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Banana Chocolate Chip Muffins

5 from 4 votes
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posted: 10/14/19

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This post may contain affiliate links. Please read my disclosure policy

Banana Chocolate Chip Muffins that are so soft and moist. They are going to become a go to recipe in your house!

two banana chocolate chip muffins stacked on top of each other on top of wax paper with more muffins in the background

Chocolate Chip Banana Bread as Muffins

One of my most popular recipes is my Chocolate Chip Banana Bread. It has a viral video on FB and people love how simple it is to make. But! I have had so many people ask me if it can be made as muffins.

With a few small tweaks we have delicious banana chocolate chip muffins!

overhead of six banana chocolate chip muffins still in the muffin tin

How to Make Banana Chocolate Chip Muffins

It only takes 20 minutes of hands on time and 20 minutes in the oven to make these delicious chocolate chip banana bread muffins.

Start by combining all of your dry ingredients in one bowl. That is the flour, baking soda and salt. For this recipe we are calling sugar a wet ingredient because it will dissolve into those ingredients beautifully.

In another bowl combine the sugar, oil, eggs, yogurt, vanilla extract, and of course the bananas.

Combine the wet and dry ingredients and then stir in the chocolate chips.

Fill your muffin cups 2/3 of the way full. You should have 18 muffin cups filled. Under filled cups will result in muffins that get over cooked.

a close up of a banana chocolate chip muffin that is still in the muffin tin sitting on top of a wire cooling rack

Tips and Tricks

There are a few things that make this recipe work really well.

Make sure you scoop and level your flour. This means using a spoon to scoop the flour from it’s container into the measuring cup and then leveling it off. This prevents you from getting too much flour.

Use bananas that are very ripe. In other words, they are very speckled with brown spots at a minimum. Resist the urge to ripen bananas in the oven. This will make them soft, but will not bring out the sugar in them, resulting in moist but not very sweet muffins.

Use either yogurt or sour cream. They are interchangeable in this recipe, but is necessary that you use one of the two. This recipe works because the acid in the yogurt/sour cream activates the baking soda.

Top with more chocolate chips. Pull a few extra chocolate chips out of the bag and throw them on top of the muffins before putting them in the oven. It will give them a gorgeous look when they are done.

How to Store Muffins

These muffins will keep for up to 5 days if stored in an air tight container. For best results, don’t stack them in the container.

a single banana chocolate chip muffin sitting on wax paper with chocolate chips around it

How to Freeze Muffins

Muffins are a great thing to freeze. I like freezing my Zucchini Muffins and then pulling them out the day before school to thaw and send with Piper for snack.

To freeze these banana chocolate chip muffins, make sure they have cooled completely. Put them in the freezer on a wax paper lined baking sheet or tray for 20 minutes. Take them out of the freezer and put them in a sealable container and back into the freezer for up to three months.

When you want to eat them let them thaw for 12 – 24 hours. Alternatively put the frozen muffin in the microwave for 30 second intervals at half power until thawed.

At just under 300 calories a muffin these banana chocolate chip muffins make an easy addition to breakfast for my kiddos.

Other Great Recipes

If your family loves these banana chocolate chip muffins, here are more recipes they are going to love:

If you make these Banana Chocolate Chip Muffins or any of my other recipes, please leave me a comment and let me know what you think!

a close up of a banana chocolate chip muffin with a bite mixing
a close up of a banana chocolate chip muffin with a bite mixing
5 from 4 votes

Banana Chocolate Chip Muffins

Serves: 18 muffins
(tap # to scale)
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Banana Chocolate Chip Muffins that are so soft and moist. They are going to become a go to recipe in your house!

Ingredients

  • 2 1/2 cups all purpose flour (spooned into measuring cups and leveld off)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas (see note)
  • 3/4 cup granulated sugar
  • 1 cup vegetable oil
  • 2 eggs at room temperature & lightly beaten
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 350 degrees. Line muffin tins with paper liners or use a silicon muffin tin, sprayed lightly with cooking spray
  • In a large bowl whisk together the flour, baking soda, and salt until very well combined.
  • In a medium bowl whisk together the bananas, sugar, oil, eggs, yogurt, and vanilla.
  • Add the wet ingredients to the dry ingredients until just combined.
  • Stir in chocolate chips.
  • Add the batter to the prepared muffin tins, filling each one 2/3 full. The batter should divide evenly to make 18 muffins
  • Bake 18 to 22 minutes or until the muffins are golden brown around the edges and a toothpick in the middle of a muffin in the middle of the pan comes out with just a few crumbs. Remove from the oven, and once cool to the touch remove the muffins from the tin.
  • Allow the muffins to come to room temperature. Store in an airtight container for 4 to 5 days.

Notes

White it is very tempting to brown your bananas in the oven in order to speed along their ripening (i.e. make it instantaneous), I would urge you to let them age on their own. This brings out their natural sugars, thus making for sweeter muffins. 
Serving: 1muffin Calories: 299kcal (15%) Carbohydrates: 34g (11%) Protein: 4g (8%) Fat: 17g (26%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 8g Monounsaturated Fat: 3g Cholesterol: 21mg (7%) Sodium: 145mg (6%) Potassium: 87mg (2%) Fiber: 2g (8%) Sugar: 18g (20%) Vitamin A: 1IU Vitamin C: 2mg (2%) Calcium: 2mg Iron: 6mg (33%)
Author: Lisa Longley
Course: Bread
Cuisine: American
a close up of a banana chocolate chip muffin with a bite mixing

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Banana Chocolate Chip Muffins

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Lucy says

    Hi, if I want to use mini loaf pan, should I follow this recipe (muffins) or the original one?

    • Lisa Longley says

      I would use the Chocolate Chip Banana Bread recipe in mini loaf pans, keeping in mind that the baking time will be some where between the muffins and the loaf of bread (probably in the 35 to 45 minute range if I had to guess).

  2. Leonard Schindler says

    5 stars
    My daughter and I made a batch of these muffins and they turned out great! In fact, don’t tell her I said this, these muffins were better than my mom’s!

    • Lisa Longley says

      Leonard, this is my favorite comment I’ve gotten in a while. And your secret is safe with me.

  3. Sharon says

    Hi Lisa, am i able to substitute vegetable oil with unsalted butter? If yes, how much would it be?

    • Lisa Longley says

      Using butter instead of of oil will result in a different texture of muffin, but it will still work. You can replace it one for one.

  4. Michael Didio says

    5 stars
    Thanks again for another simple recipe with very good directions that really help things turn out so delicious good. I appreciate your explanations and experience.

    • Lisa Longley says

      So glad you liked it, Michael!

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