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BEST Banana Chocolate Chip Muffins

  • Author: Lily Ernst
  • Total Time: 30 minutes
  • Yield: 12


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!


  • 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


  1. Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.
  2. In a large bowl, stir together the flour, sugar, cinnamon, baking soda and salt. Toss in the chocolate chips and set aside.
  3. In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Divide the batter amongst the 12 muffin cups. Sprinkle a few more chocolate chips on top if desired.
  6. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.


The muffins last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge.


  • 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.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: banana chocolate chip muffin recipe, banana chocolate chip muffin with oil, banana chocolate chip muffin with yogurt

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