Wanna know what’s better than classic banana bread? These Easy Chocolate Chip Banana Bread Muffins, of course! They’re moist, fluffy, and stuffed with sweet, gooey chocolate in every bite.
These homemade muffins are like a little slice of heaven in portable form — they’ll make you forget about all of those packaged options! Plus, they’re super easy to make and guaranteed to disappear in no time. Whether you enjoy them for breakfast, as an afternoon treat, or as a grab-and-go snack, one thing’s for sure: you won’t be able to resist reaching for seconds!
Table of Contents
Why You’ll Love This Chocolate Chip Banana Bread Muffins Recipe
Who doesn’t love banana bread recipes? Will options like Tahini Banana Bread, Double Chocolate Banana Bread, and Chocolate Chip Walnut Banana Bread, we never get bored. However, sometimes, we need something a little more portable. That’s when we pull out this Easy Chocolate Chip Banana Bread Muffins recipe!
We took a classic banana muffin recipe and kicked it up a notch with the addition of sweet, melty chocolate chips. One of our most popular recipes, there’s so much to love! For example, these banana bread muffins with chocolate chips are:
- Made with a baking time of under 30 minutes.
- Soft, fluffy, and always moist.
- A great recipe to get the kids involved in the kitchen.
- Perfect to prepare in advance.
- A great way to use up those overripe bananas sitting on your counter.
Ingredients You Need
We use just a handful of simple, pantry staples you would expect to see in your favorite banana bread recipe. Here are the key ingredients you’ll need:
- Flour – Regular, all-purpose flour forms the base of the batter.
- Baking Powder and Baking Soda – These help the muffins rise and become fluffy as they bake.
- Salt – Just a pinch helps enhance the rest of the ingredients.
- Mashed Bananas – The best bananas to use will be super ripe! Ripe, fresh bananas are easy to mash. Plus, they’re sweeter than less ripe varieties, creating the best banana muffin recipe.
- Melted Butter – Unsalted butter makes for moist muffins that are fluffy and rich in flavor. For a dairy-free option, feel free to use coconut oil instead!
- Sugar – Light brown sugar or dark brown sugar sweeten the batter while keeping it moist.
- Large Egg – For the best results, make sure your egg is at room temperature. This makes it easy to mix and helps hold the muffin form.
- Vanilla Extract – Splurge for a high-quality pure vanilla extract for the absolute best taste!
- Chocolate Chips – We like to use mini milk chocolate or semi-sweet chocolate chips so you get melty goodness in every bite. However, regular-sized chocolate chips or even dairy-free and sugar-free varieties work, too.
How to Make Easy Banana Bread Muffins
These easy chocolate chip banana muffins come together in two bowls and a muffin pan. That means you can get in and out of the kitchen fast! Below are the basic steps, but be sure to scroll to the recipe card below for the full recipe.
- Prepare. To begin, preheat your oven, and line a muffin tin with paper liners. Or, liberally grease it with cooking spray.
- Whisk the dry ingredients. In a medium bowl, whisk together the dry ingredients until they’re well combined. Set the mixture aside.
- Mix the wet ingredients. Add the wet ingredients to a second large bowl. Then, use a wire whisk or an electric mixer to combine just until smooth.
- Combine the wet and dry ingredients. Add the flour mixture to the bowl of wet ingredients, and mix just until the muffin batter is smooth. Be careful not to overmix! Gently, use a rubber spatula to fold in the chocolate chips.
- Portion. Use a small cookie scoop or spoon to divide the banana muffin batter evenly into the muffin cups. Fill each cup about 3/4 of the way full.
- Bake. Transfer the muffins to the oven, and bake until they’re fluffy and golden brown on top. A toothpick should come out clean or with just a few moist crumbs when inserted into the center!
- Cool. Remove the pan from the oven, and allow your chocolate chip banana bread muffins to cool for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely, and enjoy!
Variations
Personally, we think these chocolate banana bread muffins are the most decadent and delicious banana muffins you’ll ever taste. But if you’re feeling adventurous and want to kick things up a notch, here are some of our favorite mix-ins and variations to add even more flavor:
- Chopped nuts like pecans or walnuts for banana nut muffins
- Cinnamon for a warm, slightly spicy taste
- Whole wheat flour instead of all-purpose flour for a slightly heartier texter and taste
- Peanut butter swirl or chips
- A tender crumb topping like the one in our Sour Cream Coffee Cake recipe
- Omitting the chocolate chips for a basic banana muffin
- Adding chocolate chips to the top of the muffins for more indulgent flavor
Storage Options
Honestly, these flavorful muffins don’t tend to last more than a day or two in our homes. However, if you can manage to make them last, they store well and are an easy recipe that’s great to make in advance!
- Room Temperature: Stored in an airtight container, they’ll stay fresh for two to three days.
- Refrigerator: Wrap your muffins in plastic wrap and transfer them to an airtight container. Kept in the fridge, they’ll keep up to one week!
- Freezer: For a longer-lasting option, transfer your muffins to a freezer bag, and keep them frozen for up to three months. To eat, let them thaw in the fridge overnight. Then, sit them out to come to room temperature. Or, heat them for a few seconds in the microwave instead!
Common Questions About This Banana Bread Muffin Recipe
If your muffins turn out tough, it’s likely because the batter was overmixed. Be careful to combine the ingredients just until they’re smooth and no clumps remain.
Pull your banana bread muffins from the oven when they’re fluffy and golden brown on top. You should be able to insert a toothpick into the center and pull it out clean.
Technically, you don’t have to use ripe bananas, but they will give you the best banana flavor! In fact, the riper the better. This is because they’re super easy to mash with a fork in a small bowl. In addition, they have a much sweeter flavor than their less-ripe counterparts.
Sure! Just follow the instructions as usual. Then, divide the batter into mini muffin tins, being careful to only fill them 3/4 of the way full. Just be sure to keep an eye on them in the oven! They’re likely to cook much faster than standard-sized chocolate chip muffins.
Sure! Use one or two standard loaf pans, and bake as normal, adjusting the time as needed. Or, just make our Easy One Bowl Banana Bread instead!
More Banana Bread Recipes
- Chocolate Hazelnut Banana Bread
- The Best Tahini Banana Bread
- Chocolate Chip Walnut Banana Bread
- Sheet Pan Banana Bread
Easy Chocolate Chip Banana Bread Recipe
Ingredients
- 1 1/2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups ~4 medium or 3 large ripe bananas, mashed
- 8 Tablespoons unsalted butter melted*
- 3/4 cup packed brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), and line a muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a second large mixing bowl, combine the mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Mix until everything is well incorporated.1 1/2 cups ~4 medium or 3 large ripe bananas, mashed, 8 Tablespoons unsalted butter, 3/4 cup packed brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients, and mix until just combined. Be careful not to overmix the batter as this can make the muffins tough!
- Using a rubber spatula, gently fold in the mini chocolate chips.1 cup mini chocolate chips
- Use a cookie scoop or spoon to divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
- Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve and enjoy!
- Store at room temperature for 2-3 days or in the fridge for up to 1 week.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Great Muffin Recipes
If you enjoyed this chocolate chip banana bread muffins recipe, you might also enjoy the recipes below!
Hi! I’m making this ahead of time for Easter! How do you recommend freezing them? What type of container or wrapping should they be frozen in? What is the best way to thaw for eating?
Hi! Transfer your muffins to a freezer bag, and keep them frozen for up to three months. To eat, let them thaw in the fridge overnight. Then, sit them out to come to room temperature. Or, heat them for a few seconds in the microwave instead! We hope you enjoy!
Xo,
Alia & Radwa
Great recipe! Made mini muffins with my 6yr old and they turned out delicious! Thanks!
Thank you for trying it out, Christine! We’re so happy you enjoyed it. 😊
Xo,
Alia & Radwa
Amazing and easy recipe!
Thank you, Liana!
Xo,
Alia & Radwa