Warm chocolate chip banana muffins feel like home. This easy recipe uses spotty bananas for natural sweetness and moisture. You’ll love these soft, chocolate-packed Chocolate Chip Banana Muffins for breakfast or a snack.
Craving a delicious Chocolate Chip Banana Muffins? You've come to the right spot! From Snacks favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Chocolate Chip Banana Muffins
- Moist & tender: Bananas and oil keep them soft for days.
- Perfect sweetness: Ripe bananas mean less added sugar.
- Simple to make: One-bowl mixing, no complicated steps.
- Freezer-friendly: Make a double batch for later.
Ingredients & Tools
- 3 large ripe bananas (about 1 ½ cups mashed)
- 1/3 cup neutral oil (like vegetable or canola)
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup semi-sweet chocolate chips
Tools: 12-cup muffin tin, muffin liners, mixing bowl, whisk, spatula, cooling rack.
Notes: Use super ripe, spotted bananas for best sweetness. Don’t skip the brown sugar—it adds depth.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 3 g |
| Fat: | 10 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 12 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- How ripe should the bananas be? The blacker, the better! Seriously, you want bananas that are heavily speckled or even completely brown. They’ll be much sweeter and have a stronger banana flavor, which is exactly what we’re after.
- Can I use melted butter instead of oil? You can, but oil gives a more reliably moist and tender crumb. Butter will add a nice flavor, but the texture might be a tad denser. It’s a trade-off, but both work.
- Don’t overmix the batter. This is the golden rule of muffin making. Stir the wet and dry ingredients together until they’re *just* combined. A few lumps are totally fine and will prevent tough, chewy muffins.
- Toss your chocolate chips in flour. This is a little pro trick! Tossing the chocolate chips in a teaspoon of the measured flour before folding them in helps prevent them from sinking to the bottom of the muffins during baking.
How to Make Chocolate Chip Banana Muffins
Step 1: First, preheat your oven to 375°F (190°C). This might seem a bit hotter than other muffin recipes, but that initial blast of heat helps create a beautiful, domed top. Line your muffin tin with paper liners or give the cups a light greasing. This is your first line of defense against sticking.
Step 2: Now, let’s tackle the bananas. Peel them and add them to a large mixing bowl. Using a fork or a potato masher, mash them until they’re mostly smooth with just a few small lumps for texture. You should have about 1 ½ cups of mashed banana. To this, add the neutral oil, egg, both sugars, and the vanilla extract. Whisk it all together until it’s well combined and looks creamy. You’ll notice the mixture is quite liquid—that’s perfect!
Step 3: It’s time for the dry ingredients. Place a sieve over the bowl and add the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Sifting ensures there are no lumps and everything is evenly distributed. If you don’t have a sieve, just whisk the dry ingredients together in a separate bowl first. Now, take about a teaspoon of this flour mixture and toss it with your chocolate chips in a small, separate bowl. This is our sinking-prevention step!
Step 4: Add the remaining flour mixture to the wet ingredients. Grab a spatula and gently fold everything together. The trick is to stop mixing the very moment you no longer see streaks of flour. A few lumps are your friend—they promise a tender muffin. Overmixing is the enemy of a soft crumb, so show that batter some restraint.
Step 5: Now, fold in the flour-tossed chocolate chips. Be gentle, just a few turns to distribute them evenly throughout the batter. You don’t want to overwork it now that we’ve been so careful.
Step 6: Using two spoons or a spring-loaded ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. I like to fill them almost to the top for a nice, bakery-style large muffin. If you want a more modest muffin, fill them ¾ full. For a little extra sparkle, you can sprinkle a few extra chocolate chips on top of each one before baking.
Step 7: Pop the muffin tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter).
Step 8: As soon as the muffins are out of the oven, let them cool in the tin for about 5 minutes. This allows them to set up a bit so they don’t fall apart when you take them out. After 5 minutes, carefully transfer them to a wire rack to cool completely. I know it’s hard, but try to let them cool for at least 15 minutes before diving in—the chocolate chips will be molten lava!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed bag for up to 3 months.
- Reviving: Warm in microwave for 20 seconds or oven at 300°F for 5–10 minutes.
Serving Suggestions
Complementary Dishes
- A bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the sweetness of the muffins beautifully, creating a perfectly balanced bite.
- Greek yogurt with a drizzle of honey — The creamy, tangy yogurt provides a lovely protein-packed contrast to the soft, cakey texture of the muffin.
- Scrambled eggs with chives — For a more substantial breakfast, the savory, fluffy eggs make these muffins feel like part of a complete and satisfying meal.
Drinks
- A hot cup of black coffee — The bitterness of the coffee is the ultimate partner for the sweet chocolate and banana, making each sip and bite feel like a cozy ritual.
- A tall glass of cold milk — It’s a classic for a reason! The cold milk is incredibly refreshing and complements the warm, melty chocolate chips perfectly.
- Chai latte — The warm spices in the chai echo the cinnamon in the muffin and add an extra layer of aromatic comfort.
Something Sweet
- Vanilla bean ice cream — Serve a warm muffin à la mode for a decadent dessert. The cold, creamy ice cream melting over the warm muffin is pure heaven.
- A dollop of whipped cream — For a simpler treat, a fluffy cloud of lightly sweetened whipped cream on the side feels festive and indulgent.
- A small square of dark chocolate — If you’re a true chocoholic, a piece of high-quality dark chocolate alongside your muffin intensifies the whole chocolate experience.
Top Mistakes to Avoid
- Mistake: Using underripe bananas. Yellow bananas just don’t have the same intense sweetness or moisture content. Your muffins will be less flavorful and potentially drier. Wait for those brown spots!
Mistake: Overmixing the batter. I’ve messed this up before too… stirring until it’s completely smooth seems right, but it develops the gluten in the flour and leads to dense, tough muffins. Lumpy batter is good batter.- Mistake: Not filling the muffin cups enough. If you’re too shy with the batter, you’ll end up with small, flat-topped muffins. Be bold and fill those cups nearly to the top for a beautiful, domed bakery-style look.
- Mistake: Skipping the cooling step in the tin. If you try to take the muffins out immediately, they are very delicate and can break apart. Letting them rest for 5 minutes allows them to firm up just enough for a clean removal.
Expert Tips
- Tip: For an extra flavor boost, use brown butter. Melt your butter in a saucepan until it turns a nutty golden brown, then let it cool before using it in place of the oil. It adds a incredible, toasty depth.
- Tip: Add a handful of toasted walnuts or pecans. Fold in ½ cup of chopped, toasted nuts along with the chocolate chips for a wonderful crunch and nutty flavor that pairs brilliantly with banana.
- Tip: Create a streusel topping for a fancy finish. Mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp melted butter, and a pinch of cinnamon until crumbly. Sprinkle over the batter before baking for a delicious crunchy top.
- Tip: For super moist muffins, let the batter rest. After you’ve mixed it, cover the bowl and let it sit at room temperature for 30-60 minutes before baking. This allows the flour to fully hydrate, resulting in an even more tender crumb.
FAQs
Can I make these muffins with whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. I wouldn’t recommend using 100% whole wheat, as it can make the muffins a bit dense and heavy. The half-and-half approach gives you the nutritional benefits and a lovely nutty flavor without sacrificing that light texture we love.
How should I store these muffins, and how long will they last?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days. They’ll stay plenty moist. If you want to keep them longer, they freeze incredibly well. Just pop them in a freezer bag for up to 3 months. Thaw at room temperature or warm them up in the microwave for 20 seconds.
My muffins didn’t dome. What happened?
This usually comes down to oven temperature or leavening agents. First, make sure your baking soda and powder are fresh—they lose their potency over time. Second, ensure your oven is fully preheated to 375°F. That initial high heat is crucial for creating a quick burst of steam that pushes the top up into a beautiful dome.
Can I reduce the amount of sugar in this recipe?
You can, but be cautious. The ripe bananas do a lot of the sweetening work, so you could probably reduce the total sugar by a quarter without major issues. Any more than that, and you might miss the classic muffin taste and texture, as sugar also contributes to tenderness and browning.
Can I use this batter to make a banana bread instead?
You sure can! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. The lower, slower bake is perfect for a loaf, giving the center time to cook through without the outside burning.
Chocolate Chip Banana Muffins
Make the best Chocolate Chip Banana Muffins with this easy one-bowl recipe. Perfectly moist, sweet, and packed with chocolate. Get baking today!
Ingredients
For the Ingredients
-
3 large ripe bananas (about 1 ½ cups mashed)
-
1/3 cup neutral oil (like vegetable or canola)
-
1 large egg
-
1/3 cup granulated sugar
-
1/4 cup packed light brown sugar
-
1 tsp pure vanilla extract
-
1 ½ cups all-purpose flour
-
1 tsp baking soda
-
1 tsp baking powder
-
1/2 tsp salt
-
1 tsp ground cinnamon
-
3/4 cup semi-sweet chocolate chips
Instructions
-
First, preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or give the cups a light greasing.01
-
Peel the bananas and add them to a large mixing bowl. Using a fork or a potato masher, mash them until they’re mostly smooth with just a few small lumps for texture. To this, add the neutral oil, egg, both sugars, and the vanilla extract. Whisk it all together until it’s well combined and looks creamy.02
-
Place a sieve over the bowl and add the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Sifting ensures there are no lumps and everything is evenly distributed. Now, take about a teaspoon of this flour mixture and toss it with your chocolate chips in a small, separate bowl.03
-
Add the remaining flour mixture to the wet ingredients. Grab a spatula and gently fold everything together. The trick is to stop mixing the very moment you no longer see streaks of flour. A few lumps are your friend—they promise a tender muffin.04
-
Now, fold in the flour-tossed chocolate chips. Be gentle, just a few turns to distribute them evenly throughout the batter.05
-
Using two spoons or a spring-loaded ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. I like to fill them almost to the top for a nice, bakery-style large muffin. For a little extra sparkle, you can sprinkle a few extra chocolate chips on top of each one before baking.06
-
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter).07
-
As soon as the muffins are out of the oven, let them cool in the tin for about 5 minutes. After 5 minutes, carefully transfer them to a wire rack to cool completely. I know it’s hard, but try to let them cool for at least 15 minutes before diving in—the chocolate chips will be molten lava!08
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