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.
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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:
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
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WATCH HOW TO MAKE BANANA CHOCOLATE CHIP MUFFINS
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
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?
