1. Prep and Gather Ingredients: Preheat your oven to 350°F and line a muffin tin with muffin liners. This will ensure easy removal and less mess when your delicious muffins are ready. For the best results, ensure your ingredients, like unsalted butter and eggs, are at room temperature.
  2. Mix the Dry Ingredients: In a (medium( separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will form the base of your muffin batter, so ensure they are evenly combined.
  3. Cream the Butter and Sugars: In a large bowl, use a hand or stand mixer on medium-high speed to cream together the softened unsalted butter, granulated sugar, and brown sugar. Adding brown sugar gives these muffins a subtle hint of molasses and helps create moist crumbs.
  4. Add the Wet Ingredients: Beat the eggs one at a time, ensuring each is fully incorporated. Then, mix the mashed bananas, milk, and vanilla extract until the batter is smooth and full of banana flavor.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can lead to dense muffins, so stir until you see no streaks of flour. Fold in the chocolate chips for plenty of gooey chocolate in every bite.
  6. Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Before baking, sprinkle more chocolate chips on top of the muffins for an extra touch.
  7. Bake to Perfection: Place the muffin pan on a baking sheet and bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Baking time may vary depending on your oven, so keep a close eye for the best results.
  8. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for gooey chocolate, or store in an airtight container at room temperature for up to 3 days.

***Note: Makes 8 Muffins***

A muffin tin with baked muffins sits on a wooden surface. One muffin is broken in half in the foreground, revealing chocolate chips inside. Scattered chocolate chips are visible on the table.

Instructions for Chocolate Chip Banana Bread

If you’d like to make banana bread instead of muffins, follow the same steps with these slight adjustments:

  1. Prep the Pan: Preheat the oven to 350°F, spray a 9×5-inch loaf pan with nonstick spray, or line it with parchment paper for easy removal.
  2. Combine Ingredients: Prepare the batter as instructed above, mixing the dry and wet ingredients separately before combining. Fold in the chocolate chips.
  3. Pour the Batter: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle a few extra chocolate chips on top if desired.
  4. Bake the Bread: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out with moist crumbs. The baking time may vary slightly depending on your oven.
  5. Cool and Slice: Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!

With these simple changes, you’ll have a delicious loaf of chocolate chip banana bread that is as moist and flavorful as the muffins. It’s perfect for sharing or savoring alone!

Helpful Tips for the Best Banana Chocolate Chip Muffins:

  • Use over-ripe bananas with brown spots for the sweetest banana flavor.
  • If you don’t have unsalted butter, substitute with melted butter or coconut oil for a slightly different flavor.
  • For a twist, try adding dark chocolate or white chocolate chips.
  • Freeze leftover muffins in a single layer wrapped in plastic wrap or stored in a ziploc bag for easy snacks later.
A homemade chocolate chip banana muffin is split open on a white plate, revealing its soft inside. A glass jar filled with milk is placed in the background on a wooden table, enhancing the cozy, inviting setting.

Frequently Asked Questions (FAQ)

Can I use frozen bananas for this recipe?

You sure can! Frozen bananas work great for this recipe. Just thaw them completely and drain any excess liquid before mashing.

Can I substitute whole wheat flour for all-purpose flour?

Yes, but the muffins may be slightly denser. Use a mix of whole wheat and all-purpose flour for the best results.

How do I store these muffins?

Store the muffins in an airtight container at room temperature for 3 days. For longer storage, freeze them in a ziploc bag or plastic wrap.

Can I make this recipe dairy-free?

Absolutely! You can substitute unsalted butter with coconut oil or plant-based butter and use non-dairy milk, such as almond or oat milk.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out with moist crumbs but no wet batter, the muffins are ready to be removed from the oven.

Can I add nuts or other mix-ins?

Of course! Chopped walnuts or pecans are a great addition to these muffins for extra texture and flavor.

A muffin tray with four homemade banana chocolate chip muffins sits on a wooden surface, one pan hole empty. A cloth rests on the tray, while chocolate chips are scattered around. A split muffin reveals its moist inside, with another whole muffin nearby.

The Best Homemade Banana Chocolate Chip Muffins

Yield: 8
Prep Time: 10 minutes
Cook Time: 18 minutes
Additional Time: 5 minutes
Total Time: 33 minutes

You will love this Banana Chocolate Chip muffin recipe if you’ve tried my homemade banana bread. It combines all the deliciousness of banana bread—the sweet banana flavor, moist texture, and subtle hint of brown sugar—with plenty of gooey chocolate chips for an irresistible twist. These muffins are a great way to switch things up while enjoying the comforting flavors you already know and love.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 cup of sugar (granulated)
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions

  1. Prep and Gather Ingredients: Preheat your oven to 350°F and line a muffin tin with muffin liners. This will ensure easy removal and less mess when your delicious muffins are ready. For the best results, ensure your ingredients, like unsalted butter and eggs, are at room temperature.
  2. Mix the Dry Ingredients: In a (medium( separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will form the base of your muffin batter, so ensure they are evenly combined.
  3. Cream the Butter and Sugars: In a large bowl, use a hand or stand mixer on medium-high speed to cream together the softened unsalted butter, granulated sugar, and brown sugar. Adding brown sugar gives these muffins a subtle hint of molasses and helps create moist crumbs.
  4. Add the Wet Ingredients: Beat the eggs one at a time, ensuring each is fully incorporated. Then, mix the mashed bananas, milk, and vanilla extract until the batter is smooth and full of banana flavor.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can lead to dense muffins, so stir until you see no streaks of flour. Fold in the chocolate chips for plenty of gooey chocolate in every bite.
  6. Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Before baking, sprinkle more chocolate chips on top of the muffins for an extra touch.
  7. Bake to Perfection: Place the muffin pan on a baking sheet and bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Baking time may vary depending on your oven, so keep a close eye for the best results.
  8. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for gooey chocolate, or store in an airtight container at room temperature for up to 3 days.

Notes

***Note: Makes 8 Muffins***

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 375Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 78mgSodium 234mgCarbohydrates 55gFiber 2gSugar 33gProtein 5g

Calculated Nutrition is an estimate.

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Final thoughts…

These muffins are the perfect way to use up overripe bananas and satisfy your craving for something sweet. Whether you’re making a batch of jumbo muffins, mini banana chocolate chip muffins, or sticking to the classic size, this banana chocolate chip muffin recipe is sure to become one of your favorites.

Enjoy the best banana muffins with a cup of coffee, or pack them for a quick and easy breakfast on the go. Happy baking!

Name image for Dusty at Linen and WildflowersIf you want to follow along on our home restoration/renovation plans and all of our exciting antique & thrift finds, be sure to check out Linen and Wildflowers on FacebookInstagram, and Pinterest! And don’t forget to sign up for our newsletter to receive updates.

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4 Comments

  1. These banana chocolate chip muffins came out great, was a :HIT” with the whole family. Thank you Dusty. And can I ask if maybe you are going to do some “sour dough” recipes ? Looking forward to some if possible. Thank you again.

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