Filed Under: Breakfast | Muffin

Banana Chocolate Chip Muffins

By Tessa Arias
January 11th, 2022
5 from 2 votes
5 from 2 votes

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!

Yield: 12 large muffins

Prep Time: 15 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Loaded with banana flavor and the perfect amount of chocolate chips.
Texture: Perfectly fluffy, moist, and tender with chocolate chips studded throughout.
Ease: SO easy to make. Ready in 30 minutes from start to finish!
Pros: The whole family will gobble up these muffins.
Cons: Absolutely none.
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.

The best thing about banana muffins is they can be made so many different ways.

They’re tasty as plain banana muffins. They’re as delicious as banana nut muffins.

But today, these Banana Chocolate Chip Muffins will satisfy whenever that chocolate + banana flavor combo craving hits.

homemade banana muffins batter

I’ve shared all my sweet tips for making the BEST Banana Chocolate Chip Muffins below.

Enjoy one of these banana muffins with a cup of coffee to start your day off with a delicious start.

How to Make Banana Chocolate Chip Muffins

Ingredients for Banana Chocolate Chip Muffins:

  • Bread flour – Although bread flour does work best in this recipe, you can also use all-purpose flour instead. If you’ve got it, opt for King Arthur All-Purpose Flour, which has a higher protein content.
  • Baking powder and baking soda Learn more about baking soda vs. baking powder here!
  • Fine salt – to balance out the sweetness.
  • Ground cinnamon and nutmeg
  • Bananas – the star ingredient! Make sure your bananas are very ripe – more details on this below.
  • Granulated sugar
  • Light brown sugar
  • Unsalted butter
  • Vegetable or canola oil
  • Eggs
  • Vanilla extract
  • Semisweet chocolate chips – You could also use milk, dark, or white chocolate chips if you prefer.
  • Coarse sugar, for garnish if desired

How ripe should bananas be for muffins?

Be sure to use overripe bananas for these muffins. The best bananas for baking should be very well speckled or even nearly black. This is important when baking Banana Bread, muffins, cake, or cupcakes!

Overripe bananas are actually significantly sweeter and will contribute more banana flavor AND more moisture to the recipe.

If you use underripe bananas (and when I say ‘underripe,’ I mean for baking specifically!), your muffins will be bland and dry.

comparison of ripe bananas for how to tell when bananas are ripe enough for baking muffins or bread

Do I need to adjust this recipe for high-altitude baking?

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

How do I bake TALL banana chocolate chip muffins?

Tall muffin tip #1: Use bread flour!

Bread flour has a higher level of protein content than all-purpose flour. That extra protein will allow the flour to absorb more moisture and add more structure. The result? Extra tall muffins that are still super moist and tender!

Tall muffin tip #2: Bake at a high temperature!

In this recipe, we bake at a high temperature for 425°F the entire time to get tall, beautiful muffins.

You may have seen techniques that call for an initial burst of heat and then require you to drop the temperature down. I personally don’t love this method because all it takes is one time when you forget to lower the temperature, resulting in scorched muffins.

Tall muffin tip #3: Fill your muffin cavities 3/4 full with batter!

For tall muffins that have a bit of a muffin top, it’s essential to fill each cavity of your muffin pan pretty full with batter. For this recipe, I find that filling each cavity 3/4 full using a standard 12-cup muffin tin works beautifully.

However, if you want slightly smaller muffins or have a muffin pan with smaller cavities (each bakeware brand is different!), then feel free to fill the cavities 2/3 full. You’ll just need to fill 15 cavities across two pans.

Check out all my tips for baking tall muffins here.

How long to bake banana 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.

How to avoid overbaking muffins:

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

How do I make moist banana chocolate chip muffins?

Follow the tips above for using overripe bananas for the best guarantee of moist muffins!

Use a combination of oil AND butter!

This is the second best bet. Use some oil for the sensation of moisture on the palate. This happens because oil is liquid at room temperature. It’s also my preference to use some melted butter so you get that beautiful distinct taste that only butter provides. This way, you get moistness and flavor!

How to store muffins:

Muffins can be stored in an airtight container for up to 3 days.

Can you freeze muffins?

Place cooled 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.

More Muffin Recipes You’ll Love:

5 from 2 votes

How to make
Banana Chocolate Chip Muffins

Yield: 12 large muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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!


  • 1 1/2 cups plus 2 tablespoons (205 grams) bread flour
  • 1 tablespoon baking powder*
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon ground cinnamon, optional
  • 1/4 teaspoon ground nutmeg, optional
  • 1 1/2 cups (354 grams) mashed, very ripe bananas (about 3 large bananas)**
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 2 tablespoons (28 grams) unsalted butter, melted and cooled
  • 1/4 cup (50 grams) vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chips
  • Coarse sugar, for garnish if desired


  1. Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices if using.
  3. In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and stir until just barely combined. Stir in the chocolate chips.
  4. Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
  6. Store in an airtight container for up to 3 days.

Recipe Notes

*Reduce baking powder to 2 teaspoons if at high altitude.
**Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins. 
Course: Breakfast
Cuisine: American
Keyword: banana chocolate chip muffins, banana muffins

Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

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!)

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Recipe Rating

  1. #
    Carla — January 20, 2022 at 12:35 pm

    Delicious! No doubt they would be. All of your muffin recipes have always turned out amazing. Perfect balance of flavours in these and a beautiful rise too.

    • #
      Emily — January 21, 2022 at 9:28 am

      Wonderful! So glad you loved these muffins!

  2. #
    Karen — January 17, 2022 at 8:07 am

    Another brilliant recipe that delivers as promised. Handle the Heat is my go to site for all things baking.

    • #
      Emily — January 18, 2022 at 11:21 am

      Aw yay! So happy to hear that, thanks so much!

  3. #
    Jenn — January 16, 2022 at 1:55 pm

    These are delicious and exactly as the recipe states: light and fluffy and full full of banana flavour! I chopped up dark chocolate and used that in place of the chips and it was yummy!

    • #
      Emily — January 18, 2022 at 10:32 am

      Wonderful! So happy you loved this recipe 🙂

  4. #
    Lori — January 11, 2022 at 4:13 pm

    Hello! I have bananas to use and these look perfect!! Can I exchange the bread flour for whole wheat flour? Or a mixture of whole wheat & all purpose? Would love to try these! Thank you and love your recipes!!

    • #
      Emily — January 12, 2022 at 11:19 am

      Hi Lori! We haven’t tried that! Please let us know how it goes if you do 🙂

  5. #
    Ani Mishra — January 11, 2022 at 9:10 am

    Any Egg substitute? You can suggest for the recipe?

    • #
      Emily — January 11, 2022 at 10:22 am

      Sorry, we don’t bake egg-free recipes, so I can’t say for sure!

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