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Banana Muffins Recipe

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.

Banana Muffins Recipe

5 from 13 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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.

Author: Natasha of
Skill Level: Easy
Cost to Make: $4-$6
Keyword: banana muffins
Calories: 292 kcal
Servings: 12 muffins



  1. Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
  2. In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
  3. Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
  4. 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.
  5. 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.
Nutrition Facts
Banana Muffins Recipe
Amount Per Serving
Calories 292 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 48mg16%
Sodium 215mg9%
Potassium 217mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 300IU6%
Vitamin C 2.6mg3%
Calcium 19mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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?

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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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Nidhi K Kalra
    October 15, 2019

    Excellent recipe, Natasha! The muffins came out delicious. I added chopped walnuts along with mini chocolate chips. Thank you for the recipe. Reply

    • Natashas Kitchen
      October 16, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Nidhi! Reply

  • Anna Andreu
    October 13, 2019

    Hi Natasha! First time I baked banana loaf bread with your recipe. I loved it; my workmates loved every bit of it, too! I baked liked a pro! Thanks so much. Reply

    • Natashas Kitchen
      October 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Anna. Reply

  • Kyoungjin
    October 10, 2019

    This is just perfect!! This is my first time to write the review of anything.

    I reduced the sugar to 1/2 cup and I used less chocolate chip but it’s just perfect so moist and delicious and so much banana flavor. I’m just in love in this banana chocochip muffine.

    Thanks for your great recipe!
    And I love your video so much! Reply

    • Natashas Kitchen
      October 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • neesha Gupta
    October 5, 2019

    what can i use instead of egges in Muffins Reply

    • Natashas Kitchen
      October 5, 2019

      Hi Neesha, I haven’t tested that but I’ve read somewhere that applesauce may work. “Use a quarter cup of unsweetened applesauce in place of one egg in most baking recipes” Reply

  • Amalia Echavarria
    October 3, 2019

    This is my granddaughter favorite cup cakes. Deliciosa!! Reply

    • Natashas Kitchen
      October 3, 2019

      Aww that’s the best Thank you so much for sharing that with me! Reply

  • October 1, 2019

    I love that you added the metric conversion for your recipe! I am a novice baker and I find if I weigh my ingredients it turns out much better more often. I find this so much encouraging than sometimes using imperial and things coming out too dry or too wet. Especially in the beginning when you don’t know how to fix issues like that..Anyways cheers! Reply

    • Natashas Kitchen
      October 1, 2019

      I’m glad that was helpful, Anja! Reply

  • Kelly
    September 25, 2019

    I have made banana bread quite a few times and these muffins are so much better than any of my breads were! Delicious and moist with a crispy muffin top. Thank you for the recipe. Reply

    • Natashas Kitchen
      September 25, 2019

      That’s so great! It sounds like you have a new favorite, Kelly! Reply

  • Kathy
    September 15, 2019

    Thank you so much for sharing your recipe. I just made it and it tasted amazing. Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so glad you enjoyed it! Reply

  • Felicia
    August 17, 2019

    Can I change the flour to Gluten Free.
    Thanks Reply

    • Natashas Kitchen
      August 17, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Anita
    August 12, 2019

    Omg!!! These are so moist and delicious! Even my 2 year old loves them.
    We had smaller bananas so used 4 instead of 3.
    Also – I checked after I started making them, that I didn’t have any chocolate chips!
    But these are AMAZING even without! I’ve tried soooo many banana muffin recipes and they were so dense! This one is definitely a keeper.
    Works out that I didn’t have chocolate chips bc my 2 yr old is eating her second muffin as I’m typing this.

    Thanks for an amazing recipe. Reply

    • Natashas Kitchen
      August 12, 2019

      That’s so awesome Anita! Sounds like you found a new favorite. Thank you for that awesome review and amazing feedback! Reply

  • Lisa
    July 27, 2019

    Tried making these muffins exactly like the recipe but they did not rise nor taste good Reply

    • Natasha
      July 27, 2019

      Hi Lisa, I’m sorry to hear that and I am always happy to help troubleshoot. Did you possibly forget to add baking soda or could your soda have been expired? Were there any substitutions made in the recipe? Reply

  • CakeArtist
    July 7, 2019

    EEK!! 🙂 Its like making cookies and cupcakes at the same time! And delish, easy and that taste of bananas! I love this recipe. none are better. Reply

    • Natashas Kitchen
      July 8, 2019

      Sounds like you found a favorite! Thank you for sharing that feedback with me! Reply

  • Annie
    June 22, 2019

    Delicious 😋my family loved them. Reply

    • Natashas Kitchen
      June 24, 2019

      I’m so happy to hear that! Thank you for sharing that with me! Reply

  • Bonnie Kivett
    June 15, 2019

    Hey to our “friend’ Natasha, got these in the oven and they look great. My husband scraped the bowl and said it taste like banana pudding! I love that you give detail instructions – even repeating the amount of each ingredient in the instructions so we don’t have to scroll up and down. You think of everything! Reply

    • Natashas Kitchen
      June 15, 2019

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment Reply

  • fereshteh
    June 14, 2019

    Hello, I want to know how many grams of flour and every cup of sugar are? Reply

    • Natashas Kitchen
      June 14, 2019

      Hi 🙂 We have the metric measurement available to you towards the bottom of every printable recipe. I hope that helps. Reply

  • Dana K
    May 16, 2019

    Hi, Natasha. Can I use whole wheat flour instead of white flour? Reply

    • Natashas Kitchen
      May 16, 2019

      Hi Dana, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Olga
    April 18, 2019

    Hey, I wanted to add some cocoa powder to these as well as the chocolate chips. Would I use some instead of part of the flour, or could I just add some in to the recipe? Thanks in advance Reply

  • Julie M
    April 17, 2019

    This recipe is great!!! I enjoyed making& eating the muffins more than the bread. These turned out more fluffier for me. Thank you !!! Reply

    • Natashas Kitchen
      April 18, 2019

      You’re welcome! I’m so happy you enjoyed it Julie! Reply

  • Shirleen
    April 17, 2019

    These are by far the BEST banana muffins I’ve ever had, even my son who typically doesn’t like muffins loved them 😀👌 Reply

    • Natashas Kitchen
      April 17, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • yuliya
    April 11, 2019

    Hi Natasha, any suggestion about how long to bake them if i want to use mini muffin tin ( i think it is 24 count tin), thank you Reply

    • Natasha
      April 11, 2019

      Hi Yuliya, I haven’t tried these as mini banana muffins but it would probably be about half the amount of time. You might test with a toothpick for doneness at 10 minutes and do 10-15 minutes at 350˚F. Reply

  • Marie Czarnecki
    April 6, 2019

    Ok, this looks great, but how can you add bran in these muffins. “PLEASE REPLY” on my e-mail. Reply

    • Natashas Kitchen
      April 6, 2019

      Hi Marie, I haven’t tested that with bran but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Jennifer
    April 3, 2019

    DELICIOUS – my family BEGS for them! Reply

    • Natashas Kitchen
      April 3, 2019

      Sounds like you have a new favorite! Thank you for sharing your awesome review wit me! Reply

  • Alli
    April 3, 2019

    These are our go-to breakfast. We all are addicted to these banana muffins. Reply

    • Natashas Kitchen
      April 3, 2019

      That’s so awesome! I’m so happy you found a favorite on our blog! Thank you for that wonderful review, Alli! Reply

  • Tg
    April 3, 2019

    Really want to try !
    Thanks for your recipes.
    I live in France, so how many grammes of butter for 1/2 cup of butter pls ?
    Thank you. Reply

    • Natashas Kitchen
      April 3, 2019

      I hope you love this recipe! We do have the metric conversion available for on the print friendly option towards the bottom of the post. 113.5 g unsalted butter (8 Tbsp), softened will equal half a cup. I hope that helps. Reply

      • Tg
        April 4, 2019

        Thanks for your reply !
        I will try this week-end sure… Reply

        • Natashas Kitchen
          April 4, 2019

          I hope you love it! Reply

  • Emily
    April 2, 2019

    I don’t like bananas plain but I do love them in bread and muffins. This recipes looks perfect! Reply

    • Natashas Kitchen
      April 2, 2019

      Thank you for sharing that with us, Emily! I hope you love this recipe! Reply

  • Aimee Shugarman
    April 2, 2019

    OMG I loved this! Reply

    • Natashas Kitchen
      April 2, 2019

      I’m so happy you enjoyed that Aimee! Reply

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