Perfect Banana Chocolate Chip Muffins

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Golden, fluffy, and loaded with melty chocolate chips—these Banana Chocolate Chip Muffins are the perfect use for those overripe bananas sitting on your counter. Each bite is tender and moist, with a sweet banana flavor complemented by just the right amount of chocolatey richness.

Whether you’re baking for a cozy morning at home or prepping snacks for the week, these muffins check every box: easy to make, no mixer required, freezer-friendly, and totally kid-approved. Bonus? They make your kitchen smell like a warm bakery.

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What Kind of Chocolate Chips Work Best?

Semi-sweet mini chocolate chips are the ultimate choice for this recipe. Their smaller size ensures more even chocolate distribution throughout the batter, so you get a little chocolate in every bite. You can also use regular-sized semi-sweet or even dark chocolate chips if you like a richer flavor, but steer clear of milk chocolate as it can overpower the banana.

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Ingredients for the Perfect Banana Chocolate Chip Muffins

Bananas – The key to flavor and moist texture. Use bananas that are heavily speckled or even blackened—they’re the sweetest and mash perfectly into the batter.

All-Purpose Flour – Provides the structure and holds everything together without making the muffins dense.

Granulated Sugar – Sweetens the muffins and balances the banana’s natural sugars.

Brown Sugar – Adds moisture and a subtle caramel-like depth.

Egg – Binds the ingredients and contributes to the soft texture.

Butter – Melted butter infuses richness and enhances the flavor.

Milk – Helps thin the batter slightly for a tender crumb.

Baking Soda – Reacts with the bananas to create lift.

Salt – Balances the sweetness and brings out the banana flavor.

Vanilla Extract – Adds warmth and rounds out the flavors.

Mini Chocolate Chips – The star add-in for little melty pockets of chocolate in every bite.

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How To Make the Perfect Banana Chocolate Chip Muffins

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease with non-stick spray.

Step 2: Mash and Mix Wet Ingredients

In a large mixing bowl, mash 2 to 3 ripe bananas until smooth. Stir in the melted butter, granulated sugar, brown sugar, egg, milk, and vanilla extract. Whisk until well combined.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, and salt. This step helps ensure the leavening is evenly distributed throughout the batter.

Step 4: Bring It All Together

Gradually stir the dry ingredients into the wet banana mixture just until combined. Do not overmix—a few lumps are perfectly fine. Fold in the mini chocolate chips.

Step 5: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips on top for that bakery-style look.

Step 6: Bake and Cool

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is okay!). Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

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How to Serve and Store Banana Chocolate Chip Muffins

These muffins are perfect served warm, fresh out of the oven with a pat of butter or a drizzle of peanut butter. They also make a sweet addition to lunchboxes or a cozy weekend brunch.

To store, let muffins cool completely before placing them in an airtight container. They’ll stay fresh at room temperature for up to 3 days, or you can refrigerate them for up to 1 week. To freeze, wrap each muffin individually and store in a freezer bag for up to 3 months. Reheat in the microwave for about 30 seconds for that fresh-baked feel.

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Frequently Asked Questions

Can I use frozen bananas?

Yes! Just thaw and drain any excess liquid before mashing. They work just as well and are a great way to reduce waste.

How do I make these muffins dairy-free?

You can substitute the butter with melted coconut oil or vegan butter, and use any plant-based milk like almond or oat milk.

Can I make mini muffins instead?

Absolutely. Use a mini muffin tin and reduce the baking time to 10-12 minutes. Keep an eye on them!

Why did my muffins come out dense?

Overmixing the batter can lead to dense muffins. Stir until just combined and avoid vigorous mixing.

Can I add nuts?

Yes! Chopped walnuts or pecans add a nice crunch and pair beautifully with banana and chocolate.

Do I need to sift the flour?

It’s not required, but whisking your dry ingredients well is enough to incorporate air and ensure fluffiness.

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Want More Muffin and Snack Ideas?

If you’re loving the sweet simplicity of these banana chocolate chip muffins, you might also enjoy these flavorful bites from the blog:

• Strawberry Cheesecake Banana Pudding for a no-bake layered dessert.
• Oreo Stuffed Cinnamon Rolls that bring breakfast and dessert together.
• Heart-Shaped Sugar Donuts for a fun baking project with kids.
• Triple Chocolate Banana Bread if you’re craving even more banana + chocolate.
• Blueberry Swirl Yogurt Bites for a fruity, protein-packed option.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add walnuts or go nut-free? Did you bake mini versions for lunchboxes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

👉 For more easy bakes and weekly favorites, follow along on my Pinterest at Life with Nina.

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