Easy Banana Muffins with Chocolate Chips

These banana muffins are so easy! See how we make muffins that are fluffy, moist, and taste amazing. I love adding chocolate chips, but you can leave them out or swap them for nuts. Jump to the Easy Banana Muffins Recipe or watch our quick video showing you how we make them.

Watch Us Make the Recipe

Why You Should Make These Banana Muffins

I cannot wait for you to try this banana muffin recipe. They are so good I think you will want to make them all the time! Here are a few reasons we love it:

  • These muffins are so easy to make, anyone (even kids) can make them.
  • 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.

Let Me Show You How To Make The Best Banana Muffins, You’ve Got This!

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!

A top down view of four baked banana muffins dotted with mini chocolate chips.

Step One: Whisk The Dry Ingredients Together

So 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 The Bananas

You don’t need a mixer to mash bananas — a fork works perfectly fine. For this banana muffin recipe, we need 1 1/4 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 so I can fit the rest of the muffin ingredients.

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 your 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.

A bowl with three bananas being mashed with a fork and discarded speckled banana peel off one side.
I use a fork to mash the bananas. No mixer or fancy equipment required.

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 (I’ve provided instructions in the notes section of the recipe).
  • Vanilla extract — I barely bake anything sweet without a splash of vanilla extract. It adds richness and a sweetness that sugar doesn’t really provide.
A small saucepan filled with melted butter being poured into a bowl with mashed bananas, one egg, and vanilla extract.
Melted butter, egg, and vanilla makes these simple banana muffins tender, buttery, and delicious.

Step 4: Combine Everything Together 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 actually use mini chocolate chips to make banana bread, too. In this easy chocolate chip banana bread recipe, I love combining mini and regular chocolate chips.

Mini chocolate chips being poured into a bowl with banana muffin batter.
I love using mini chocolate chips so every bite has little bits of chocolate in it.

How Long Do They Bake In The Oven?

The muffins take 20 to 25 minutes to bake. You can tell when they are done 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.

A side view of baked banana muffins in a yellow dish.

More Banana Recipes

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

Easy Banana Muffins with Chocolate Chips

  • PREP
  • COOK

For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Approximately 16 muffins

You Will Need

5 tablespoons (70 grams) unsalted butter, melted and cooled slightly

1 1/2 cups (190 grams) all purpose flour

1/2 cup (50 grams) packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (130 grams) mini or regular-size chocolate chips


    Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.

    Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

    In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.

    Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

Adam and Joanne's Tips

  • For mini muffins, expect that the bake time will be 10 to 15 minutes.
  • Vegan / egg-free banana bread: Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 muffin / Calories 163 / Protein 2 g / Carbohydrate 26 g / Dietary Fiber 1 g / Total Sugars 14 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 21 mg / Sodium 182 mg
AUTHOR: Adam and Joanne Gallagher

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79 comments… Leave a Comment
  • Lorre September 14, 2018, 12:01 pm

    My girls, that usually won’t eat anything homemade, loved them. THANK YOU!!!

  • Alyssa August 12, 2018, 9:36 am

    I made it and its phenomenal!!!

  • lulia aziz July 22, 2018, 2:08 pm

    Made with my 10-year old with 3 minor adjustments and we LOVE them! Here were the adjustments: 1. Substituted 1 cup whole wheat flour and 1/2 cup almond meal for the white flour– just to get a bit more protein and fiber in there. 2. Substituted canola oil or the butter to cut down on the saturated fat 3. Made 12 muffins total and took them out after 20 minutes They were perfect: sweet, moist, and delicious! Thanks so much for the recipe

  • Dianne in Albuquerque June 23, 2018, 12:22 pm

    OH MY GOODNESS!!! These muffins are terrific! They are sturdy (like a muffin should be, I don’t want one that falls apart) and they have just the right proportions of banana/chocolate. I followed the recipe exactly and was rewarded with perfection. I made 12, so they puffed up nice and pretty! Also, they baked up just fine in a sprayed tin, without paper muffin liners. When I store muffins, I put them in a ziplock plastic bag that I have “vented” with 6 small, pea-sized cut holes. This prevents the muffins from getting too moist/mushy. This morning the texture of the muffins were firm and just lovely. THANK YOU for posting this great recipe. HAPPY, HAPPY, HAPPY :o)

  • Tiffany June 15, 2018, 10:45 am

    Thank you for sharing this delicious recipe. I made a double batch & froze the remainders for a later date.

  • Marika May 24, 2018, 7:04 pm

    Delicious recipe! The recipe made 12 regular muffins and 8 mini muffins which was perfect for my family of 4! I baked the minis for 12 minutes and the regular for 18 minutes 🙂

  • Katy May 12, 2018, 10:08 am

    These are lovely, thank you. They don’t rise as high as some muffins but that’ll be because of the fresh banana in the mix. I found that the mix makes 12 cupcakes exactly, 1/4 cup of mixture in each liner.

  • COLLEEN SOLO April 15, 2018, 8:21 am

    This recipe only made 12 muffins, not 16 and 25 minutes is too long to bake them. Mine came out very brown!

  • Karen April 14, 2018, 2:55 pm

    Thank you for this recipe! I just made it today and the muffins turned out perfectly fluffy and moist. I a must try for sure! I added walnuts in the batter and instant oatmeal at the top for decoration. This recipe will definitely be a go-to!

  • Sheree March 22, 2018, 7:05 am

    Turned out great! Kids love them!!!

  • ST February 21, 2018, 10:58 am

    Can i add FLAXSEEDS to it?

    • Joanne May 4, 2018, 1:18 pm

      Yes, you can add flaxseeds.

  • Amanda February 7, 2018, 10:19 pm

    This has become my go-to banana muffin recipe. I add a tablespoon of cinnamon to the flour mixture but otherwise bake as directed (using mini chocolate chips). They come out perfect every time and my family loves them! So easy and delicious.

  • Denise January 29, 2018, 10:05 am

    Made these as mini muffins last night – they came out fantastic, and so easy to make! I used some overripe bananas that I had in my freezer – and I still have more so will definitely be making again! Thanks for the recipe.

  • Sheerah January 27, 2018, 11:44 am

    Bananas can vary greatly in size. Would you mind including the volume measurement of mashed bananas rather than the number of bananas (1 cup, 1.5 cups etc)?

    • Joanne February 8, 2018, 3:04 pm

      Hi Sheerah, Great question. Assume about 1 1/4 cup mashed banana. I’ve added this above just in case others have a similar question.

  • Amanda December 28, 2017, 11:09 pm

    They were really dry. Never making them again.

    • Joanne February 8, 2018, 3:04 pm

      We’re very sorry to read that Amanda. These usually come out light and moist for us. You could try adding a little more mashed banana next time.


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