These banana chocolate chip muffins are quick to make, full of banana flavor, aren’t too sweet, and have crunchy tops, and they taste just like banana bread! They are delicious with or without the chocolate chips, or you can replace the chocolate chips with nuts.
These muffins are the kind you wish to find in any bakery to go with your morning coffee. They are so easy to make, they’ll be ready in 10 minutes. They make a great midday snack. Or morning snack. Or late night snack!
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How to Make Easy Banana Muffins From Scratch
This is the best banana chocolate chip muffin recipe if you ask me! They come together quickly and they are super easy to make. No fancy ingredients or equipment. Just mix all the dry ingredient in one bowl (flour, baking soda, salt, and sugar), and the rest of the ingredients in another bowl, then mix the two mixtures together. Mix just until the ingredients are combined, because over mixing can make the muffins dry and dense.
How to Get The Best Banana Flavor
I use 3 large bananas to get lots of banana flavor. The riper they are, the better because they are moister, and sweeter that way, so use very ripe bananas. Mash the bananas with a fork until there are no big chunks left and the batter is smooth. The muffins taste like banana bread in muffin form, and they are extra moist.
More Delicious Muffin Recipes:
- Nutella Stuffed Banana Muffins
- The Best Carrot Muffins
- Super Chocolatey Banana Muffins
- My All Time Favorite Banana Bread
- Blueberry Muffins
Banana Chocolate Chip Muffins
Ingredients
- 1 and ½ cups (200 g/7 oz.) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g/5.3 oz.) granulated sugar
- 1 large egg
- 3 ripe large bananas, mashed
- ⅓ cup (75 g or ⅔ stick) unsalted butter, melted
- ½ cup chocolate chips
Instructions
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Preheat oven to 375F/190C. Grease muffin pan cups or line them with liner papers.
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In a large bowl mix together flour, baking soda, salt, and sugar.
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In a medium bowl, whisk together egg, mashed bananas, and melted butter. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate chips.
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Divide mixture between muffin cups, filling them about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
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Muffins will keep fresh and moist for 3 days at room temperature or in the fridge. Serve them at room temperature.
Tomi says
I loved your muffins so much! Easy and fast.Personally, I added a little bit of an orange zest and its juice because it was getting old and was last one. It turned out great as a mix of taste, banana, orange and dark chocolate 🙂 The texture of muffin itself was so… fluffy and soft, melting in your mouth that muffins dissapeared so fast from the counter that I had only one 🙁 Will make another batch soon!
Shiran says
I’m so glad to hear Tomi, thank you!
Margaret says
I doubled the recipe and made mini muffins for school lunches; great nut-free option. I used a bit less sugar. These were so easy to make and came out tasty and fluffy. I will use this recipe again.
Zee says
Made these today and eating one right now.Such a easy recipe turned out so yummy 🙂 .Looking forward to trying many more of your recipes.
Waranggoon Thipsook says
Can I add some Greek yogurt for lighter muffins?
Shiran says
Yes you can! Any kind of yogurt or sour cream.
Reena says
So, when I incorporate Greek Yoghurt/Sour Cream, do I have to alter any other ingredients and their measurements?
Macbeth_Shakespeare says
sooo good!
Liane says
These are sooo quick an easy to make. The bigger and riper the banana, the moister they are
Leticia says
Love this recipe I have made it several times now, deliciously perfect!
Bryce Walker says
I enjoyed making these muffins, turned them into a breakfast for my husband. As a fellow baker(YouTube channel: Speakeasy Chemist), I enjoy having to try recipes from other bakers and cooks.
J says
Love this recipe! So easy to make and it tastes exactly how banana muffins should taste. This is my go to recipe now
Prema says
Thank you for such a delicious recipe! I’ve made it several times during quarantine, and my family especially my little one loves them! I add a 1/2 c whole wheat flour, keep all purpose flour to a cup, and I add 1/2 c chopped walnuts to bolster the protein and fiber a tad. Sooo yummy, thanks again!!
Steph says
Amazing thank you!!
I used a Muffin Top pan, bottom shelf for 16 minutes and they came out Pefect!!
FlowerFriend says
I’ve baked these muffins several times and they’re always a hit! They’re delicious and so easy to make. Thank you for such a wonderful recipe.