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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Hi! I tried the banana muffin recipe. It was perfect! Moist and not too sweet. Thank you and more power 😊
You’re welcome! I’m so happy you enjoyed it!
Hi, I just baked 24 muffins.I used raisins,and added 65ml milk to adjust consistency.and frosted with butter cream. Yumy. you are amazing.
I’m glad you enjoyed these muffins!
Great recipe. I’ll probably add another banana to add more banana flavor. I also added nutmeg and cinnamon, then 25 minutes. Perfection. Thanks for sharing your recipe!!
Sounds like a great plan, Eva. Thank you for sharing your good feedback with us!
Silly question but what does “cream together” mean?
Hi Mona, creaming means mixing butter and sugar at a moderately high speed until well blended, fluffy, and pale yellow
I am going to try these muffins. I love your recipes/videos. I think our favorite is the Kung Pao Chicken recipe.
Thank you for sharing your recipes with us 🙂
Thank you for that thoughtful comment, Pamela! I’m happy to hear you’re enjoying our recipes!
There is a lot about this recipe that I like. They are very rich and flavorful. I did tweak it a little, but I noticed they had a bitter taste. I’m assuming that is due to the baking soda. Next time I will try with 2 tsp baking powder and omit the 1 tsp baking soda.
These muffins were delicious and super easy to make.
I added a tsp of nutmeg to the dry ingredients and it was magnificent!! Wonderful recipe Natasha, as always!
Thank you for sharing that with me, Amanda! I’m happy to hear you enjoyed our recipe!
I made these and they taste great but they really stick to the muffin wrapper, which is always a bummer. Any guess as to what I may have done that would have caused this?
Hi Melissa, You may use non-stick liners or grease the wrappers by giving it a quick spritz of nonstick cooking spray before filling them.
We love your banana muffins in our house & best of all my 13 year old son helps make make them every time & the rest of the family love eating them, thank you for sharing your wonderful recipe X
You’re welcome! I’m so happy you enjoyed it, Sinead!
I love the muffins they turned out amazing and they aren’t burned with the cooking time and they are as moist and delicious as you say!!!
That’s so great Ella! Thank you for sharing that wonderful review!
Delicious recipe. Thinking of adding some ground walnuts to the mix.
Hi Sonia, I love that idea. We did that with our classic Banana Bread recipe.
Hi Natasha I am from Cambodia but I live in Montreal for 46 years now I love your recipes I always follow you first I made your muffins love it thank you
Hello Dari, thank you for trusting my recipes. I hope that you and your family will always love every recipe that you will try from my website.
Great
Thank you for all your recipes. I always go to your site first. My wife is the primary caregiver for her mother. So she lives 30 minutes away. Just made banana chocolate chip muffins for them. Not only are you entertaining, but great recipes.
Hello Michael, thank you for trusting my recipes and for sharing that with us. I hope you and your family will love every recipe that you will try!
can you use whole wheat flour instead? same measurement?
Hi Shellina, I haven’t tested that so I’m not sure how it would affect the texture or what else needs to be modified with using whole wheat flour.
These Rick with traditional nuts added instead of chocolate chips. I’ll post on IG too!!
I’m so happy you enjoyed these, Whitney! Thank you for that great feedback!
Love watching you make all kinds of foods. Just made your banana Muffins . Quite easy to make ,
I’ve yet to try this! I’ve tried the banana bread and it was so delicious! I was just wondering if you could also suggest the weight of the mashed bananas, as we have a lot of varieties of banana here, thus different sizes. Thank you very much! <3
Hi AJ, it is about 2 cups of mashed bananas.
Thanks Natasha. I use and share your recipes because they are easy to follow and the results are amazing.
These were delicious. I swapped butter for low fat Olivio, used caster sugar and 1 1/2 tsp baking powder instead of baking sofa (just because that’s all I had ! ) and they still turned out perfectly
So good to know that, Helen. Thank you for sharing that with us and for your good feedback!