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Banana Chocolate Chip Muffins

Have some overripe bananas sitting on the counter? Let's bake a batch of these moist, tender and buttery Banana Chocolate Chip Muffins!
Course Breakfast, Snack
Cuisine American
Keyword banana chocolate chip muffins, banana muffins
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings 16 muffins
Calories 235.2kcal
Author Blair Lonergan


  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 medium overripe bananas or 2 large overripe bananas (about 1 cup mashed bananas total)
  • 8 tablespoons (1 stick) salted butter, melted
  • ½ cup whole milk or cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees F. Line 16 standard-sized muffin cups with paper liners.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, mash the bananas with a fork. Add the melted butter, milk, egg and vanilla. Whisk to combine.
  • Add the banana mixture to the dry ingredients; stir until just combined. Fold in the chocolate chips.
  • Use a big scoop to portion the batter into the muffin cups. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 5 minutes in the pan, and then remove to a wire rack to cool completely.


  • I recommend lining the muffin tin with paper liners. I have found that the muffins rise higher with the paper liners, as opposed to just greasing the muffin cups without liners.
  • Store the muffins in an airtight container or bag at room temperature for up to 3 days.
  • If you want to keep the muffins fresh for more than a couple of days, freezing is your best bet. Wrap the muffins tightly in an airtight container or bag and store in the freezer for up to 3 months.
  • Thaw the frozen muffins on the counter overnight, or take a muffin straight from the freezer and microwave for about 30 seconds (or until warm).
  • You can use melted coconut oil in lieu of the melted butter if you prefer banana chocolate chip muffins with oil.
  • I do not recommend substituting applesauce for the fat (butter) in this recipe, because the applesauce doesn't have any fat -- which will result in a more dense, gummy muffin. That said, if you don't mind this different texture, you can make the banana chocolate chip muffins with applesauce by substituting 4 tablespoons of applesauce for 4 tablespoons of the butter.
  • I prefer the light crumb that you get with all-purpose flour, but you can replace half of the all-purpose flour with whole wheat flour instead.
  • The egg adds structure to the muffins, so I do not recommend omitting this ingredient.
  • 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 miniature chocolate chips.
  • Substitute 1 cup of chopped walnuts for the chocolate chips if you'd like to make a batch of Banana Nut Muffins.
  • Swap out the chocolate chips and use 1 cup of raisins or dried cranberries.


Serving: 1muffin | Calories: 235.2kcal | Carbohydrates: 35.3g | Protein: 2.1g | Fat: 10.4g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Cholesterol: 28.2mg | Sodium: 154.2mg | Potassium: 112.8mg | Fiber: 1g | Sugar: 23.5g