Best Banana Chocolate Chip Muffins (video)
These banana chocolate chip muffins are moist, flavorful and not too sweet. They make for a great everyday breakfast or snack and take only 10 minutes to make!
This recipe is simple and easy enough that little helpers can lend a hand. I usually put one of my boys in charge of the dry ingredients, and the other the wet ingredients. Then we mix it all together and spoon the batter into the muffin pan. They love sprinkling a few extra chocolate chips on top before we put them in the oven. It also gives them a sense of pride when they eat the muffins because they helped mommy make them. Though this was the first time they had to wait before they could enjoy the muffins after they came out of the oven. It was challenging taking these photographs as I had to constantly shoo away my kids.​
Why this recipe is so great:
- Quick and easy to make. This recipe is all done by hand and only takes 10 minutes to prepare and 20 minutes to bake. So in 30 minutes you can have freshly baked banana chocolate chip muffins.
- Super moist and tastes great. These muffins are super soft and moist because they are made with oil instead of butter and there is added yogurt to the batter. The chocolate chips along with the sweet fruit taste of the bananas and the hint of cinnamon are phenomenal together.
- Can be made in advance. You can make this the night before and wake up to some delicious muffins. They last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge. So you can make them on the weekend and enjoy them during the week.
- Here are some reviews:
“WOW!! Seriously, wow!! I’ve made several of your recipes, and they are AMAZING!! These are ridiculously good!!” – Julie
“My kids love these! They had a great time making them and even more fun eating them! This recipe has become our go-to for a quick breakfast and is now a lunch box favorite. Thanks Lily!”​ – Jenny
​​”Made these today with my 3 year old helping where she could. They are so tasty! Just the right amount of sweetness.” – Linda
How to make banana chocolate chip muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- First, you mix all your dry ingredients (flour, sugar, cinnamon, baking soda, salt, and chocolate chips) together in a large bowl. Set aside.
- Then whisk all your wet ingredients (mashed bananas, vegetable oil, eggs, yogurt, and vanilla) together in a medium bowl.
- Add the wet ingredients to the dry and mix until just combined. The batter will be thick.
- Divide the batter into a 12-cup muffin pan lined with paper liners. Bake at 350F for about 20 minutes.
Expert tips:
- Use overripe bananas. Because there is not a lot of sugar in this recipe, use overripe bananas for the most flavorful and naturally sweet muffins.
- Use mini chocolate chips. Again, because there are not a lot of chocolate chips in this recipe, use mini chocolate chips for better dispersion so there is chocolate in every bite.
FAQ:
- Can you freeze banana chocolate chip muffins? Yes, simply place in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months.
- What can you substitute for yogurt? You can substitute the yogurt with sour cream, milk or even mayonaise.
- Can you substitute all-purpose flour for whole wheat flour? Yes, you can substitute half of the all-purpose flour with whole wheat flour if you want to make these muffins a little healthier.
You might also like:
- Best Ever Banana Bread
- Banana Cake with Cream Cheese Frosting
- Bakery Style Banana Nut Muffins
- Healthy Banana Bread
- Homemade Banana Cream Pie
The texture of these banana chocolate chip muffins is soft and fluffy. They have a great natural banana flavor and the chocolate chips make them absolutely irresistible.
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintBEST Banana Chocolate Chip Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These banana chocolate chip muffins are moist, flavorful and not too sweet. They make for a great everyday breakfast or snack and take only 10 minutes to make!
Ingredients
- 1&3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tsp (5ml) ground cinnamon
- 1 tsp (5ml) baking soda
- 1/2 tsp (2.5ml) salt
- 1 cup (240g) overripe mashed bananas (about 3 medium)
- 1/2 cup (125ml) vegetable oil
- 2 large eggs
- 1/4 cup (60g) plain yogurt
- 1 tsp (5ml) vanilla extract
- 1/2 cup (95g) mini chocolate chips
Instructions
- Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.
- In a large bowl, stir together the flour, sugar, cinnamon, baking soda and salt. Toss in the chocolate chips and set aside.
- In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter amongst the 12 muffin cups. Sprinkle a few more chocolate chips on top if desired.
- Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
Notes
The muffins last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge.
Tips:
- Use overripe bananas. Because there is not a lot of sugar in this recipe, use overripe bananas for the most flavorful and naturally sweet muffins.
- Use mini chocolate chips. Again, because there are not a lot of chocolate chips in this recipe, use mini chocolate chips for better dispersion so there is chocolate in every bite.
This post was originally published on Jan 5th, 2017 and has been recently updated with more information, step-by-step photo instructions, and a new video.
Thank you for this recipe. My girls (8 & 10) both enjoyed helping. They love that the dry and wet ingredients were in order 🙂 It came out perfect.
Aww, you’re very welcome, Farah! I just love it when kids help out in the kitchen. Teach them young!
I made these last night for my mom. I used a mini tin and they were absolutely perfect. I make her mini muffins often, and put them into small freezer bags in so she can take one out a week. She enjoys one a day with her morning coffee. Talk about will power, I eat them by the three and fours! Moist, and fantastic muffin consistently. Very, very delicious.
Thank you for your rave review, Morgan! I’m so glad you and your mom enjoy the muffins, and so nice of you to bake for her. I’m like you when it comes to will power that’s why I have to give away most of my baked goods:)
Can I do it without yogurt or will it make a huge difference? Is there something I can reolace the yogurt with? Thanks
Hi Claudia,
You can replace the yogurt with the same amount of sour cream or you can omit it. It’s not going to make a huge difference. Enjoy!
Thanks for the recipe! Can I replace Vegetable Oil with Melted and Cooled Butter?
Yes you can:) Enjoy and have a great day!
I baked these muffins for my co-workers and they loved them! Thank you for sharing!
These were easy to make, rose perfectly, and tasted lovely! There were more airy and light than dense and moist, but it seemed like a good exchange for the nice rounded tops!
I’m glad you enjoyed them, Megan. Thank you for your lovely feedback!
This is a simple recipe to make with kids and taste delicious. However mine did not raise so much as shown in your pictures. I followed the exact recipe. Any thoughts? Thanks for sharing your recipes. This is the 3rd recipe I’ve tried on your website and I am happy with the results.
Hi Mamatha,
It’s tough to say because I was not in the kitchen with you. Based on what you’ve told me above, perhaps your baking soda has passed it’s prime?
I have a kid with egg allergy. Can I make without egg?
I’m going to go ahead and say yes, even though I have not tried it without eggs because it’s very similar to my Eggless Blueberry Banana Bread recipe.
https://www.littlesweetbaker.com/2016/06/02/eggless-blueberry-banana-bread/
I hope you enjoy it and let me know how it turns out:)
WOW!! Seriously, wow!! I’ve made several of your recipes, and they are AMAZING!! These are ridiculously good!!
Aww, thank you for your kind words Julie. I’m really happy you’re enjoying my recipes:) Thanks again and have a great week!
Made these today with my 3 year old helping where she could. They are so tasty! Just the right amount of sweetness.
Thank you for your feedback Linda. I’m really happy you and your 3 year old liked them so much. Enjoy the rest of your weekend!
Hello Lily,
I am planning to make these for my kids, but was wondering whether these muffins are like your sky-high chocolate chip ones?
Thanks,
Meita 🙂
Hi Meita,
These are not as large as my bakery style chocolate chip muffins. They are more regular size and better for little hands:) Enjoy and have a great day!
Hi Lily,
Will the taste of the muffin alter if I used buttermilk instead of plain yoghurt? And which option would be tastier? Also, will it make a difference to use regular size choc chips?
Regards,
Isabelle
Hi Isabelle,
Using buttermilk will not alter the taste. The batter will be slightly thinner, so it might take a few extra minutes to bake. Regular size chocolate chips is fine to use in this recipe. Feel free to email me back with any further questions. Enjoy and have a great weekend:)
Going to make these muffins for my friend’s kids. My question is about their size- as big as bakery chocolate chip muffins? Not tiny ones, right?
Hi Yulia,
These are smaller than my bakery style chocolate chip muffins. I would consider them regular size, perfect for kids. Enjoy and have a wonderful day:)
Thank you!
Going to bake shortly
I even went to a bakery supply store to get nice muffin sleeves
Ready! Amazing and easy! They raised nicely! Next ones to make are bakery style banana nut muffins ( you can tell I have lots of bananas to use up)))
Aww, wonderful to hear Yulia. Thank you for your feedback. Enjoy and have a great day!
These look good. If I replaced the yoghurt with buttermilk would this recipe work? Thanks!
Hi Alicia,
Yes, you can replace the yogurt with buttermilk in this recipe. Thank you for your question and enjoy:)
Rave reviews on these muffins! Thank you!
You’re very welcome Kat. I’m glad you liked them so much and thank you for your rave review:)
My kids love these! They had a great time making them and even more fun eating them! This recipe has become our go-to for a quick breakfast and is now a lunch box favorite. Thanks Lily!
You’re welcome Jenny-Lyn. I’m glad you and the boys enjoy them so much. Thank you for your lovely feedback and have a great day!
You would need a bodyguard to protect these muffins if I was around. They look so delicious and I can see why your boys love them.
Happy New Year Lily! These banana and chocolate chip muffins look delish! Enjoy the holiday time with your boys 🙂
Happy New Year to you too Sarah! Hugs:)
These look amazing! I am always looking for new banana recipes to try. I can never get enough of these banana recipes. 🙂 Thanks so much for posting. I am so happy to be bac on my blog and visiting yours. 🙂
Glad you’re back and thanks for stopping by:)
I have never been a big chocolate and banana fan but with these muffins I might need to give it another try. Thanks for sharing with us at Fiesta Friday. Happy FF! Pinned and shared. Great Pics
Thanks Quinn and thank you for co-hosting:)