Easy Banana Muffins with Chocolate Chips

These banana muffins with chocolate chips are so easy! See how we make moist and fluffy muffins that taste amazing. I love adding chocolate chips to this banana muffin batter, but you can leave them out or swap them for fruit or nuts.

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Related: See 12 must-try muffin recipes our family makes over and over again!

Why You Should Make These Banana Muffins

I cannot wait for you to try this recipe for chocolate chip banana muffins. The recipe is easy to follow and always results in delicious, moist muffins. I know you will want to make them all the time — just read the reviews! These muffins are so easy to make anyone (even kids) can make them. For banana bread, take a look at our original recipe for banana bread or this healthier version made with olive oil and a little less sugar.

Here are a few more reasons we love these banana muffins:

• There are no fancy ingredients, and everything you need to make these muffins is probably already in your kitchen.
• The batter takes less than 10 minutes to put together.
• They keep well and can be frozen for treats later in the month.

How to Make the Best Banana Muffins

These easy banana muffins come together quickly, and you don’t need any fancy equipment to make them. So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time!

Step One: Whisk Dry Ingredients Together

So that the dry ingredients are well combined, I like to whisk them together in a bowl before combining them with the other muffin ingredients. For the dry ingredients, you will need:

Flour — I prefer to use all-purpose flour, but whole wheat works well in this recipe. You can also substitute your favorite gluten-free flour blend.

Brown sugar — sugar adds moisture, sweetness and makes the muffins tender. If you only have white sugar, don’t worry; you can use it instead.

Baking powder and baking soda — these are both leaveners and are what make the muffins rise.

Salt — just a tiny bit of salt makes these muffins ultra-flavorful.

Step 2: Mash Bananas

You don’t need a mixer to mash bananas — a fork works perfectly fine. For this banana muffin recipe, we need 1 ¼ cups of mashed banana. That means you’ll need two large or three medium bananas to make the recipe. I mash them in the bottom of a mixing bowl.

Just like when making banana bread, the bananas you use for these easy muffins matter. We want the bananas to be sweet and extra ripe.

If the bananas have lots of brown speckles on them or are black, you are well on your way to making the best banana muffins of your life.

Step 3: Combine the Wet Ingredients

Since I mashed the banana in the bottom of a larger bowl, I add the remaining muffin ingredients directly to them. For the remaining ingredients, you will need:

Melted butter — butter adds a luscious, buttery flavor to the muffins. For banana bread without butter, you can substitute oil. Muffins with oil won’t taste as rich, but the texture will be light and fluffy.

Egg — an egg adds structure and tenderness to the muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba.

Vanilla extract — I barely bake anything sweet without a splash of vanilla extract. It adds richness and sweetness that sugar doesn’t provide.

Step 4: Combine and Add Chocolate Chips

The last step for these muffins is to combine the dry ingredients with the wet ingredients and if you are adding them, stir in chocolate chips. I don’t know if you can tell from the photos, but I add mini chocolate chips to my banana muffins. The mini chips make sure you get a chocolaty bite every time.

I use mini chocolate chips to make banana bread, too. In this recipe for chocolate chip banana bread, I love combining mini and regular chocolate chips.

How Long Do They Bake in the Oven?

The muffins take 20 to 25 minutes to bake. Take them out of the oven when the tops are golden, and after inserting a toothpick in the center of a muffin, it comes out clean. For mini muffins, the bake time will be less. I’d expect 10 to 15 minutes.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne