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!

A chocolate chip banana muffin sitting on top of an overturned muffin pan

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

Ingredients You’ll Need

ingredients for chocolate chip banana muffins

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.
A chocolate chip banana muffin cut in half on a beige surface

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!

Chocolate chip banana muffins with the liners peeled off on a beige surface

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.

A chocolate chip banana muffin sitting on top of an overturned muffin pan
4.93 stars (39 ratings)

Easy and Moist Banana Chocolate Chip Muffin Recipe

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!

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.

Notes

These muffins freeze really well!
Make sure your flour is spooned into your measuring cup and leveled off otherwise you might be using too much flour.
Never scoop flour with your measuring cup. 
Serving: 1muffin, Calories: 197kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 118mg, Potassium: 64mg, Fiber: 1g, Sugar: 19g, Vitamin A: 178IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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