Banana Chocolate Chip Muffins

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These banana chocolate chip muffins are tall, fluffy, and exceptionally moist, with a tender crumb and plenty of melty chocolate in every bite.

What makes this version special is the test-kitchen precision: the right (albeit surprising!) flour choice, a butter-and-oil combo, and a mixing method that prevents dense or claggy muffins — so they bake up reliably every time.

The most craveworthy grab-and-go breakfast, afternoon snack for the kids, or anytime you need to use up overripe bananas, stat.

Sprinkle of Science

Why This Recipe Works

• Bread flour creates structure. Its higher protein helps the muffins rise taller and fluffier. No dense or claggy muffins, here!
• Butter + oil gives the best texture. Butter adds flavor; oil keeps the muffins moist and tender for days.
• Very ripe bananas matter. The extra sugar and moisture improve both flavor and texture.
• Gentle mixing prevents density. Overmixing develops too much gluten and leads to dense, rubbery, or heavy muffins.
• Proper oven temperature = lift. Baking at a higher heat sets the structure before collapse.

Ingredient Notes

• Bread flour –  Provides extra structure for tall, bakery-style muffins. All-purpose flour works too, but they won’t rise as high.
• Baking powder and baking soda – A mix of both provides the perfect lift and evening browning.
• Ground cinnamon and nutmeg – To add a delicious warm spice to the muffins. These are optional.
• Bananas – Soft, very speckled bananas are key for best texture, sweetness, and banana flavor. You’ll need 3 large bananas.
• White sugar and light brown sugar – For sweetness and moisture.
• Butter and oil – For flavor and a moist tender crumb that stays soft for days. Any neutral oil that’s liquid at room temperature will work.
• Eggs – To bind the batter and support structure for tall, tender muffins.
• Salt & Vanilla – For flavor. Don’t skip either.
• Chocolate chips – I prefer semisweet for balance. Mini chocolate chips will work well, too!
• Coarse sugar – Something like turbinado sugar, for a sparkly garnish and added crunch, if desired.

How to Make Banana Chocolate Chip Muffins (Step-by-Step)

1. Prep the oven and pan. Preheat oven to 425°F. The higher temperature creates taller muffins. Line a muffin tin with paper liners (don’t skip these, they are essential for tall, well shaped muffins).
2. Combine the dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices if using.
3. Mash the bananas. I like to use a potato masher, but you can also use a fork.
4. Mix the wet ingredients. Whisk bananas, sugars, melted butter, oil, eggs, and vanilla until smooth.
5. Gently fold together. Add dry ingredients to wet and fold just until combined.
6. Add chocolate chips. Fold in gently to avoid overmixing.
7. Fill the muffin cups. Fill nearly to the top for taller muffins.
8. Bake. Bake 14-15 minutes, until the tops are domed and a toothpick comes out with moist crumbs.
9. Cool. Let cool in the pan for 5-10 minutes, then transfer to a rack. The muffins will develop better banana flavor the longer they sit.

Tips for Tall, Fluffy, and Moist Muffins

• Use very ripe bananas — look for heavy brown spotting. It’s truly worth waiting till they’re ripe before baking.
• Measure flour correctly to avoid dry, dense muffins.
• Do not overmix once flour is added — streaks are okay.
• Fill muffin cups almost full for bakery-style height.
• For added height, use two muffin tins and fill every other cavity with batter. This allows more space and airflow for taller muffin tops.

Check out all my tips for baking tall muffins here.

Variations & Substitutions

• Nuts: Swap half or all of the chocolate chips for toasted walnuts or pecans.
• Chips: Feel free to use milk chocolate, white chocolate, or even butterscotch or peanut butter chips.
• Espresso: Add 1 teaspoon instant espresso powder for the perfect morning pick-me-up.
• Dairy-free: Replace the butter with additional oil (2T) and use a dairy-free chocolate chip.
• Gluten-free: Replace the bread flour with a gluten free flour blend plus 1/4 teaspoon xanthan gum.

Storage & Freezing Instructions

Room temperature: Store in an airtight container up to 3 days.

Freezer: Freeze up to 3 months; thaw overnight or microwave briefly.

How to Make

Banana Chocolate Chip Muffins

By: Tessa Arias

4.87 from 22 votes

Yield: 12 large muffins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Review Print

These banana chocolate chip muffins bake up better than the bakery! Carefully tested, easy recipe with baking-science tips for perfect muffins.

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Ingredients 

• ▢ 1 1/2 cups plus 2 tablespoons (205 grams) bread flour
• ▢ 1 tablespoon baking powder*
• ▢ 1/2 teaspoons baking soda
• ▢ 1/2 teaspoon fine sea 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

Instructions 

• 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.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (if using).
• 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.
• 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.
• 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.
• Store in an airtight container for up to 3 days.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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. 

Photos by Ashley McLaughlin.