Banana Chocolate Chip Muffins – Moist, Easy, and Perfectly Sweet

These Banana Chocolate Chip Muffins are everything you want in a homemade treat—soft, fluffy, and packed with rich banana flavor and melty chocolate chips.

They’re the perfect use for overripe bananas and make a comforting breakfast, afternoon snack, or lunchbox favorite.

Why You’ll Love This Recipe

Super moist texture – Thanks to ripe bananas and just the right butter ratio.

Easy pantry ingredients – No fancy tools or ingredients needed.

Naturally sweetened with banana – Less added sugar, more flavor.

Freezer-friendly – Make a batch and save for later.

Kid-approved – Soft, sweet, and loaded with chocolate chips.

No mixer needed – Simple stir-and-bake method.

What You’ll Need (Ingredient Highlights)

Ripe bananas – The riper, the better. Adds moisture and sweetness.

Unsalted butter – Softened for easy creaming and rich flavor.

Granulated sugar – Balances the banana sweetness.

Eggs – Binds and gives structure to the muffin.

All-purpose flour – The base for tender, light muffins.

Baking soda – Reacts with banana and helps the muffins rise.

Salt – Balances out the sweet.

Semisweet chocolate chips – Folded into the batter and sprinkled on top.

Pro Tips Before You Start

Use very ripe bananas – Black spots = best flavor and texture.

Don’t overmix – Mix until just combined to avoid dense muffins.

Room temperature eggs – Help everything blend evenly.

Use paper liners – Easy cleanup and no sticking.

Reserve chocolate chips for topping – Makes muffins look bakery-style.

How to Make Banana Chocolate Chip Muffins

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C).

Line a 12-count muffin tin with paper liners.

Step 2: Cream Butter and Sugar

In a mixing bowl, cream together softened butter and sugar until light and fluffy.

Step 3: Add Eggs and Bananas

Beat in the eggs (lightly whisked), then add mashed bananas and vanilla extract.

Mix until fully combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Step 5: Combine

Gradually stir the dry ingredients into the wet mixture until just incorporated.

Step 6: Fold in Chocolate Chips

Gently fold in ¾ cup chocolate chips.

Reserve the remaining ¼ cup for topping.

Step 7: Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Sprinkle the tops with the reserved chocolate chips.

Step 8: Bake

Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve It With

Hot coffee or latte – A cozy morning pairing.

Greek yogurt – Adds protein for a balanced breakfast.

Fresh fruit – For a bright and refreshing bite.

Nut butter – Spread a little almond or peanut butter on top.

Glass of milk – A classic combo, especially for kids.

Variations / Substitutions

Add nuts – Stir in chopped walnuts or pecans.

Swap chocolate chips – Use white chocolate, dark chocolate, or chunks.

Make it whole wheat – Sub half the flour with whole wheat flour.

Use oil instead of butter – For a slightly lighter texture.

Add spices – A dash of cinnamon or nutmeg adds warmth.

Storage & Leftovers

Room temp – Store in an airtight container for up to 3 days.

Fridge – Keeps up to 5 days, but reheat slightly for best texture.

Freezer – Freeze for up to 2 months in a zip-top bag or airtight container.

Reheat – Microwave for 10–15 seconds for warm, melty goodness.

Make ahead – Bake and freeze in batches for meal prep.

FAQs

Can I use frozen bananas?
Yes, thaw them first and drain any excess liquid.

Can I double the recipe?
Absolutely! You’ll get 24 muffins—just use two pans.

Can I turn these into mini muffins?
Yes—bake mini muffins for 12–15 minutes.

What if I don’t have paper liners?
Grease the muffin tin well with butter or spray.

Can I reduce the sugar?
Yes—try cutting to ½ cup if using very ripe bananas.

Why do muffins turn out dense?
Overmixing the batter or using under-ripe bananas can cause this.

How do I know when they’re done?
A toothpick inserted in the center should come out clean or with moist crumbs.

Final Thoughts

These Banana Chocolate Chip Muffins are the perfect way to use up ripe bananas—and they never last long in my house! They’re cozy, chocolatey, and just sweet enough.

Whether for breakfast, snack, or dessert, they hit the spot every single time.

Make a batch and watch them disappear!