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!
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.
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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.
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.
Step 3: Mix in the oil, egg and vanilla extract until well combined.
Step 4: Whisk in the milk until incorporated.
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.
Step 6: Whisk in the chocolate chips.
Step 7: Divide the batter between the prepared muffin cups.
Step 7: Bake for 15-18 minutes. The tops should spring back when you touch them, and they should be a light golden brown.
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.
More Muffin Recipes!
Banana And Chocolate Chip 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
Nutrition information is automatically calculated, so should only be used as an approximation.