Soft and moist Banana Muffins with melty chocolate chips are the ultimate treat and are a great way to use overripe bananas. These banana chocolate chip muffins take less than 30 minutes to whip up, so they are perfect for meal prep, sharing with neighbors and coworkers, and a quick recipe to bake with kids.
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Helpful Reader Review
“My kiddos loved how these turned out. I loved making these for us all. The easiest most delicious and moist muffins. I’ve made this 4 times already and came here to make it for the 5th time. I can tell this is going to be a repeat recipe for me so I better memorize now.“ – Fayeza ★★★★★
Banana Muffins Video
Watch me turn those brown, overripe bananas into the best banana bread muffins with chocolate chips. See how easy this recipe truly is, and then let’s get baking!
Easy Banana Chocolate Chip Muffins
If you’re staring at a few browning, speckled bananas on the counter, please don’t toss them! Those ripe bananas add the perfect natural sweetness to this banana muffin recipe. The browner the better, in fact! Once they are smashed up and baked into muffins, you’ll never see how brown they started anyway.
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 classic banana bread, these muffins bake fast (25 minutes), and are irresistible with melted chocolate morsels.
Banana Muffin Ingredients
Whip up these banana muffins with just a few pantry staples, like flour and sugar. You’ll need 30 minutes and a muffin pan for the single-serving-sized treats.
- Dry ingredients – flour, baking soda, salt, and sugar
- Wet ingredients – unsalted butter (to control the sodium level), eggs, and vanilla
- Ripe Bananas – 3 medium-sized bananas (about 1 cup) mashed up. Browned bananas work best since they have the most natural sugar. If they aren’t quite ripe, see my tips below on how to ripen them quickly.
- Chocolate Chips – we prefer semi-sweet chocolate chips, but you can use any kind you prefer. You can omit if you’d prefer, or also substitute the chocolate chips with an equal amount of toasted chopped pecans or walnuts to make banana nut muffins, or replace them with raisins for banana raisin muffins.
Pro Tip:
To ripen bananas in 24 hours, place the bunch into a brown bag, close it, and store it on the counter for 24 hours. You can also bake almost-ripe bananas in the oven at 250°F for 15-20 minutes.
Can I use Frozen Bananas in Banana Bread Muffins?
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
Our easy Banana Muffins recipe comes together in just a few minutes and has that irresistible banana flavor and a moist, spongy crumb.
- Preheat the oven to 350°F 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 the batter. Fold in 3/4 cup chocolate chips.
- Scoop batter into your lined muffin tin (a trigger-release ice cream scoop makes it easy), sprinkle with chocolate chips, and bake for 20-25 minutes.
Natasha’s Tips for The Best Banana Muffins
There are 3 “secrets” or key points for achieving tender and moist 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. Watch our video on how to soften butter in 5 minutes.
- Don’t over-bake. If you’re wondering how long to bake banana muffins, 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.
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!
What is YOUR favorite way to use overripe bananas?
Banana 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
- 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 the 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.
Notes
- Room Temperature: Cooled muffins keep well on the counter in an airtight container for up to 5 days.
- Freezing: Place cooled muffins in an airtight freezer container for up to 3 months. Thaw on the counter or in the fridge.
Nutrition Per Serving
Filed Under
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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.
That’s so great! It sounds like you have a new favorite, Kelly!
Thank you so much for sharing your recipe. I just made it and it tasted amazing.
I’m so glad you enjoyed it!
Easy to make and turned out very good. They were moist with just enough texture on the outside. I wish I had put chocolate chips only in half because the muffin was sweet enough from the bananas! Thanks for sharing.
I’m so glad you enjoyed that, Cherie!
Can I change the flour to Gluten Free.
Thanks
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
That’s so awesome Anita! Sounds like you found a new favorite. Thank you for that awesome review and amazing feedback!
Tried making these muffins exactly like the recipe but they did not rise nor taste good
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?
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.
Sounds like you found a favorite! Thank you for sharing that feedback with me!
Delicious 😋my family loved them.
I’m so happy to hear that! Thank you for sharing that with me!
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!
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
Hello, I want to know how many grams of flour and every cup of sugar are?
Hi 🙂 We have the metric measurement available to you towards the bottom of every printable recipe. I hope that helps.
Hi, Natasha. Can I use whole wheat flour instead of white flour?
Hi Dana, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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
Hi Olga, you may enjoy this chocolate chip banana bread recipe here.
If I don’t have a hand/electric mixer, would melted butter work? as I only have a whisk?
Hi Lina, I always use softened but there’s a chance melted butter might adversely affect the outcome. You could still use a hand whisk – it will take a little longer but it should still work fine.
This recipe is great!!! I enjoyed making& eating the muffins more than the bread. These turned out more fluffier for me. Thank you !!!
You’re welcome! I’m so happy you enjoyed it Julie!
These are by far the BEST banana muffins I’ve ever had, even my son who typically doesn’t like muffins loved them 😀👌
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
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.
Ok, this looks great, but how can you add bran in these muffins. “PLEASE REPLY” on my e-mail.
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
DELICIOUS – my family BEGS for them!
Sounds like you have a new favorite! Thank you for sharing your awesome review wit me!
These are our go-to breakfast. We all are addicted to these banana muffins.
That’s so awesome! I’m so happy you found a favorite on our blog! Thank you for that wonderful review, Alli!
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.
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.
Thanks for your reply !
I will try this week-end sure…
I hope you love it!
I don’t like bananas plain but I do love them in bread and muffins. This recipes looks perfect!
Thank you for sharing that with us, Emily! I hope you love this recipe!
OMG I loved this!
I’m so happy you enjoyed that Aimee!