These banana chocolate chip muffins are moist, soft and fluffy plus the best way to use up ripe bananas. They are easy to make and have mini chocolate chips in every bite!

If you love muffin recipes with chocolate chips, other favorites include ricotta chocolate chip muffins, chocolate chip blueberry muffins and chocolate chip muffins!

I love muffin recipes and these banana chocolate chip muffins have the perfect balance of sweet banana and chocolate in every bite! It’s the best combination of my classic banana bread and chocolate chip banana cookies.

These chocolate chip banana muffins are made with simple ingredients so you can whip them up at a moment’s notice for breakfast or snack any day of the week. They will fill your kitchen with the most amazing aroma and always turn out so soft and fluffy!

Why I Love This Recipe

Flavor and texture: These banana chocolate chip muffins have sweet banana flavor and rich chocolate chips in every bite! They are soft, fluffy and moist.
Versatile: I love that these chocolate chip banana muffins can be served at breakfast, as a snack or even warmed up for dessert! They are freezer friendly so you can always have some on hand.

Two muffins stacked with some in a blue basket.

Banana Chocolate Muffins Recipe Ingredients

Flour: All-purpose flour is best for muffins. This has not been tested with gluten-free flour.
Granulated sugar: White granulated sugar enhances the sweet taste.
Baking powder: This adds lift and rise for even fluffier muffin.
Baking soda: A leavening agent for lift.
Salt: Just a pinch if using salted butter if you use unsalted butter then add ¼ teaspoon of salt.
Chocolate chips: I use mini semi-sweet chocolate chips in these chocolate banana muffins but you can use white chocolate chips, milk chocolate chips or even dark chocolate chips.
Bananas: Ripe bananas that are brown and spotty. Mash bananas as best as possible.
Butter: Melted butter that has been cooled adds a rich taste.
Milk: Adds a soft texture to the muffins.
Egg: One room temperature egg binds the ingredients together.

Substitutions and Variations

Dairy free: Use dairy free milk and substitute the butter for melted coconut oil.
Chocolate chips: I love to use mini chocolate chips as they distribute through the muffins so you get some in each bite but you can use regular sized chocolate chips.
Crumb topping: To make banana chocolate chip streusel muffins, use this tipping from my banana crumb muffins!
Warm flavor: Add up to a ½ teaspoon of cinnamon. This is perfect for fall baking like my apple cinnamon muffins. You could also add a cinnamon glaze like in these pumpkin muffins.
Add-ins: For some crunch add up to ½ cup chopped walnuts or pecans. You could also add some raisins or dried cranberries.
Loaf: If you would like to make a chocolate chip banana bread, follow my classic banana bread and add chocolate chips.

How to Make Banana Chocolate Chip Muffins

To start, in a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and semisweet chocolate chips.

The dry ingredients whisked in a white bowl.

Next, in a medium bowl whisk together the mashed bananas, butter, milk and egg. Add wet ingredients to the dry ingredients and stir just until combined. Do not over mix.

Wet and dry ingredients mixed in a white bowl with a spatula.

Fill the prepared muffin tin and bake until done. Check with a toothpick for doneness.

The muffins in the tin before and after baking.

Cool banana chocolate chip muffin recipe for 10 minutes in the tin then move to a wire rack to cool completely.

Tips for Perfect Banana Chocolate Chip Muffins

Do not over mix: For the best banana chocolate chip muffins, I recommend only stirring until the batter is combined otherwise your muffins might turn out tough and dense.
Muffin size: This recipe will make 6 regular sized muffins or 4 jumbo sized muffins. If you have made my double chocolate chip muffins you know I prefer the bakery style large muffins!
If using muffin liners: Banana muffins with chocolate chips are so moist I don’t use liners as I find they stick to the paper liners. If you are using liners, you can spray them lightly with cooking spray.
Rest muffins: After removing from the oven let the muffins rest in the pan for up to 10 minutes before removing to a wire rack to cool completely. If you remove them too quickly you risk them falling apart.

Why do I need to use ripe bananas?

Overripe bananas add a sweet taste to the muffins as well as a ripe banana is softer so they incorporate into the batter more evenly.

If your bananas are not ripe, you can ripen them quickly by placing them in a brown paper bag with an apple. Wait for 12 – 24 hours and check on them. You can also place them in the oven with the skin on and bake at 350°F for about 10 minutes. Cool before using.

Can I use frozen bananas?

Yes, but you will need to thaw them and then drain any excess moisture.

Why did my banana and chocolate muffins turn out dry?

If your chocolate chip muffins turn out dry it is either because you have added too much flour or have over baked them. I like to scoop my flour and then level it in the measuring cup to ensure I don’t add too much.

How to tell when banana bread chocolate chip muffins are done?

When checking muffins for doneness insert a toothpick into the center of the muffin. If the toothpick comes out clean with only a few moist crumbs and no wet batter the muffins are ready.

More Easy Banana Recipes

Banana muffins in a basket with one cut in half.

Nothing like muffins! Especially Banana Chocolate Chip Muffins. Enjoy!