Chocolate Chip And Banana Muffins
Here’s the thing about overripe bananas: they’re either sitting on your counter making you feel guilty, or they’re the star of the best baked goods you’ll make all week.
I used to throw them away once they got too spotty. Then I discovered these muffins.
Now I actually get excited when my bananas start turning brown. Because that means I’m about to make a batch of these chocolate chip banana muffins that somehow taste like dessert but count as breakfast.
They’re soft, fluffy, loaded with chocolate chips, and have that perfect banana bread flavor without being too sweet. Plus, they come together in one bowl with no mixer needed.
If you’ve got three sad bananas on your counter right now, you’re about to have the best afternoon snack situation of your life.
Quick Stats at a Glance
| Prep Time | Bake Time | Total Time | Yield | Difficulty |
|---|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 12 muffins | Super Easy |
What You’ll Need
Dry Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Baking soda | 1 teaspoon | Make sure it’s fresh |
| Baking powder | ½ teaspoon | For extra lift |
| Salt | ½ teaspoon | Balances sweetness |
| Cinnamon | ½ teaspoon | Optional but recommended |
Wet Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe bananas | 3 large | The browner, the better |
| Granulated sugar | ¾ cup | Can reduce to ⅔ cup |
| Brown sugar | ¼ cup | Adds moisture |
| Eggs | 2 large | Room temperature |
| Vegetable oil | ⅓ cup | Or melted coconut oil |
| Vanilla extract | 1 teaspoon | Pure is best |
| Greek yogurt or sour cream | ¼ cup | Makes them extra moist |
Mix-ins:
- Chocolate chips: 1 cup (semi-sweet or milk chocolate)
- Extra chocolate chips: 2 tablespoons for topping
Optional Add-ins:
🥜 ½ cup chopped walnuts or pecans
🍫 ½ cup dark chocolate chunks instead of chips
🥥 ⅓ cup shredded coconut
🧈 2 tablespoons peanut butter swirled on top
Tools You’ll Need
✓ Muffin tin (12-cup)
✓ Muffin liners or cooking spray
✓ Large mixing bowl
✓ Medium mixing bowl
✓ Fork or potato masher
✓ Whisk
✓ Rubber spatula
✓ Ice cream scoop or ¼ cup measure
✓ Toothpick for testing
Also Read: Olive Garden Alfredo Sauce Copycat
Pro Tips
Use really ripe bananas.
I’m talking brown spots all over, soft to the touch, almost too far gone. That’s when they’re sweetest and have the most flavor. If your bananas aren’t ripe yet, put them in a paper bag for a day or two. Need them faster? Bake whole bananas at 300°F for 15 minutes until black.
Don’t overmix the batter.
Mix until you just barely see streaks of flour. Overmixing creates tough, dense muffins. It’s okay if the batter looks a little lumpy. That’s actually what you want.
Room temperature ingredients matter.
Cold eggs and yogurt don’t mix well with oil, creating a lumpy batter. Take them out of the fridge 30 minutes before baking. In a rush? Put eggs in warm water for 5 minutes.
Fill muffin cups all the way.
Unlike other muffins, fill these cups about ¾ full. You want those beautiful domed tops. Don’t be shy.
Add extra chocolate chips on top.
Right before baking, press a few extra chocolate chips into the top of each muffin. They’ll melt and look gorgeous, plus you get chocolate in every single bite.
Substitutions and Variations
Flour Options
| Instead of All-Purpose | Try This | Adjustment Needed |
|---|---|---|
| Whole wheat flour | Use half all-purpose, half whole wheat | Denser texture, nuttier flavor |
| Gluten-free 1:1 flour | Same amount | Use Bob’s Red Mill or King Arthur |
| Oat flour | 2¼ cups | Blend oats into flour, earthier taste |
| Almond flour | Not recommended | Too different, won’t work well |
Sugar Swaps
Coconut sugar: Use same amount, adds caramel notes
Honey: Use ¾ cup honey, reduce oil to ¼ cup (batter will be wetter)
Maple syrup: Use ¾ cup syrup, reduce oil to ¼ cup
Less sugar: Cut sugar to ½ cup total if your bananas are very ripe
Oil Alternatives
| Instead of Vegetable Oil | Use This | Result |
|---|---|---|
| Melted coconut oil | ⅓ cup | Slight coconut flavor |
| Melted butter | ⅓ cup | Richer, more dessert-like |
| Applesauce | ⅓ cup | Lower fat, denser |
| Greek yogurt | ⅓ cup total yogurt | Tangier, very moist |
Chocolate Chip Alternatives
Dark chocolate chunks: More sophisticated, less sweet
White chocolate chips: Sweeter, pairs beautifully with banana
Peanut butter chips: Amazing combo with banana
Butterscotch chips: Unexpected but delicious
Cinnamon chips: Tastes like banana bread on steroids
Mix of semi-sweet + dark: Best of both worlds
Dietary Modifications
Vegan version:
- Replace eggs with 2 flax eggs (2 tablespoon flax + 6 tablespoon water, let sit 5 min)
- Use dairy-free yogurt
- Use vegan chocolate chips
Dairy-free:
- Use coconut yogurt or omit yogurt, add 2 tablespoon extra oil
- Check chocolate chips are dairy-free
Egg-free:
- Use 2 flax eggs or ½ cup applesauce
Lower sugar:
- Reduce to ½ cup total sugar
- Use sugar-free chocolate chips
Make Ahead Tips
Option 1: Make Batter Ahead
Mix wet and dry ingredients separately. Store in fridge overnight. Combine and bake fresh in the morning. Perfect for weekend brunch.
Option 2: Bake and Freeze
Bake all muffins, cool completely, wrap individually in plastic wrap, store in freezer bag. Keeps for 3 months. Thaw at room temperature for 1 hour or microwave for 30 seconds.
Option 3: Freeze the Batter
Scoop batter into lined muffin tin, freeze until solid (2 hours), transfer frozen muffin batter to freezer bag. Bake from frozen, adding 5 extra minutes to bake time.
Pro move: Double the recipe and freeze half. Future you will be so grateful when you have fresh-baked muffins in 25 minutes.
How to Make Chocolate Chip Banana Muffins
Step 1: Prep Your Kitchen
Oven: Preheat to 350°F (175°C)
Muffin tin: Line with paper liners or spray with cooking spray
Bananas: Peel and place in large bowl
This is one of those recipes where prep makes everything smoother.
Also Read: Cranberry Feta Cream Cheese Pinwheels
Step 2: Mash Those Bananas
Use a fork or potato masher to mash bananas until mostly smooth.
A few small lumps are fine. You want about 1½ cups mashed banana.
The riper the bananas, the easier this step is.
Visual check: Should look like chunky applesauce.
Step 3: Mix the Wet Ingredients
To your mashed bananas, add:
- Both sugars
- Eggs
- Oil
- Vanilla
- Greek yogurt
Whisk everything together until well combined and smooth.
It’ll look a little weird at first but keep whisking. It comes together.
Step 4: Combine the Dry Ingredients
In a separate medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
Make sure there are no lumps of baking soda. Nobody wants a surprise bitter bite.
Why separate bowls matter: Mixing dry ingredients first ensures even distribution of leaveners. Skip this and you might get uneven rising.
Step 5: The Gentle Fold
Pour dry ingredients into wet ingredients.
Use a rubber spatula to gently fold everything together.
Stop mixing the second you stop seeing large streaks of flour.
Critical: Don’t overmix. Seriously. The batter should still look slightly lumpy.
Step 6: Add the Chocolate
Fold in 1 cup of chocolate chips with just a few gentle strokes.
Save 2 tablespoons for topping.
You want chocolate in every bite but not overmixed into the batter.
Step 7: Fill Those Muffin Cups
Use an ice cream scoop or ¼ cup measure to divide batter evenly.
Fill each cup about ¾ full.
Press a few extra chocolate chips onto the top of each muffin.
Visual Guide to Filling
Empty cup ↓ Fill ¾ full with batter ↓ Press chocolate chips on top ↓ Repeat for all 12 cups ↓ Ready to bake
Step 8: Bake to Perfection
| Baking Stage | Time | What to Look For |
|---|---|---|
| Initial bake | 18-20 minutes | Tops spring back when touched |
| Toothpick test | At 18 minutes | Should come out clean or with few moist crumbs |
| Optional extra time | 2-3 minutes | If centers still seem wet |
Total bake time: 18-22 minutes depending on your oven
Step 9: Cool and Devour
Let muffins cool in pan for 5 minutes.
Transfer to wire rack to cool completely.
Or don’t wait and eat one warm with melted chocolate. No judgment here.
Baking Time Breakdown
| Task | Time | Can Multi-task? |
|---|---|---|
| Preheat oven + prep tin | 5 min | Yes, gather ingredients |
| Mash bananas + mix wet | 3 min | No |
| Mix dry ingredients | 2 min | No |
| Combine + fold in chips | 2 min | No |
| Fill muffin cups | 3 min | No |
| Bake | 20 min | Yes, clean up |
| Cool in pan | 5 min | Yes, make coffee |
| Total active time | 15 min | |
| Total time | 35 min |
Storage and Shelf Life
Room Temperature Storage
How: Store in airtight container with paper towel on bottom to absorb moisture
Duration: 3-4 days
Best for: If you’ll eat them quickly
Refrigerator Storage
How: Airtight container
Duration: Up to 1 week
Note: They dry out slightly in the fridge. Warm for 10 seconds in microwave before eating.
Freezer Storage
How: Wrap individually in plastic wrap, store in freezer bag
Duration: Up to 3 months
Thawing: Room temperature for 1 hour, or microwave 30-45 seconds
Pro tip: Slice muffin in half before freezing. Toast straight from frozen for the best texture.
These muffins actually freeze really well. I always make a double batch and freeze half for busy mornings. 😊
Nutritional Information
Also Read: Quick and Delicious Pepper Steak
Per Muffin (1 of 12)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 245 | |
| Protein | 4g | 8% |
| Carbohydrates | 38g | 13% |
| Sugars | 20g | |
| Fat | 10g | 13% |
| Saturated Fat | 3g | 15% |
| Fiber | 2g | 7% |
| Sodium | 210mg | 9% |
| Potassium | 180mg | 4% |
| Vitamin C | 3mg | 3% |
Note: Values are approximate and vary based on specific ingredients used.
How to Make Them Healthier
Want to lighten these up without sacrificing flavor?
| Swap This | For This | Benefit |
|---|---|---|
| All-purpose flour | Half whole wheat | More fiber, nutrients |
| Full sugar amount | ½ cup total sugar | 40 fewer calories per muffin |
| Oil | Unsweetened applesauce | Cuts fat significantly |
| Chocolate chips | Reduce to ½ cup | Less sugar, still delicious |
| Regular yogurt | Nonfat Greek yogurt | More protein, less fat |
Troubleshooting Common Issues
Problem #1: Dense, Heavy Muffins
Why it happens: Overmixing the batter or old baking soda
The fix:
- Mix just until combined, lumpy batter is good
- Check expiration date on baking soda
- Don’t pack flour when measuring
Problem #2: Muffins Stick to Liners
Why it happens: Not cooled completely or cheap liners
The fix:
- Always cool completely before removing liners
- Use quality muffin liners (Reynolds or If You Care brands)
- Spray liners lightly with cooking spray
Problem #3: Flat Topped Muffins
Why it happens: Oven temperature too low or old leaveners
The fix:
- Use oven thermometer to verify temperature
- Replace baking soda/powder every 6 months
- Fill muffin cups ¾ full for better rise
Problem #4: Dry Muffins
Why it happens: Overbaked or not enough moisture
The fix:
- Check at 18 minutes, don’t overbake
- Make sure you’re using enough banana
- Don’t skip the yogurt/sour cream
Problem #5: Sunken Centers
Why it happens: Oven temperature too high or underbaked
The fix:
- Lower oven to 325°F if this keeps happening
- Bake until toothpick comes out clean
- Don’t open oven door during first 15 minutes
Flavor Variations to Try
Variation 1: Banana Nut Chocolate Chip
Add ½ cup chopped walnuts or pecans to batter. Toast nuts first for deeper flavor.
Variation 2: Peanut Butter Banana Chocolate
Swirl 2 teaspoons peanut butter on top of each muffin before baking. Use peanut butter chips instead of chocolate.
Variation 3: Double Chocolate Banana
Add ¼ cup cocoa powder to dry ingredients, reduce flour to 1¾ cups. Use dark chocolate chips.
Variation 4: Banana Coconut Chocolate
Add ⅓ cup shredded coconut to batter. Use coconut oil instead of vegetable oil. Top with extra coconut before baking.
Variation 5: Espresso Chocolate Chip Banana
Add 1 tablespoon instant espresso powder to wet ingredients. Coffee enhances chocolate flavor.
Variation 6: Banana Bread Muffins (No Chocolate)
Skip chocolate chips entirely. Add ½ cup chopped walnuts and extra ¼ teaspoon cinnamon. Sprinkle raw sugar on top before baking.
What to Serve With These Muffins
Breakfast Pairings
Hot coffee or tea → Classic combo that never fails
Fresh fruit salad → Balances the sweetness
Greek yogurt → Extra protein to keep you full
Smoothie → Makes a complete breakfast
Scrambled eggs → If you want something savory alongside
Afternoon Snack Ideas
| Pairing | Why It Works |
|---|---|
| Glass of cold milk | Classic, comforting |
| Iced coffee | Perfect afternoon pick-me-up |
| Almond butter | Extra protein and healthy fats |
| Fresh berries | Adds freshness, cuts sweetness |
| Whipped cream cheese | Makes it feel fancy |
Ingredient Quality Matters
The Banana Factor
| Banana Ripeness | What It Looks Like | Best For |
|---|---|---|
| Yellow, no spots | Firm, not sweet | Not ripe enough |
| Yellow with few spots | Starting to soften | Okay, but wait longer |
| Lots of brown spots | Soft, very sweet | Perfect for baking |
| Mostly brown/black | Super soft, very sweet | Ideal sweetness |
| All black | Very mushy | Still works great |
Also Read: Healthy Egg Bites Muffin Tins Cottage Cheese
Chocolate Chip Guide
Semi-sweet: Standard choice, balanced sweetness
Milk chocolate: Sweeter, creamier, kid-friendly
Dark chocolate (60-70%): Less sweet, more sophisticated
Mini chips: Distribute more evenly throughout
Chunks: Bigger pockets of chocolate
My pick: Mix of semi-sweet chips + dark chocolate chunks for variety.
FAQ
Can I use frozen bananas?
Yes! Thaw them completely and drain excess liquid. You might need slightly less banana than the recipe calls for since frozen bananas release more liquid.
My bananas aren’t ripe. What do I do?
Put them in a paper bag with an apple for 24 hours. Or bake whole bananas (with peel on) at 300°F for 15 minutes until the peel turns black. Let cool, then use.
Can I make mini muffins instead?
Absolutely. You’ll get about 24 mini muffins. Bake for 12-15 minutes instead of 20.
How do I know when they’re done?
Insert a toothpick in the center. It should come out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.
Can I leave out the chocolate chips?
Sure! They’ll be more like traditional banana muffins. Consider adding nuts or keeping them plain.
Why are my muffins sticking to the liners?
Let them cool completely first. Also, spray the liners lightly with cooking spray before filling. Quality liners make a difference too.
Can I use this batter for banana bread?
Yes! Pour into greased 9×5 loaf pan and bake at 350°F for 55-65 minutes.
How ripe do the bananas need to be?
The more brown spots, the better. Bananas that are almost completely brown make the sweetest, most flavorful muffins.
Can I add protein powder?
You can replace ¼ cup flour with protein powder. The texture will be slightly denser but still good.
Conversion Chart for Different Yields
| Original Recipe (12) | Half Batch (6) | Double Batch (24) |
|---|---|---|
| 2 cups flour | 1 cup | 4 cups |
| 3 bananas | 1½ bananas | 6 bananas |
| ¾ cup sugar | 6 tablespoons | 1½ cups |
| 2 eggs | 1 egg | 4 eggs |
| ⅓ cup oil | 2½ tablespoons | ⅔ cup |
| 1 cup chocolate chips | ½ cup | 2 cups |
Wrapping Up
Three brown bananas on your counter are no longer a problem.
They’re an opportunity.
These chocolate chip banana muffins are proof that the best recipes are often the simplest ones. One bowl, no mixer, 30 minutes total, and you’ve got a dozen muffins that taste like you spent all afternoon in the kitchen.
Make them for breakfast meal prep. Pack them in lunchboxes. Bring them to weekend brunch. Eat them warm with coffee on a lazy Sunday morning. However you enjoy them, they won’t last long.
And next time you see bananas starting to brown, you’ll know exactly what to do.
Drop a comment below and let me know how yours turned out. Did you add nuts? Try a different chocolate? I want to hear all about it.
