Banana Chocolate Chip Muffins

Beth Pierce


These scrumptious Banana Chocolate Chip Muffins are so quick and moist that you will never pitch those old overripe bananas again. They freeze well and defrost on the counter in about thirty minutes making them perfect for those quick on the go weekday breakfasts. We just love fresh homemade baked muffins for breakfast. These muffins, Morning Glory Muffins, Best Blueberry Muffins, and Apple Spice Crunch Muffins are just a few of our favorites.


☆☆☆☆☆ 0 votes

12 muffins
10 Min
18 Min


  • 1 1/2 c
    all purpose flour
  • 2/3 c
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 2 large
    bananas over-ripe (about 1 cup)
  • 1/2 c
    vegetable oil
  • 1 large
  • 1 tsp
    vanilla extract
  • 1 c
    semisweet chocolate chips (reserve a few chips for the tops of the muffins)

How to Make Banana Chocolate Chip Muffins


  1. Preheat oven to 375 degrees. Fill 12 count standard muffin pan with liners.
  2. Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
  3. Using a fork mash the bananas in a large bowl. Add the vegetable oil, egg, and vanilla extract: stirring to combine. Add the dry mixture to the wet mixture stirring just until combined. Stir in the chocolate chips just until mixed. Spoon the batter into the liners filling up to just shy of the top.
  4. Bake for 18- 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Carefully remove to cooling racks to fully cool.

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About Banana Chocolate Chip Muffins

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