4.50 from 16 votes

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.

Banana chocolate chip muffins in a muffin pan.


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.
Ingredients on a white surface.

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.
Collage of mixing the batter in a bowl.
  • Step Three: Sift flour, salt, and baking soda in another large bowl.
Collage of sifting the dry ingredients.
  • Step Four: Add the dry ingredients alternately with the mashed bananas into the creamed wet mixture. Fold in the chocolate chips. 
Collage of mixing ingredients in a bowl.
  • Step Five: Spoon the batter into the muffin pan. I like to use a cookie scoop since it’s easier.
Collage of the muffins in a pan.
  • Step Six: Bake for 25 minutes. Let cool slightly before serving.
A muffin on a wire rack.

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!
A pile of muffins.

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

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.
A stack of muffins with a bite out of the top muffin.

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

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4.50 from 16 votes

Banana Chocolate Chip Muffins

Created by Stacie Vaughan
Servings 18
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Soft, moist, and loaded with chocolate chips, these Banana Chocolate Chip Muffins are the perfect way to use up ripe bananas. Easy to make and absolutely delicious!

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    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.
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    Nutrition

    Serving: 1g | Calories: 189kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 249mg | Fiber: 1g | Sugar: 15g

    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.

    Course Desserts
    Cuisine American
    Keyword bananas, muffins

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    4.50 from 16 votes (14 ratings without comment)

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    Recipe Rating




    3 Comments

    1. 5 stars
      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

    2. 5 stars
      So yummy! Thank you, Stacie!

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