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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

4.96 from 149 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
Cuisine: American
Course: Breakfast, snack
Calories: 292
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*
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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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

Read comments/reviewsAdd comment/review

  • Linda Bonner
    April 26, 2020

    Just made these and they are very, very good! Just the right amount of chocolate chips. The muffins are moist and I only had two bananas but they were still soooo good!! Definitely a keeper!!
    Thanks Natasha..

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Love it! So glad that you loved the recipe, Linda. Thanks for sharing and for giving it great feedback.

      Reply

  • Aybee
    April 25, 2020

    I tried this today.. i changed the chocolate chips to kitkat😋 so soft, moist and yummy

    Reply

    • Natasha's Kitchen
      April 25, 2020

      Wow I’ve never tried using kitkat yet but now that you mentioned, it sounds like a great idea!

      Reply

  • Louise
    April 24, 2020

    Tried it today! It’s soft and yummy. Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      April 24, 2020

      You’re welcome and thanks for giving this recipe a try!

      Reply

  • Tammy
    April 23, 2020

    If I want to make banana nut muffins instead, would I put the nuts in place of the chocolate and would it still come out the same? And what kind of nuts would you recommend me using?

    Reply

    • Natashas Kitchen
      April 23, 2020

      It will work with nuts also! I hope you love this recipe!

      Reply

  • Alison
    April 23, 2020

    Is all purpose flour. The same as plain flour in uk ?
    In UK we have either plain or
    self raising flour no all purpose.
    Thanks

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Alison, I wish I could say, do you know the protein count of the plain flour in the UK? I’m assuming it is similar to all-purpose but it is hard to say without knowing.

      Reply

  • Sarika
    April 22, 2020

    Hey
    I tried it today And it turned up so well.i had no baking soda so instead I used baking powder but it still worked ☺️I tried it with honey topping and it tastes awesome.

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Thanks for sharing that with us, Sarika. So good to know that you had some substitute ingredients available and that it worked great too!

      Reply

  • Collette Lewis
    April 20, 2020

    I made this Banana Muffins Recipe it was delicious and moist.
    I use 1/4 cup of sugar only but add 1 cup of unsweetened apple sauce then I use 1 Pure Semi-Sweet chocolate bar and use a mallet yo crush up the chocolate and I add chopped up cranberry to my mixture

    Thought the muffins would be hard this morning because they were so moist yesterday but they are actually great

    Thank you for the recipe I trek it with the sugar because I am diabetic

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Thanks for sharing that with us, Collette. I’m glad that you had a good experience making this recipe!

      Reply

  • Haiqa Aamir
    April 19, 2020

    SO SO good and SO easy! 110% recommend!!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Love the more than perfect rating!

      Reply

  • Shabana
    April 18, 2020

    Made your banana muffins recipe and it came out great! I actually added pistachios to it and less chocolate chips 😊.

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Nice one! I should try that next time it sounds yummy

      Reply

  • Linda
    April 17, 2020

    Want to substitute olive oil for the butter. Would I need 1/2 cup. Please
    Respond
    To my email as below.

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Linda, I wouldn’t recommend skimping on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb. Although here is what one of our readers wrote that you may find helpful – “”Wonderful muffin recipe! I made a few tiny tweaks… I subbed canola oil for half of the butter (I want very moist muffins!), half brown sugar for the white (I like the depth of flavor it brings) and I added a little cinnamon. They were fantastic! My entire family loved them. Thank you for the easy, excellent recipe!””

      Reply

      • Lisa Meyer
        April 22, 2020

        I made a double batch and although they taste good they were so dense. I don’t know what I did wrong.

        Reply

  • Sara
    April 15, 2020

    I made these but had to change ingredients for our allergy kiddos. I used a gluten free all purpose flour that I mix up (sorghum, potato, tapioca, and xanthan gum) and replaced the eggs with a flaxseed and water mixture (2 Tablespoons Flaxseed with 6 Tablespoons water). We also had to use Earth Balance Soy Free to replace the butter. I also added just under a cup of blueberries instead of chocolate chips. Our middle child has had to go gluten free like our other two and he normally dislikes everything I make. He loved these muffins and wanted 3 at a time! It has been his to go breakfast in the morning. Thank you for providing a recipe that I was able to substitute and that turned out delicious!!

    We are managing 82 food allergies in our house, so it is difficult to find recipes that work for us. I did attempt to substitute the banana for applesauce and it did not work. The banana is a must!! I am so happy that we found a great recipe that I can make work for our family. Thank you!!

    Reply

    • Natashas Kitchen
      April 15, 2020

      Wow! Thank you so much for sharing all of these tips and changes with us, Sara!! Our readers will find this extremely helpful!

      Reply

  • Tania
    April 15, 2020

    Hi Natasha!
    Just wanted to ask how much butter in grams I need to use for this recipe (1/2 cup butter (8 Tbsp)? We used to measure in grams… And thank you so much for you blog!!! So easy and so tasty!!!!

    Reply

    • Natashas Kitchen
      April 15, 2020

      Hi Tania, I completely understand, we have the metric conversion option available via our printable recipe. Simply click “Jump to recipe” at the top of the post that will take you to our printable recipe where you’ll have the option to change the measurements from US Customary to Metric. I hope that helps!

      Reply

  • Meenaz
    April 14, 2020

    Doubled the recipe and made a batch of 12 muffins and a cake for my boyfriend’s quarantine birthday. Baked the cake for 30 mins and the muffins for 25, both turned out SO delicious. Kept opening the box up to smell these delicious muffins and had one for breakfast as well. The muffins rose well and formed beautiful brown tops. I used chocolate chips as well as roughly chopped chocolate chunks, which gave me those delicious pools of chocolate in the muffin and cake! All in all, a perfect recipe. Thank you!

    Reply

    • Natasha's Kitchen
      April 15, 2020

      Thank you so much for your detailed and wonderful feedback! Your message makes me happy and inspired to do more recipes!

      Reply

  • Jeanette
    April 14, 2020

    These look great, can I also add a handful of frozen blueberries to this recipe?

    Reply

    • Natasha
      April 14, 2020

      Hi Jeanette, I haven’t tried that but that sounds tasty. Let me know if you experiment.

      Reply

  • LV Woods
    April 14, 2020

    Wonderful muffin recipe! I made a few tiny tweaks… I subbed canola oil for half of the butter (I want very moist muffins!), half brown sugar for the white (I like the depth of flavor it brings) and I added a little cinnamon. They were fantastic! My entire family loved them. Thank you for the easy, excellent recipe!

    Reply

    • Natashas Kitchen
      April 14, 2020

      You’re welcome! I’m so glad you enjoyed that recipe!!

      Reply

    • Tamsin
      May 7, 2020

      I am such an amateur baker that I read each instruction and scanned your pictures about three-four times while making these muffins.
      They are so good. So moist. So delicious. You’d think I was baking for a few years!
      This is the second recipe I’ve tried and no matter how much I’ve messed up the process, it’s turned out pretty brilliant!
      Thank you, Natasha!!!!

      PS – didn’t have a few ingredients, so I substitutied granulated sugar for 80gms caster sugar, as I don’t like it too sweet and chopped up a few dairy milk cubes instead a of chips. Worked out great! 👌🏻

      Reply

      • Natashas Kitchen
        May 7, 2020

        I’m so glad you’re enjoying our recipes Tamsin! Thank you for sharing that with me!

        Reply

  • Judith G.
    April 10, 2020

    Hello,
    What size Banana are we talking about? How high do you fill the muffin tin?
    Thank you

    Reply

    • Natasha
      April 11, 2020

      Hi Judith, medium or average-sized bananas is what we used. We divided the batter evenly between 12 cupcakes so it ended up about 3/4 full each.

      Reply

  • Eleanor
    April 8, 2020

    Hi Natasha,

    If I would want to substitute with almond flour, how much would I need? Is the proportion the same as regular flour?

    Thank you

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Hello Eleonor, I haven’t tried using the almond floor yet so I can’t advise. If you do an experiment, please share with us how it goes.

      Reply

  • Barbara Powers
    April 6, 2020

    Natasha, I don’t have unsalted butter. Will it be okay to use salted butter? I’d rather not go out to the stores at this time to buy it.

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Barbara, That should work!

      Reply

  • Florence
    April 6, 2020

    I made this recipe,it came out quite nice except yours came out looking yellow mine came out brown.Any suggestion, thanks

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Florence, was it possibly over baked? Oven temps vary and that could be the culprit.

      Reply

  • Tiffany
    April 6, 2020

    These were so good, and they turned out as pretty as muffins from a bakery. I’m wondering, though, have you ever frozen them and how did they turn out if so?

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Tiffany, I haven’t frozen these (they never last long enough) but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Cassandra
    April 5, 2020

    We had a midnight baking session with this recipe, and the muffins came out so yummy! Gobbled 3 right from the tray😋 Thank you for sharing this delicious recipe Natasha! Easy to make, and very delicious

    Reply

    • Natasha's Kitchen
      April 5, 2020

      I love it! Thank you for sharing that with us, Cassandra. I’m so happy that you loved the end result!

      Reply

  • Christy McCollum
    April 3, 2020

    Made these today. Followed the recipe exactly and they were DELICIOUS! Next time might add walnuts. Thanks for the yummy recipe!

    Reply

    • Natasha's Kitchen
      April 3, 2020

      Love it so glad to hear that you enjoyed the muffins, Christy. I appreciate you sharing it with us and thanks for your awesome review!

      Reply

  • Ligia
    April 2, 2020

    Hi Natasha! All your videos look so delicious. I keep saving all of them to make sometime! I came across this recipe and it looks delicious and something my 2 & 5 year old would LOVE and help me with. How should I change the recipe measurements if I only have two bananas though

    Reply

    • Natasha
      April 3, 2020

      Hi Ligia, you could also add a little applesauce (maybe 1/3 to 1/2 cup) to compensate for the missing banana or you will be missing some moisture in the recipe.

      Reply

      • Ligia
        April 3, 2020

        Perfect! Will do…Thank you so much for your quick reply! 😘

        Reply

        • Ligia
          April 17, 2020

          Made these again w my 5 year old and substituted semi sweet chocolate chips for white chocolate chips. DELICIOUS! Thank you for the recipe!

          Reply

          • Natashas Kitchen
            April 17, 2020

            That’s so great! Thank you for sharing that awesome review with me, Ligia!

    • Keryl
      April 5, 2020

      Made these today and my husband loved them! Moist and delicious! Thank you for this great, easy recipe!

      Reply

      • Natasha's Kitchen
        April 5, 2020

        You are so welcome, Keryl. I hope you and your husband love every recipe that you will try!

        Reply

  • Bibi Amin
    March 26, 2020

    I really enjoy Natasha’s cooking
    Natasha does make cooking look sooo easy

    Reply

    • Natashas Kitchen
      March 26, 2020

      Thank you for that thoughtful feedback! I’m so glad you’re enjoying our recipes.

      Reply

  • Rebecca
    March 26, 2020

    Hi Natasha! Thank you for this recipe, I am looking forward to making it. I only have salted butter at home. Due to current events I don’t want to go out to get unsalted butter. Can I use the salted butter and just omit the salt mentioned later in the recipe?

    Sorry if you already answered the question, I didn’t see it in the comment thread. Thanks and stay safe!

    Reply

    • Natashas Kitchen
      March 26, 2020

      That should work Rebecca.

      Reply

      • Shanti
        April 6, 2020

        Banana Muffin Recipe
        Can I use oil instead of butter?

        Reply

        • Natasha's Kitchen
          April 7, 2020

          Hi Shanti, I wouldn’t recommend skimping on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.

          Reply

  • Christine Pfohl
    March 24, 2020

    Made these today and used dark chocolate chips and they turned out aweome. Browned nicely. I have tried a lot of recipes and this one is the best!

    Reply

    • Natashas Kitchen
      March 24, 2020

      That’s so great to know! Thank you for sharing that, Christine!

      Reply

  • Zoha
    March 23, 2020

    I need chocolate muffin cupcakes
    Thanks!

    Reply

  • Barbara F./Va
    March 22, 2020

    Forgot to give it a rating….6 if I could!

    Reply

    • Natasha's Kitchen
      March 22, 2020

      Awesome thank you!

      Reply

  • Barbara F./Va
    March 22, 2020

    I love to bake and thought I had found the perfect banana muffin UNTIL NOW. This one is a keeper, for sure! I’m fighting the temptation to keep eating them! Made two batches as I had 6 ripe bananas and during this trying time, it’s waste not…want not. Love ALL of your recipes. I am an avid fan!!

    Reply

    • Natasha's Kitchen
      March 22, 2020

      Love it! Thanks for your amazing feedback I appreciate it.

      Reply

  • Carolyn
    March 21, 2020

    Forgot to include rating with my comment. Definitely deserves all the stars.

    Reply

    • Natashas Kitchen
      March 21, 2020

      Thank you!!

      Reply

  • Carolyn
    March 21, 2020

    Super delicious! I made half the muffins with chocolate chips and half with peanut butter chips. Highly recommend the peanut butter variation for any PB lover!

    Reply

    • Natashas Kitchen
      March 21, 2020

      Thank you for that wonderful feedback and review, Carolyn! I’m so glad you enjoyed this recipe.

      Reply

    • Natasha
      March 21, 2020

      Thank you so much for the awesome review! I’m so happy you loved it and I love your idea of adding peanut butter chips!

      Reply

  • Virginia
    March 19, 2020

    Great recipe that was easy to make. The muffin tops were more on the flatter side than domed but they tasted great.

    Reply

    • Natashas Kitchen
      March 19, 2020

      I’m so glad you enjoyed it!

      Reply

  • Val
    March 14, 2020

    Easy, moist and delicious! Just made these and I was not disappointed. Just wish I had more chocolates

    Reply

    • Natashas Kitchen
      March 14, 2020

      I’m so glad you enjoyed that!

      Reply

    • Julia
      March 20, 2020

      Just tried these today and they are really yummy. The only thing is that they could have been baked another 5 mins or so but the tops were burning. They’re a bit gooey but still really tasty

      Reply

      • Natashas Kitchen
        March 20, 2020

        Thank you for sharing that great review with us Julie. I’m so glad you enjoyed that.

        Reply

  • PB
    March 7, 2020

    This recipe calls for 3 bananas but there can be a huge difference in the size of bananas. What would be the approximate measurement in cups?

    Reply

    • Natasha's Kitchen
      March 9, 2020

      I didn’t measure it in cups but if you’re going to be using smaller bananas you can use 4.

      Reply

  • Lori Coponi
    March 1, 2020

    Absolutely perfect! I made a double batch and out that, made 12 muffins and the rest I put in cake pans. I will frost and use as dessert later!

    Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      So awesome Lori! Thanks for your perfect review and I hope you love every recipe that you try.

      Reply

  • Asma
    February 11, 2020

    I just made this muffins for my husband except I used date syrup instead of sugar and walnut instead of chocolate chips and they are amazing. Thanks a lot for this recipe

    Reply

    • Natashas Kitchen
      February 11, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Lynda
    February 7, 2020

    I used this recipe but only had coconut flour so used that, plus only two bananas, they cooked quicker – maybe due to different flour. But taste yummy. Mine were falling apart a bit, maybe less flour next time.
    Great for work lunches. Thanks.
    (South Australia)

    Reply

    • Natashas Kitchen
      February 7, 2020

      You’re welcome Lynda! I’m glad you found a new lunch favorite.

      Reply

      • Lynda
        February 7, 2020

        Thanks Natasha, I am not the greatest of cooks so was delighted to find recipes that even I could follow.
        Cant wait to do more.
        Cheers.
        Lynda

        Reply

        • Natashas Kitchen
          February 8, 2020

          You’re welcome! I hope you try more of our recipes soon!

          Reply

  • Taylor
    January 24, 2020

    If I wanted to make 6 big muffins instead of 12 do you think the recipe would still work? I was thinking same baking temp but obviously a little longer since the muffins will have more volume.

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Taylor, that should still work. I haven’t tested that on an adjusted bake time but it will take longer.

      Reply

  • Sue P.
    January 22, 2020

    One of the absolute best recipes I have tried for muffins! These were delightful, delicious, and moist.

    Reply

    • Natashas Kitchen
      January 22, 2020

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

      Reply

  • Caryn Lee
    January 21, 2020

    Hi Natasha,

    I was searching for an easy banana chocolate chip muffin recipe online for my son class party and I found your recipe. I did 2 portion of the recipe this morning and it was great! My son loved it!

    However, just a feedback that I find it too sweet and I will reduce the sugar to 100g *I converted 2/3 cups sugar to gram because we uses gram in Malaysia. I think it was probably due to the chocolate chips and banana has added on the sweetness.

    Anyhow, I will definitely use the recipe for another time! Love your site too!

    Reply

    • Natashas Kitchen
      January 21, 2020

      Thank you so much for sharing that feedback with me, Caryn! I’m so glad your son liked this recipe.

      Reply

  • Tina
    January 19, 2020

    Great banana muffins. Husband ate 3 as soon as they came out of oven.

    Reply

    • Natashas Kitchen
      January 20, 2020

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

      Reply

  • Mari-clare
    January 16, 2020

    Easy to follow, muffins came out perfect

    Reply

    • Natashas Kitchen
      January 16, 2020

      Aren’t these the best! Thank you for sharing your awesome review with us.

      Reply

  • Jeannie
    December 29, 2019

    In my oven it took just 20 minutes to bake. They were nicely browned. I sliced one to check if fully baked. Perfect. To have cooked longer the muffins would have burned.
    I decided to add dried cranberries and some pecans as well.
    They rise to a decent size and are quite tasty. I took pictures for reference.

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Jeannie, all ovens read differently and that could be why it took less time. We check our oven regularly to make sure it is calibrated.

      Reply

  • Shannon
    December 12, 2019

    Soooo delicious! I am addicted to your cooking videos and have tried many. Never a disappointment. Thanks Natasha! xo from Canada.

    Reply

    • Natashas Kitchen
      December 12, 2019

      Thank you for that wonderful feedback, Shannon! I’m so inspired reading your review.

      Reply

  • Nana Sally
    November 21, 2019

    I made these today with my granddaughter! They were delicious

    Reply

    • Natashas Kitchen
      November 21, 2019

      That’s so great! Thank you for sharing that with me.

      Reply

  • Jennifer
    November 20, 2019

    I followed the recipe exactly… But did add a tablespoon of bourbon. You should try it – it adds such depth! These are packed up and headed to school to gift to teachers tomorrow. I’m indicating I got the recipe from you.

    I plan on experimenting with a GF version so my kiddos can enjoy.

    Reply

    • Natashas Kitchen
      November 20, 2019

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

      Reply

  • Heather
    November 16, 2019

    These are fabulous. Left out the chocolate and added a small amount of pumpkin pie spice instead. So good! Thanks for a great muffin!

    Reply

    • Natashas Kitchen
      November 16, 2019

      You’re welcome! I’m so happy you enjoyed it, Heather!

      Reply

  • Mia
    November 13, 2019

    Very light and fluffy, and just a teeny bit too wet. I did use 1 less banana, so it was less sweet than it was supposed to be. Also, I used half brown sugar, half granulated white sugar. I guess I was going for more of a banana bread thing. Still tasty!

    Reply

    • Natasha
      November 14, 2019

      Hi Mia, I’m glad you still enjoyed the flavor. Since baking is so much a science, I always recommend trying the recipe was written before experimenting.

      Reply

  • Emeline
    October 30, 2019

    Thank you for adding the metric conversion for your recipes it’s so useful for me as a French cook and I was looking forward to it! I really like all your recipes !!!

    Reply

    • Natashas Kitchen
      October 30, 2019

      I’m so happy that is helpful, Emeline! Thank you for that great feedback.

      Reply

  • 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

  • Anja Mielonen
    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

    • Cherie
      April 11, 2020

      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.

      Reply

      • Natashas Kitchen
        April 11, 2020

        I’m so glad you enjoyed that, Cherie!

        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

    • Natashas Kitchen
      April 18, 2019

      Hi Olga, you may enjoy this chocolate chip banana bread recipe here.

      Reply

      • Lina
        April 19, 2020

        If I don’t have a hand/electric mixer, would melted butter work? as I only have a whisk?

        Reply

        • Natasha
          April 20, 2020

          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.

          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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