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These banana chocolate chip muffins are so moist, buttery, and filled with mini chocolate chips in every bite! They’re made in ONE bowl, with no mixer, and are so easy to whip up. I don’t think homemade muffins get much easier or more delicious than these!
My entire family went crazy for these, and when I shared a batch with our neighbors, they LOVED them too. They’re especially good when warm from the oven with a cup of coffee. The mini chocolate chips get melty, and the banana adds all the flavor and moistness.
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Pin ItI’ve been developing recipes for Sugar & Charm for over 16 years, and muffins have always been one of my favorite things to bake. My blueberry muffins have been a family favorite for more than a decade, and my super moist banana bread is one of the most-loved recipes on the site. So naturally, I had to combine my love for banana bread, muffins, and chocolate into one recipe!
Why You’ll Love These Muffins
- Super moist: I use both butter and oil for a soft, buttery texture.
- Made in one bowl: No mixer, no complicated steps, and very little cleanup.
- Mini chocolate chips: Little bits of chocolate in every bite without overpowering the banana flavor.
- Simple ingredients: Made with everyday baking staples and ripe bananas.
- Perfect for sharing: One batch makes 12 muffins, although they didn’t last very long in our house!
If you love a good homemade muffin, my strawberry muffins with streusel are another favorite, especially during strawberry season!
Banana Chocolate Chip Muffins Ingredients
You only need simple baking ingredients to make these muffins. The full measurements are in the recipe card below, but here are a few things worth knowing.
Ripe bananas: I like my bananas REALLY ripe, with lots of brown spots. They become sweeter and more flavorful as they ripen, which makes them perfect for baking. You’ll need 1 cup of mashed banana, about 2 medium bananas. I also use ripe bananas in my blueberry banana muffins, which have the most delicious buttery streusel topping.
Mini semisweet chocolate chips: Please try the mini ones! I know it sounds like such a small thing, but I think they make a big difference. You get these tiny bits of chocolate throughout the muffin instead of a few giant chunks. I love the more balanced chocolate flavor and the little bit of texture they add.
Unsalted butter and oil: After years of developing muffin recipes, I’ve become a big fan of using both. Butter adds that rich, delicious flavor, while oil helps keep the crumb moist and tender. I use this combination in several of my recipes, including my blackberry muffins.
Vanilla extract or vanilla bean paste: I LOVE vanilla, and I think it adds so much to these muffins. You can use either one. I especially love vanilla bean paste if I have it on hand.
All-purpose flour: Regular all-purpose flour works beautifully. Be sure to spoon it into your measuring cup and level it off. Adding too much flour can make muffins dry.
Granulated sugar: Adds sweetness and contributes to the soft texture.
Eggs: Two large eggs help give the muffins structure.
Baking soda and salt: Baking soda helps the muffins rise, while salt balances the sweetness.
How to Make Banana Chocolate Chip Muffins
These muffins are made in one bowl, with no mixer and very little cleanup. My favorite kind of baking!
1. Bake. Bake at 375°F for 18 minutes, or until a toothpick inserted into the center comes out without wet batter. Let cool for a few minutes, then transfer the muffins to a wire rack.
2. Mash the bananas. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Mash the ripe bananas in a large bowl until mostly smooth.
3. Add the wet ingredients. Stir in the oil, slightly cooled melted butter, eggs, sugar, and vanilla until combined.
4. Fold in the dry ingredients. Add the flour, baking soda, and salt. Gently fold until just combined. Don’t overmix! This is one of my biggest tips for soft, tender muffins.
5. Add the chocolate chips. Fold in the mini chocolate chips. Divide the batter evenly among the 12 muffin liners and sprinkle a few extra chips on top.
Eden’s Recipe Tips
I’ve been baking muffins for years, from my classic blueberry muffins to my holiday orange cranberry muffins, and there are a few little things I’ve learned that really make a difference.
Use very ripe bananas. Brown, spotty bananas might not look very pretty, but they’re perfect for baking! They mash easily and have a sweeter, more concentrated banana flavor.
Measure your mashed bananas. I recommend using 1 cup of mashed banana, approximately 225–230 grams. Banana sizes vary, and measuring helps you get a more consistent amount of moisture in the batter.
Don’t overmix the batter. Once the flour goes in, gently fold everything together until you don’t see any dry flour. Overmixing can make muffins dense instead of soft and tender. I use the same gentle mixing technique in my pistachio muffins.
Don’t overbake. Every oven is a little different, so start checking at 18 minutes. The toothpick shouldn’t have any wet batter on it, but melted chocolate is perfectly fine!
Let them cool on a wire rack. Leave the muffins in the pan for a few minutes, then transfer them to a wire rack. This allows steam to escape so the bottoms don’t become soggy. And if you eat one while it’s still warm, those mini chocolate chips will be all melty. SO good!
How to Store and Freeze Banana Chocolate Chip Muffins
These muffins are especially delicious fresh from the oven, but they’re also easy to make ahead.
Room temperature: Let the muffins cool completely, then store them in an airtight container for 2 to 3 days. You can add a paper towel to help absorb extra moisture.
Freezer: Wrap the cooled muffins and place them in a freezer-safe bag or container for up to 2 months.
To serve: Thaw frozen muffins at room temperature. I love warming one slightly before eating so the chocolate gets a little melty again!
Chocolate Chip Banana Muffins FAQs
Yes! Regular semisweet chocolate chips work too. I just personally prefer mini chocolate chips because they distribute more evenly throughout the batter, giving you a little chocolate in every bite.
Overmixing the batter or adding too much flour can make muffins dense. Gently fold in the dry ingredients just until combined, and make sure you’re measuring your flour correctly.
Very ripe! I recommend bananas with plenty of brown spots or peels that are mostly brown. They’re sweeter, softer, and easier to mash than yellow bananas.
Yes! Bake the muffins, let them cool completely, and store them in an airtight container. You can also freeze them for longer storage.
More Muffin Recipes
You can find even more ideas in my favorite easy muffin recipes.
If you make these banana chocolate chip muffins, please leave a comment and rating below! I love hearing how your recipes turn out, and your reviews help other readers find recipes they’ll love, too.
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Banana Chocolate Chip Muffins
Ingredients
- 1 cup mashed bananas, 1 cup / approximately 225–230g mashed
- 1/2 cup canola oil, or vegetable oil
- 4 tsbp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract , or vanilla bean paste
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour, (180g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini semisweet chocolate chips, plus more for topping if desired
Instructions
- Preheat the oven: Preheat to 375°F and line a 12-cup muffin pan with paper liners.
- Mash the bananas: In a large mixing bowl, mash 2 medium ripe bananas (1 cup / approximately 225–230g mashed) with a fork until mostly smooth.
- Add the wet ingredients: Stir in ½ cup canola or vegetable oil, 4 tablespoons slightly cooled melted unsalted butter, 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract or vanilla bean paste until combined.
- Add the dry ingredients: Add 1½ cups (180g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gently fold until just combined. Don't overmix!
- Fold in the chocolate chips: Gently fold in 1 cup mini semisweet chocolate chips.
- Fill the muffin pan: Divide the batter evenly among the 12 muffin liners. Sprinkle extra mini chocolate chips on top if desired.
- Bake: Bake at 375°F for 18 minutes, or until a toothpick inserted into the center comes out without wet batter. Let cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
