These banana and chocolate chip muffins are moist, fluffy, and perfectly sweet. Use overripe bananas for this kid-approved breakfast or snack with less sugar that the whole family will love.
My kids adore muffins. We make Zucchini Muffins with Apples and Carrots in the summer and freeze the raw muffin batter with this method so we can enjoy them after the zucchini season is over.
When both fresh zucchini and frozen zucchini muffins are long gone, this recipe for banana and chocolate chip muffins becomes our staple.
I’m always on the lookout for marked-down produce at the grocery store, and finding bags of overripe bananas is how this banana muffin recipe was created in the first place.
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The recipe you see today is the perfect balance between a muffin that’s good for you and just sweet enough. If you’d like to make it less sweet, I suggest cutting back a little on the chocolate chips rather than the sugar to keep the ratio of wet and dry ingredients.
Either way, I promise you’ll absolutely love these healthy and delicious banana chocolate chip muffins!
BANANA AND CHOCOLATE CHIP MUFFINS
Not only are these banana and chocolate chip muffins satisfyingly delicious, but they are also:
- Easy. Just combine and bake. That’s it!
- Freezer friendly! They freeze well – both raw and baked. Here’s how to freeze raw muffin batter plus all sorts of other baked goods.
- A great way to use up overripe bananas. We love a slice of Caramelized Banana Bread, but sometimes muffins are easier to eat, especially on the go.
- And the kids love them! Make a big batch, freeze half, and you’ll have them on hand for busy weekday mornings or easy snacks and lunches!
INGREDIENTS FOR BANANA CHOCOLATE CHIP MUFFINS
Making banana chocolate chip muffins is easy because they’re made with staple ingredients I always have in my kitchen.
- Brown sugar. Here’s how to make your own, or you can use coconut sugar instead.
- Butter + coconut oil. Using a bit of both makes for perfectly moist muffins.
- Eggs. To help hold everything together. You can substitute with flax eggs here if needed.
- Vanilla extract. Here’s how to make your own.
- Overripe bananas. Look for bananas with brown spots on the peel.
- Oat flour. Making your own oat flour is so easy!
- Whole wheat flour (I use whole wheat einkorn flour). You can also substitute gluten-free all-purpose flour for gluten-free chocolate chip muffins with banana.
- Baking soda + salt. To help the muffins rise and boost the flavor.
- Chocolate chips. I like dark chocolate chips, but mini chocolate chips or milk chocolate chips are also a fun option.
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HOW TO MAKE BANANA CHOC CHIP MUFFINS
Step 1. Preheat oven to 350F degrees and line a muffin tin with silicone or paper muffin liners. In a large mixing bowl, or in the bowl of a stand mixer, cream the sugar, coconut oil, and melted butter.
Step 2. Add eggs, vanilla, and bananas and mix until thoroughly blended.
Step 3. Add the whole wheat flour, oat flour, baking soda, and salt and stir just until combined.
Step 4. Fold in the chocolate chips.
Step 5. Scoop ¼ cup of batter into each cup of a muffin pan. Bake for 20-30 minutes, or until the tops are golden brown.
Step 6. Cool for a few minutes before removing to a cooling rack to cool completely.
For the best flavor, store banana choc chip muffins in an airtight container at room temperature for up to 4 days, or freeze them for up to 4 months.
BANANA AND CHOC CHIP MUFFINS TIPS
Make muffin tops! While I don’t recommend buying one just for this recipe, if you have a muffin top pan, you can make banana chocolate chip muffin tops for a fun treat!
You can also make this banana and choc chip muffin recipe in a loaf pan instead. It’s one of my favorite banana bread recipes! After mixing up the batter, pour it into a greased loaf pan and bake for 45-55 minutes, until the top is golden brown, and a toothpick inserted in the center comes out clean. Cool completely before slicing.
Add mix-ins. Banana and chocolate chip muffins are delicious, but you could also add white chocolate chips, chia seeds, flaxseed, raisins, chopped pecans, or walnuts. Or how about banana chocolate chip coconut muffins? Yum!
Use a stand mixer. If you don’t like the texture of chunkier bananas in your muffins, use the whisk attachment on your stand mixer to mash up the bananas first, and then mix in the other ingredients. This makes a sort of banana puree that melds into the batter rather than banana chunks. Either way, you have a fantastic banana flavor!
MORE RECIPES FOR OVERRIPE BANANAS
Aside from making these wonderful chocolate chip muffins with bananas, you can also make the following recipes with over-ripe or mashed bananas:
- Healthy Chocolate Chip Peanut Butter and Banana Ice Cream
- The Best Caramelized Banana Bread Recipe
- 5-Ingredient Banana Bread Muffins
- Banana Nut Muffins with Crumb Topping
- Toasted Coconut and Banana Sourdough Pancakes
MUFFIN BANANA CHOCOLATE CHIP FREQUENTLY ASKED QUESTIONS
Can this muffin banana chocolate chip recipe be made gluten-free?
Yes! Just substitute gluten-free all-purpose flour for whole wheat einkorn flour. And be sure that your oat flour and chocolate chips are certified gluten-free.
Are banana and choc chip muffins bad for you?
Not these chocolate chip banana muffins, since they are made from scratch with real food ingredients! Plus they are much healthier than store-bought muffins with less sugar (you can use coconut sugar), whole wheat Einkorn flour (or gluten-free flour), AND lots of fresh ripe bananas. You can’t go wrong with these quick and easy banana chocolate chip muffins!
Can you make banana choc chip muffins with oil?
Yes, you could use vegetable oil to make easy banana muffins, but I prefer the taste of butter and coconut oil.
MORE HEALTHY MUFFIN RECIPES
- Zucchini Muffins with Apples and Carrots
- Pumpkin Chocolate Chip Muffins
- Peanut Butter Chocolate Chip Muffins
- Buttermilk Oatmeal Muffins
- Applesauce Muffins
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Banana and Chocolate Chip Muffins
These banana and chocolate chip muffins are moist, fluffy, and perfectly sweet. Use overripe bananas for this kid-approved breakfast or snack with less sugar that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 18 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- ¾ cup brown sugar (or coconut sugar)
- 4 Tbsp butter
- 4 Tbsp coconut oil
- 2 eggs
- 3 tsp vanilla extract
- 3 over-ripe bananas
- 1 cup oat flour*(here is how to make your own oat flour)
- 1 cup whole wheat flour (I use whole wheat Einkorn flour)
- ½ tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F degrees and line a muffin tin with silicone or paper muffin liners. In a large mixing bowl, or in the bowl of a stand mixer, cream the sugar, coconut oil, and melted butter.
- Add eggs, vanilla, and bananas and mix until thoroughly blended.
- Add the whole wheat flour, oat flour, baking soda, and salt and stir just until combined.
- Fold in the chocolate chips.
- Scoop ¼ cup of batter into each cup of a muffin pan. Bake for 20-30 minutes, or until the tops are golden brown.
- Cool for a few minutes before removing to a cooling rack to cool completely.
Notes
- Make muffin tops! While I don’t recommend buying one just for this recipe, if you have a muffin top pan, you can make banana chocolate chip muffin tops for a fun treat!
- You can also make this banana and choc chip muffin recipe in a loaf pan instead. It’s one of my favorite banana bread recipes! After mixing up the batter, pour it into a greased loaf pan and bake for 45-55 minutes, until the top is golden brown, and a toothpick inserted in the center comes out clean. Cool completely before slicing.
- Add mix-ins. Banana and chocolate chip muffins are delicious, but you could also add white chocolate chips, chia seeds, flaxseed, raisins, chopped pecans, or walnuts. Or how about banana chocolate chip coconut muffins? Yum!
- Use a stand mixer. If you don’t like the texture of chunkier bananas in your muffins, use the whisk attachment on your stand mixer to mash up the bananas first, and then mix in the other ingredients. This makes a sort of banana puree that melds into the batter rather than banana chunks. Either way, you have a fantastic banana flavor!
Nutrition
- Serving Size: 1 muffin
- Calories: 356
Do you have a staple muffin recipe in your home? What is it?
When you say whole wheat einkorn flour, do you mean as opposed to einkorn all-purpose flour? Do you grind your own einkorn berries?
I made these yesterday and had to come back and comment- they were fantastic! My teen boys usually complain about the taste of whole wheat flour, but the oat flour made it a perfect balance and we loved the texture. I reduced the sugar to 1/2 cup and added pecans, SO good. Thank you!
Yay! I’m so glad everyone loved them! I love the idea of reducing the sugar and adding pecans too!!
Love these!! I added 1 T cocoa powder (for the visual effect for the kids….looks like chocolate) and used mini chocolate chips. We double the recipe and eat them all day or freeze half for later. I love the oat flour in them as well.
We could eat these all day too Lisa! Love the “effect” of adding cocoa. Smart trick!! 😉
Just made this and they are delicious! Doubled up this recipe because I had extra bananas. I felt like this was a lot of sugar (with the banana and chocolate chips you already have sweetness) so I only added about 1/3 cup of coconut sugar and about 1/3 cup of homemade apple sauce and it was still good. I took your advice and froze some to bake up next time. I ended up with about 1 dozen already baked, a small loaf pan I gave the hubby to take to work and 6 more in the freezer. Thanks for another great recipe!
Can these be made with regular oil or would that hurt the taste or texture?
Hi Janine! These can be made with oil without much effect on the taste or texture… I just think butter & coconut oil are really good. 🙂
We just made these for breakfast in honor of my banana-loving 2-year-old’s birthday. Everyone enjoyed them! The instructions didn’t say when to add the coconut oil, so I creamed it in with the butter and sugar. I also found they were done after 22 minutes, so maybe my oven runs hot. That’s OK, though… It was nice to eat a few minutes early, lol! Thanks for the recipe. 🙂
Yes, with the butter – so sorry Kim! I’ll go back and fix that, as well as the time just in case my oven runs cool. I’m glad you guys enjoyed the muffins!!
OK, I’m now on week three of this recipe and I had to write back. These muffins are perfectly moist and delicious and freeze wonderfully. I now use this as a base for whatever muffins I need. Too many apples? Apple cinnamon muffins. Leftover blueberries? Cinnamon cardamom blueberry muffins. When I don’t have banana as the base, I throw in something to give moisture (sour cream, milk, just enough to moisten it enough to how it looked with the bananas). Plus I add chia seeds and ground walnuts to every batch to pump up the health factor. I think these are the PERFECT healthy muffins and am addicted! Thank you so much for this.
I hadn’t thought of altering the recipe while keeping bananas as the base… brilliant! I’m very happy you’re addicted to my muffin recipe, lol, and glad you’re able to modify to what’s in your kitchen!! 🙂
Simply delicious! Thank you, Tiffany 🙂
You are most welcome Melissa!
Fantastic muffins and I would say one of the few I’ve had that I think they are even better cool than fresh out of the oven hot. I didn’t read these comments first and also wondered about the coconut oil. I melted it and added it in before dry ingredients. Don’t know if it’s different than incorporating them with butter, but they were wonderful. Upped the fiber and omega 3’s by adding a tablespoon or so of chia seeds to batter (before dry ingredients). Love this muffin and now want to go back and read all of your recipes
Assuming coconut oil is incorporated (as a solid) when one creams the butter and sugar, yes?
Yes, measure it as a solid when creaming. You could melt it, and I’m sure it wouldn’t make much difference, I just haven’t tested that way yet. 🙂
Best banana chocolate chip muffins I have ever made. I used 1/2 cup of Splenda brown sugar instead of the regular brown sugar. The oatmeal flour tip was very helpful. I will be using that for other recipes.
Marsha,
I’m so glad you liked them! These are our favorites too. The oatmeal flour is so handy – I’ll be making a batch of chocolate chip cookies later today using it!! ~Tiffany
These were so good; my kids are begging me to make another batch. I think the oat flour is the secret ingredient! Thanks for sharing this great recipe!
These look so good! My family loves chocolate chip banana bread and so I will definitely have to make the muffins (and thanks for the tip on the oat flour – sounds like it would be good in the muffins)!
You’re welcome CJ! I hope your family enjoys them as much as we do!
Thanks for suggesting these! I will try these with the next batch of black bananas i pull from the freezer 🙂
You’re welcome! Please come back and let me know how you like them!