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Easy Banana Chocolate Chip Muffins

These Easy Banana Chocolate Chip Muffins are another family favourite! I’ve made these muffins hundreds of times because they’re easy to make, they call for simple ingredients, and they turn out perfectly every single time. They are so fluffy and soft on the inside, just how muffins should be! Trust me, this will quickly become your favourite banana muffin recipe!

the best ever fluffy banana chocolate chip muffin recipe

I have been making this recipe ever since I was about 8 years old with my grandma and my mom! I was by NO MEANS a baker of any kind back then, so that just goes to show how easy these are to make!

I honestly think I see a new banana bread recipe daily on social media, do you guys agree? But it does make sense, I think! Bananas are a “low risk purchase” as you can eat them fresh, and if they get overripe you can toss them in the freezer until you have enough to make banana bread (or
banana muffins). Unlike many other foods when bananas go limp and mushy, they can be repurposed. Enter BANANA CHOCOLATE CHIP MUFFIN GOODNESS!

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I can’t say I prefer one or the other, but I can say that muffins are more practical in my house!

easy delicious chocolate banana muffins

Banana Muffin Ingredients

Banana (obviously)

Butter (or vegan butter)




Milk (or non dairy milk)

All-Purpose Flour

Baking Powder


Chocolate Chips

easy banana chocolate chip recipe with all purpose flour and milk chocolate chips

Why these are the best banana chocolate chip muffins?

  • They are INCREDIBLY easy to make! I used to make them all the time as a little girl with my mom and grandma!
  • No fancy ingredients in here! You probably already have all the ingredients on hand for these babies!
  • It takes about 15 minutes to whip these up! The hard part is waiting for them to bake….
  • They can be frozen for treats or snacks for later on!

the best fluffy moist muffin recipe

easy 10 ingredient banana chocolate chip muffin recipe

Do these banana muffins taste like banana bread? 

Yes, totally! But they have a lighter, softer, and more buttery texture. You’ll LOVE them.

Can I make these muffins gluten free?

I have never tested this recipe with gluten free flours! I have had success with buckwheat flour in other muffin recipes, however I typically have to use a different ratio of flour! If you try using another type of flour please let me know in the comments!

Can I freeze These muffins?

Yes! I suggest you freeze them if you can’t enjoy them within three days. Let the muffins cool out of the oven, arrnage then on a baking sheet and flash freeze them for 20-30 minutes until solid. Then freeze in an airtight container. This will ensure the muffins don’t all stick together in the freezer! They easily stay fresh in the freezer for 2-3 months. I defrost mine in the microwave or let them thaw on the counter!

the perfect moist and decadent banana chocolate chip muffins

Pro Tips for Moist Banana Muffins

These three points are KEY for achieving the most tender and moist muffins:

  • Use VERY ripe or frozen bananas – Underripe bananas are very difficult to mash and won’t incorporate into the batter well. I find over ripe bananas to also be sweeter, yielding a much better flavour.
  • Don’t over-bake – Test for doneness by inserting a toothpick into the center after 19 minutes and continue baking only if you see wet batter on the toothpick. The longer the muffins are baked, the drier they become.
  • Store in an air tight container – muffins will stay fresh for 3 days, after that I suggest freezing them if you won’t be consuming them!

perfect banana chocolate chip muffins with golden tops

Other Delicious Muffin or Cake Recipes You May Like To Try!

The Best Ever Chocolate Zucchini Sheet Cake

Gluten Free Morning Glory Muffins

Gluten Free Pumpkin Muffins


Yield: 12 muffins

The Perfect Banana Chocolate Chip Muffin Recipe

The Perfect Banana Chocolate Chip Muffin Recipe
Prep Time 15 minutes
Total Time 15 minutes


  • 2 medium bananas, mashed
  • 1/2 cup butter, can use vegan butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup milk, can use non dairy milk
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 400F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. In a medium size bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the butter, sugar, eggs, vanilla extract, and milk. 
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Then fold in chocolate chips. Batter will be thick.
  5. Spoon the batter into liners and bake for 19-22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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About Bailey

I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…

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