Banana and Chocolate Chip Muffins
Looking for the perfect way to use up those over-ripe bananas sitting on your counter? These Banana and Chocolate Chip Muffins are an easy, delicious treat that’s ready in no time. The addition of chocolate chips takes these moist muffins to the next level with every bite packed with gooey goodness. They’re the best banana muffins for breakfast, an afternoon snack, or even dessert. Plus, they’re a great way to sneak in some ripe fruit!
Looking for more Muffin Recipes? Try our Banana and Pumpkin Muffins, Buttermilk Blueberry Muffins, or Cake Mix Muffins. Don’t forget savory muffins like our super popular Meatloaf Muffins and Pizza Muffins.

Save this Recipe for later!
One of my favorite things is using up leftover bananas in recipes, it’s such a great way to avoid waste and be a little frugal! Overripe bananas are also perfect for making bread, cakes, or even pancakes. They add natural sweetness and keep everything super moist. Plus, it feels great to turn something you might toss into a delicious homemade treat! I never throw ripe bananas away, like seriously never! If I can’t use them, I’ll toss in a freezer bag and use later. My kids like to eat these muffins with a smoothie. This Mango Pineapple Smoothie is so good!
What you’ll love about this Recipe for Chocolate Chip Muffins:
Recipe Ingredients
You’ll need the following ingredients to make these amazing Chocolate Chip Muffins:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Large eggs
- Mashed bananas
- Vanilla extract
- Semisweet chocolate chips

INGREDIENT NOTES:
- Overripe bananas: The riper the better! Look for bananas with lots of brown spots to get the most flavor.
- Chocolate chips: Use dark chocolate chips or mini chocolate chips if you want to change it up. You can even try a combination of both!
HOW TO MAKE BANANA AND CHOCOLATE CHIP MUFFINS STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat your oven to 350°F. Line a muffin pan with muffin liners or grease with non-stick spray.
STEP 2: In a large bowl, cream together the softened butter and light brown sugar until smooth. Add the eggs, one at a time, then stir in the mashed bananas and vanilla.
STEP 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients, stirring until just mixed. Be careful not to overmix the muffin batter.

STEP 4: Fold in 3/4 cup of the gooey chocolate chips, saving the rest to sprinkle on top.
STEP 5: Scoop the muffin batter into the prepared muffin tin. Add a few extra chocolate chips on the top of the muffins for that extra burst of flavor.
STEP 6: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the muffins cool on a baking sheet for 5 minutes before transferring them to a wire rack.

PRO TIP:
For the most tender muffins, make sure your butter is softened at room temperature before creaming it with the sugar. It makes all the difference!
Storage and Reheating
Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
Freezing: Place muffins in a single layer in a freezer bag or airtight container and freeze for up to 3 months.
Reheating: Thaw frozen muffins overnight in the fridge or reheat in the microwave for 20-30 seconds until warm.

Additions & Substitutions
ADDITIONS:
- Nuts: Add 1/2 cup of chopped walnuts or pecans for added crunch.
- Spices: A dash of cinnamon or nutmeg pairs beautifully with the banana flavor
SUBSTITUTIONS:
- Butter: Substitute with Greek yogurt, coconut oil, or vegetable oil for a dairy-free version.
- Chocolate Chips: You can use dark chocolate or white chocolate chips for a different twist.
- All-purpose Flour: To make Gluten-Free Chocolate Chip Muffins, simply swap the flour out.

FAQs about this Banana Muffin Recipe:

What Can I Serve with these Chocolate Banana Chocolate Chip Muffins?
These Banana Muffins pair wonderfully with a hot cup of coffee, hot cocoa, maple syrup, or even a dollop of whipped cream. You can also serve them with fresh fruit like strawberries or a scoop of ice cream for dessert.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try these Banana and Chocolate Chip Muffins! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

Banana and Chocolate Chip Muffins
Equipment
- 12- count Muffin Pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 2 large eggs
- 2 1/3 cups mashed overripe bananas about 4-5 medium bananas
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to over mix.
- Fold in 3/4 cup of the chocolate chips, reserving the rest for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining chocolate chips on top of each muffin.
- Bake for 20-25 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 to a wire rack to cool completely.