Banana Chocolate Chip Muffins

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If you love banana muffins and are looking for that extra sweet treat, you’ll love the Banana Chocolate Chip Muffins! Your sweet tooth will thank you for this easy muffin recipe!

You’re all in for a treat, because today we’re bringing you a fun chocolate twist that puts a twist on this classic family favorite snack! Really, we believe that chocolate belongs in most baked goods. We are huge fans of chocolate in The Stay At Home Chef family. While our classic banana muffins are truly a favorite snack, sometimes we just wish they had that extra sweetness in them. So we hit the kitchen and started trying to make our favorite banana muffins even better. We opted for chocolate chips baked directly into the muffins. You may find yourself eating the entire pan.

  • Soggy muffins getting you down?

    We’ve all been there for those unfortunate soggy muffins. That’s what happens to leftover muffins. However, there are two different ways to keep muffins from getting soggy. Whichever method you use, you first want to make sure your muffins are completely cool before placing them in an airtight container. Those muffins couldn’t have any residual heat.

    Option 1: Add some soda crackers to an airtight container. The biscuits will absorb the excess moisture, giving your muffins the perfect texture.

    Option 2: Place paper towels in the bottom of the storage container. Place muffins in a single layer on paper towels, then place another paper towel on top. Paper towels will absorb excess moisture.

  • nut:

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

  • Dome Muffin Tops:

    To get the perfect domed muffin top, you need to first fry the batter in the oven over heat, then let it finish baking in a slightly cooler oven. This causes the steam in the muffins to be released quickly, causing the muffins to expand quickly and form a perfect dome. That’s why we call for the first 5 minutes of baking at 450 degrees, then lower the temperature to 350 degrees F for the remainder of the bake time. Watch your muffins carefully when baking is complete, as ovens vary slightly, so your cooking time may vary. Take the muffins out once they are golden brown on top.

  • Freezing Instructions:

    Banana Chocolate Chip Muffins freeze well! Add single-layer muffins to a zip-lock freezer-safe storage bag and store in the freezer for up to 3 months.

  • Storage Instructions:

    Wait until muffins are completely cool before storing in an airtight container for up to 7 days. Be sure to check out our tips above to keep your muffins from getting soggy!

Chocolate Banana Muffins.

If you liked this recipe, you might 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 that extra sweet treat, you’ll love the Banana Chocolate Chip Muffins! Your sweet tooth will thank you for this easy muffin recipe!

Preparation time 10 minute

cooking time twenty one minute

total time 31 minute

raw material

Basic Banana Muffins Recipe

  • 2-3 overripe banana
  • 3/4 cup brown sugar
  • 1/4 cup melted butter
  • 2 big Egg
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon Salt
  • 2 cup all purpose flour
  • ½ cup milk
  • 1 cup chocolate chips


  • Preheat oven to 450°F. Line muffin tins with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.

  • In a large mixing bowl, using a hand mixer, cream bananas, butter, and sugar until creamy, about two minutes.

  • Beat eggs until combined. Add baking powder, salt and vanilla and mix briefly.

  • Add half of the flour and beat with a hand mixer until just combined, then add the milk and beat to combine. Scrape down the bottom and sides of the bowl, and add the remaining flour until just combined.add chocolate chips

  • Divide batter evenly among 12 muffins, filling nearly to the top of the muffin tins.

  • Bake in preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 14 to 16 minutes, until a toothpick inserted in the center comes out clean.

  • When fully cooked, remove from the oven.

  • Allow muffins to cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.


*This recipe is for 2 large bananas or 3 medium bananas. Exact quantities are not required.

Serve: 1muffin | Calories: 257kcal | carbohydrate: 41G | protein: 4G | fat: 9G | Saturated fat: 5G | Trans fat: 1G | cholesterol: 44mg | sodium: 162mg | Potassium: 134mg | fiber: 1G | sugar: twenty threeG | Vitamin A: 213unit | Vitamin C: 1mg | calcium: 78mg | iron: 1mg

Chocolate Banana Muffins