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Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins – Deliciously moist and fluffy muffins that are bursting with banana flavour and loaded with chocolate chips. These muffins are perfect as an indulgent breakfast or snack!

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Take my all-time favourite chocolate chip muffin recipe and load it with mashed bananas. You’ll get these totally irresistible Chocolate Chip Banana Muffins.

These muffins are super moist and fluffy (as well as being a little dense), bursting with banana flavour, and stuffed full of melty chocolate chips.

They make the most perfect indulgent breakfast or on-the-go snack. We just love these muffins, and I’m sure you are gonna love them just as much. Enjoy!

Looking for more banana recipes? Check out my Fudgy Banana Brownies, Double Chocolate Banana Bread, and my Banana Breakfast Smoothie.

Chocolate Chip Banana Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Large eggs
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own.
  • Vegetable oil: For added moisture.
  • Vanilla extract
  • Bananas: You’ll need 2 medium bananas, mashed. The riper the better.
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Chocolate Chip Banana Muffins

To make these muffins, simply start by whisking together the flour, baking powder, and salt. Set aside.

Whisking together dry ingredients in mixing bowl.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.

Add the buttermilk, oil, vanilla, and mashed bananas, and whisk until combined.

Whisking together eggs and sugar in mixing bowl.
Whisking together wet ingredients in mixing bowl.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.

The mixture will be thick and somewhat lumpy.

Folding dry ingredients into wet ingredients in mixing bowl.
Adding chocolate chips to muffin batter in mixing bowl.

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

Muffin pan filled with muffin batter ready to be baked.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Chip Banana Muffins

Tips & tricks for this recipe

Here are a few tips and tricks for making these muffins.

  • You can make these muffins in a muffin pan with OR without the cases if needed. Just be sure to grease the pan well if not using – I recommend a cake release spray.
  • Make sure to measure your flour out correctly. Using too much flour will result in dry muffins. I always recommend using kitchen scales instead of cups for better accuracy.
  • When it comes to chocolate chips in this recipe, it’s entirely up to you if you want to use less or add a few more. If using more, I recommend no more than another 1/2 cup (90g).
  • Once the muffin batter is in the pan ready to be baked, sprinkle on a few extra chocolate chips – for looks!
  • If you can’t get hold of buttermilk, you can either make your own (instructions can be found in the recipe card below), or you can replace with plain yogurt or sour cream.
Chocolate Chip Banana Muffins

These Chocolate Chip Banana Muffins are:

  • super quick and easy to make
  • incredibly moist and fluffy (as well as being a little dense)
  • LOADED with banana flavour
  • stuffed full of chocolate chips
  • the perfect indulgent breakfast or snack

How long will these muffins last? These muffins will stay fresh in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze these banana muffins? Yes! They also freeze well for up to 2 months. Thaw overnight in the fridge, and warm up in the microwave for a few seconds if desired.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Chip Banana Muffins
Chocolate Chip Banana Muffins

Try these delicious muffins next!

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Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Yield: 12 - 14 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist and fluffy muffins that are bursting with banana flavour and loaded with chocolate chips. These muffins are perfect as an indulgent breakfast or snack!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas, mashed
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and bananas, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
  5. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 14 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 303Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 27mgSodium: 154mgCarbohydrates: 44gFiber: 2gSugar: 21gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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