If you’re looking for the best banana chocolate chip muffin recipe, this is the one we’ve used in our family for years! It’s easy to make, tastes moist and delicious, and the banana to chocolate chip ratio is perfection. You’ll love the banana flavor mixed with the sweetness of the chocolate chips.
These banana muffins are perfect for breakfast or as an afternoon snack paired with a hot cup of coffee. Kids love these muffins, so they make a great addition to school lunch boxes or as a mid-day snack. They also make a nice present, so bake a batch and surprise your friend with a homemade treat. They will appreciate the thought and the gesture! We also love making these for a road trip snack when we go camping.
First and foremost, gather all the necessary ingredients. You will need:
- canola or vegetable oil
- granulated sugar
- vanilla extract
- ripe bananas
- all purpose flour
- baking powder
- baking soda
- chocolate chips
See recipe card for quantities.
Preheat your oven to 350°F. Combine the dry ingredients: whisk together the flour, baking powder, baking soda, and salt in a large bowl. In another bowl combine the wet ingredients: combine oil and sugar until creamy. Next, stir in eggs one by one, the ripe mash bananas, and vanilla extract.
Finally, add the flour mixture in parts and add milk in parts. Be careful not to overmix the batter. The secret to this muffin recipe is not to add the chocolate chips until the end. Fold in the chocolate chips last. Bake the muffins in a lined muffin pan for 20-25 minutes until the muffins are golden brown or a toothpick comes out clean. Cool on a wire rack before serving.
Tips & Tricks
Here are some tips and tricks to make my best banana muffins extra special:
- Always use very ripe bananas as it will give the muffins a sweet flavor.
- Milk can be substituted with sour cream for extra moist muffins.
- If you prefer muffins with a more crunchy top, sprinkle some granulated sugar over the muffins before baking them.
- You can also substitute semi-sweet chocolate chips with white chocolate chips, nuts like walnuts or pecans, raisins, or dried berries. Or mix & match!
- I prefer using cupcake liners in my muffin tins, but you can also grease the muffin cups with melted butter before adding the batter.
One of the great things about making muffins is that they can be baked in advance and stored in the freezer. Make a big batch, and freeze for future breakfasts, or for your next bake sale or potluck. Warmed in the microwave, they make a quick and delicious breakfast option for those busy mornings. These banana chocolate chip muffins last about 4 days stored in an airtight container on the counter, or about 3 months in the freezer.
- 1 cup canola or vegetable oil
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 4 ripe mashed bananas
- 3 cups all purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1 cup semisweet chocolate chips
- In a large bowl, beat oil, sugar, eggs and vanilla until smooth. Mix in the mashed bananas.
- In a separate large bowl, mix together flour, baking powder and salt.
- Mix the dry mixture into the wet mixture, alternating with the milk.
- Mix in the chocolate chips being careful not to overmix.
- Place in lined muffin tins. Bake at 350 degrees F for 20 minutes or until golden brown.
I hope you enjoy our family’s banana chocolate chip muffin recipe! If you give it a try, let me know in the comments below what you think of these muffins.
For another favourite muffin recipe, give my raspberry Greek yogurt muffins a try; the recipe is right here!
Want to make banana bread instead? Here’s my favourite banana bread recipe!