These banana muffins with chocolate chips are so easy. See how we make moist and fluffy muffins that taste amazing. I love adding chocolate chips to this banana muffin batter, but you can leave them out or swap them for fruit or nuts.
I can’t wait for you to try this recipe for chocolate chip banana muffins. It’s easily one of my favorite muffin recipes. It’s easy to follow and results in delicious, moist muffins. Once you try them, you’ll want to make them all the time (just read the reviews).
The batter takes less than 10 minutes to make, and everything you need to make these muffins is probably already in your kitchen. For banana bread, look at our original recipe for banana bread or this healthier version made with olive oil and a little less sugar.
Key Ingredients
- Bananas: Use very ripe bananas for the most flavorful muffins (the brown and speckly ones are perfect).
- Flour: I use all-purpose flour in these muffins, but I used whole wheat flour, and they were great. You can also substitute your favorite gluten-free flour blend.
- Baking powder and baking soda: Helps our muffins rise and brown nicely.
- Butter: I love using butter when making banana muffins. It makes such a difference in flavor!
- Brown sugar: Makes our muffins moist and tender inside. You can substitute granulated sugar, but the muffins will lose a little moisture.
- Egg: Adds structure and tenderness to muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba.
- Vanilla extract: Makes our muffins taste even better!
- Chocolate chips: I use mini chocolate chips in these banana muffins, but chopped chocolate, chocolate chunks, and regular chocolate chips are all fine.
How to Make the Best Banana Muffins
These easy banana muffins come together quickly, and you don’t need any fancy equipment to make them. So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time!
You don’t need a mixer to mash bananas. A fork works perfectly fine. This banana muffin recipe needs 1 ¼ cups of mashed bananas, which means you’ll need two large or three medium bananas. I mash them in the bottom of a mixing bowl.
Just like when making banana bread, the bananas you use for these easy muffins matter. We want the bananas to be sweet and extra ripe. If the bananas have lots of brown or black speckles, you are well on your way to making the best banana muffins of your life.
Start by whisking all your dry ingredients together (flour, brown sugar, baking powder, baking soda, and salt). Whisking these together first makes sure that the baking powder, baking soda, and salt are well distributed in the muffin batter. In another bowl, whisk the mashed banana, melted butter, egg, and vanilla until well blended.
Then, stir this mixture into the bowl with the flour. When the muffin batter comes together, and you no longer see streaks of flour, stir in the chocolate chips. Then, divide the batter between muffin cups and bake!
I bake my muffins in a 350°F oven for 20 to 25 minutes. They are ready to come out of the oven when a toothpick is inserted and comes out clean or when you gently push the side of a muffin and it bounces back.
Easy Banana Muffins Recipe
- PREP
- COOK
- TOTAL
For the best banana muffins, use very ripe bananas. They are even better if you can wait a day for browned, overripe, and speckled bananas. Just before baking we throw in mini chocolate chips. You can leave them out or swap for regular chocolate chips, or use fruit like blueberries or strawberries.
Watch Us Make the Recipe
You Will Need
3 ripe medium bananas, mashed, about 1 ¼ cups
5 tablespoons (70g) unsalted butter, melted and cooled slightly
1 ½ cups (195g) all-purpose flour
1/2 cup (95g) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130g) chocolate chips
Directions
1Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins.
2Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
3In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
4Stir the banana mixture into the dry ingredients until you no longer see streaks of flour.
5Stir in the chocolate chips.
6Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack.
Adam and Joanne's Tips
- Storing: These muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze them, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Mini muffins: Use a mini muffin tin and expect that the bake time will be 10 to 15 minutes.
- Vegan/egg-free muffins: Replace the egg with a flax egg. Melted coconut oil or melted vegan butter can be substituted for melted butter.
- The nutrition facts provided below are estimates.
You May Also Like...
I really liked the recipe of the cupcakes it was really easy and good to make I really love it
Another amazing muffin recipe from Inspired Taste. After years of struggling with muffin recipes, I now only use your recipes and they always turn out. I use a fork to mix and single batch and my mixer (preference) for a double. I did double the vanilla extract and added 1t cinnamon and 1/4t of nutmeg to make them perfect for me. Next up – this recipe made dairy free. I’ll post how it goes. Thanks for another great muffin recipe.
Made this with my toddler and it was lovely!
These are the lightest fluffiest muffins I’ve ever made. I grated a triangle of a large orange toblerone and used orange essence instead of vanilla and chocolate chips. Seriously yum.