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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 7 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 NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: banana muffins
Calories: 292 kcal
Servings: 12 muffins

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

  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*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 215mg 9%
Potassium 217mg 6%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 20g
Protein 3g 6%
Vitamin A 6%
Vitamin C 3.1%
Calcium 1.9%
Iron 10.4%
* 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?

natashaskitchen

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

  • 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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