Quick and Easy Banana Chocolate Chip Muffins


Muffins are like a handful of heaven. If you love a good muffin then these quick and easy banana chocolate chip muffins will certainly put a smile on your face and yum in your belly. These moist, tender and bursting with flavour muffins are a great snack for the kids, but the adults will love them too.

Make sure to follow the order and mix your dry and wet ingredients separately before just combining and then adding your chocolate chips. I have used regular sized chocolate chips but mini chocolate chips work well in this recipe too. Use whatever you have on hand. I use a silicone muffin tin as I find the muffins come out of it beautifully. I have linked to the one that I have below.

These muffins come together quickly and only take between 22-24 minutes to bake depending on your oven. Just make sure they are lightly golden brown on top and that a toothpick inserted in the center comes out clean. If you make mini muffins then the cook time will need to be adjusted down to 10-15 minutes, again depending on your oven.

There are no fancy ingredients here and everything you need to make these delicious muffins is probably already in your pantry (except for the bananas of course). I always buy way more bananas then we seem to eat at a time which leads to me making banana bread, muffins or loaves fairly often. If you don’t have the time then freeze your bananas when they get too brown and use them later in one of these recipes.

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Mash your bananas with a fork, you don’t need a mixer and let’s face it less clean up is always a plus. For this recipe you will need 2-3 bananas, depending on their size. I prefer to use my bananas when they are very very ripe, almost totally brown. But even with plenty of dark speckles you will get a better banana flavour than using less ripe bananas. If you have an abundance of bananas I recommend freezing them in freezer bags with 3 bananas in each so you can just pull out one bag per recipe.

Melted Butter

Using butter adds a buttery flavor to the muffins that cannot be achieved with oil. If you prefer to use oil you can, but the lushious buttery flavor cannot be replicated with oil. Butter also gives tenderness and lightness to the muffins. Make sure you do not add the butter when it is hot as this could deactivate the leaveners. Let it cool slightly before adding.


Eggs at structure and tenderness to the muffins however if you wish to make the muffins eggless you can substitute egg for a flax egg or aquafaba (the liquid surrounding chickpeas in a can).


A good quality vanilla extract adds richness and flavor that should not be omitted. I always bake with pure vanilla not imitation as I find the taste is not the same.


Regular all-purpose flour works well in this recipe, that’s generally what I use. You can choose to use whole wheat flour or gluten free flour if you prefer.


I use regular granulated sugar in this recipe, however you can use brown sugar if you prefer.

Baking Powder and Soda

These leveners are what make your muffins rise, just make sure not to deactivate them with hot butter.


Just a small amount of salt bumps up the flavors of most things, including muffins.

Combine the Wet and Dry

Make sure to mix the wet ingredients together and the dry ingredients together, then combine the two. I mash the banana in the bottom of the wet ingredient bowl, then add the rest of the wet ingredients on top and stir. Then in a separate bowl I whisk together all of the dry ingredients, then gently add that mixture to the bowl with the wet ingredients and stir just to combine and then add your chocolate chips and stir them in. I use an ice cream scoop to fill my muffin tins and they are perfect in size, but you can just use a spoon too.

If you love these banana chocolate chip muffins and would like to try some of my other banana recipes then try my blueberry banana muffins here or my hummingbird loaf here.

Banana Chocolate chip Muffins

These easy and moist banana chocolate chip muffins are fluffy and delicious and will have you wondering why you hadn't made them sooner.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breads Buns and Rolls, Breakfast, Side Dish, Snack
Cuisine American
Servings 12 muffins


  • muffin tin, I prefer silcone *muffin liners (Optional)


  • 3 cups All purpose flour
  • 2 t baking powder
  • 2 t baking soda
  • 1/2 t salt
  • 2 cups mashed bananas 5-6 medium
  • 1 cup granulated sugar
  • 1 cup melted butter
  • 2 eggs beaten
  • 2 t vanilla
  • 3/4 cup chocolate chips 1/2 c in batter, 1/4 for tops


  • Preheat oven to 375ยบ
  • Spray your muffin tin with nonstick spray (or use liners)
  • Add flour, salt, baking powder and soda to a bowl and whisk to combine.
  • in a separate bowl, combine bananas, sugar, butter (melted), egg (beaten) and vanilla and stir to combine.
  • Add wet ingredients to dry and mix until just combined (do not over mix).
  • Add chocolate chips. top with additional chips if desired.
  • scoop the batter into the muffin tins (18).
  • Bake for 22-24 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Let cool for 5 min, then remove to a wire rack to cool completely.
Keyword banana, banana chocolate chip muffin, blueberry banana muffin, breakfast, chocolate chip, easy recipe, snack
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