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 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
I’m so glad you enjoyed it! Thank you for the wonderful review!
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)
You’re welcome Lynda! I’m glad you found a new lunch favorite.
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
You’re welcome! I hope you try more of our recipes soon!
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.
Hi Taylor, that should still work. I haven’t tested that on an adjusted bake time but it will take longer.
One of the absolute best recipes I have tried for muffins! These were delightful, delicious, and moist.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
Thank you so much for sharing that feedback with me, Caryn! I’m so glad your son liked this recipe.
Great banana muffins. Husband ate 3 as soon as they came out of oven.
That’s so great! It sounds like you have a new favorite!
Easy to follow, muffins came out perfect
Aren’t these the best! Thank you for sharing your awesome review with us.
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.
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.
Soooo delicious! I am addicted to your cooking videos and have tried many. Never a disappointment. Thanks Natasha! xo from Canada.
Thank you for that wonderful feedback, Shannon! I’m so inspired reading your review.
I made these today with my granddaughter! They were delicious
That’s so great! Thank you for sharing that with me.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These are fabulous. Left out the chocolate and added a small amount of pumpkin pie spice instead. So good! Thanks for a great muffin!
You’re welcome! I’m so happy you enjoyed it, Heather!
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!
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.
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 !!!
I’m so happy that is helpful, Emeline! Thank you for that great feedback.
Excellent recipe, Natasha! The muffins came out delicious. I added chopped walnuts along with mini chocolate chips. Thank you for the recipe.
That’s just awesome!! Thank you for sharing your wonderful review, Nidhi!
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.
That’s just awesome!! Thank you for sharing your wonderful review, Anna.
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!
I’m so happy to hear that! Thank you for sharing your great review!
what can i use instead of egges in Muffins
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”
This is my granddaughter favorite cup cakes. Deliciosa!!
Aww that’s the best Thank you so much for sharing that with me!
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!
I’m glad that was helpful, Anja!