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.
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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.
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.
How to Make Banana Muffins:
- Preheat the oven and place liners in a 12-count muffin tin.
- Cream together butter and sugar then mix in lightly beaten eggs.
- Add mashed bananas and vanilla.
- Whisk together flour, baking soda and salt then mix into batter. Fold in 3/4 cup chocolate chips.
- Scoop batter into lined muffin tin, sprinkle with chocolate chips and bake.
The little bit of added chocolate on top makes these irresistible.
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.
More Muffin Recipes:
Enjoy our top-rated, made-from-scratch, bakery quality muffin recipes. I hope you find some new favorites here.
- Egg Muffins – perfect breakfast on the go
- Blueberry Muffins – with the best lemon glaze
- Mixed Berry Muffins – moist and studded with berries
- French Breakfast Muffins – rolled in cinnamon sugar
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 ripe bananas.
Ingredients
- 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
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Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
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In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
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Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
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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.
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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.
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you make mini muffins with this recipe? How long would you bake mini version for? For my daughters lunch.
Hi Debbie. I have not tested this recipe in mini cupcake size to advise on specific instructions but it should work fine. You’ll have to watch them in the oven and decrease the baking time as needed.
Hi, I don’t have vanilla essence, can I substitute with almond extract?
Hi Sam! Almond extract would be fine. It will alter the taste a bit but I think it would still taste good with almond extract.
Very yummy and moist! However, they do stick to the cupcake liners. Not sure what’s causing it because I’ve used the liners many times before for muffins and cupcakes and they never stuck. Will make them without the liners next time and see if that helps.
Hi. This recipe sounds just yummy and I can’t wait to try it. I do have one question. If I want to make the really big muffins(6 instead of 12), how long do you suggest I bake them? I’ve been looking over some of your other recipes and can’t wait to try them, too. I’m actually going to try your ‘banana bread’ and ‘banana muffin’ recipes this afternoon. (I’ve got a bunch of bananas that I need to get rid of.) The muffins are for me and my roommate and the bread is going to be a ‘thank you’ gift. (Of course, I’ll have to make a trial loaf of that for us, just to make sure it tastes alright, lol! Anyways, thanks for your help and for the amazing recipes! God bless you and I hope you have a wonderful day day!
Hi Angie! You’re very welcome!
I have not tested this jumbo muffins but my guess would be to start with a couple mins longer and keep checking them! Good luck. 🙂
I did not use chocolate chips, but put 4 blueberries in each muffin and chopped walnuts in half. They were delicious, moist and really tasty!
That sounds delicious as well! Thanks a lot for sharing that with us.
This recipe is very yummy and delicious! I made 2 batches on 2 consecutive days to give away to family and friends! I love that it has metric because that’s the way I prefer.
The 2nd day I added a dash of cinnamon.
So glad you enjoyed this recipe, Julie! Thank you for sharing that with us.
This is second time making these. Last time I did 36 mini muffins for half the time and used vanilla chips cut up instead of chocolate and they didn’t last 3 days in my house. Now I’m doing 12 muffins with a small loaf because my muffins are smaller then usual pans. Will come back with the taste. I love banana breads.
Sounds like you have a new family favorite, Jessica! That’s just awesome! I hope you all love this batch just as much!
The recipe is delicious! Yes, I agree. Very moist, even though mine were overdone. And I also like because easy to fold inside-out to easily clean too.
I just made banana cupcakes. And they were unbelievably tasty.
Definitely I take your recipe to my recipe notebook
Thank you, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Zhanna!
Can these be made into mini muffins, how long would u bake them for?
Ashley, 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.
Hi could I use baking spread (ie. Stork) as a substitute for the butter in this recipe?
I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
Yum! Very very good and moist! This will be my favorite recipe to follow from now on!
Awesome! I’m glad you found your new go-to recipe!
This was a great recipe. I substituted 1:1 gluten free flour and used chopped pecans instead of the chocolate chips, and they were amazing! Moist and flavorful!
I’m so happy you enjoyed that. Thank you for sharing that with us, Tanis!
Delicious 😀
Natasha, thank you for another great recipe. This was a easy to follow recipe and even better it’s delicious.
I followed the recipe exactly. The second time I added about 1 tsp cinnamon and 1/4 tsp nutmeg.
Thank you ☺️
You’re welcome, so glad you enjoyed it!
So I followed the recipe exactly and they are very moist and delightful texture/ratio with banana to chocolate chip…… my only concern is I did not spray the muffin liners or pan and the batter stuck to my liners!
That being shared…. spray your liners!! EEK I lost 1/3 of my batter and they aren’t exactly servable ….. 🙁 Might be helpful to add that in the guide…. I’m sure an expert would know to always spray, however I was just following along and not thinking throughly.
Thanks for the tasty recipe!!
Hi Jasmine, I haven’t had that happen, maybe it could be the type of liners you used? For muffins, I found the best non-stick liners to be either silicone cupcake liners or Parchment liners.
I agree. Very moist, even though mine were overdone. I lost track of time and didn’t check them until 28 minutes. I use silicone liners and nothing sticks to them. Easy to fold inside-out to easily clean too.
Thank you for the time and efforts providing delicious recipes and ideas. I am using 3 ripe bananas to make those muffins. I am adding blueberries. Love your family.
I hope you love them, Mary! I’m so glad you’re giving this a try!
Hi Natasha: I made these 2x in the past month in double batches. I gave them to our neighbors and brought some to work as well as keeping some for ourselves. This is an awesome recipe. Everyone loved it.
That’s nice of you to always share, Jill. I’m happy to know that this recipe is always a hit!
Hi Natasha,
Thank you so much for this great recipe! I make a batch a week and my husband and son have them for breakfast every morning. Such a time saver.
Love your recipes 🙂
That’s just awesome! Thank you for sharing your wonderful review, Shireen!
They’re absolutely YUMMY!!
Made them for a spring time camping trip & they didn’t last long 🙂
Lovely to know that the recipe was a huge hit!
Hi Natasha I have made a number of your recipes and they are always delish ! I just made the muffins and already 1 has “disappeared” from the cooling rack , right out of the oven lol. Thank you for another awesome recipe ! Here’s hoping for more over ripe bananas.
Haha, that means you have to make more next time lol. Thanks a lot for this review, Wanda.
Hi Natasha!!! Unless I am missing something, your banana bread recip and your banana muffin recipe is the same recipe, except for the amount of sugar, right? I just wanted to make sure I’m not missing anything else before I make the muffins this weekend. I made the banana bread last night and my neighbors LOVED it!!! Thanks so much!!!
Hi Gail, they’re slightly different but are made based on the same recipe/ idea. The muffins have a bit more vanilla and less sugar, also with chocolate chips. In comparison, the Banana Bread has walnuts and raisins. I hope you love the muffins recipe!
Thank you so much!!!! I am really looking forward to giving these a try!!!
I hope you enjoy them!
I have been baking banana muffins for years. My little tip is to add 1/4 c of unsweetened apple sauce to my liquid ingredients. It makes the muffins very moist and delicious. I have also added 1/4 cup of sour cream too.
Thank you for sharing that with us, Sharon.
Hi,
How many cups is the 3 bananas? or ounces? I mashed a few bananas. but I’m not sure how many there were exactly! Thank You!
Hi! That would depend on the size of bananas used. 3 medium bananas yield about 1 cup mashed according to google search.
I am so happy with the way my banana muffins turn out: moist, fluffy and delicious! I had 3 ripen bananas that needed to be used, so I am glad I found and used your recipe. Thanks for sharing 👍🏼
I’m so glad you enjoyed it! Thank you for the wonderful review, Cassandra!
I made the Banana Muffins w/Chocolate Chips this morning. They were easy to put together and were absolutely delicious. I did add a 1/2 tsp. of cinnamon because I like cinnamon with banana breads. Natasha, I have enjoyed making several of your recipes. You never disappoint!!
That’s just awesome! Thank you for sharing your wonderful review!
I’m glad it was a huge success! Thank you for sharing that with us.
By far the best banana nut bread I have ever made. I love the raisins. Next time I will cut down a little on the nuts. I sprayed my muffin tins with coconut oil. Yummy! Thanks for posting!
You’re welcome! I’m so happy you enjoyed it, Jennifer!
I agree that these are the best banana muffins and I make them often for the fam. My kids request them! TY
Thank you! I’m really glad to hear that.
It the greatest muffin recipe I have ever try, all the family loved it… you are the best… I tried a lot of your recipes, I appreciate you very much! I am from Romania ❤️
I am happy you enjoy my recipes! Thank you for the review, Aura.
That’s just awesome! Thank you for sharing your wonderful review, Aura!
What can I substitute for egg please for this banana muffin
Thanks
I’m sorry, I have not tested any substitutions to be able to advise on that. If you find something that works, please share.
Use extra banana. I use 1 or 2 extra banana to replace the egg in the bread recipe and it came out perfect and very delicious. I do the same for this recipe.
I just made these muffins as I had some bananas so ripe they were getting close to being soup in a peel! I found I was out of chocolate chips, but I did have peanut butter chips. I figured bananas and peanut butter can’t be wrong together, and I was right! These muffins are delectable, and I can’t wait to try them with chocolate chips. Or maybe I’ll go wild and add both chocolate AND peanut butter chips!!! Thanks for sharing such a great recipe!
Hi Rachel, nice one! Glad you gave this recipe a try, I hope you love all the recipes that you will be trying in the future.
Lovely muffins..love all your recipes..you are the best!! I am still baking at 77..enjoy baking for my grandchildren..they are grown adults but still like to have a stock in freezer when they come to visit
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Natasha,
This recipe is absolutely amazing!
I made it as is and also added 1 cup of chopped walnuts. WOW!
I ended up with 18 muffins instead of 12.
Do you think I could freeze them?
Yum! That sounds amazing! Thank you so much for sharing that with me, Yana! I haven’t tried freezing these, but I bet that will work! If you happen to try it out, I’d love to know how you like that.
I made your recipe, for banana cupcakes. Except I made bread instead, without chocolate chips. I did substitute Vanilla extract for Banana extract. It was Delicious! My hubby and so did my neighbor love it. I will be making this again. Thank You!!!
That’s nice and good to know that worked out well! Thanks a lot for sharing that with us, Barb.
What if I only have two large very ripe bananas instead of three?
That depends on how much bigger, but you can also adjust the recipe. To adjust this recipe to two bananas, I think that should be about 8 muffins. I hope that helps!
Can I make these the day before? And what’s the best way to store them ? Thanks
Hi Debbie, you may store it with a plastic wrap or foil or an airtight container to prevent drying if making it ahead. We hadn’t stored this for longer than two days, but it should work for a few days.
TOO MUCH BUTTER. The muffins were oozing butter from the top and through the bottom of the cups after I took them out of the oven. I was patting them with paper towels. The muffins were very dense and lacked in flavor. I will not use this recipe again.
Hi Victoria, I have made these many times and haven’t experienced that. I wonder if you used a different measure of butter? Some butter comes in different packages, I suggest checking the metric measurements to what you are using. That definitely sounds unusual.
The recipe card says half a cup of butter and then underneath it says 8 tablespoons so maybe she added all of it. Like half a cup of butter and 8 tablespoons makes it a little confusing. Might want to change that! This recipe is divine!
I also had the same issue ,pools of butter in the bottom of the muffin tins , butter soaked through the paper liner. Never had that happen before with other recipes 🤷🏻♀️
Hi, I haven’t had that experience either however the only thing I can think of is to make sure that the butter is softened and not melted, otherwise it may not incorporate properly into the batter.
Easy to make but way too sweet for me. Would cut the sugar way down if I make again.
Sounds good, Marsha. Feel free to adjust the sugar level next time, I hope that helps!
Family loves theses muffins. Definitely track baking time. Do not over bake.
I’m so glad your family loves the banana muffins.
This recipe was fast to make and absolutely delicious! I made the muffins without the chocolate chips because I did not have any on hand. Also, I did not have baking soda, so I used baking powder in lieu of that. However, they were very tasty and super moist. Perfect use of leftover bananas!
That’s just awesome! Thank you for sharing your wonderful review, Ivey!
Hey Natasha can you use self rising flour instead of all purpose flour.
Hi Cassidy, I haven’t tested here to advise for this recipe. If you experiment, let me know how you liked the recipe.
I trend towards healthy banana muffin recipes with unrefined sugars and alternative flours, to up the nutrition density, but today I was craving a quintessential banana chocolate chip muffin made with simple, traditional ingredients. This is it! They’re insanely delicious- hot from the oven or room temp- and baked to perfection in 25 minutes. Moist, flavorful & perfectly sweetened. This will be my go-to decadent banana chocolate chip muffin recipe for times when I want a splurge!
I’m so glad these were a hit, RB! Thank you so much for sharing that with me.
I have made these many times and I even made them today! The great thing is you can choose what you want to put in them…either choc. chips, nuts, raisins or make them just plain.
They taste wonderful whatever way you like it. We love them!
Yes that’s right, the recipe is so versatile. I’m glad you enjoyed it!
Looks awesome! Can Almond flour be substituted for all purpose flour?
Hi Christina, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Very moist and love the combination of bananas and chocolate chips! Super easy to make and loved by all!
Thank you for your great review!
So easy and so delicious!! I shared this recipe with friends on Instagram and everyone who made them absolutely loved them!!
Aren’t they great! I’m so glad you all loved this recipe!
Hi Natasha, may I know the estimate weight of one banana used in the recipe? Does the size of the banana matters? The sizes of banana varies a lot locally from where I come from. Thanks in advance!
Hi Amanda, we use medium-sized bananas but it is about 2 cups mashed bananas.
Thank you so much for the reply, my bananas will be ready today! Can’t wait to try!
Hi Natasha! I had a quick question. I only have 2 bananas on hand. I’m assuming I have to adjust the other ingredients.
I absolutely love all of your recipes! They never last in my house!
Thank you
Hi Tracy, I’m glad you’re enjoying my recipes. If you go to the recipe card and click Servings, it will adjust the ingredients too. Hope that helps!
I made this today and it’s so good!! I only added 1/2 a cup of chocolate chips, I figure it’s sweet already and it was perfect! Also, I did not have muffin liners, so I just sprayed my muffin pan with baking spray. Thank you for your recipe, Natasha! I want you to know that your blueberry lemon cake is my eldest son’s fave cake, we make it often. This will be my banana muffin go-to recipe from now on.
I’m so glad you all enjoyed the muffins and your son loves the blueberry lemon cake, it’s one of my favs too!
This is such an easy and fantastic recipe! I have made this multiple times and they are just perfect.
So glad to hear that, this is a recipe that you can def count on!
Recipe made twelve perfect muffins! Every so often, I find myself with more than one overripe bananas on the counter and go browsing for a banana bread recipe. Happened upon yours that adds chocolate chips and decided to give it a go. Not only was the recipe easy to follow, didn’t have to venture out shopping for anything-huge plus for me on a Sun morn. They are delicious, the house smells great and am lookin forward to checking out some of the other recipes here. Can’t believe I have never tried with choc chips!!
They are also awesome with choco chips, hope you can try them next time. Glad you loved this recipe, thanks for your review!
I just made them for the 2nd time and they are sooooo good!
Thanks for the recipe……
You’re welcome! I’m so happy you enjoyed it, Mary!
My 13 year old nephew loves banana/chocolate combo and has started baking with me this past year. This is his favorite recipe so far, we also like to add about 3/4 cup or toasted walnuts in the batter. I love all your recipes and thank you for the endless inspiration!
I bet this is so good with walnuts! Thank you for that wonderful review, Sita!
Hi, Just wondering how well these will freeze?
Hi Rebecca, I haven’t tried that, but I bet that will work! If you happen to try it out, I’d love to know how you like that.
I have almost the same recipe only I add Cinnamon Chips instead of chocolate chips. They literally disappear in one day. Nothing better than a hot banana muffin with butter on it.
Thank you so much for sharing that with me, Jessie! These totally go fast! I’m glad you all loved them!
These are great! I substituted same amount of chocolate chips with a mixture of raisins and glacé cherries (I’ve had these in my fridge for years!) and these came out so moist and fluffy. Recipe is a keeper. Thank you!
Hi Joanne, that’s great! Thank you for sharing your experience trying out this recipe, glad you loved it!
These are the best! They are moist, fluffy, flavoursome, and not gummy at all. Your trick for this recipe is not to overmix the dry and wet ingredients together, plus using only butter makes it cleaner tasting. Thank you for inspiring us with your fabulous techniques and recipes.
I’m so happy to hear that! Thank you for sharing your great review, Prudence!
These are great, but made 24!!
I’m so glad you enjoyed it, Susan!
I got eighteen.
Wow! These muffins are fabulous. I moved and could’ve find my loaf pan so I used the silicone muffin cups. Just used choc chips and no nuts. Sooo yummy!
Hi Sandy, so glad you enjoyed it! Thanks for sharing that with us.
Delicious recipe! Was looking for something a little different than “just banana muffins” when I came across your recipe. Instead of using the regular muffin tin, I used a mini-muffin tin and used this recipe to make “mini muffins”. They turned out delicious. They didn’t last long in our house. Guess I’ll have to make more!
Thank you so much for sharing that with me, Phyllis! I’m so glad you enjoyed it!
I want to use mini muffin tin but did you change the oven temp and time for baking?
Thanks
Linda
bonnerlinda.6@gmail.com
Hi Linda, 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.
This recipe is perfect! However, I substituted chocolate chips with walnuts and for acid, I used brown sugar and a squeeze of lemon into the banana mixture. I also reduced the sugar to 110 grams.
Hi Iris, great to hear that it turned out great using your suhbstitutions. Thanks for sharing that with us!
Banana chic muffins are the best xx
They sure are!! I hope you try and love this recipe soon!
These turned out really good. My banana/chocolate loving husband was literally “hovering”! Mine didn’t look as picture perfect as yours, but my fault…left them in a little longer than I should. Thanks again for a great recipe!
That’s so great! It sounds like you have a new family favorite!
My 6 year old granddaughter helped me make this recipe & we all loved it; however, baking it at 350 for 25 minutes was just a bit overdone.
Glad you loved it and you had a great bonding experience together! It sometimes depends on your oven but I recommend checking it before 25 minutes on your next try.
Can I not had the chocolate chips?
Sure, that will work too.
Hi, I’m going to make today! Do you think I could add a few tablespoons of peanut butter for extra protein for the kiddos?
Hi Lindsay, I haven’t tried peanut butter, but one of our readers added peanut butter chips and loved it! If you happen to experiment, I would love to know how you like that.
All of your recipes are superb. I need the recipe for broccoli beef ramen stir fry, please
Hi Alverta! You can find my Beef and Broccoli Ramen Stir Fry HERE.
Tried this recipie and wow everybody loved it. Thank you!
Very nice feedback, Pavi. Thanks for sharing that with us!
Hello! I love this recipe. Unfortunately I didn’t have eggs so I substituted a half cup of apple sauce. They turned out so moist and perfect! So yummy.
Hi Lauren! Thank you for sharing with us. I’m so glad they turned out well for you.
These muffins were delicious!! They were light and fluffy, I could eat them all!
When I saw that they made 12 muffins I decided to do a double batch because I wanted some extra. Little did I know that doubling the batch made 48 muffins!! I don’t know if i mixed the butter and sugar too long but just a little heads up, I have a lot of muffins. (But honestly I would do it again. They are just that good.)
Hi Ashlyn, I’m so glad you enjoyed these! We like to make them regularly. Did you possibly make these in cupcake tins instead of muffin tins?
I didn’t know there was a muffin tin! I guess they’re twice as big, lol!
Using this recipe all the time! Love it! I would definitely recommend it.♥️
Awesome, thanks for that wonderful review!
Have been making your recipe for banana muffins for a while…my grandson suggested using sea salt caramel chips instead of chocolate chips. Used only 1/2 a cup. Delicious! The only way I’ll make them now. It’s a hit!
That’s a great substitution, thanks for sharing that with us. Glad that worked out great, Marilyn!
Please send recipe
thanks
Hi Jack, you can find the recipe HERE.
This is hands down the best banana muffin recipe I’ve tried so far. 🙂
That’s so awesome, Tess! Thank you for sharing your wonderful review with me!
Made these. Perfect recipe
Glad you loved it!
These muffins were awesome. They were moist and the flavor is so good. I will be making these again and again.
Perfect! Glad you found a new favorite.
I saw this on your youtube post and thought i’d try it out. Everyone who likes banana bread should try this recipe!! I love quick baking and this was so easy and simple to make. My parents loved them as well, will definitely be making them again. Thanks Natasha !
That’s so great! It sounds like you have a new favorite, Vandita!
Wanted to make these however I only have 2 ripe bananas, will that cause a big difference?
Hi Melissa, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe, where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. To adjust this recipe to two bananas, I think that should be about 8 muffins. I hope that helps!
Hi there,
I only have cake flour on hand, can i know how to substitute the all purpose flour?
Pls help.
Thanks.
Anne
Hi Anne, I haven’t tested that substitution to advise on the outcome. Cake flour is slightly different, and you may need to make adjustments for the right texture. I found the following via a quick Google search: “When you use cake flour rather than all-purpose flour, you should use 1 cup plus 2 tablespoons of cake flour for every recommended cup of all-purpose flour. You can replace all or a portion of the flour as you please.” I hope that helps.
So yummy, my husband love the recipe.
It´s so easy to prepare.
Great to hear that he loved this recipe, Betsy!
These muffins are just what I was looking to make. Thank you for this recipe – making this morning.
Perfect! You are so welcome, Dawn. I’m glad that you found this recipe.
Hey Natasha, I tried these beautiful muffins and they turned out awesome in the first go. Moist yum and everything one would want it to be. Thanks for sharing all.
Hi Beverly, you are very welcome. Thank you for sharing your great feedback and review with us!
Sooooo delicious! Easy to prepare, so soft, good tips and I like it very much with a cup of milk 🙂 Thank You Natasha! This is my new favourite way to use overriped bananas.
That’s just awesome! Thank you for sharing your wonderful review!
wow looks so delicious, i would love to make it… i hope you can also make a cheese muffins =D
I hope this becomes your new favorite! Thanks for your suggestion.
Hello! I have already mashed and froze the bananas so it’s hard for me to tell what 3 bananas are. Can you please tell me approximately what the measurement is for 3 bananas. Thank you!
Hi Shandre, it is about 2 cups of mashed bananas.
If I wanted to make this into banana bread instead of muffins how long do I bake it! Thanks!
Hi Pat, have you tried our banana bread recipe?
Baked these banana muffins yesterday and my daughters loved it. 😍 Thank you for sharing your recipes. Your chocolate chip cookies is also one of their favorites. 😊
Much love from the Philippines. 🇵🇭
That is so heartwarming, Cai. Thank you for sharing that with us and for giving this recipe a great review. We appreciate it!
I love this recipe. I have made these muffins a few times and they come out wonderful. My daughter doesn’t really like bananas but these muffins are a hit every time.
I’m so glad you’re all enjoying this recipe!
Delicious. Substituted chocolate chips for sea salt carmel chips. Added nutmeg and sprinkled the tops with turbinado cane sugar. Makes the perfect sweet treat.
Yum! That’s a great idea! Thank you so much for sharing that with me.
This recipe produced perfect banana chocolate chip muffins banked for 25 minutes…score!
Glad you enjoyed it, Angela!
Great recipe. Used chopped walnuts instead of chocolate chips for a great breakfast muffin
I’m so glad you enjoyed it!
I LOVE this recipe, along with many others from Natasha! I always double the recipe because we just can’t get enough!
That’s so great! It sounds like you have a new favorite!
Hi Natasha. Can I substitute the butter with oil?
Hi Mumbi, I haven’t tried that yet to advise but I imagine that would work. Let us know how it goes if you try the recipe!
I made them this morning with oil instead of butter and they turned out fantastic
Thank you so much for sharing that with me.
Thank you will definitely try, butter is a little pricy where I am from
Thank you will definitely try it, butter is pricey where I am from
THANK YOU will do 🙂
Delicious muffins! My family loved it 😋thank you Natasha : )
I’m glad your family enjoyed this recipe Rosy. Thanks for your good review!
Tried this recipe today and it was perfect. I added 1tsp cinnamon & 1/4 tsp nutmeg to the dry ingredients 🙂 the smell while baking was divine. It’s great with a cup of maple chai tea.
I’m so happy you enjoyed that, Andrea!
Delicious and easy!! Shared this recipe with my family right after baking these… mmm
I’m so glad you enjoyed it, Cayla!
do you have a good way to store the muffins for a few days
Hi Mary, Yes, you may store it with a plastic wrap or foil or an airtight container to keep it from drying. We hadn’t stored this for longer than 2 days but it should work for a few days.
Tried the muffin recipe today, they are really good! I substituted half of the butter for 1/4 cup unsweetened applesauce, and split the 3/4 cup chocolate chips with toasted chopped walnuts. So it was a banana nut chocolate muffin. They turned out great and were plenty moist despite swapping out half the butter. I did that to save on the calories a bit. Thanks Natasha!
Hi Rits, you are very welcome! Thanks for sharing that with us, that’s very useful info for those who would like to do that too.
Lovely muffins. I let the batter sit overnight in the fridge for the gluten to work….then 425 for 8 minutes and turned down to 350 for the last 9 minutes. This gives them the high dome tops we love.
Thanks for your good feedback and for sharing some tips with us., Joanne!
Hey Natasha! I tried out your banana muffin recipe today because my bananas at home very seriously over ripped and it was delicious! I did add cinnamon powder & mixed spices to it just because I love them personally with banana. Thank you for this beautiful recipe.
You’re welcome! I’m so glad you enjoyed this recipe!
These were delicious. I used 2/3 cup walnuts/pecans instead of chocolate chips. I used my large Pampered Chef scoop and got 17 muffins. Done perfect at 25 minutes.
Perfect! Thanks for sharing that with us, Cam.
Hi! I tried the banana muffin recipe. It was perfect! Moist and not too sweet. Thank you and more power 😊
You’re welcome! I’m so happy you enjoyed it!
Hi, I just baked 24 muffins.I used raisins,and added 65ml milk to adjust consistency.and frosted with butter cream. Yumy. you are amazing.
I’m glad you enjoyed these muffins!
Great recipe. I’ll probably add another banana to add more banana flavor. I also added nutmeg and cinnamon, then 25 minutes. Perfection. Thanks for sharing your recipe!!
Sounds like a great plan, Eva. Thank you for sharing your good feedback with us!
Silly question but what does “cream together” mean?
Hi Mona, creaming means mixing butter and sugar at a moderately high speed until well blended, fluffy, and pale yellow
I am going to try these muffins. I love your recipes/videos. I think our favorite is the Kung Pao Chicken recipe.
Thank you for sharing your recipes with us 🙂
Thank you for that thoughtful comment, Pamela! I’m happy to hear you’re enjoying our recipes!
There is a lot about this recipe that I like. They are very rich and flavorful. I did tweak it a little, but I noticed they had a bitter taste. I’m assuming that is due to the baking soda. Next time I will try with 2 tsp baking powder and omit the 1 tsp baking soda.
These muffins were delicious and super easy to make.
I added a tsp of nutmeg to the dry ingredients and it was magnificent!! Wonderful recipe Natasha, as always!
Thank you for sharing that with me, Amanda! I’m happy to hear you enjoyed our recipe!
I made these and they taste great but they really stick to the muffin wrapper, which is always a bummer. Any guess as to what I may have done that would have caused this?
Hi Melissa, You may use non-stick liners or grease the wrappers by giving it a quick spritz of nonstick cooking spray before filling them.
We love your banana muffins in our house & best of all my 13 year old son helps make make them every time & the rest of the family love eating them, thank you for sharing your wonderful recipe X
You’re welcome! I’m so happy you enjoyed it, Sinead!
I love the muffins they turned out amazing and they aren’t burned with the cooking time and they are as moist and delicious as you say!!!
That’s so great Ella! Thank you for sharing that wonderful review!
Delicious recipe. Thinking of adding some ground walnuts to the mix.
Hi Sonia, I love that idea. We did that with our classic Banana Bread recipe.
Hi Natasha I am from Cambodia but I live in Montreal for 46 years now I love your recipes I always follow you first I made your muffins love it thank you
Hello Dari, thank you for trusting my recipes. I hope that you and your family will always love every recipe that you will try from my website.
Great
Thank you for all your recipes. I always go to your site first. My wife is the primary caregiver for her mother. So she lives 30 minutes away. Just made banana chocolate chip muffins for them. Not only are you entertaining, but great recipes.
Hello Michael, thank you for trusting my recipes and for sharing that with us. I hope you and your family will love every recipe that you will try!
can you use whole wheat flour instead? same measurement?
Hi Shellina, I haven’t tested that so I’m not sure how it would affect the texture or what else needs to be modified with using whole wheat flour.
These Rick with traditional nuts added instead of chocolate chips. I’ll post on IG too!!
I’m so happy you enjoyed these, Whitney! Thank you for that great feedback!
Love watching you make all kinds of foods. Just made your banana Muffins . Quite easy to make ,
I’ve yet to try this! I’ve tried the banana bread and it was so delicious! I was just wondering if you could also suggest the weight of the mashed bananas, as we have a lot of varieties of banana here, thus different sizes. Thank you very much! <3
Hi AJ, it is about 2 cups of mashed bananas.
Thanks Natasha. I use and share your recipes because they are easy to follow and the results are amazing.
These were delicious. I swapped butter for low fat Olivio, used caster sugar and 1 1/2 tsp baking powder instead of baking sofa (just because that’s all I had ! ) and they still turned out perfectly
So good to know that, Helen. Thank you for sharing that with us and for your good feedback!
The recipe is delicious, I’m wondering is the nutritional value per muffin?
Hi Jenny! That’s right.
Natasha Girl, you put your foot into this recipe! This is an African American saying which means “You put your heart and soul into the recipe and it is delicious!” My family and I loved the banana muffins from this recipe and I will be making them again – soon!.
Hi Natasha! I’m just learning how to prepare food and I’m starting with baking because it seems easier and basically use the same ingredients with an extra ingredient like coconut or peanut butter. I had bananas and time so i tried this and my favorite recipie from all your recipies! will definetly try this again and not move to another blogger site because everything i want to prepare i find on your blog!
Too sweet, cut the sugar if you add the chocolate chips, I reduced both but still too sweet
Hi Natasha! Been doing your banana bread recipe since forever! Is the sugar measurement the only difference between your banana bread and this banana muffins recipe?
HI Zarah, yes they are almost identical, just a different form of baking.
This is awesome! I made these and I’m just about to make them for the guests that just came. I’m just a kid but I love your recipes there so simple and easy!
I’m glad to hear that, Jessica. Enjoy my recipes!
im just a kid too but love all her recipies
I’ve tried multiple banana chocolate chip recipes and this one is by far the best! I continue to come back to it because the muffins always turn out so moist and delicious. They also do not spoil as quickly as other recipes do (from my experience they’ve lasted 4-5 days room temperature). 10/10!
Thank you for the wonderful review!
I made this for my mum and my family. They enjoyed it as much as i did. Beautiful reciepe Natasha!
Thank you, Tatiana! I’m glad you enjoyed this recipe.
I had made this countless times already. Even at this very moment while writing this comment 🙂 This has been my family’s favorite snack, esp my 4-year-old girl. I sometimes substitute chocolate chips with Nutella and it’s also giving the best and yummy result!
I can say I am one of the top avid fan of your recipes Natasha!
That is so nice, Emma. Thank you so much for your good comments and feedback! I hope that you and your family will love every recipe that you try from my website!
They are in the oven right now!
I made her chocolate cake last week. That is the BEST cake I ever made! She is now our go to for recipes. My husband made her pea soup and bbq pork,they were all Fantastic. Thanks Natasha
I bet your home smells so good right now! That’s so awesome, Jean!
I made these with walnuts instead of chocolate chips and they were awesome!!
That’s so great! Thank you so much for sharing that substitution with us!