These banana and chocolate chip muffins are soft, moist, and full of sweet bananas with a rich burst of chocolate in every bite. Perfect for breakfast or a midday snack, they’re quick to whip up in less than 30 minutes and are a crowd favourite!

Golden, freshly baked banana and chocolate chip muffins cooling on a wire rack, showcasing the delicious crumb and chocolate pieces on top.

We love bananas in our household, so I stock them up weekly. Sometimes, we go through phases when we don’t eat them all. I like to whip a batch of these banana and chocolate chip muffins, banana loaf or a classic banana cake.

Growing up, my mum made a delicious banana loaf, so I wanted to create a similar recipe in muffin form. These muffins are soft, not greasy and packed with chocolate.

They are quick and easy to make, only require one bowl and take less than 30 minutes.

A close-up of multiple banana and chocolate chip muffins cooling on a wire rack, showing their golden tops and chocolate chip accents.

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Ingredient Notes & Substitutions

The printable recipe card below has the full ingredients list and instructions.

  • Flour – you can swap out all-purpose flour for a gluten-free blend 1:1.
  • Banana – overripe bananas will give you the best flavour because they are sweeter.
  • Oil – melted coconut oil or light olive oil works well. This can be swapped out for butter in a pinch. If using coconut oil, melt it first and let it cool before adding it.
A neatly arranged spread of ingredients for banana and chocolate chip muffins, including ripe bananas, flour, sugar, chocolate chips, and other essentials.

How To Make Banana And Chocolate Chip Muffins

Step 1: Preheat oven to 180° C (350° F). Grease a standard 12-cup muffin tin or line with paper liners. Set aside.

Step 2: Mash up the bananas in a large bowl.

A bowl of mashed ripe bananas, ready to be mixed with other ingredients for banana chocolate chip muffins.

Step 3: Mix in the oil, egg and vanilla extract until well combined.

Wet ingredients including oil, egg, and vanilla being whisked into the mashed bananas for the muffin batter.

Step 4: Whisk in the milk until incorporated.

A whisk stirring in milk to the banana mixture, creating a smooth and creamy muffin batter.

Step 5: Add the flour, baking powder, and sugar and whisk until just combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.

The dry ingredients, including flour sugar, and baking soda, being mixed into the banana batter.

Step 6: Whisk in the chocolate chips.

Chocolate chips being added into the muffin batter.

Step 7: Divide the batter between the prepared muffin cups.

The muffin tin filled with raw banana and chocolate chip muffin batter, ready for baking, with muffin liners and a smooth, light batter.

Step 7: Bake for 15-18 minutes. The tops should spring back when you touch them, and they should be a light golden brown.

A close-up view of banana and chocolate chip muffins freshly baked in a muffin tin, with a golden-brown crust and visible chocolate chips.

Recipe Tips

  • Use overripe bananas: The riper your bananas, the sweeter and more flavourful your muffins will be. Bananas with plenty of brown spots will provide the best natural sweetness and moisture. I like to store whole overripe bananas in my freezer and thaw them an hour before baking.
  • Don’t overmix the batter: Mix until it is just combined. Overmixing can lead to dense, tough muffins. It’s okay if there are a few lumps!
  • Add extra chocolate chips on top: To add an extra chocolatey bite, sprinkle a few chocolate chips on top of each muffin before baking.

How To Store

At Room Temperature – Store the muffins in an airtight container at room temperature for up to 2–3 days. This will keep them soft and moist.
In the Freezer – For longer storage, you can freeze the muffins. Allow them to cool completely, then place them in a resealable freezer bag. They will stay fresh for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.

Did you make this recipe and love it? If so, please leave a review below to let others know it’s delicious! Thank you!

Banana And Chocolate Chip Muffins

These banana and chocolate chip muffins are soft, moist, and full of sweet bananas with a rich burst of chocolate in every bite. Perfect for breakfast or a midday snack, they’re quick to whip up in less than 30 minutes and are a crowd favourite!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
14 Muffins

Ingredients
  

  • 1 cup banana mashed
  • 1/3 cup oil or butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ cup white sugar
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 180° C (350° F). Grease a standard 12-cup muffin tin or line with paper liners. Set aside.
  • Mash up the bananas in a large bowl.
  • Mix in the oil, egg and vanilla extract until well combined.
  • Whisk in the milk until incorporated.
  • Add the flour, baking powder, and sugar and whisk until just combined. Don’t overmix the batter. Otherwise, you’ll end up with dense muffins.
  • Whisk in the chocolate chips.
  • Divide the batter between the prepared muffin cups.
  • Bake for 15-18 minutes. The tops should spring back when you touch them, and they should be a light golden brown.

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 135mg | Potassium: 132mg | Fiber: 1g | Sugar: 18g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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