Soft and moist Banana Muffins with melty chocolate chips are the ultimate treat. Banana chocolate chip muffins are a great way to use overripe bananas and a fresh spin on classic banana bread.

Chocolate chips make everything better! They add great moisture and a gooey chocolate chip is the equivalent of melty cheese in the dessert world. One look at our chocolate chip cookies and you’ll agree.

Banana Muffins studded with chocolate chips

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Banana Muffins Recipe:

We’ve had so many questions about turning our chocolate chip banana bread into muffins so here you go – your guide to the best banana muffins! While we love banana bread, these muffins bake fast (25 minutes) and the flavor is just as good.

Banana chocolate chip muffin cut in half to see melty chocolate and soft center

Can I Substitute the Chocolate Chips?

You can omit the chocolate if you prefer a basic banana muffin. The ripe bananas will still provide great banana flavor, moisture and natural sweetness. You can also substitute the chocolate chips with an equal amount of toasted chopped walnuts for banana nut muffins, or replace with raisins for banana raisin muffins.

Can I use Frozen Bananas?

If you have overripe bananas and aren’t ready to use them, toss them in a ziploc (peel on) and freeze them for later. Before adding frozen ripe bananas to the recipe, thaw completely at room temperature, or in the refrigerator overnight. Frozen bananas tend to release more moisture so peel and lightly pat dry with paper towels to remove excess liquid.

Ingredients for banana muffins with overripe bananas and chocolate chips

How to Make Banana Muffins:

  1. Preheat the oven and place liners in a 12-count muffin tin.
  2. Cream together butter and sugar then mix in lightly beaten eggs.
  3. Add mashed bananas and vanilla.
  4. Whisk together flour, baking soda and salt then mix into batter. Fold in 3/4 cup chocolate chips.
  5. Scoop batter into lined muffin tin, sprinkle with chocolate chips and bake.

How to make banana muffins step by step photos

The little bit of added chocolate on top makes these irresistible.

Banana muffins before and after baking

Pro Tips for Moist Banana Muffins

There are 3 key points for achieving moist and tender banana muffins:

  • Use very ripe or overripe bananas. Underripe bananas will be difficult to mash and won’t incorporate into the batter well.
  • Do not skimp on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.
  • Don’t over-bake. Test for doneness by inserting a toothpick into the center after 25 minutes and continue baking only if you see wet batter on the toothpick.

Moist Banana muffin studded with chocolate chips on wire rack

More Muffin Recipes:

Enjoy our top-rated, made-from-scratch, bakery quality muffin recipes. I hope you find some new favorites here.

Natasha's Kitchen Cookbook

Banana Muffins Recipe

4.98 from 637 votes
Author: Natasha of NatashasKitchen.com
Banana muffins with chocolate chips
Soft and Moist Banana Muffins with melty chocolate chips are the ultimate treat. Banana chocolate chip muffins are a great way to use ripe bananas.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients 

Servings: 12 muffins
  • 1/2 cup unsalted butter, (8 Tbsp), softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temp, lightly beaten
  • 3 bananas, very ripe, coarsely mashed with a fork
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour, measured correctly
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips, divided

Instructions

  • Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
  • In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
  • Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
  • In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mix the dry ingredients into wet ingredients until incorporated.
  • Fold in 3/4 cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.

Nutrition Per Serving

292kcal Calories37g Carbs3g Protein14g Fat8g Saturated Fat48mg Cholesterol215mg Sodium217mg Potassium2g Fiber20g Sugar300IU Vitamin A2.6mg Vitamin C19mg Calcium1.9mg Iron
Nutrition Facts
Banana Muffins Recipe
Amount per Serving
Calories
292
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
48
mg
16
%
Sodium
 
215
mg
9
%
Potassium
 
217
mg
6
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
2.6
mg
3
%
Calcium
 
19
mg
2
%
Iron
 
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, snack
Cuisine: American
Keyword: banana muffins
Skill Level: Easy
Cost to Make: $
Calories: 292

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Please DO NOT throw away your overripe bananas because they are the secret ingredient for these moist and delicious banana muffins. The browner and spottier the peel, the better!

Q: What is YOUR favorite way to use overripe bananas?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Scooter
    April 10, 2024

    Very good base recipe! Made them gluten free out of necessity. Only change other than gf flour was to add half tsp xanthan gum. 1/4 tsp baking powder and 1/4 cup sour cream. Consistency was nice and crumb was moist. Good flavor! Thanks for sharing your recipe!

    Reply

    • Natasha's Kitchen
      April 10, 2024

      Good to know that you were able to make a gluten free version of this recipe. Thank you for sharing!

      Reply

  • Daphne
    April 9, 2024

    These muffins have been a staple in our family for a few years now! I have not made another banana muffin recipe! My kids love them!

    Reply

  • Margarita Giambrone
    April 9, 2024

    Natasha, every recipe you make and post looks absolutely delicious! I’ve saved a lot of them.

    Reply

    • NatashasKitchen.com
      April 9, 2024

      I’m so glad you’re loving them!

      Reply

  • Kayla B Ditty
    April 8, 2024

    My kids and husband love these! I’ve made them over 20 times! Great to gift to neighbors too.

    Reply

  • Cameron Schmidt
    April 8, 2024

    Any suggestions for adjustments when making these as mini muffins for kids?

    Reply

    • NatashasKitchen.com
      April 8, 2024

      Hi Cameron. They will just bake faster, so watch them in the oven.

      Reply

  • Kerry
    April 7, 2024

    Your recipes for banana muffins and bread both sound delicious. Can I substitute whole wheat flour? If so, would it be the same measure?

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Hi Kerry! Yes, see my note in the banana bread recipe blog under the section, “Substitutions for a Healthy Banana Bread.”

      Reply

  • Ambika
    April 6, 2024

    This recipe is perfect. I made it today and they turned out great. Thank you Natasha. I have tried so many of your recipes and they are wonderful. Thank you.

    Reply

    • NatashasKitchen.com
      April 7, 2024

      You’re very welcome! I’m so glad you’re enjoying them.

      Reply

  • Claudia Martinez
    April 5, 2024

    I just made them!
    Perfect and delicious.
    Easy recipe to follow.
    Can’t wait to do them again!
    Thank you.

    Reply

  • Michele
    April 5, 2024

    Very easy to make which I love but I agree the time on the muffins were perfect at 22 minutes – 25 or more they would have been overcooked ~

    Reply

    • Natashas Kitchen
      April 5, 2024

      Thank you so much for sharing that with me, Michele, Ovens do vary in temperature.

      Reply

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