Banana Chocolate Chip Muffins
There’s something about the smell of Banana Chocolate Chip Muffins baking that instantly makes a house feel like home. It’s warm, cozy, and just plain irresistible. These muffins are my go-to when I have a few overripe bananas sitting on the counter—because, let’s be honest, they’re destined for banana bread or muffins, and muffins win every time.
This simple, no-fuss recipe delivers soft, moist muffins loaded with sweet banana flavor and melty pockets of chocolate in every bite. The best part? They come together in just a few minutes—no fancy equipment is required. Perfect for a quick breakfast, snack, or even a sweet treat with your afternoon coffee.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make these muffins perfect for bakers of all skill levels. No mixer is needed!
- Great Way to Use Up Ripe Bananas: Those spotty bananas on your counter? They’re about to become something amazing.
- Moist & Fluffy: Thanks to the bananas and butter, these muffins have the perfect soft texture.
- Chocolate in Every Bite: The semi-sweet chocolate chips melt into the batter, giving you just the right amount of sweetness.
- Perfect for Any Time of Day: Enjoy them for breakfast, as a snack, or even as a little dessert.
- Make-Ahead Friendly: These muffins stay fresh for days and freeze beautifully for a quick grab-and-go treat.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Unsalted butter: Adds richness and moisture, giving the muffins a soft and tender texture.
- Vanilla extract: Enhances the flavor with a warm, sweet aroma.
- Sugar: Sweetens the muffins and helps create a soft crumb.
- Eggs: Provide structure and help make the muffins light and fluffy.
- All-purpose flour: The base of the muffins, giving them their shape and structure.
- Salt: Balances the sweetness and enhances the overall flavor.
- Baking soda: Helps the muffins rise, making them light and airy.
- Bananas: The star ingredient, adding natural sweetness, moisture, and that classic banana flavor.
- Semi-sweet chocolate chips: Melt into the muffins, adding delicious pockets of chocolate in every bite.
How to Make Banana Chocolate Chip Muffins
- Step One: Preheat the oven to 350°F—line muffin pans with paper liners. Alternatively, you could grease the muffin pan if you don’t have liners.
- Step Two: Cream the butter, vanilla, and sugar in a large bowl. Beat in the eggs, one at a time.
- Step Three: Sift flour, salt, and baking soda in another large bowl.
- Step Four: Add the dry ingredients alternately with the mashed bananas into the creamed wet mixture. Fold in the chocolate chips.
- Step Five: Spoon the batter into the muffin pan. I like to use a cookie scoop since it’s easier.
- Step Six: Bake for 25 minutes. Let cool slightly before serving.
What to Serve With Them
- A Hot Cup of Coffee or Tea: The perfect way to enjoy these muffins in the morning or as an afternoon pick-me-up.
- A Glass of Cold Milk: Classic combo—especially if you love dunking your muffins!
- Yogurt & Fresh Fruit: Makes for a balanced breakfast or snack with a mix of flavors and textures.
- Peanut Butter or Nutella: Spread a little on a warm muffin for an extra indulgent treat.
- Whipped Cream or Ice Cream: Turn these muffins into a simple dessert by adding a dollop of whipped cream or a scoop of vanilla ice cream.
- Warmed Up with a Pat of Butter: If you love a little extra richness, try a warm muffin with a smear of butter—it melts right in!
Variations and Substitutions
- Swap the Chocolate Chips: Try white chocolate, dark chocolate, or even peanut butter chips for a different flavor twist.
- Make Them Healthier: Use whole wheat flour instead of all-purpose, or swap half the sugar for honey or maple syrup.
- Add Nuts: Chopped walnuts or pecans add a delicious crunch and pair perfectly with banana.
- Go Dairy-Free: Substitute coconut oil or a dairy-free butter alternative for the butter.
- Use a Different Extract: Try almond extract instead of vanilla for a subtle, nutty flavor.
- Add Some Spice: A dash of cinnamon or nutmeg can enhance the warmth of the bananas.
- Make Mini Muffins: Use a mini muffin pan and reduce the baking time to about 12-15 minutes for bite-sized treats.
- Turn Them Into Banana Bread: Pour the batter into a loaf pan and bake at 350°F for about 50-60 minutes instead.
Banana Recipes
- Banana Cake
- Caramel Banana Muffins
- Banana Chocolate Cake
- Banana Split Brownies
- Banana Bread Breakfast Casserole
- Banana Raspberry Muffins
- Banana Bread
- Banana Cupcakes
Storage Instructions
- Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. For best results, place a paper towel in the container to absorb excess moisture.
- Refrigerator: If you want them to last a little longer, keep them in the fridge for up to a week. Warm them in the microwave for a few seconds before serving.
- Freezer: These muffins freeze beautifully! Let them cool completely, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months.
- Reheating: For a warm, just-baked taste, microwave a muffin for about 20-30 seconds or pop it in a 300°F oven for 5-10 minutes.
Recipe Tips and Tricks
- Use Overripe Bananas: The riper, the better! Bananas with brown spots are sweeter and mash more easily, giving the muffins extra moisture and flavor.
- Don’t Overmix the Batter: Stir just until the ingredients are combined. Overmixing can lead to dense, tough muffins.
- Toss Chocolate Chips in Flour: Lightly coating the chocolate chips in a bit of flour helps prevent them from sinking to the bottom of the muffins.
- Fill Muffin Cups Evenly: Use an ice cream scoop or measuring cup to ensure even-sized muffins that bake at the same rate.
- Check for Doneness: Insert a toothpick in the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready!
- Let Them Cool: It’s tempting to dig in right away, but letting the muffins cool for a few minutes helps them set and makes them easier to remove from the liners.
- Make a Double Batch: These muffins disappear fast! Freeze extras so you always have a quick snack or breakfast on hand.
Muffin Recipes
- Sugar and Spice Muffins
- Lemon Pound Cake Muffins
- Pina Colada Muffins
- Toasted Coconut Muffins
- Lemon Drizzle Muffins
- Double Orange Muffins
- Butter Tart Muffins
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Banana Chocolate Chip Muffins
SAVE THIS RECIPE!
Ingredients
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- ¾ cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 medium bananas mashed
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line muffin pans with paper muffin liners.
- In a large bowl, cream together butter, vanilla and sugar. Beat in eggs, one at a time.
- In another large bowl, sift together flour, salt and baking soda.
- Add dry ingredients alternately with mashed bananas into wet mixture. Fold in chocolate chips.
- Spoon batter into muffin pan.
- Bake for 25 minutes. Let cool before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Super easy to make and bake. Turned out yummy. Used mini chocolate chips and a smaller muffin tin. Baking was 10-12 minutes since the muffins were smaller. Makes 24-28 mini muffins
So yummy! Thank you, Stacie!
I forgot how much I love banana chocolate chip muffins or banana chocolate chip loaf until I stumbled upon this post. I pinned it to give it a try! I haven’t made muffins in ages. Thanks for sharing!
Kadie | The Great Canadian Housewife & A Story About A Girl