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Have some overripe bananas sitting on the counter? Let’s bake a batch of muffins! These tender and moist banana chocolate chip muffins are a quick and easy breakfast or snack. With just 10 minutes of prep and a single bowl, you can even make them in advance and keep them stashed in the freezer for grab-and-go mornings.

Front shot of hands holding a bowl of banana chocolate chip muffins

Chocolate Chip Banana Muffins

We buy (and eat) a lot of bananas around here, but inevitably I find a few stragglers on our counter that turn brown and spotty before we can get to them. That’s where these banana chocolate chip muffins come in. They’re made with simple ingredients that you probably already have in your pantry, they’re quicker to bake than a loaf of banana bread, and they are studded with plenty of chocolate chips. Needless to say, this one-bowl homemade muffin recipe is a family favorite!

Overhead shot of banana chocolate chip muffins on a breakfast table

Ingredients

This is just a quick overview of the ingredients that you’ll need for a batch of the best banana chocolate chip muffins. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Eggs: give the muffins structure.
  • Granulated sugar and light brown sugar: just enough for sweetness. I love the moisture and flavor that you get from a little bit of brown sugar.
  • Vegetable oil: for moisture; you can substitute with canola oil or even melted butter.
  • Bananas: add flavor, sweetness, and moisture to the muffins.
  • Vanilla extract: for more flavor.
  • Baking soda and baking powder: the leavening agents that help these muffins rise high!
  • Salt: balances the sweetness and adds flavor to the muffins.
  • All-purpose flour: for even healthier muffins, swap out half of the all-purpose flour for 1 cup of whole wheat flour.
  • Cinnamon and nutmeg: warm spices that give the muffins cozy flavor.
  • Chocolate chips: any chocolate chips will work, including mini chocolate chips, bittersweet chocolate chips, or milk chocolate chips.
Square side shot of a tray of the best banana chocolate chip muffins

How many cups is one mashed banana?

This can be tricky! If a recipe calls for 3 bananas, how much is that? We all know that measurements are important in baking, so the difference between a very small banana and a very large banana can be significant when baking a batch of banana chocolate chip muffins.

My recipe calls for 1 ½ cups of mashed banana. One large banana yields about ½ cup mashed, so I used 3 large bananas for a total of about 1 ½ cups. If you’re working with small bananas, you’ll need at least 4 (and maybe even 5). Measuring is always the safest way to make sure that your banana muffins turn out perfectly moist, sweet, and delicious!

Whisking together wet ingredients

How to Ripen Bananas in the Oven

Want to make these muffins right away, but you don’t have any ripe bananas? You can ripen the bananas in the oven! To do so, preheat the oven to 300°F. Place bananas (in their peels) on a foil-lined baking sheet. Bake for 30-45 minutes, or until mushy and sweet. The banana peels will turn a black, shiny color (and look really weird!), but don’t worry — the insides will be perfect. Just let the mashed banana cool completely before using in the recipe.

Adding chocolate chips to a bowl

How to Make Banana Chocolate Chip Muffins

We’re making these moist banana chocolate chip muffins with one bowl and about 10 minutes of prep! They boast plenty of banana flavor, lots of rich chocolate chips, and taste like they came from a bakery.

  1. Stir together the sugars, oil, and eggs.
  2. Add the banana and vanilla.
  3. Sprinkle baking soda, baking powder, and salt over top of the wet ingredients. Stir the banana mixture until well blended.
  4. Sift in the remaining dry ingredients: flour, cinnamon, and nutmeg. Combine, but don’t over-mix the flour mixture.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among 16 muffin cups in two standard-size muffin pans. Fill them really full! Sprinkle coarse sugar and extra chocolate chips on top.
  7. Bake in a 375°F oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Close overhead shot of a tin of homemade moist banana chocolate chip muffins

How to Keep Banana Chocolate Chip Muffins Moist

There are a few keys to keeping banana muffins moist and tender:

  • The correct ratio of fat (such as oil) and bananas to flour is key, since the fat and bananas add moisture to the batter. Too much fat or bananas, however, and the muffins will be gummy and mushy.
  • Do not over-mix the batter. Stir just until the ingredients are combined and you don’t see any dry pockets of flour, then stop. A few lumps in the batter is normal. Overmixing the batter will activate the gluten in the flour, yielding tough, dry muffins.
  • Do not overbake the muffins or they will become dry. My muffins are typically done by the 20-minute mark, so check them early.
Hands holding a bowl of banana chocolate chip muffins

Serving Suggestions

Serve the muffins warm, at room temperature, or even straight from the refrigerator! They’re a great option for breakfast or snack when paired with a mug of hot coffee or tea, or with a cold glass of milk.

The muffins are delicious on their own, but you might also enjoy them spread with butter, cream cheese, almond butter, or peanut butter. Add some yogurt or eggs and fresh fruit on the side for a perfect morning feast!

Serving box full of homemade banana chocolate chip muffins

Storage

Banana chocolate chip muffins are a great make-ahead breakfast or snack because they just get better as they sit overnight and the flavors come together. Allow the muffins to cool completely, then store in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week, or freeze for up to 2 months.

Thaw frozen muffins on the counter overnight or in the microwave for 20-30 seconds, just until warmed through.

Breakfast table with banana chocolate chip muffins and coffee

Recipe Variations

  • Replace half of the all-purpose flour with 1 cup of whole wheat flour.
  • Instead of just the cinnamon and nutmeg, try other spices like ginger and cloves. You can also omit the spices altogether.
  • Swap out the coarse sugar and instead add a streusel topping on your muffins.
  • Stir in 1 cup of chopped nuts, such as pecans or walnuts.
  • Add 1 cup of raisins or sweetened dried cranberries (such as Craisins) to the batter.
  • Mini Muffins: Divide the batter between mini muffin tins. Bake the mini muffins in a 350°F oven for a total of about 14-16 minutes.
Overhead image of a pan of banana chocolate chip muffins

Tips for the Best Banana Chocolate Chip Muffin Recipe

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • Use either canola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don’t use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
  • Sift the flour to avoid any big clumps in your batter.
  • Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
  • Any variety of chocolate chips will work. I used milk chocolate chips here, because that’s what my boys prefer. Other good options include white chocolate chips, semi-sweet chocolate chips, chopped bittersweet chocolate, or mini chips.
Close up side shot of moist banana chocolate chip muffins on a serving tray

More Banana Recipes to Try

Hands holding a bowl of banana chocolate chip muffins

One-Bowl Banana Chocolate Chip Muffins

Prep: 10 minutes
Cook: 20 minutes
Cooling Time 5 minutes
Total: 35 minutes
Servings 16 muffins
Calories 190 kcal
Have some overripe bananas sitting on the counter? Let's bake a batch of these moist one-bowl banana chocolate chip muffins!

Ingredients
  

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup packed light brown sugar
  • 1 ½ cups mashed overripe banana (about 3 large bananas or 4 medium bananas)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup chocolate chips
  • Optional, for topping: extra chocolate chips; coarse sugar

Instructions

  • Preheat oven to 375°F. Line 16 muffin cups with paper liners. Set aside.
  • In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and brown sugar. Add the bananas and vanilla extract; whisk to combine.
  • Sprinkle baking soda, baking powder, and salt over top. Whisk until well blended.
  • Stir in the flour, cinnamon, and nutmeg, mixing just until combined. Do not over-mix. Fold in the chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, filling each cup almost to the top. If desired, sprinkle about ½ teaspoon of coarse sugar and additional chocolate chips on top of each muffin.
  • Bake the muffins for 20 – 25 minutes, or until a toothpick inserted in a muffin comes out clean.
  • Transfer to wire racks to cool.

Notes

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • Use either canola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don’t use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
  • Sift the flour to avoid any big clumps in your batter.
  • Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
  • Any variety of chocolate chips will work. I used milk chocolate chips here, because that’s what my boys prefer. Other good options include white chocolate chips, semi-sweet chocolate chips, chopped bittersweet chocolate, or mini chips.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 37gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 22mgSodium: 195mgPotassium: 118mgFiber: 1gSugar: 22gVitamin A: 69IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Keyword: banana chocolate chip muffins, banana muffins
Course: Breakfast, Snack
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in April, 2020. It was updated in September, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

    1. Hi, Jaymee! Yes, you should be able to make that equal substitute. The brown sugar has molasses in it, so it will change the taste and texture of the muffins slightly, but the recipe should still “work.” Enjoy!

  1. Hi Blair,
    I am going to make these muffins and I was wondering if I could use 1% milk instead of whole milk or maybe 2% or do you have to use whole milk?
    Thank you

    1. Hi, Annette! Yes — you can use 1% or 2%. I recommend the whole milk because the fat in whole milk helps to tenderize and moisturize baked goods. When you use whole milk to bake muffins, they turn out moister and finer than muffins made with skim milk. Again, it’s no problem to use the 1% or 2% — they’ll still work. 🙂 Enjoy!