Easy Chocolate Chip Banana Muffins (30 Minute Recipe)
This post may contain affiliate links. Please read my disclosure policy.
This recipe for Easy Chocolate Chip Banana Muffins combines ripe bananas and gooey chocolate to create perfect, fluffy muffins. Warm with a crunchy sugar topping, these chocolate banana muffins are soft and flavorful — perfect for a quick breakfast or a snack on the go!
Muffin recipes like this give you hope for using up those overripe bananas sitting on your counter!
If you’re craving moist banana chocolate chip muffins for the whole family to enjoy, this is the muffin recipe you’ve been waiting for.
I’ll whip up a batch of muffins to enjoy over the weekend or to have a simple breakfast or afternoon snack on hand when the craving strikes.
Homemade muffins like this are a family favorite in my house – and I have a feeling they’ll be a hit in yours, too.
All you need are a few simple ingredients to get started, and you’ll be eating the best banana muffins in no time at all.
They’re moist muffins, loaded with banana and chocolate flavor – and perfect for having an easy breakfast on hand!
Have the kids help make muffin batter by using their superpowers to make the mashed bananas!
Cooking together in the kitchen is a great way to make the perfect muffin that everyone in the family helped bake.
Easy Chocolate Chip Banana Muffins
Whether you’re looking for a decadent, chocolatey treat to indulge in, or a quick snack to take with you on the go, these easy chocolate chip banana muffins are a great option.
Mix up the batter in one bowl — you can even let the kids help!
I also have a delectable banana muffin recipe with pecans if you’re not a fan of chocolate, or try Apple Crumble Muffins for a different fruit flavor altogether.
Or, welcome the cooler weather with this deliciously spiced chocolate chip pumpkin muffins!
Ingredient Notes and Substitutions
- Bananas – Aim for a medium size. The more ripe they are, the sweeter (and softer) they are!
Bananas are at their best for banana bread when they have some brown spots or are starting to turn brown all over. - Light Brown Sugar – This adds a light caramel flavor, plus some extra moisture, to banana bread muffins with chocolate chips.
Granulated sugar can be used in a pinch, but coconut sugar or raw sugar are closer substitutes. - Vegetable Oil – Canola oil is an easy swap, or use applesauce for an oil-free version of this recipe.
- Chocolate Chips – I love the balance in semi-sweet chips. You can use dark chocolate, white chocolate, or any other flavor – just be sure to use plenty of chocolate chips!
Feel free to use whatever type of chocolate your family likes most here — try milk, dark, or even white chocolate chips in your muffins!
Tips for Making Banana Bread Muffins with Chocolate Chips
- Don’t overmix the batter. Stir ingredients in a large bowl just until combined when there are no more streaks of flour.
Overmixing can cause your chocolate banana muffins to come out tough and dry. - And let it rest! Many pro bakers let their muffin mix sit in the refrigerator overnight, covered with plastic wrap.
This allows the flour to absorb the wet ingredients, making a thicker batter and a tastier pastry! - Prevent lumps. Sifting your dry ingredients together can lead to a smoother texture for your batter.
It’s an easy way to break up any clumps that may have formed during their time in the pantry. - Try a topping. For a bakery-worthy presentation, sprinkle a few extra chocolate chips or raw sugar over the batter before placing the muffin tin in the oven.
You can literally add any fun topping to the tops of the muffins! (of leave the muffin tops just like they are!) I’ve even melted milk chocolate chips and drizzled on the top.
You can also turn these classic banana muffins into mini banana chocolate chip muffins by baking the delicious muffins in a mini muffin pan!
Mini muffins are still a great way to use over-ripe bananas and create easy banana muffins that are perfect for grabbing and heading out the day.
Storing Leftover Chocolate Banana Muffins
Once cooled, transfer muffins to an airtight container. They will keep for 4-5 days on the counter, or a few extra days in the refrigerator.
You can also freeze muffins for up to 3 months! Wrap them individually in plastic wrap, then store them in a large freezer-safe ziploc bag or container.
Thaw on the counter, then reheat in the microwave if you prefer to serve these easy chocolate chip banana muffins warm.
Kitchen Tools You Will Need
- Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins to brown evenly all the way around.
- Whisk or Potato Masher if you don’t want to use a fork.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Easy Chocolate Chip Banana Muffins FAQ
The banana flavor in these chocolate banana muffins is present without being overpowering.
It adds moisture and sweetness, so even with those who aren’t banana fans will love this recipe!
More often than not, it’s because you overmixed the batter or added too much flour. Be sure to stir the ingredients just until combined and use the spoon and level method to measure your flour.
It’s also possible your bananas weren’t ripe enough! There’s no such thing as “too ripe” for banana bread recipes, so let them get as dark as you have the patience for.
Test these easy chocolate chip banana muffins with a toothpick! Once you’re timer is up, insert a toothpick into the center of one of the muffins — preferably, one that is also in the center of the tin.
Avoid any obvious chocolate chips as well! If the toothpick comes out clean or with a few dry crumbs, they’re done. If it comes out with wet batter, then they need another minute or two.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Easy Chocolate Chip Banana Muffins (30 Minute Recipe)
Equipment
Ingredients
- 5 medium Bananas, ripe & mashed
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, (optional- plus more to top)
- Optional Raw Sugar to top
Instructions
- Preheat your oven to 350℉ and line your muffin tin with liners.
- Mash your bananas in your mixing bowl with a fork (or whisk, or potato masher), and stir in the sugar, oil, and vanilla.
- Add the flour, baking powder, baking soda, and salt and stir until well combined and no major lumps.
- Fold in the chocolate chips.
- Scoop about ¼ cup of the batter into each muffin liner in the muffin tin (about ⅔ of the way up). Add extra chocolate chips and/or raw sugar to the top if you’d like to make them extra pretty.
- Bake for 20-23 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2023, updated and republished July 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
These muffins are perfect for breakfast! I have made them a few times in the last couple of weeks and the whole family loves them!
Hi Josh!
They’re a perfect grab and go breakfast. It’s awesome that your whole family loves them!
TSRI Team Member,
Devlyn
Hi Josh F,
We are happy you enjoyed them, they are an easy muffin with so much flavor! Have a great day!
TSRI Team Member,
Holli
These muffins are simply amazing! So easy to make and they taste divine. I can’t stop munching on them!
Hi Josie!
We’re so glad you enjoyed this recipe.
TSRI Team Member,
Devlyn