I can’t wait to share my Best Chocolate Chip Banana Muffins, a simple solution for using overripe bananas with ingredients you already have.
I love turning sad, spotty fruit into something that makes people shut up and eat. Using very ripe bananas and a generous handful of semisweet chocolate chips I get muffins that are oddly addictive.
Friends started calling them the Best Chocolate Chip Banana Muffins after one taste, which embarrassed me because i was just winging it. This is a Banana Muffins Recipe Easy that doesn’t act like it is simple, there’s depth and tiny surprises in every bite.
If you like bold flavor and little bits of chocolate in every forkful you’ll want to know more.
Ingredients
- Ripe bananas add natural sweetness, fiber and moistness; they cut refined sugar needs.
- Flour brings structure and carbs, makes muffins tender when not overmixed.
- Sugar provides quick sweetness and browning; use less if bananas are very sweet.
- Chocolate chips add melty pockets of richness and a hit of decadence.
- Eggs give protein, help bind ingredients, and help the crumb rise.
- Fat from oil or melted butter adds tenderness, flavor and keeps muffins moist for days.
- Optional yogurt or sour cream adds tang, soft texture, subtle tartness and extra moisture.
- Baking powder and baking soda are leaveners that create lift and a light crumb.
- Salt boosts flavor, balances sweetness and highlights both chocolate and banana.
Ingredient Quantities
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 large very ripe bananas, mashed (about 1 1/2 cups or ~340 g peeled)
- 1/3 cup (80 ml) vegetable oil or melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- 1/4 cup (60 g) plain yogurt or sour cream (optional)
How to Make this
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well so the muffins release easy.
2. In a large bowl whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. If you want fewer chips sinking, reserve a tablespoon of that flour and toss the 1 cup chocolate chips in it.
3. In another bowl mash 3 very ripe bananas until mostly smooth, then stir in 1/3 cup vegetable oil or melted unsalted butter, 1 large egg, 1 teaspoon vanilla extract and the optional 1/4 cup plain yogurt or sour cream if using. Room temp egg and butter mix easier, but it still works if theyre cold.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. Dont overmix or youll get dense muffins; some small lumps are fine. Fold in the floured chocolate chips last.
5. Scoop batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle a few extra chips on top or a pinch of granulated or turbinado sugar if you want a crunchy top.
6. Bake on the middle rack for about 18 to 22 minutes. Start checking at 18 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
7. Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool more. They finish cooking a bit as they cool, so dont overbake.
8. Quick tips: use very ripe bananas for max flavor and sweetnes, toss chips in a little flour to stop them from sinking, and if you like extra moist muffins use the yogurt or sour cream. Using melted butter gives a slightly richer taste than oil.
9. Store cooled muffins in an airtight container at room temp for up to 3 days or freeze individually wrapped for up to 3 months. Reheat briefly in the microwave or toaster oven before serving.
Equipment Needed
1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin
3. Paper liners or nonstick cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Rubber spatula
8. Measuring cups and spoons plus a cookie scoop or large spoon
9. Fork or potato masher (for the bananas)
10. Wire cooling rack and a toothpick (for testing doneness)
FAQ
Best Banana Chocolate Chip Muffins Recipe Substitutions and Variations
- All-purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin; if you only have regular whole wheat, swap half and half with AP or add 1–2 tbsp extra milk cause it can be dry; for gluten free use a 1:1 GF blend with xanthan gum and let the batter rest 10 minutes so it hydrates.
- Granulated sugar: brown sugar is an easy 1:1 swap for moister, richer flavor; coconut sugar also 1:1; if you want to use honey or maple syrup, use about 2/3 to 3/4 the volume (so roughly 1/2 cup for 3/4 cup sugar), cut other liquids by ~2 tbsp and lower oven temp 25°F so they dont overbrown.
- Vegetable oil or melted butter: swap with equal applesauce (1:1) for lower fat — the muffins will be a bit denser; melted butter is 1:1 and gives a richer taste; mashed avocado works 1:1 too but may tint the batter greenish.
- Large egg: make a flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 min) or use 1/4 cup applesauce or 1/4 cup extra mashed banana to bind, flax usually gives the closest texture to a real egg.
Pro Tips
– Use very ripe bananas, dont skimp on ripeness — they add the flavor and sweetness so you can cut back on sugar if you want. If you want extra moist muffins stir in that 1/4 cup of yogurt or sour cream, and if you want a richer taste swap the oil for melted butter. Room temp egg and butter mix way easier into the batter, but it still works cold if youre in a rush.
– To stop the chocolate chips sinking toss them in a tablespoon of the flour from the dry mix, then fold them in last. Fold gently with a spatula, dont overmix the batter or youll get dense muffins; a few small lumps are totally fine.
– Fill muffin cups about three quarters full and bake on the middle rack, start checking at 18 minutes. Use a toothpick, you want a few moist crumbs not raw batter. Let the muffins sit in the pan 5 to 10 minutes before moving them to a wire rack so they finish cooking without drying out.
– For nicer tops and storage: sprinkle extra chips or a pinch of turbinado sugar on top before baking for crunch. Line the tin or grease well so they release easy. Store cooled muffins in an airtight container at room temp up to three days, or freeze individually wrapped for up to three months and reheat briefly in the microwave or toaster oven before serving.
Best Banana Chocolate Chip Muffins Recipe
I can’t wait to share my Best Chocolate Chip Banana Muffins, a simple solution for using overripe bananas with ingredients you already have.
12
servings
265
kcal
Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin
3. Paper liners or nonstick cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Rubber spatula
8. Measuring cups and spoons plus a cookie scoop or large spoon
9. Fork or potato masher (for the bananas)
10. Wire cooling rack and a toothpick (for testing doneness)
Ingredients
1 1/2 cups (190 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 large very ripe bananas, mashed (about 1 1/2 cups or ~340 g peeled)
1/3 cup (80 ml) vegetable oil or melted unsalted butter
1 large egg
1 teaspoon vanilla extract
1 cup (170 g) semisweet chocolate chips
1/4 cup (60 g) plain yogurt or sour cream (optional)
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well so the muffins release easy.
- In a large bowl whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. If you want fewer chips sinking, reserve a tablespoon of that flour and toss the 1 cup chocolate chips in it.
- In another bowl mash 3 very ripe bananas until mostly smooth, then stir in 1/3 cup vegetable oil or melted unsalted butter, 1 large egg, 1 teaspoon vanilla extract and the optional 1/4 cup plain yogurt or sour cream if using. Room temp egg and butter mix easier, but it still works if theyre cold.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. Dont overmix or youll get dense muffins; some small lumps are fine. Fold in the floured chocolate chips last.
- Scoop batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle a few extra chips on top or a pinch of granulated or turbinado sugar if you want a crunchy top.
- Bake on the middle rack for about 18 to 22 minutes. Start checking at 18 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
- Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool more. They finish cooking a bit as they cool, so dont overbake.
- Quick tips: use very ripe bananas for max flavor and sweetnes, toss chips in a little flour to stop them from sinking, and if you like extra moist muffins use the yogurt or sour cream. Using melted butter gives a slightly richer taste than oil.
- Store cooled muffins in an airtight container at room temp for up to 3 days or freeze individually wrapped for up to 3 months. Reheat briefly in the microwave or toaster oven before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 86.08g
- Total number of serves: 12
- Calories: 265kcal
- Fat: 11.6g
- Saturated Fat: 3.67g
- Trans Fat: 0.04g
- Polyunsaturated: 3.75g
- Monounsaturated: 3.67g
- Cholesterol: 15.8mg
- Sodium: 183mg
- Potassium: 202mg
- Carbohydrates: 40.45g
- Fiber: 2.06g
- Sugar: 27.2g
- Protein: 3.04g
- Vitamin A: 31.8IU
- Vitamin C: 2.5mg
- Calcium: 14.9mg
- Iron: 0.75mg
