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Banana Chocolate Chip Muffins

Weekends are all about breakfast foods for me. These Banana Chocolate Chip Muffins are moist, but not too sweet and have plenty of chocolate chips. They are perfect for using up overripe bananas and your family will gladly eat them for breakfast, a snack, or dessert.


Two Banana Chocolate Chip MUffins stacked on top of each other.

Nothing fancy here, just simple, homemade flavor.


I like to make Banana Chocolate Chip Muffins in the evening and have them ready to go as a quick grab and go breakfast for my kids before school. Getting teenagers to eat in the morning is not an easy task.

They truly are delicious muffins and I think I like them every bit as much as Dark Chocolate Zucchini Muffins which are up there with my favorite muffins of all time.

I kept these muffins really simple and plain so that they are super easy to make, but you could add a streusel topping if you like.

Two muffins stacked on top of each other with fresh bananas in background.

Recipe Tips:

Be sure to use really ripe bananas. The bananas add alot of the moistness and sweetness to the muffins.

Only fill the muffin cups 3/4 of the way full. Any fuller and they will rise and overflow the cups some.

Note: You can either mix the batter in a bowl by hand. If you do this, mash the bananas really weel with a fork before you mix the wet ingredients together. Or you can use an electric mixer. Then you can just let the mixer mash the bananas.


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Two Banana Chocolate Chip MUffins stacked on top of each other.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are perfect for breakfast, snack, or dessert. This easy recipe produces moist muffins with just the right amount of sweetness.
PREP: 5 mins
COOK: 30 mins
TOTAL: 35 mins


  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas, about 2 large
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350 degrees and line 12 muffin cups with liners.
  • In a large bowl, mix flour, both sugars, baking powder, and salt.
  • In a medium bowl, mix mashed bananas, egg, melted butter, milk, and vanilla extract.
  • Stir wet ingredients into dry just until there are no large streaks of flour.
  • Stir in chocolate chips.
  • Fill each muffin cup 3/4 full and bake until muffin tops are firm when pressed gently, about 30 minutes.


Note: You can mix the batter by hand or with a mixer. If you do it by hand, mash the bananas really well with a fork before you mix together the wet ingredients.
If you use a mixer, you don't have to worry as much about mashing the bananas because the mixer will take care of it for you.


Calories: 252kcal
Author: Christin Mahrlig
Course: Breakfast
Cuisine: American
Keyword: muffins

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Originally published February 20, 2015.

Recipe Source: adapted from Epicurious

More Muffin Recipes

Dark Chocolate Zucchini MuffinsDark Chocolate Zucchini Muffins

Blueberry Macadamia Nut MuffinsBlueberry Macadamia Nut Muffins

Disclosure: This post contains affiliate links.

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31 thoughts on “Banana Chocolate Chip Muffins”

  1. Made these this morning for my 3 year old grandson. He and I both declared them a hit! Thanks for the recipe!

    1. I have followed this recipe many times. Instead of white and brown sugar I use my own (homemade applesauce) about 3/4 of a cup. I also add in pieces of walnuts 1/3 and also some quick oats. Very moist!! Love this recipe! And by my family

    1. Because….??
      If you didn’t like them, it would be helpful to those reading the comments for you to explain what it was you didn’t like. We’re they dry? Too sweet? Needed spices?

    2. Jake, there was no poo added in the ingredients list. Those were chocolate chips! You don’t have a bunny by chance do you?

  2. Amazing Muffins!! I am so happy this was the first recipe that popped up in my search for banana chocolate chip muffins because I can’t imagine a better recipe! My very picky teenage daughter agrees 🙂

  3. These are the best banana muffins I have ever made. I followed the recipe exactly and they turned out perfect. Moist inside and slightly crunchy top.

  4. I never comment but these were amazing!! I used melted coconut oil instead of the butter and added chopped pecans, shredded coconut and a dash of cinammon in the dry mix and it still came out delicious! Thank you so much!

  5. These are delicious! I added 1 teas cinnamon, 1/4 teas nutmeg and 2/3 cup chopped walnuts for a little spice and crunch.

  6. Substituted in Bob’s Red Mill 1 to 1 Gluten-Free flour blend and these were absolutely delicious.

  7. I made these muffins for breakfast this morning- absolutely delicious! I added walnuts for a bit of crunch and it was a great addition! 🙂

  8. I’ve made these muffins several times now and my kids absolutely love them. It’s also a great way to use up bananas. Thanks so much for sharing.

  9. Just made these and these were yummy! Just the right amount of sugar, not overly sweet like some other recipes. I added cinnamon to mine to give it extra flavor 🙂

    1. Christin Mahrlig

      I bet they taste even better with cinnamon! Thanks for taking the time to let me know you enjoyed them. I agree that they have just the right amount of sweetness. You don’t feel too naughty eating them. 🙂

  10. Weekend breakfasts are my favorite especially when there are muffins on the menu! These look amazing – I love banana chocolate chip!

  11. Aimee / WallflowerGirl.co.uk

    Banana chocolate chip muffins don’t need to be fancy, they’re amazing as they are! These look perfect

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