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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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!