Moist Banana Chocolate Chip Muffin Recipe

Tall and fluffy, these Banana Chocolate Chip Muffins are loaded with sweet banana flavor and tons of gooey chocolate chips. They’re ultra moist without being too dense or claggy, and make for the perfect breakfast treat or sweet snack!

Would I make this again? Absolutely, these Banana Chocolate Chip Muffins are perfect for a quick grab-and-go breakfast recipe or even impressing at a family brunch gathering.

Reduce baking powder to 2 teaspoons if you are at high altitude. You may need to adjust more or less depending on your altitude.

Banana Espresso Chocolate Chip Muffins

This recipe was designed to bake at a higher temperature for a shorter period of time, just 14 to 15 minutes. Those overripe bananas help to keep the muffins moist instead of drying out in the hot oven.

Don’t use a dark-colored nonstick pan when baking muffins. It simply conducts heat too aggressively and can lead to burnt bottoms and dry edges. My favorite pan for muffin baking is either this Wilton or this USA Pan.

If you’ve followed me for a little while, you may have seen my overnight muffin batter fridge trick. Basically, for muffin recipes that use baking powder, if you cover the batter and allow it to rest overnight in the fridge, then the muffins will bake up extra tall and tender the next day. Check out my full article on How to Bake Tall Bakery Style Muffins here.

Healthy Banana Chocolate Chip Muffins (whole Grains, Low Sugar)

However, this banana nut muffin recipe is a little different. It uses both baking powder and baking soda. Baking powder is double acting so it activates upon being mixed with liquid, and also when it hits the heat of the oven. Baking soda only acts upon being mixed with something acidic (like brown sugar). The baking soda in the batter will lose strength the longer it sits before being baked.

You can chill this batter in the fridge if you’d like to get a jump start on breakfast or brunch the night before. You’ll likely lose a little browning on the muffins while they bake. If you’re curious about learning more about baking soda vs. baking powder, click here!

Place cooled Banana Chocolate Chip Muffins on a baking sheet and freeze until solid. Remove them to an airtight container and freeze for up to 3 months. You can reheat in the microwave directly from the freezer (about 15 to 20 seconds) or thaw overnight in the fridge and reheat in the oven.

Banana Chocolate Chip Muffins

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I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I’m a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!).Soft, moist, and delicious Banana Chocolate Chip Muffins! These muffins are the perfect way to use up ripe bananas and turn them into a delicious breakfast or snack. Easy to make using simple pantry ingredients.

These muffins take my favorite banana bread and chocolate chip muffins and mash them together to create the most delicious breakfast or snack. Not only will these muffins have your home smelling incredible but they are made using the simplest pantry ingredients and take no time at all to whip up. There’s nothing better than a freshly baked warm banana muffin with oozing melted chocolate chips served with a glass of milk, tea, or coffee, they are just so good!

Moist Chocolate Chip Muffin

Whip up a batch and they’ll keep well for breakfast or snacks for the whole week. Check out my full recipe tutorial below complete with step by step photos, helpful tips, and variations below!

Bananas – overripe bananas are a must for this recipe because underripe bananas are too firm which will cause a lumpy batter. They’re also not as sweet which will affect the taste. If you need to ripen your bananas quickly check out my tip below!

Chocolate chips – I like to use semi-sweet chocolate chips but you can use any kind you like whether it’s milk, dark or white chocolate.

Healthy Banana Chocolate Chip Muffins {one Bowl}

Butter – I use unsalted butter so I can control the amount of salt that’s added. If you use salted butter omit the additional salt in the recipe.

If your bananas are not quite ready or ripe enough you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.

Yes, to make dairy-free muffins you can replace the melted butter for the same amount of melted coconut oil and follow the recipe as directed.

Healthy Banana Chocolate Chip Muffins Recipe

The muffins can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap or foil and thaw them completely before serving. Once thawed you can warm them in the oven if you prefer.

If you’ve tried these Banana Chocolate Chip Muffins then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

Super delicious Banana Chocolate Chip Muffins that are perfect for breakfast or as a snack. Don't forget to check out my step by step photos and tips above!

Chocolate Chip Banana Zucchini Muffins

Calories: 259 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 255 mg | Potassium: 225 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 198 IU | Vitamin C: 3 mg | Calcium: 53 mg | Iron: 1 mgFilled with chocolate chips and fresh bananas this warm treat can be enjoyed by your family on any given day. Not only is this quick and easy to make but only requires a few pantry staples.

FLOUR For this recipe we use all purpose flour. You can also substitute up to 1/3 of the flour with quick oats with great results!

CHOCOLATE CHIPS Adding chocolate chips makes for the perfect sweet treat. Mini chips, white chocolate chips or even milk chocolate chips will work in this recipe too!

Easy Vegan Chocolate Chip Muffins • It Doesn't Taste Like Chicken

BANANAS This recipe is a perfect way to use up overripened bananas! If your bananas aren’t quite ready you can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil!

When it comes to measuring flour, don’t use your measuring cups to scoop it out of the bag or container, rather use a spoon or scoop to scoop it into this measuring cup. This helps to avoid muffins that are too dense.  Check out this How to Measure Flour guide for more helpful tips!

The best way to store banana chocolate chip muffins is to keep them in a zippered bag or an airtight container at room temperature. They will keep about 5 days.

Moist Banana Muffins With Milk And Dark Chocolate Chips

To freeze, either wrap them individually in a layer of plastic wrap under a layer of aluminum foil or put them in a zippered bag with the date on it and pop them in the freezer! A frozen muffin will be defrosted by lunchtime for a delicious surprise! Easy peasy!

Serving: 1 muffin | Calories: 263 | Carbohydrates: 34 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 10 g | Cholesterol: 15 mg | Sodium: 197 mg | Potassium: 109 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 36 IU | Vitamin C: 1 mg | Calcium: 13 mg | Iron: 1 mg

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Perfect Banana Chocolate Chip Muffins!

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!If you like your breakfast sweet, then these Banana Chocolate Chip Muffins are going to wow you. Melted chocolate and crunchy walnuts in a moist banana muffin, these are decadent.

When it comes to sweet treats for breakfast, you can’t go wrong with these decadent Banana Chocolate Chip Muffins. They also make a delicious afternoon treat or dessert.

If you want to keep your muffins moist, allow them to cool completely before storing them in an airtight container. Layer paper towels above and below the muffins to absorb excess moisture so they also don’t get soggy.

Healthier Chocolate Banana Muffins

No, you don’t need to refrigerate banana muffins. They will last for a week at room temperature in an airtight container, or they can be refrigerated or frozen if you want to keep them longer.

These Banana Chocolate Chip Muffins are great as a sweet morning meal or an afternoon snack. Serve them with your favorite desserts and breakfast dishes.

Make ahead: You can make these ahead of time and store them in the fridge or freezer. They warm up easily in the microwave or oven.

Moist Banana Chocolate Chip Muffins Recipe

Storing: Store these muffins by letting them cool completely before placing them in an