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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The recipe is delicious, I’m wondering is the nutritional value per muffin?
Hi Jenny! That’s right.
Natasha Girl, you put your foot into this recipe! This is an African American saying which means “You put your heart and soul into the recipe and it is delicious!” My family and I loved the banana muffins from this recipe and I will be making them again – soon!.
Hi Natasha! I’m just learning how to prepare food and I’m starting with baking because it seems easier and basically use the same ingredients with an extra ingredient like coconut or peanut butter. I had bananas and time so i tried this and my favorite recipie from all your recipies! will definetly try this again and not move to another blogger site because everything i want to prepare i find on your blog!
Too sweet, cut the sugar if you add the chocolate chips, I reduced both but still too sweet
Hi Natasha! Been doing your banana bread recipe since forever! Is the sugar measurement the only difference between your banana bread and this banana muffins recipe?
HI Zarah, yes they are almost identical, just a different form of baking.
This is awesome! I made these and I’m just about to make them for the guests that just came. I’m just a kid but I love your recipes there so simple and easy!
I’m glad to hear that, Jessica. Enjoy my recipes!
im just a kid too but love all her recipies
I’ve tried multiple banana chocolate chip recipes and this one is by far the best! I continue to come back to it because the muffins always turn out so moist and delicious. They also do not spoil as quickly as other recipes do (from my experience they’ve lasted 4-5 days room temperature). 10/10!
Thank you for the wonderful review!
I made this for my mum and my family. They enjoyed it as much as i did. Beautiful reciepe Natasha!
Thank you, Tatiana! I’m glad you enjoyed this recipe.
I had made this countless times already. Even at this very moment while writing this comment 🙂 This has been my family’s favorite snack, esp my 4-year-old girl. I sometimes substitute chocolate chips with Nutella and it’s also giving the best and yummy result!
I can say I am one of the top avid fan of your recipes Natasha!
That is so nice, Emma. Thank you so much for your good comments and feedback! I hope that you and your family will love every recipe that you try from my website!
They are in the oven right now!
I made her chocolate cake last week. That is the BEST cake I ever made! She is now our go to for recipes. My husband made her pea soup and bbq pork,they were all Fantastic. Thanks Natasha
I bet your home smells so good right now! That’s so awesome, Jean!
I made these with walnuts instead of chocolate chips and they were awesome!!
That’s so great! Thank you so much for sharing that substitution with us!
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!