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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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 the flavor is just as good.
Banana Muffins Video
Watch me turn those brown, mushy 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 Muffin Recipe
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.
Since chocolate chips make everything better, we’ve tossed a few into the batter. 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.
Ingredients for Banana Muffins
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
- Wet ingredients – unsalted butter (to control the sodium level), sugar, eggs, and vanilla
- Ripe Bananas – 3 medium-sized bananas (about 1 cup) mashed up. Brown is best since it has the most natural sugar. Here’s how to determine if they are past ripe. If they aren’t quite ripe, see our 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 for 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 and store on the counter for 24 hours. You can also try to 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 batter. Fold in 3/4 cup chocolate chips.
- Scoop batter into your lined muffin tin, sprinkle with chocolate chips, and bake for 20-25 minutes.
Pro Tips for Moist Banana Muffins
There are 3 key points for achieving moist and tender muffin:
- 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.
Make-Ahead
Cooled muffins keep well on the counter in an airtight container for up to 5 days. They keep even longer in the freezer. Make a double batch so you’ll always have muffins on hand!
- Freezing: Place cooled muffins in an airtight freezer container for up to 3 months.
- To Reheat: Thaw on the counter or in the fridge.
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?
More Muffin Recipes
Enjoy our top-rated, made-from-scratch, bakery-quality muffin recipes. I hope you find some new favorites here.
- Egg Muffins
- Blueberry Muffins
- Mixed Berry Muffins
- Zucchini Muffins
- French Breakfast Muffins
- English Muffins
- Cinnamon Muffins
Banana Muffins Recipe
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
Nutrition Per Serving
Filed Under
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!