Banana Chocolate Chip Muffins

These banana chocolate chip muffins are so moist and soft. They are going to become a go-to recipe in your house!

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My daughter and I made a batch of these muffins and they turned out great! In fact, don’t tell her I said this, these muffins were better than my mom’s!

One of my most popular recipes is my Chocolate Chip Banana Bread . It has a viral video on Facebook and people love how simple it is to make. But! I have had so many people ask me if it can be made as muffins.

With a few small tweaks, we have delicious chocolate chip banana muffins!

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How to Make Banana Chocolate Chip Muffins

It only takes 20 minutes of hands-on time and 20 minutes in the oven to make these delicious chocolate chip banana bread muffins. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

Combine the Dry Ingredients

Whisk together the flour, baking soda, and salt in a large bowl.

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Mix the Wet Ingredients

In a separate bowl, combine the white sugar, oil, eggs, yogurt, vanilla extract, and the bananas.

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Combine the Wet and Dry Ingredients

Mix until just combined, then stir in the chocolate chips.

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Bake the Muffins

Line your muffin cups with parchment liners and fill 2/3 of the way full. Bake for 18 to 22 minutes or until the muffins are golden brown around the edges and a toothpick in the middle of a muffin in the middle of the pan comes out with just a few crumbs.

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Best Bananas For Banana Muffins

For any baking recipe that calls for bananas, you want to use bananas that are very ripe. In other words, they are very speckled with brown spots at a minimum. The sweetness of a banana changes as it ripens. The more ripe it is, the sweeter it is, which is beneficial in this chocolate chip banana muffin recipe.

Resist the urge to ripen bananas in the oven. This will make them soft, but will not bring out the sugar in them, resulting in moist but not very sweet muffins. A better option is to let the bananas ripen fully, then peel them and freeze them for later. When you are ready to make your muffins or banana bread, let the bananas fully thaw, and then use them (and any liquid that goes with them).

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Helpful Tips and Tricks

There are a few things that make this recipe work really well and result in the best banana muffins.

Use fresh baking soda. To test yours, mix a little bit with some vinegar. It should bubble up right away. If it doesn’t, it is no longer active and should be replaced.
Measure your flour correctly. Start by whisking the flour in the container it’s stored in to add some air to it. Use a spoon to scoop the flour from its container into the measuring cup and then level it off. This prevents you from getting too much flour. See more details about that here: How to Measure Flour .
Use either yogurt or sour cream. They are interchangeable in this recipe, but it is necessary that you use one of the two.
Use room-temperature eggs. This allows the eggs to incorporate better into your batter than cold eggs. Put your eggs in a bowl of lukewarm water for five minutes to quickly bring them to room temperature.
Top with additional chocolate chips. Pull a few extra chocolate chips out of the bag and throw them on top of the muffins before putting them in the oven to give them a gorgeous look when they are done.

How to Store Muffins

These muffins will keep for up to five days if stored in an airtight container. For best results, don’t stack them in the container.

How to Freeze Muffins

Muffins are a great thing to freeze and pull out in the morning for a quick snack later. To freeze these banana chocolate chip muffins, make sure they have cooled completely. Put them in the freezer on a wax paper-lined baking sheet or tray for 20 minutes. Take them out of the freezer and put them in a sealable container and back into the freezer for up to three months.

When you want to eat them, let them thaw for 12 – 24 hours. Alternatively, put the frozen muffin in the microwave for 30-second intervals at half power until thawed.

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If you make this banana chocolate chip muffin recipe or any of my other recipes, please leave me a comment and let me know what you think!

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Ingredients

2 1/2 cups all purpose flour 300 grams
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas (see note)
3/4 cup granulated sugar 148.5 grams
1 cup vegetable oil
2 eggs
1/4 cup plain yogurt 56.75 grams
1 teaspoon vanilla extract
1 cup chocolate chips 170 grams

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line muffin tins with paper liners or use a silicone muffin tin sprayed lightly with cooking spray.
In a large bowl, whisk together the flour, baking soda, and salt until very well combined. 2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
In a medium bowl, whisk together the bananas, sugar, oil, eggs, yogurt, and vanilla. 3 very ripe bananas, 3/4 cup granulated sugar, 1 cup vegetable oil, 2 eggs, 1/4 cup plain yogurt, 1 teaspoon vanilla extract
Add the wet ingredients to the dry ingredients until just combined.
Stir in chocolate chips. 1 cup chocolate chips
Add the batter to the prepared muffin tins, filling each one 2/3 full. The batter should divide evenly to make 18 muffins.
Bake 18 to 22 minutes or until the muffins are golden brown around the edges and a toothpick in the middle of a muffin in the middle of the pan comes out with just a few crumbs. Remove from the oven and once cool to the touch, remove the muffins from the tin.
Allow the muffins to come to room temperature. Store in an airtight container for 4 to 5 days.

Notes

did you make this