Banana Chocolate Chip Muffins

12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Banana Chocolate Chip Muffins are the ultimate kid-friendly breakfast treat. Sweet, buttery, and tender with bananas, cinnamon, and melt chocolate chips.

This easy Breakfast Recipe takes Chocolate Chip Muffins and adds mashed bananas to them to make even more moist and flavorful muffins. They’re perfect for holidays or just an easy breakfast to grab on the go.

Chocolate Chip Banana Muffin with bite taken


The next time you have bananas that are getting a little too ripe, try mixing things up and making these Banana Chip Muffins instead of Banana Bread. Just like banana bread, these muffins come out wonderfully moist and the bananas add tons of extra sweet flavor to the batter.

This Banana Muffin recipe is sure to become a new go-to breakfast. Not only are the muffins fluffy, sweet and moist, but they’re also easy to make. The muffins are ready in just a little over 30 minutes, you can eat them all the morning you make them or store this muffin recipe for later.

Banana Muffins are an old fashioned recipe that just doesn’t get old. The melty chocolate chips throughout just make them even more addicting. They’re delicious enough you could serve them for a sweet holiday breakfast on Christmas morning, but easy enough you can make them on any weekday that the craving strikes you.



  • Start by preheating your oven and line the muffin tin, so the muffin cups are ready when the batter is done.
  • Use a fork to mash 3 overripe bananas.
  • Thoroughly mix together the bananas, sugar, brown sugar, egg, butter, and vanilla extract in a large bowl.
  • Slowly sift together the flour baking soda, cinnamon and salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix your muffin batter at this stage. Add in the chocolate chips, but keep a handful to the side.
  • Scoop the batter into the paper-lined muffin cups. Sprinkle the remaining chocolate chips over the top. That way some of the chocolate chips will show at the top of each muffin, instead of just baking in.
  • Bake for 18-20 minutes. To test if the muffins are done, put a toothpick in the center of one. If it comes out without any wet batter you can take the muffins from the oven.

Chocolate Chip Banana Muffins in muffin tin, top-down


  • Flour: You can replace the all-purpose flour in this recipe with whole wheat flour for a slightly more healthy muffin recipe. If you want gluten-free muffins, use oat flour, almond flour, or coconut flour.
  • Oil: You can replace the melted butter in this recipe with coconut oil or applesauce. Use the same measurements for coconut oil and applesauce as you would have for the butter in the recipe.
  • Sweetener: If you want to change up the sweetener, try using maple syrup or coconut sugar in this recipe. If you need sugar-free banana muffins use splenda or another sugar-free substitute. You’ll also need to find sugar-free chocolate chips. 
  • Chocolate Chips: Instead of semi-sweet chocolate chips, you can use milk chocolate, dark chocolate, white chocolate, or a mixture of a few.
  • Add-ins: Muffins are always a great recipes to add different mix-ins to. Try mixing in some blueberries, or nuts to go with the banana instead of chocolate chips.
  • Mini muffins: If you want to make mini muffins, just divide the batter into a muffin tin with mini muffin cups. Reduce the baking time for mini muffins.



  • Serve: After baking, you can keep Banana Muffins at room temperature for up to 2 days. Keep them in an airtight container in a dry, cool place.
  • Store: You can also store Chocolate Chip Banana Muffins in the fridge for up to a week. Let them cool down, then seal them in an airtight container.
  • Freeze: Muffins are good in the freezer for up to 6 months. Flash freeze them in their muffin tin for an hour, then move the muffins to a freezer bag.

Chocolate Chip Banana Muffins in stack

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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are the ultimate kid-friendly breakfast treat. Sweet, buttery, and tender with bananas, cinnamon, and melt chocolate chips.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 3 ripe bananas , mashed (about 1 ⅓ cups)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1/3 cup unsalted butter , melted
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips


  • Preheat oven to 375 degrees and line a muffin tin with muffin liners.
  • In a large bowl whisk together bananas, sugar, brown sugar, egg, butter and vanilla extract until well blended.
  • Sift together flour, baking soda, cinnamon and salt.
  • Add the flour mixture and mini chocolate chips to the wet ingredients and whisk until just combined.
  • Scoop batter into muffin tin.
  • Bake for 18-20 minutes.


Calories: 225kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 179mg | Fiber: 2g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
Keyword: Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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