The best Banana Chocolate Chip Muffins are made with a few basic ingredients. This classic recipe is ready in less than 30 minutes and is perfect for breakfast or snack.
Chocolate makes everything better, including banana muffins. These muffins are the perfect snack for on-the-go so we love to bake a batch on the weekend to enjoy throughout the week. They are a great treat to bring to new parents and are great to pack for back to school. We bake a classic banana muffin recipe and then fold in some of our favorite chocolate chips.
Why are these banana muffins the best?
- These are easy.
- They are moist.
- With plenty of chocolate chips and ripe bananas, they are flavorful.
- They require basic ingredients found in your pantry or fridge.
- They require less than 10 minutes to mix up.
- Muffins taste great as breakfast or snack.
- They require only 18 minutes to bake.
- You can easily adapt this recipe or make substitutions to fit your diet.
- You can freeze them.
Tips and substitutions
- Use 1-to-1 gluten free flour instead of all-purpose to make them gluten free.
- Make sure your bananas are very ripe. The more ripe the bananas, the sweeter the muffins will taste. They should be covered in brown spots.
- Substitute 1/4 cup granulated sugar instead of honey, if desired.
- Use coconut oil or butter, depending on your preference.
- You can use dairy free milk, if desired.
- Use mini or regular sized chocolate chips.
- You can omit the chocolate chips if desired, but we don’t recommend it. The chocolate chips are the best part!
- We bake them at a higher temperature for the first 5 minutes to create the nice dome top. You can bake them at a consistent 350 degrees F but you will need to adjust the cook time slightly, adding an additional 2 to 5 minutes.
Muffins can be frozen for up to three months. To freeze muffins, place them in an airtight container and freeze. We use freezer safe plastic bags and squeeze out as much air as possible before freezing to keep the muffins fresh. Thaw just before serving. You can also wrap them individually in plastic wrap before placing in the plastic bag.
More banana recipes
- Chocolate Chip Banana Bread
- Blueberry Banana Bread
- Peanut Butter Banana Smoothie
- Banana Berry Baked Oatmeal
- Banana Bars with Cream Cheese Frosting
Without a doubt, we know that you’re going to love these muffins. We make them often and always keep them on hand in the freezer for anytime a craving hits. Try them yourself and let us know what you think!
Banana Chocolate Chip Muffins
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large ripe bananas, mashed
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 large egg, room temperature
- 1/3 cup butter, or coconut oil, melted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
- Sift together the flour, baking soda, baking powder, salt and cinnamon; set aside.
- Combine bananas, brown sugar, honey, egg, melted oil (or butter), milk and vanilla in a large bowl. Fold in the flour mixture and mix until smooth. Fold in the chocolate chips until combined, then spoon into muffin liners, filling them to the top.
- Bake for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes, then transfer to a wire rack. Keep covered at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
- Bananas should be very ripe with many brown spots.
- You can use 1-to-1 gluten free flour instead of all-purpose flour.
- You can use 1/4 cup granulated sugar instead of the honey.
- You can use dairy free milk.
- Use mini or regular chocolate chips.
- You can omit the chocolate chips, if desired.
- Store in a container at room temperature for up to 3 days or freeze, if desired.