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If you love banana muffins and are looking for an extra kick of sweetness, you’re going to love banana chocolate chip muffins! Your sweet tooth will be thanking you for this easy muffin recipe!

banana chocolate chip muffins on a cooling rack.

You all are in for a treat, because today we are giving you a fun chocolatey twist to this classic family favorite snack! Really, we believe chocolate belongs in most baked goods. We are huge fans of chocolate in The Stay At Home Chef household. While our classic banana muffins sure are a favorite snack, sometimes we just wish there was an extra hit of something sweet inside. So, we took to the kitchen and began experimenting on how to make our favorite banana muffins even more amazing. We settled on chocolate chips baked directly into the muffin. You may just find yourself eating the whole pan. 

  • Soggy Muffins Getting You Down?

    We have all experienced that unfortunate soggy muffin. It’s just kind of what happens to leftover muffins. However, there are two different methods to keep your muffins from getting soggy. With either method, you first need to ensure that your muffins are completely cooled before storing in an airtight container. Those muffins cannot have any residual heat left.

    Option 1: Add a few saltine crackers into your airtight container. The crackers will absorb the excess moisture, leaving your muffins to remain that perfect texture.

    Option 2: Lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.

  • Nuts:

    Nuts are totally optional in this recipe. Add them in if you love them, or leave them out if you don’t. Once the batter is made, gently fold in  1/2 cup of finely chopped nuts. Almonds, walnuts, or pecans will all work great in this recipe.

  • Domed Muffin Tops:

    To achieve the perfectly domed muffin top, you need to blast the batter with heat first thing in the oven, and then let it finish baking in a slightly cooler oven. This causes the steam in the muffins to rapidly release, making the muffin puff up rapidly and create that perfect dome. This is why we call for baking the first 5 minutes at 450 degrees, and then lowing the temperature to 350 degrees Fahrenheit for the remaining baking time. Watch your muffins closely as they finish baking as ovens vary slightly, so your cooking time may vary as well. Pull your muffins out as soon as they are golden brown on top.

  • Freezing Instructions:

    Banana chocolate chip muffins freeze quite well! Add a single layer of muffins to a zippered freezer-safe storage bag and place in your freezer for up to 3 months.

  • Storage Instructions:

    Wait until the muffins are completely cool before storing in an airtight container for up to 7 days. Be sure to check our tips above to prevent soggy muffins!

Banana chocolate chip muffins.

If you like this recipe, you may be interested in these other delicious muffin recipes:

banana chocolate chip muffins on a cooling rack.
If you love banana muffins and are looking for an extra kick of sweetness, you're going to love banana chocolate chip muffins! Your sweet tooth will be thanking you for this easy muffin recipe!
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes

Basic Banana Muffin Recipe

  • 2-3 overripe bananas
  • 3/4 cup brown sugar
  • 1/4 cup melted butter
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup milk
  • 1 cup chocolate chips
  • Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
  • In a large mixing bowl, use a hand mixer to cream together bananas, butter, and sugar, about two minutes.
  • Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
  • Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Fold in chocolate chips
  • Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin.
  • Bake in the preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking another 14 to 16 minutes, until a toothpick inserted into the center comes out clean.
  • Once fully cooked, remove from oven.
  • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
*This recipe is designed for 2 large bananas, or 3 medium-sized bananas. An exact amount is not necessary. 


Serving: 1muffin | Calories: 257kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 162mg | Potassium: 134mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Banana Muffins
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