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.
As always this recipe is amazing! Your the Queen of baking 🙂
These were easy to make and tasted amazing. This will be my go-to recipe for banana muffins from now on. Thanks for sharing!
You’re very welcome, Marie! So glad you liked it:)
I just made these with a few substitutes and they turned out great. 😋
I used 1 cup of white whole wheat flour and 3/4 whole wheat pastry flour (I was trying to use some leftovers) and instead of yogurt, I used buttermilk (again, leftovers).
Also, I filled my muffin tins all the way to the top so I only had 10 muffins instead of 12. Anyways, I’ll definitely make them again.
I just made these with a few substitutes and they turned out great.
I used 1 cup of white whole wheat flour and 3/4 whole wheat pastry flour (I was trying to use some leftovers) and instead of yogurt, I used buttermilk.
Hello! I was wondering if I could make jumbo muffins with this recipe? Thanks 🙂
Yes, you certainly can! Same temp, just extend the baking time for about 10 minutes or until a toothpick comes out clean.
I was looking for a more “bakery style” banana chocolate chip muffin than my usual, densely-banana recipe and these hit the spot! I baked for the first 5 min at 425* and then lowered the temp to 350 until done (since I’d read that on most of the other recipes I’d skimmed). I will definitely be making these again, since they all disappeared in the first hour 😳😂 and because they seem like the tastiest way to use up the grocery bag of bananas in my freezer!
If I want to add some walnuts, what would you suggest? Cut down on the chocolate chips to substitute for the walnuts?
I would suggest adding 1/2 cup of chopped walnuts along with 1/2 cup of chocolate chips or if you want straight-up banana nut muffins you could add in 1 cup of walnuts if you wish. Enjoy and have a great day!
My new favorite banana choc chip muffins! I made a double batch and they came out beautifully!! No paper liners, just a heavy-handed spray with the butter-flavor variety. Thank you so much for this recipe!
You’re very welcome, Kristie! I’m glad you liked it so much and thank you for your kind words:)
These were fantastic!!! My family devour these muffins. Best muffins ever!!!
Thank you.
You’re very welcome, Mani! I’m glad you and your family enjoyed the muffins. Stay safe and have a great day!
I have tried almost a handful of other Banana Chocolate Chip muffins recipes before I tried your recipe. And I must say yours is the best- soft, fluffy and moist. It’s a keeper!
I’ve made this so many times and always a big hit with families and friends. Thanks you for sharing this.
p/s: Your Bakery-Style Chocolate Chip Muffin recipe is also a gem! I absolutely loved it. Thanks!!
Awe, you’re thank you for your kind words, Akma. I’m so happy you love my recipes!
I have been using a recipe passed down for over 100 years and today I decided to try your recipe! I loved the cinnamon and yogurt and the quick and ease of the recipe. The muffins are one of the best I have tasted❣️ So moist and tasty. Thank you for sharing. I look forward to trying your other recipes. You can….teach a old dog or recipe a new wonderful taste!😉
Lol, you’re very welcome, Beth! Thank you for your kind words and I’m so glad you like it:)
This is my first time baking banana muffins and I went through many recipes but somehow I stick to this one. This was one of the best decision i made. Super fluffy, moist and yummy muffins. I used half whole wheat flour and half all purpose flour. It came out delicious 😋. Thank you so much littlesweetbaker❣️. If anyone has any doubts to use which recipe without hesitation can use this one.
Aww, you’re very welcome, Deepika:) And thank you for your rave review. Much appreciated and have a lovely weekend!
I found your recipes just about 2 weeks ago.Its the third one I try and love them all.Easy instructions and delicious. Thanks!
You’re very welcome, Lily! I’m so glad you like my recipes and thank you for your kind words. Stay safe and happy baking!
This is really good, i’ve been using this recipe for quite some time now. I wonder if I can make it 2 cups of all purpose flour tho?
You can up the flour by 1/4 cup if you wish. The bread won’t be as moist (but not by much) and decrease the baking time by a few minutes because the batter will be thicker so it won’t take as long to bake. I hope that helps and thank you for your comment.
This is a great recipe( as are all of your other recipes I’ve tried!/ I make these almost every week and today I made them with coconut oil and they were over the top good! Just thought I’d share!
Char , Toronto canada
Thank you for sharing! The coconut oil sounds delicious. Thanks for the lovely comment as well, Char!
Hey Lily
Can I use low fat yogurt?
Yes, you can use low-fat yogurt. Enjoy!
Hello can I change the yogur for milk? thanks!
Since the batter in this recipe is thick, you can sub the yogurt for equal amounts of milk, so 1/4 cup of milk. Thank you for your question and I hope you enjoy the muffins!
I only have Strawberry Banana Yogurt. You think that would still be good in it?
Yeah, that would work. It’s a small amount, so you won’t really taste the flavor of the yogurt. It’s there more to improve the texture. I hope you enjoy the muffins!
Lily, thanks for yr wholesome banana chocolate chips muffin recipe. Just bake this, soft & fluffy. Taste yummy too!
You’re very welcome, Adeline! Thank you for your kind word and I’m so glad you liked them:)
These were great. Loved that they were not too sweet. Moist and yummy.