Easy and Moist Banana Chocolate Chip Muffins
This recipe for moist banana chocolate chip muffins has the perfect balance of banana and chocolate. The batter uses yogurt along with eggs to make them super moist, fluffy, and flavorful. These best part aside from how they taste, is how easy they are to make in just one bowl! Enjoy them for breakfast, a snack or bring to a brunch!
What I love about baking with banana is that anytime you do, your whole house smells like heaven.
I know bananas get a bad rap when it comes to other flavors – don’t even get me started on banana laffy taffys, but when it comes to baking, you CANNOT go wrong with a delicious banana muffin recipe!
This banana chocolate chip muffin recipe is loaded with flavor from overripe bananas and semi sweet chocolate chips. The best part about them is how easy and incredibly moist they are.
As a trained pastry chef I really take the time to test my recipes until I am happy with them. The multiple 5 star reviews on this recipe agree!
They are great to snack on throughout the day, bake with kids, or easy to make when you are just in the mood to bake something. Fun fact, you can also make them into mini banana muffins!
For my chocolate lovers, you can try these chocolate banana muffins, they are just as good! Or if you are looking for these in a cake version try my banana chocolate chip cake that’s made in an 8×8 pan.
You can eat these muffins just as they are or if you want to go over the top you can slather them with this chocolate cream cheese frosting.
The best bananas to use
Overripe bananas that are black, or spotty bananas, are the best ones to bake with for moist banana bread, cakes or muffins! The darker they are the sweeter they will be which is great for baking!
These can also be baked in large batches and is a great way to get rid of a bunch of bananas!
Equipment you need
- Cupcake liners– grease proof are the best!
- Ice cream/cookie scoop– to evenly scoop out muffin batter, this is the best thing to use!
- 12 Cup Muffin tin– the color of your baking tin matters. A darker baking tin will bake faster than a lighter one.
Ingredients You’ll Need
Mixing Method
Were gonna use the muffin method here which really is just a way to say that you will combine the dry ingredients in one bowl and the wet ingredients in the other. Then you’ll combine the wet into the dry and mix only until combined.
You want to avoid over mixing so the muffins stay light not dense. If you still see some small white flour streaks, thats ok!
Baking Method
The baking method for muffins starts on a high temperature at 425 for just a few minutes and then continues baking at a lower temperature.
When you do it this way, the initial high heat creates the domes rounded top that everyone loves, and then lowering it bakes the center of the muffin.
The secret to moist banana muffins
- Use a combination of eggs and yogurt. The yogurt will add a beautiful density and creaminess to the batter and the eggs will help keep them moist and stay together. Do not use low fat yogurt!
- Use super ripe bananas! These are the ones that are black and spotty and you *almost* want to throw in the garbage. Dont! Bake with them instead! Underripe bananas wont give these delicious muffins the same sweetness.
- Don’t over mix! It’s important to just fold in the ingredients until the batter is formed. Over mixing will cause the gluten in the starch to become stretchy which will change the texture of the muffins.
- Don’t bake longer than 25 minutes total. Since muffins are a lot smaller than banana breads or cakes, in most cases they only need 20-25 minutes to bake. Any longer than that and they risk becoming dry.
Yield
This recipe makes 18 perfect muffins. You can double the recipe if you need too and you can also make half if you only want a few.
Variations
- Add in a cup of walnuts to make banana nut muffins!
- Slather with peanut butter or a drizzle of maple syrup.
- Add in a handful of fresh or frozen blueberries to turn them into banana chocolate blueberry muffins.
- Sprinkle on a spoonful of Streusel Topping on top of each muffin before baking.
Storing & Freezing
Storing: These muffins can stay on the countertop or in the fridge in a sealed airtight container or zip-top bag for 4-5 days.
Freezing: The best way to freeze banana muffins is to wrap them individually in a layer of plastic wrap under a layer of aluminum foil or put them in a freezer safe plastic bag. This will keep them from getting freezer burn and will help preserve the flavor. They can be stored up to 3-4 months in the freezer and only need a couple hours to defrost on the counter!
Mini banana chocolate chip muffins
To make this recipe into mini muffins you will need a mini muffin pan and mini muffin liners. Preheat the oven to 425 and bake for 4 minutes. Lower the oven to 350 and bake for 6-8 more minutes.
This recipe will make about 40 mini muffins. You can halve the recipe if you want less.
Easy and Moist Banana Chocolate Chip Muffin Recipe
Ingredients
- ½ cup Melted Butter, cooled
- 2 Bananas, peeled and mashed
- 2 Eggs, large
- 2 tsp Vanilla Extract
- ¾ cup Plain Full Fat Yogurt
- ¼ cup Milk
- 2 cups White Flour
- 1 cup Brown Sugar
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 cup Chocolate Chips, mini or regular
Instructions
- Preheat oven to 425F.
- Melt the 1/2 cup butter in a medium size microwave safe bowl and let cool for 5 minutes. Add the mashed bananas, 2 eggs, 2 tsp vanilla, 3/4 cup yogurt, and 1/4 cup milk and mix to combine.
- In another bowl combine the 2 cups flour, 1 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt.
- Mix the wet ingredients into the dry ingredients and mix only until the batter comes together. Do not overmix. Pour the chocolate chips in and lightly mix again.
- Line a muffin tin with 18 liners. Fill the muffins ¾ of the way full. Place a few more chocolate chips on top for garnish. Bake for 8 minutes on 425 then lower to 350 for 12 mins.
I didn’t have yogurt, so used sour cream instead. They were still perfect. My daughter requested these while home from college; She loved them! ⭐️⭐️⭐️⭐️⭐️
Hooray! So glad you were able to make them sour cream is a great sub! Thank you so much for coming back and leaving a review!!
Thank you for this awesome recipe!! I substituted the white (all purpose) flour with GLUTEN FREE 1 to 1 baking flour to accommodate gluten free family. I use Bob’s Red Mill GF products.
These turned out super moist and delicious. Hands down, these are the best.
YAY Roxanne!!! I am so happy to hear that!! So good to know they were great with gluten free flour too! Thank you SO much for coming back and leaving a comment and rating, appreciate you!
I didn’t have yogurt on hand, so I used extra whole milk and they still turned out delicious and moist. Next time I will try with yogurt! 1 cup of chocolate Chips is a bit too much though! The chocolate overwhelms the banana flavor. Next time I will use less.
Hey Gabi! Thank you so much for your rating and comment! So happy you like them!!
My family loved this recipe! Little ones approved and I find that I can’t pass by the kitchen without grabbing one. So good! Thank you!
Awww YAY Julie! Thank you so much for making this recipe and leaving such a nice review and rating! So glad your family is enjoying them!!
I have banana mashed and in the freezer. Can anyone tell me how much 2 bananas measure? Mine are frozen in 1 cup containers.
Since bananas are different sizes its hard to say how they measure- I use medium size bananas so which are about 118g each. 1 Mashed banana can be around 1/2 cup so I would use 1 cup for this recipe.
Excellent. Made 12 muffins and a small cake. However, after baking I realized “I left out the milk. They were really quite good without so I’d probably do the same next time.
Good to know Kelli! Glad you liked them! Thank you so much for rating and reviewing!!
These muffins tasted delicious! While they were baking in the oven, they rose beautifully. Once I took them out of the oven, I was a little disappointed to see them deflate and go flat! Because they flattened so much, they got a little dense. They stayed incredibly moist but had a sponge-like consistency. If you have any tips on how I can tweak the recipe, lmk! They tasted soooo good, I can’t wait to get the recipe perfected.
Hi! So glad you loved the taste of these! Because these guys have melted butter in them they are more of a dense muffin than a light and fluffy one. I’d also make sure that you are using the correct amount of flour- If you have a kitchen scale I would use it to measure out the ingredients or make sure to spoon your flour into the measuring cup and then level it off. Also make sure the baking soda is still good! Hope this helps!! Thanks so much for making these!
Hi there,
Do you use salted or unsalted butter?
Hey Alexis! I always use unsalted butter unless it’s specified in the recipe. Lemme know how they come out if you make them!
These muffins are really good! I didn’t have plain yogurt so I used vanilla flavored and they are delicious!
Grandkids love them!
YAY! Connie so glad you made these and enjoyed them! Thanks so much for coming back and leaving a rating and review!! XO
Hi, I want to sub the flour with gf, but I really don’t like the texture of my gf flour in a muffin.. I would say it’s too springy and dry (It’s Namaste, similar to BRM 1:1). I also have almond, coconut and oat flour. Would you recommend any of those or any combo of those for this recipe? Thanks.
Hi Sara, I havent tested those out with this recipe so I cant say for sure.
The banana muffin recipe that I’ve been searching for! lol
I made a few adjustments:
3 bananas because mine were in the smaller side
Added the brown sugar to the wet ingredients. Only 2/3 cup
Added pecans and cinnamon instead of chocolate as we wanted a breakfast muffin.
Delicious.
Hi Jackie! I am so glad to hear all this! Glad you were also able to make the adjustments you needed. Thank you so much for the 5 star rating!
Great recipe! I. Not one for coming back for different temperatures as I get busy and did unless it is totally necessary I try to avoid it. So I put them on at 350 for 15min. Mine were made small as I was making them for my grandkids. I let them rest for 5 min. Super moist and perfect!
So glad to hear it Carrie! Thank you for the comment and the 5 star rating, wohoo!
These were easy and delicious! I made mini muffins for my toddler so I cut the sugar in half and added only about 1/4 cup chocolate chips and probably 1/2 – 3/4 cup frozen blueberries. SO GOOD! I also used vanilla Greek yogurt instead of plain. Baked them at 350 since they were minis and they didn’t take long at all.
SO smart to make these for toddlers Megan, Im totally gonna do that now for my 1 year old! YAY! Thanks for making these and for the great idea!
I’ve made this a bunch of times with mini muffin tins. So good! Thank you
Yayyy Sinead! Thank you so, so much for letting me know! This comment made my day!
I followed the recipe exactly as written…These were very good however the muffins stuck to the paper liners 🤷♀️ any idea why 🤔
I like to use liners that are labeled as grease proof. Some liner brands seem to stick more than others. I also find that super ripe bananas with lots of brown spots work the best as they keep the muffins more moist (and help with sticking!) Thank you so much for giving these a try Stephanie and coming back to leave a review!
The best muffins ive ever made!!! I added cinnamon and clove and it was chefs kiss 🤍🤍
Adding cinnamon and clove sounds amazing Ashley! I’m so glad these turned out super yummy for you!
So delicious and convenient for on the go breakfast!
These are sooo good! I’ve tried a lot of different muffin recipes, and keep coming back to this one to make again. I also love that it makes enough for 12 regular muffins and 16 mini muffins. You have to try it to understand how addicting these are!
What a compliment Kristin!! Thank you so so much for making these and letting me know how much you love them and for the 5 star rating!
Ok these hands down are the BEST banana chocolate chip muffins I’ve ever made! Everybody loves them and I’m all about the moist muffins!
I did cut back on the sugar to 3/4 C and is still plenty sweet. Thanks for the recipe ❤️ Will definitely be sharing!
YASSSSS Thank you jess! You made my day!
We LOVE these muffins & make them weekly! Any chance you think this would work as a loaf? Thanks so much!!
YAYAYAYAY So excited to hear this! Yes! I dont see why it wouldnt work as a loaf. You would just have to adjust your baking time, I would probably check at the 50 minute mark.
Can I make a loaf with this recipe?
I haven’t personally tried this exact recipe as a loaf Molly, but I don’t see why it wouldn’t work as a loaf. You’ll need to adjust your baking time and check it often to make sure it doesn’t get over baked. You can also add in chocolate chips to my banana bread recipe: https://frostingandfettuccine.com/banana-bread-with-oil/
These were so yummy!! We have a bunch of severe food allergies in our family so we subbed GF bobs 1:1 flour, and used chia eggs in place of the regular eggs! I also didn’t have yogurt so just used 3/4 total of coconut milk and it worked! They turned out great and even rose higher than I thought they would for being gluten free!
Awww Amber! I’m so, so glad they turned out great and that the swaps worked so well. It means a lot that you took the time to share your experience and leave a comment. Thank you for trying the recipe and I hope this one will become a repeat for your family!