Here’s the banana muffin recipe my family has been making for years! The recipe makes 12 perfect muffins, and they turn out so moist and tender. I love adding chocolate chips, but that’s up to you!
These chocolate chip banana muffins are easily one of my favorite muffin recipes, and I’m proud to say I’m not alone. Check the comment section and read through all the happy reviews!
I bet you have most of what you need to make these already sitting in your kitchen. If you’d prefer to make a loaf, see our easy banana bread or chocolate chip banana bread recipes!
Key Ingredients
- Bananas: Just like when making banana bread, you want to use very ripe bananas for the most flavorful muffins (the brown and speckly ones are perfect). You’ll need 1 ½ cups mashed, which means you’ll need 2 large or 3 medium bananas.
- Flour: I use all-purpose flour in these muffins, but I have used whole wheat flour, and they were great. You can also substitute your favorite gluten-free flour blend!
- Baking Powder and Baking Soda: These help our muffins rise and brown nicely.
- Butter: I love using butter when making banana muffins. It makes such a difference in flavor! If you want to make them butter-free, you can use plant-based butter or oil like we do in our blueberry muffins (I’ve added a note for this in our recipe below)
- Brown Sugar: This is the secret to making our muffins moist and tender inside. You can substitute granulated sugar, but the muffins will lose a little moisture and a hint of toasty flavor that the brown sugar provides. For tips on reducing the sugar, see our healthier banana bread (made with olive oil and a little less sugar).
- Egg: Adds structure and tenderness to muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba.
- Vanilla Extract: Makes our muffins taste even better!
- Chocolate Chips: I use mini chocolate chips or a combination of mini and regular chocolate chips for my banana muffins, but chopped chocolate, chocolate chunks, and regular chocolate chips are all fine. If you don’t want chocolate, leave it out, or try substituting fruit (like blueberries) or nuts (I love walnuts!).
You don’t need a mixer for this recipe. A fork works perfectly fine for mashing the bananas, and you can use it (or a large spoon) to mix the muffin batter.
This recipe should make 12 nicely sized muffins (woohoo!). You’ll know they are ready to come out of the oven when they bounce back a bit when you gently press one with your finger. My family loves these so much, I can’t want for you to make them! And if you need more inspiration, see all of our muffin recipes!
Easy Banana Muffins
- PREP
- COOK
- TOTAL
For the very best banana muffins, use ripe bananas. They are even better if you can wait a day for browned, overripe, and speckled bananas. Just before baking, we fold in a mixture of regular and mini chocolate chips. You can leave them out, use one or the other, or use fruit or nuts like blueberries or walnuts. For more like this, see our banana bread or chocolate chip banana bread!
Watch Us Make the Recipe
You Will Need
3 ripe medium bananas, mashed, about 1 ¼ cups
5 tablespoons (70g) unsalted butter, melted and cooled slightly
1 ½ cups (195g) all-purpose flour
1/2 cup (95g) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130g) chocolate chips, try a mix of mini and regular chocolate chips
Directions
1Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins.
2Whisk the flour, baking powder, baking soda, and salt in a large bowl.
3In another bowl, whisk the mashed banana, melted butter, brown sugar, egg, and vanilla until blended.
4Stir the banana mixture into the dry ingredients until you no longer see streaks of flour.
5Stir in the chocolate chips.
6Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack.
Adam and Joanne's Tips
- Storing: These muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze them, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Mini muffins: Use a mini muffin tin and expect that the bake time will be 10 to 15 minutes.
- Vegan/egg-free muffins: Replace the egg with a flax egg. Melted coconut oil or melted vegan butter can be substituted for melted butter.
- The nutrition facts provided below are estimates.
I made this for my 3 year old for the first time this morning! Big hit! I love that people report that they freeze well too.
I just made the banana muffins with chocolate chips! So good! This is the 4th muffin recioe I have tried from Inspired Taste and they all have been the best recipes. Thank you so much!
Turned out dry like scones
Hi Iva, If this is the case, it seems like there was too much flour or too little liquid in the batter. If you look at our video, you can see the consistency of our batter before baking. Was yours like this?
Delicious of course, but only made 8 standard muffins.
Pretty good
Made mini muffins; added cinnamon and splash of milk since I found the batter a bit thick. Dropped temp to 325 and baked 12-13 mins. They turned out perfect. Been trying different recipes and I will keep this one!
I am not a baker so I tried this recipe with no much experience with one of my clients and it came out great! Thanks
I made this recipe this afternoon. The muffins turned out so good! Thanks for sharing!
OMG i have a family of 7 this recipe is a life saver and i tried to put it in the freezer and it did amazing all in all that is definitely 5 stars
I made this recipe this afternoon. The muffins turned out so good! Thanks for sharing!