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These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits!
Table of Contents
Why I Love This Recipe
Craving muffins one day, I took my banana bread recipe, added chocolate chips, and poured it into muffin tins. The result: a game-changer! Here’s why I love them so much:
- Quick and Easy: This recipe comes together easily with just a few steps. Plus, making muffins instead of a whole loaf of banana bread means they bake faster, allowing you to enjoy these delectable treats that much quicker!
- Perfect for Any Time: Whether it’s breakfast, a snack, or dessert, these muffins hit the spot every time.
- Kid-Friendly: Muffins in general are the perfect kid-friendly food. They’re more appealing for little hands and are great for adding to a school lunch or saving for an after school snack!
The Ingredients
- All-Purpose Flour: Provides structure to the muffins. See some options for flour substitutions below if you need!
- Baking Powder & Baking Soda: Help the muffins rise and become fluffy.
- Honey or Agave Nectar: Naturally sweetens the muffins and adds moisture.
- Large Egg: Binds the ingredients together and adds richness.
- Milk: Keeps the muffins moist and tender.
- Oil: Adds moisture and helps create a soft texture.
- Ripe Bananas: The star ingredient, providing natural sweetness and flavor.
- Semi-Sweet Chocolate Chips: Adds delicious chocolatey goodness to every bite. Milk chocolate chips or any other you prefer would work too!
*For a complete list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
This is a very forgiving muffin recipe with many options for substituting ingredients. Here are a few ideas. Additionally, there are many comments below with other Weelicious’ readers variations that you could read!
- Flour Substitutes: Feel free to substitute whole wheat flour for the all-purpose flour for some added nutrition. Or use a combination of the two.
- Dairy-Free: A plant based milk such as almond milk or oat milk would work as a substitute for the milk in these muffins.
- Gluten Free: A cup-for-cup gluten free flour can be used as a substitution for the all-purpose flour if you need. Or, make this Gluten Free Banana Bread recipe into muffins!
- Flax egg: Egg allergy? Use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to sit until thickened and use in place of 1 egg.
- Different Sweeteners: Swap honey or agave nectar with maple syrup or brown sugar.
- Add-Ins: Try adding nuts, such as walnuts or pecans, for extra crunch. Or dried fruit would be delicious too.
- Leave Out the Chocolate: You can omit the chocolate chips entirely and just make banana muffins. Or, explore Weelicious and make another banana muffin such as Banana Wheat Germ Muffins or Apple Banana Muffins.
How to Make Banana Chocolate Chip Muffins
Step 1: Preheat oven to 400° F. Combine the flour, baking powder, baking soda and salt in a bowl.
Step 2: In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
Step 3: Slowly combine the dry ingredients into the wet ingredients. Then stir in the chocolate chips.
Step 4: Pour batter into greased or lined muffin pan, about 2/3 of the way up. Top with a few additional chocolate chips.
Step 5: Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Cool on wire rack and serve.
Tips and Tricks
- Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
- Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
- Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
- Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
Storage and Freezing
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
FAQs
Sure! you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and using in the muffins.
Put bananas in the oven at a low temperature (about 250°F) for 15-20 minutes. Keep an eye on them to make sure they don’t over-ripen or become too soft.
More Muffin Recipes
Make this banana chocolate chip muffin recipe and watch it quickly become an all time favorite for the whole family. You might as well go ahead and make a double batch and keep half in the freezer. If you try this recipe, leave a comment and rating below!
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Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup honey or agave nectar
- 1 large egg
- 2/3 cup milk
- 3 tablespoons vegetable oil (or coconut oil)
- 2 ripe bananas, mashed
- 3/4 cups semi-sweet chocolate chips + 1/4 cup additional for sprinkling on top after adding to muffin tin
Instructions
- Preheat oven to 400° F.
- Combine the first 4 ingredients in a bowl.
- In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
- Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
- Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve.
Notes
- Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
- Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
- Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
- Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
- Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
Can I add cocoa powder to make these Chocolate Banana muffins? If so, how much cocoa should I add? Will the recipe have to be altered?
That should be okay. Just let it come to room temperature before baking!
Looks great! Ok to make batter nite before refrigerate then bake in the morning?
I just made this recipe but altered it. I doubled it. I used half ww flour and 1/2 all purpose. I used 6 bananas, I used maple syrup, and I used almond milk. I added all aspice, i didnt add chocolate chips and i made them in loaf tins. It turned out great!!
Amazed how QUICKLY I made these!! So delish!! Used agave, might try honey next time 🙂
These are SO yummy and really easy! Thank you for sharing!
I just pulled these out of the oven and they are divine! I used 1 cup of AP flour and half a cup of whole wheat flour. I can’t wait for my little dudes to wake up in the morning so they can try their mini-muffins! I love that the sweetener is honey and not white sugar. Thanks for another fabulous recipe!
I used coarsely ground walnuts instead of chipes and sub’d 1/2 c oat bran for 1/2 cup of the flour. I also used the “whole grain white” flour for the 1 c of flour. DELICIOUS!! I think I will sprinkle cinnamon sugar on top next time for the “cupcake” effect, makes them more of a treat to my daughter. =)
YOU DON’T NEED THE CUPCAKE LINERS! I sprayed the muffin pans with my misto (you can use Pam) and they popped right out, no sticking to anything, easy clean up.
These muffins are our favorite! They are really good with white chocolate chips too!
Very yummy recipe! My muffins stuck to the paper even after the cooled. Next time I will try w/o the liners.
I have a batch of these in the oven now! I had just a smidge of batter left and didn’t want to dirty another pan, so I made it into a pancake, so I get to sample while the muffins bake. YUM!
I used plain sugar instead of honey (which I can’t give my 9-month old twins) or agave (which I don’t have) and they turned out fine. I also omitted the chocolate chips from 6 of them so the babies can eat them.
YUMMY! Made mini muffins and baked for 8 minutes…turned out perfect!
i made these for my 13month old daughters play date and they loved them! so did the parents! i subbed 1/2 cup flour for flaxseed .. when the fridge opened my daughter points and ask for more!
I just made these with my daughter – they are simple and delicious!
This is a fantastic recipe. The milk and the white flour pair very nicely with the chocolate chips. I love that these are sooo moist but aren’t greasy and heavy like most muffins. And also not too sweet.
I’ve been making these and your Banana Wee-eat Germ muffins regularly – both are easy and delicious.
So yummy I used coconut oil and they were perfectly sweet