These banana chocolate chip muffins take less than 30 minutes to prepare and are perfect for grab-and-go breakfasts or snacks. They’re incredibly moist and packed with chocolate chips in every bite!

A stack of two banana chocolate chip muffins, one with a bite missing.

These easy muffins combine two reader-favorite recipes: my classic banana muffins and chocolate chip muffins.

Two of my favorite things about this recipe is that it comes together in just a few minutes and the muffins turn out incredibly moist and delicious every time! Each bite is also studded with chocolate chips – because let’s be honest, everything is just better with chocolate.

These banana chocolate chip muffins are also perfect for busy weeks when you know you won’t have time to prepare breakfast from scratch each morning. They would also make a wonderful addition to gift baskets for teachers, neighbors, friends, and family!

An overhead view of the ingredients needed for banana and chocolate chip muffins.

What You Need

  • Butter & Oil: The butter adds flavor and the oil helps to keep these muffins incredibly moist. If you don’t have any oil on hand, you can just use 6 tablespoons of melted butter instead.
  • Bananas: You will need 1 ½ cups of mashed bananas, which is equal to 3 large or 4 medium bananas. For the best flavor, make sure to use bananas that are overripe with lots of brown speckles on them.
  • Brown Sugar: Adds sweetness, flavor, and moisture to the muffins. If you don’t have any, you can make your own brown sugar using some granulated sugar and molasses.
  • All-Purpose Flour: This provides the structure for the muffins. Make sure that you are spooning your flour into the measuring cup and leveling it off with the back of a knife. If you scoop the flour you’re likely going to measure out too much and end up with super dense muffins. If you’re new to baking, I explain more in my post on how to measure flour correctly.
  • Baking Soda: This gives the muffins some lift and also helps them brown. If you’re a baking nerd (like myself!) and curious about the science behind it, then I highly recommend reading through my post on baking soda vs. baking powder.
  • Ground Cinnamon: This adds a little extra flavor to the muffins and really complements the banana and chocolate chips. If you’re not a fan of cinnamon though, feel free to leave it out.
  • Chocolate Chips: I used semi-sweet, but milk chocolate or even dark chocolate would work great. If you’re looking to try something a little different, some cinnamon or peanut butter chips would be delicious too.
An overhead view of a banana and egg mixture in a glass mixing bowl, with a whisk.
An overhead view of a flour mixture in a glass mixing bowl, with a whisk.

How To Make Banana Chocolate Chip Muffins

  1. Combine the wet ingredients: Whisk together the melted butter, oil, brown sugar, egg, vanilla extract, and mashed banana.
  2. Combine the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
An overhead view of a banana chocolate chip muffin batter in a glass mixing bowl, with a whisk.
An overhead view of baked banana muffins with chocolate chips in a muffin tray.
  1. Combine the wet and dry ingredients: Be careful not to over mix the batter, you only want to mix in the dry ingredients until just combined. Then, gently fold in the chocolate chips.
  2. Bake: Divide the batter between 12 muffin liners and bake until a toothpick inserted in the middle comes out clean, I usually bake mine for about 20 minutes. Let them cool for 5 minutes in the pan before removing them to cool completely on a wire rack.
A close-up view of a banana and chocolate chip muffin sitting on a pile of muffins.

Get Creative!

Chocolate chips are my favorite mix-in for banana muffins, but you can use up to 1 cup of any mix-ins you’d like. Here are a few other options to try:

  • Chopped nuts (walnuts, pecans, hazelnuts, and almonds would all work great!)
  • Dried fruit (cranberries, raisins, cherries)
  • Baking chips (butterscotch, peanut butter, cinnamon)
  • Additional chocolate chip flavors (milk, white, dark)
  • Toasted coconut
An overhead view of several muffins on a piece of white parchment paper.

How To Store & Freeze Your Muffins

These muffins keep well at room temperature for up to 4 days. I prefer to store mine in an airtight container or ziplock bag, but you could also place them on a plate and cover them tightly with plastic wrap.

If you need to store the muffins longer, then I recommend freezing them. Just be sure to let them cool completely first, then store them in a large freezer bag or freezer-safe storage container. When you’re ready to enjoy the muffins let them thaw to room temperature on the counter or reheat in the microwave for 20 to 30 seconds.

An overhead view of a banana chocolate chip muffin turned on its side with a bite missing.

Baking Tips

  • A room temperature egg is best for this recipe because it will disperse more evenly into the batter and prevent the melted butter from becoming cold or lumpy. If you forget to sit your egg out ahead of time, just place it in a bowl of warm water for 5 to 10 minutes.
  • Use overripe bananas for this recipe. Speckled bananas are sweeter and will provide the strongest flavor.
  • Make sure not to over mix the batter! This can over develop the gluten and cause the muffins to turn out dense or gummy. You only need to mix in the dry ingredients and chocolate chips until just combined.
  • I like to sprinkle a few extra chocolate chips on top of the muffins before baking them. This step is optional, but it makes for a prettier presentation.
Banana chocolate chip muffins stacked on top of each other.

Banana Muffins

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
These banana chocolate chip muffins take less than 30 minutes to prepare and are perfect for grab-and-go breakfasts or snacks. The muffins are incredibly moist and are packed with chocolate chips in every bite!
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Ingredients

Servings: 12 muffins
  • ¼ cup unsalted butter melted and slightly cooled (60 grams)
  • 2 tablespoons canola, vegetable, or melted coconut oil (30 ml)
  • ⅔ cup packed light brown sugar (135 grams)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups mashed ripe bananas (375 grams; about 3 large or 4 medium bananas)
  • 1 ½ cups all-purpose flour measured correctly (190 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips (180 grams)

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners and set aside.
  • In a large mixing bowl, whisk together the melted butter, oil, brown sugar, egg, vanilla extract, and mashed banana until fully combined.
  • In a separate mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined.
  • Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
  • Evenly distribute the batter between all 12 liners in the muffin pan. If desired, sprinkle a few extra chocolate chips on top of each one.
  • Bake for 17 to 22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
  • Remove from the oven and allow to cool for 5 minutes in the pan. Carefully remove the muffins from the pan and place them on a wire rack to cool completely.

Notes

Storage Instructions: Muffins may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Muffins will freeze well for 2 to 3 months. Thaw to room temperature or microwave until warmed through before serving.
Cuisine: American
Course: Breakfast
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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