The Best Banana Chocolate Chip Muffins You'll Ever Make • Longbourn Farm

This recipe makes the Best Banana Chocolate Chip Muffins which is the perfect solution for those brown, spotted bananas sitting on your counter! Incredibly moist and packed with flavor, these easy-to-make muffins combine ripe bananas and chocolate chips for the perfect breakfast or snack treat.

Three of the best banana chocolate chip muffins stacked on top of each other, with another muffin, chocolate chips, and a glass of milk blurred in the background.

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🍌 For bakery-style muffins with dome tops, fill each muffin liner about ¾ full with batter. This gives the muffins enough room to rise properly without overflowing.

Table of Contents

My 2 Best Tips For Making The Best Banana Chocolate Chip Muffins

The Right Bananas: The key to exceptional banana muffins lies in using very ripe bananas—they should be covered in brown spots and feel soft when gently squeezed. If your bananas aren't quite ripe enough, you can speed up the process by baking them in their peels at 300°F for 15-20 minutes until they're soft and spotted.

Test for Doneness Correctly: While the recipe calls for 18 minutes, oven temperatures can vary. Start checking at 16 minutes by inserting a toothpick into the center of a muffin—it should come out with just a few moist crumbs clinging to it. Completely clean toothpicks often indicate overbaked muffins.

melissa leaning over counter looking up from a cook book.

This recipe is the perfect solution for those brown, spotted bananas sitting on your counter. The riper the bananas, the sweeter and more flavorful your muffins will be, turning potential food waste into a delicious treat.

This versatile base recipe allows you to experiment with different chocolate chip varieties—milk, semi-sweet, or dark chocolate—and you can easily add warm spices like cinnamon or increase the chocolate chips for extra indulgence.

🩷 Melissa

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Best Banana Chocolate Chip Muffins

Melissa Griffiths

5 from 1 vote

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Prep Time 15

Cook Time 17

Total Time 32

Servings muffins

Calories 364 kcal

Ingredients

½ cup salted butter (softened)
1 cup brown sugar
2 large eggs
3 ripe bananas (mashed)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1 ½ cups chocolate chips

Instructions

Preheat the oven to 350°F. Fill a standard size muffin tin with liners and set aside.
Use an electric hand mixer to cream the butter and sugar together in a large mixing bowl for 1-2 minutes.
Once the butter and sugar are thoroughly creamed, whisk in the eggs for about 30 seconds.
Add the mashed bananas and vanilla extract. Continue whisking at a low-medium speed until the mixture is smooth.
Gently whisk in the flour and baking soda. Once the flour is fully incorporated, fold in the chocolate chips.
Fill each muffin liner with batter and bake your muffins for 16-18 minutes until a toothpick inserted in the center of a muffin comes back with just a few crumbs.

Notes

Use Ripe Bananas: The riper the bananas the better! You can use bananas that are on the green side but they won’t add as much sweetness to the muffins and will be harder to mash.

Recipe Variations:

You can use milk, semi-sweet, or dark chocolate chips in this recipe.
For some extra chocolatey goodness you can up the chocolate chips to 2 cups.
Add some flavor to your muffins by sprinkling 2 teaspoons of cinnamon into your muffin batter.

Checking For Doneness: You can check to make sure your muffins are done baking by poking a few with a toothpick. As long as the toothpick comes out mostly clean you can remove the muffins from the oven.

Storing & Reheating:

When storing your muffins, I recommend letting them cool down before transferring them to a container. If your muffins are still hot they will create some condensation that’ll drip back down on the muffins.
Store these muffins on the counter for up to 5 days in a large airtight container.
These muffins freeze beautifully for up to 3 months. Let them cool completely, then wrap individually in plastic wrap or store in a freezer-safe container.
Thaw at room temperature for a few hours or microwave for 30-60 seconds when ready to enjoy.

Nutrition

Serving: 1 of 12 muffinsCalories: 364kcalCarbohydrates: 56gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 51mgSodium: 184mgPotassium: 165mgFiber: 2gSugar: 36gVitamin A: 345IUVitamin C: 3mgCalcium: 52mgIron: 2mg

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How To Make Banana Chocolate Chip Muffins

A glass bowl with a stick of butter on a pile of brown sugar, surrounded by bowls of chocolate chips, mashed bananas, vanilla extract, and salt on a marble countertop.

Step 1: Preheat the oven to 350°F. Fill a standard size muffin tin with liners and set aside. Cream the butter and sugar together in a large mixing bowl.

A glass bowl of mixed batter with mashed bananas and vanilla extract sits on a marble countertop, surrounded by small bowls containing chocolate chips, white powder, and a clear liquid.

Step 2: Once the butter and sugar are thoroughly creamed, whisk in the eggs. Add the mashed bananas and vanilla extract. Continue whisking until the mixture is smooth.

A glass bowl with flour on top of wet cookie dough mixture, next to small bowls of chocolate chips, sugar, and an empty bowl, on a white marble countertop.

Step 3: Gently whisk in the flour and baking soda.

A glass bowl filled with cookie dough and topped with chocolate chips sits on a marble countertop, surrounded by empty mixing bowls and measuring cups.

Step 4: Once the flour is fully incorporated, fold in the chocolate chips.

A muffin tin lined with paper cups, each filled with raw muffin batter containing chocolate chips, sits on a marble countertop.

Step 5: Fill each muffin cup about ¾ full with batter.

A muffin tin with twelve freshly baked muffins, each in a paper liner, sits on a marble surface. The muffins are golden brown with some chocolate chips visible.

Step 6: Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes back with just a few crumbs.

Recipe FAQs

How do I know when my bananas are ripe enough for this recipe?

The best bananas for muffins are very ripe with brown spots all over the peel and even some black areas. They should be soft to the touch and mash easily with a fork. Green or yellow bananas will work but won't provide as much natural sweetness or banana flavor.

Can I substitute the all-purpose flour with other types of flour?

You can substitute up to half the all-purpose flour with whole wheat flour for a slightly heartier texture. For gluten-free options, use a 1:1 gluten-free flour blend. Avoid substituting with almond flour or coconut flour without adjusting other ingredients, as these behave very differently in baking.

Why are my muffins dense or tough?

Overmixing is the most common cause of dense muffins. Once you add the flour, mix just until it's barely incorporated—a few lumps are perfectly fine. Also, make sure your baking soda is fresh (replace every 6 months) and don't overbake the muffins.