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.
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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.
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.
How to Make Banana Muffins:
- Preheat the oven 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 batter. Fold in 3/4 cup chocolate chips.
- Scoop batter into lined muffin tin, sprinkle with chocolate chips and bake.
The little bit of added chocolate on top makes these irresistible.
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.
More Muffin Recipes:
Enjoy our top-rated, made-from-scratch, bakery quality muffin recipes. I hope you find some new favorites here.
- Egg Muffins – perfect breakfast on the go
- Blueberry Muffins – with the best lemon glaze
- Mixed Berry Muffins – moist and studded with berries
- French Breakfast Muffins – rolled in cinnamon sugar
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 ripe bananas.
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
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Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
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In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
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Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
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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.
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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.
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?
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Best banana muffin recipe I’ve tried
That’s just awesome! Thank you for sharing your wonderful review!
Hello Natasha, I’am just wandering on your banana muffin recipe that your not adding baking powder. You used baking soda. Isn’t it we need baking powder also to rise the batter. I’am a follower of your recipes and I tried. Its so good. Thanks a lot
Hi Nemia, we’ve made this recipe with the same exact ingredients a lot of times and it always turns out great. I hope you can try it too!
Absolutely delicious !
I’m so happy you enjoyed that, Nassira!
Oh Natasha, these muffs were loved by my guests last evening. They had it with their cuppa coffee and these are their words; This cupcake is so good and the chocolate you used is very nice too.
I used chopped dark dessert chocolate instead of chips.
Also I mixed white sugar with brown (50:50).
Thank you N!
That is so awesome! I’m happy to hear that your guests enjoyed these muffins. Thank you for sharing that with us, Zainab!
Hi Natasha! Can I use brown sugar for the muffins?
Hello Alika, I haven’t tried that yet to advise but others shared that they use half brown sugar and half white and they like the result too.
These muffins are easy to make and a huge hit with the chocolate loving kids! Thank you so much for these delicious recipes and videos!
You are most welcome, Debra. Definitely one of our favorites at home too!
I made these banana/choc. chip muffins last week and it was a big hit at my house. I want to ask if I could substitute dried cranberries or raisins instead of choc. chips?
That’s so great! I imagine those substitutes would be fine. Please share with us how you liked that if you try it.
Hi Natasha,
Can I skip the muffin liner and just grease the pan?
Mabel
Hi Mabel, I always use liners because it’s easier and the chocolate doesn’t get all over my pan but that should work to grease and maybe lightly flour the pan also to make it easier to remove them.
If I only have salted butter would I just omit the 1/2tsp salt?
Yes, that will work, Anna.
I’m excited about making these muffins tomorrow
Sounds like a great plan, please let us know how it goes. I hope you love these muffins!
I made your banana muffins without the choc chips last night…
Didn’t even have time to take a Pic. It was so tasty.
Love it! I’m glad you enjoyed the muffins. Thanks for sharing.
I LOVE your recipes!! Could these banana muffins work well with a frosting? If so, which would you recommend? 🙂
Thank you.
Hello Camelia, I haven’t really tried that yet to advise but I imagine it would work with any frosting of your choice. Please share with us how it goes if you do an experiment.
Wow Natasha, these muffins came out so delicious. The only change I made was I substituted spelt flour. This will be my go to recipe from now on. It’s truly the best I’ve tried. Thank you!
I’m so happy you enjoyed that Irene! Thank you for that great review!
very good, but i found them to be too salty- i used unsalted butter and only added in a teaspoon and a half in the recipe. not sure what went wrong? very good otherwise! i also used king arthur gf flour and they turned out amazing at 25 mins. thank you!
Hi Natalia, the recipe only calls for one half teaspoon of salt (1/2 tsp). It sounds like you used 3 times the amount of salt.
Natasha, I had some leftover (over ripe) bananas and decided to make this muffin recipe. As with all your recipes it was great! Everyone loved them!
Hey from SA
One of my favorite recipes I can say.
Was quick and easy yet so so moist and delicious. Thanks natasha
Just wanted to drop as well : God bless you and keep you , He sees you and is with you guiding you , He loves you and you are remarkable.
Thanks for what you do , brought an uplift and amazing twist to home baking even for me a 16 year old .
You’re so nice! Thank you so much for sharing that wonderful feedback with me! Blessings to you!
These were so good and easy to make! I just wanted to say that I really appreciate that in your instructions you include how much of everything to add so I don’t have to scroll back up for the measurements. It’s those small things that make it easier for the rest of us.
I’m so happy you’re enjoying our recipes, Jane! That’s so great!
Hands down the best recipe for banana muffins. Always comes out moist, fluffy, and delicious. I’ve tried so many recipes and this one is my favorite. For add-ins, I’ve used chocolate chips per the recipe but also tried blueberries. Some added bake time was needed for the blueberry substitute because of the added moisture but it still turned out so amazing. Thank you Natasha so much for sharing this perfect recipe. This one will now be my go-to for now until forever.
I’m so happy to read your comments and feedback. Thank you for sharing your awesome experience with us, Christie!
Hi Natashas,
This recipe is great and delicious!
But how to avoid the muffins stick to the liner?
Thank you, Daisy. You may use non-stick liners or grease the wrappers by giving it a quick spritz of nonstick cooking spray before filling them.
Came out really nice added a tablespoon full cream yogurt to the recipe.
I’ so glad you enjoyed that!
Keep up the great work you rock❤️
Hi love everything you make, can you tell me how much of everything, in the Netherlands we have grams , how much is a cup ?
Hello Joy, if you are at the recipe you can click Jump to Recipe and click Metric to convert the ingredients into grams. I hope that helps.
I made these muffins substituting King Arthur GF Measure for Measure flour and chopped walnuts in equal amounts for regular flour and the chocolate chips. They were moist and very delicious. I actually got more than 12 muffins out of the batch. Great! I will definitely make again.
Love it! Thanks for your excellent feedback, Diane. We’re so happy to hear that you enjoyed this recipe!
I made these muffins substituting chopped walnuts for the blueberries. They were moist and delicious! I plan to freeze some as a treat for another day. I also used the King Arthur GF Measure for Measure flour in the exact same amount as regular flour and you would not be able to tell the difference between the two flours. It is my favorite flour for all non-yeast baking. It is a brand that I highly recommend and is available in many grocery stores and online.
Thank you so much for sharing that with me Diane! I’m so happy you enjoyed that!
Easy and delicious! Made them with the kids today. Thank you!
Thank you so much for your wonderful feedback, Samar!
I tried the banana chocolate muffin! And its heaven!
Can I store the muffins? How to store it for days? Do i need to
Fridge it.
Thank you.
I’m so glad you loved the banana muffins! Yes, you may store it with a plastic wrap or foil or an airtight container to keep it from drying. We hadn’t stored this for longer than 2 days.
Banana muffin recipe…Can i use gluten free flour if so do i need to adjust amount of baking powder.thanks.
Hi Irene, I haven’t tried that personally to advise but someone commented on this. “I am celiac so only bake gluten-free. Down the list of comments are a few who follow the same diet. I used Bob’s Mill 1 to 1 Baking flour which worked great as it contains xanthan gum. When in the States I bought something similar… Cup4Cup but it isn’t available where I live in Canada. I asked my husband how they were and he said, “Well… they have chocolate.” Big grin. They were a hit.”
Irene, there is no baking powder in this recipe – only baking soda. I use King Arthur’s GF Measure for Measure flour and used it in the same amount as the recipe indicates for wheat flour. There are no adjustments needed when using this flour. It is available online and many grocery stores. Just be sure to get the correct flour. They also make a GF All Purpose flour which is used for yeast baking. The King Arthur website explains the differences between the two flours.
I thought I had the perfect banana muffin recipe….wrong! Yours is the best!
Thanks Natasha.
Sounds like you found a new favorite Sylvia! That’s so great!
Hello,
Love your banana muffins recipe,so much..I tweak the amt of sugar only as my husband prefers less sugar..my kids always ask for these whenever they find the bananas to be over ripe..thank you so much..is it possible to refrigerate the batter overnight so that I can bake them in the morn to send as snacks to school?what should I do?I fear it wud be the batter wud have more moisture content..plse advice..
Hi Raihana, I’m so glad you’re enjoying this recipe! I have not tested this overnight in the fridge. I worry the batter will deflate and not rise properly.
Hi Natasha and husband
Thank you so much for the yummy recipes
Keep em coming !!
Karen genoff
You’re welcome, Karen! I’m so glad you’re enjoying our recipes!
I am making these tomorrow….yum….today I am making your chicken and broccoli….thank you Natasha for all your wonderful recipes.
That sounds like the perfect dinner! I hope you love this recipe!
The flavor of these muffins was delicious. I would definitely make them again and they are much better than my go to banana bread recipe. One suggestion would be to definitely cut down on the sugar amount or even substitute brown sugar. They were a little sweet especially with the chocolate chips. I used mini chocolate chips and they were cute but you also didn’t get a mouthful of chocolate which was good. These were great and I will make them again for sure.
Thank you so much for sharing that with us Erika! I’m so happy you enjoyed this recipe!
Hi Natasha, can I substitute eggs with buttermilk if I am making vegan banana chocolate chip muffins
Hi Angel, to be honest, I haven’t tested that substitution to advise.
Tried this recipe today and it came out to be great! Thank you for sharing this with us! Just a request, it’ll be more helpful if you mention how much 3 bananas will make if mashed (in cups) since the sizes vary country to country.
Thanks for sharing your great feedback with us. Any type or size of banana should work!
I made these with blueberries instead of chocolate chips. The kids said “Awesome and Delicious!” I will be making them again!! Thank YOU for the recipe!!
Yay so wonderful! Thanks for your great comments.
My family loves these muffins. The best muffin recipe that I have ever made. Yesterday I decided to double the recipe and I made 24 muffins. Can I freeze these muffins and still have the same delicious flavor when I defrost them?
I’m so happy you enjoyed that. Thank you for sharing that with us Sharon! I have not experimented with freezing these but I bet that could work!
I have frozen them and take one out everyday and take it to work with me for breakfast. Super delicious.
I made 2 batches of these muffins because we love them!! I was wondering if these can be frozen. 24 muffins is too much to keep at room temperature.
Hi Sharon, I have not tested freezing this but that may work. If your experiment please let me know how you like that.
I have not tested freezing this but that may work. If your experiment please let me know how you like that.
Tried today ur banana muffins recipe…Perfect..Thank u
You are very welcome, Mary. Thank you for trying out this recipe!
Seriously amazing and are one of my go to desserts for company!
Also is it good to make the batter the night before and bake it in the morning?
Thank you for your great feedback, Monique. I have not tried that yet to advise, if you will do an experiment, please share with us how it goes.
Hi, Natasha, I tried your chocolate chip, banana muffin, OMG! it was so soft and tasty, everyone liked it. Since I’m a vegetarian , I substituted 1/4 cup condensed milk for eggs.
The best muffins I ever had.
Thank you for sharing wonderful recipes.
I am so glad that worked out great! Thanks for sharing that with us.
Delicious recipe!
Turned out perfect!
All your recipes are amazing and so far all of them have turned out as said!
Thank you!
Love it, thank you so much for your excellent feedback Tricia. We really appreciate it!
Natasha,
I never made muffins before, and they came out delicious.
Thank you
You’re welcome! I’m so glad you enjoyed that!
I have tried many banana muffin recipes lately and these are by far the best. All the others were too moist or way too dry. These were perfection! I am bookmarking this recipe for sure!
I’m so happy you liked this recipe Melisa!
Natasha,
I made your Banana Chocolate Chip Muffins this morning. OMG! They are the best Banana Muffins I have ever made, very moist,
Thank you.
Love it! That is so awesome to hear, Maria. Thanks for your excellent feedback.
These are the best muffins I’ve ever made.
I don’t like chocolate chips so I used sultanas instead.
The muffins were absolutely delicious, I’m going to make them again and again!
Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Love this recipe! Found it when I was looking for a banana recipe without brown sugar. Every oven is different and mine tends to run hotter than I’d like and they only take about 15-20 minutes. Doesn’t hurt to keep an eye on them!
I’m so glad you enjoyed this Emily! That’s so great!
Turned out amazing.
I used spelt flour, raw brown sugar and didn’t have vanilla so put in some maple syrup. Best muffins I’ve ever made.
That’s just awesome Jenny! Sounds like you found a new favorite!
Aside from making two separate batches, How do i double the recipe? 2x everything including the butter and baking soda?
Hi Nikki, that’s right, you would double the entire recipe.
Natasha, how long would these muffins need to bake if using a Jumbo Muffin Tin?
Thank you.
Hi Patty, I have not tested that to advise on time but I bet that could work! If you experiment please let me know how you like that.
These came out wonderfully well !! great recepie !! thank you Natasha
You’re welcome Elizabeth! I’m so happy you enjoyed that!
The muffins are really moist and soft! I made 6 to try and also because I only left with 1 superduper riped banana. I followed other person’s recommendation of subbing 1 banana with 1/2 cup of applesauce. So for my 6 muffins recipe, I used 1 banana and 1/4 cup of applesauce. I somehow did not have enough all purpose flour and I decided to add 1/2 tbspn of corn flour. And… I did not have butter so I used margarine. It worked well!
I also added some toppings like mangoes to half of my batch and walnuts with chocolate chips to another half.
My dad rated my muffins 9.5/10! And my mom finished 1 whole muffin for the first time. I’ve tried a few muffin recipes and I think this is one of the best. I’ll add more walnuts and make a bigger batch next time to share with my friends!
Thank you so much for creating this recipe
You’re welcome, Jasmine! I’m happy you enjoyed this!
Hi Natasha!
I love your recipes! I wonder if I cream the mixture in my kitchen aid stand mixer?
Hi Julia, that may work. If you test it I would love to know how you like that.
Hi Natasha! Tried these for the first time today and they came out perfect. I distributed them among some friends and everybody loved them. Thank u for a great recipe
You’re welcome! I’m so happy you enjoyed it! Thank you for that wonderful review!
I give 5 stars because it looks like a great recipe. I want to make but I do not EVER buy over ripe banana. I hate them. Can you make with pretty ripe yellow skin bananas?
Hi Joli, we don’t buy them over rip either but we do let them sit on the counter for some time. The results are better when the bananas are soft and fully ripe.
We love these! I sub the egg out with apple sauce as I can’t have egg but these are so tasty!
Wonderful to hear that Carly! Thank you for your great feedback.
Hi natasha, I made these banana muffins for my family today and they turned out perfect. everyone loved them. it made exactly 12 muffins and it’s almost gone in only one day.
That is so awesome Lili! Thank you so much for sharing that with us.
Hi Natasha, I don’t like the taste of baking soda. Can I replace it with baking powder or can I use self rising flour instead?
Thanks
Hi Lamia, I haven’t tested with a different leavening so I can’t give you specific advice, just keep in mind that baking soda is about 4 times stronger than baking powder.
These are the best muffins I tried in my entire life so soft so goooood! It’s a miracle ! I love you!
That’s so awesome Mary! Sounds like you found a new favorite!
Tried your recipe ,came out delicious,easy to follow recipe ,simple ingriedients.Family approved,thumbs up!!!
I’m so glad you enjoyed that Violetta! Thank you for that great feedback!
Thank you So much for sharing all delicious recipe I love all your recipes and the way you explain and your video. Thank you
Thank you for that wonderful feedback Jilla!
Dear Natasha, thanks from Australia for your wonderful blog! I’ve tried out heaps of your recipes, and all of them turned out to be winners!
Hello Irina, thanks for your comments and I’m glad that you enjoyed the recipes that you tried!
I really like your recipe easy to follow and most of all ingredients is just in the kitchen.
Just did cinammon roll and they really love it even in my work place
Thanks Natasha
Hello Dorina, thanks for your good comments. I appreciate it!
I am celiac so only bake gluten free. Down the list of comments are a few who follow the same diet. I used Bob’s Mill 1 to 1 Baking flour which worked great as it contains xanthan gum. When in the States I bought something similar… Cup4Cup but it isn’t available where I live in Canada. I asked my husband how they were and he said, “Well… they have chocolate.” Big grin. They were a hit.
That’s so awesome! I’m so glad this worked out with gluten-free flour!
Hey made these muffins this evening and used whole wheat flour instead they came out great ,
That’s great to know Caro. Thanks for sharing that with us, this is helpful for others who would like to try using wheat flour too!
I made these muffins today. They are delicious. The only changes I made, was the 3/4 cup mini chocolate chips, 2 bananas and 1/2 cup of applesauce. On the half of the muffins I sprinkled walnuts. Will make these again in the next 2 days for my friend who just had a baby.
Wow! That’s so great! Thank you so much for sharing this with me!
Hi Natasha, i love this recipe and my baby sister loves it, she is 11 months.
Nice to know that Crystal! Thanks for your great feedback.
Can I substitute banana for something else?
Awesome recipe! I use apple sauce instead off egg and still turns out great every time!
That is awesome! Thanks for sharing that with us.
These come out very good (like many other recipes of yours). Thank you, Natasha! You are my cooking inspiration!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Best muffins I’ve ever made!
That’s just awesome!! Thank you for sharing your wonderful review Hanna!
Loved these muffins. I actually made them with 1 cup spelt avd 1/2 cup buckwheat avd the were still moist avd flavorful. Definitely a keeper!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I followed the recipe exactly and I was able to fill my muffin cups to the top — there was a lot of batter. (Ok, I added a cup of choc chips and a handful of chopped nuts). They came out wonderful
So awesome! So happy to know that you loved the muffins.
I made these mugfins and they are delicious!! Im a beginner baker and love to bake. I have been trying to find a moist soft banana recipe and these are perfect. I have made different recipes and they always came out dry and crumbly. We never ate them. But this is my go to recipe from now on!! I made half woth out chocolate chips cause my mom doesntike chocolate in muffins.
Sounds great and so happy to know that you achieved great results! Thanks for your good review!
My muffins turned out perfect and delicious. I had my oven on 180°C fan forced and left them in for 20mins. Yum!
So glad to know that you enjoyed the muffins, Jam. Thanks for sharing that with us!
incredible! used half cup dark chocolate chips & half cup pecans… favorite use of mushy bananas i’ve tried yet!
That’s just awesome! Thank you for the wonderful review, Sydney!
If I only have 2 bananas will it turn out? Thanks!!
Hi Marisa, if they are the larger size bananas it might work, but it would be more moist and better with what is called for in the recipe. You might replace some with applesauce.
The banana chocolate chip muffin recipe was excellent. I absolutely loved it! So did my daughter.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These were truly so yummy! My siblings usually hate banana cake and so I didn’t expect them to even eat any but all of them consumed more than one each. I was planing to munch on these soft muffins for a few days but turned out it was only for a few hours. Oh well, looks like I’ll just make some more!
That is awesome! I’m so glad that your family loved the banana muffins, I hope that you love every recipe that you try.
The recipe was amazing! I just made them and followed the recipe exactly. They look great! New go-to recipe for me for sure!! Thank you for sharing!!! I
That’s just awesome!! Thank you for sharing your wonderful review Bren!
Can I use margarine for the muffins?
Hi Shirley, I honestly just haven’t experimented with that so I’m not sure.
Thank you for sharing this recipe. I made this today & they were a hit. Will definitely save this recipe for future baking. These muffins were moist, tasty and also filing.
You’re welcome Sanj, so great that you loved it!