Banana Chocolate Chip Muffins
Fluffy and moist banana muffins loaded with dark chocolate chips—the ultimate comfort food.

Whenever I see spotty bananas on the counter, only two things come to mind: banana bread or banana muffins.
I’m a sucker for banana bread, but sometimes, almost an hour in the oven is more than I’m willing to wait. That’s why these banana chocolate chip muffins are such a lifesaver when you’re running low on time (or patience).

And if there’s one thing you should know about me, it’s that I will always, always add dark chocolate chips to my banana muffins. In my opinion, banana and dark chocolate are just meant to be together.
These muffins are incredibly easy to make and perfect for baking with kids or sharing with the family on a cozy afternoon or a slow Sunday morning.
So if you have spotty bananas sitting on the counter, this is your sign to use them up in the most delicious way possible.
Why You’ll Love This Banana Chocolate Chip Muffins
- Soft, fluffy, and loaded with dark chocolate chips!
- No mixer needed, no fancy steps, just cozy, feel-good baking.
- Freezer-friendly and great for make-ahead snacks
- Bakes in under 25 minutes!
Ingredients You Need
- 100 grams brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 2 large eggs
- 350 grams ripe bananas, mashed (about 3 large bananas)
- 60 grams oil (1/4 cup)
- 60 grams Greek yogurt (1/4 cup)
- 60 grams whole milk (1/4 cup)
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour (2 cups)
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- Pinch of salt
- 130–150 grams dark chocolate chips (3/4 cup)
Baking Tips & Substitutions
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Don’t overmix the batter once you add the dry ingredients to keep your muffins soft.
- You can substitute Greek yogurt with sour cream or any plain yogurt.
- Feel free to swap dark chocolate chips with milk or white chocolate, or even chopped nuts.
- For a bakery-style look, sprinkle a few extra chocolate chips on top before baking.
Frequently Asked Questions (FAQs)
Can I use frozen bananas? Yes, just thaw and drain any excess liquid before mashing.
Can I make mini muffins with this recipe? Yes! This recipe can make 24 (or even more) mini muffins. Just reduce the baking time and start with 5 minutes at 180°C (350°F) after the initial high heat. Keep an eye on them and check with a toothpick for doneness.
How to Store Banana Chocolate Chip Muffins
- Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel underneath to absorb moisture.
- Refrigerator: Keeps well for 4–5 days. Let them come to room temp or warm slightly before serving.
- Freezer: Wrap individually and freeze for up to 3 months. Reheat in the microwave for 20–30 seconds or until warm.

Banana Chocolate Chip Muffins
Ingredients
- 2 large eggs
- 100 grams brown sugar 1/2 cup
- 50 grams granulated sugar 1/4 cup
- 350 grams ripe bananas mashed (about 3 large)
- 60 grams oil 1/4 cup
- 60 grams Greek yogurt 1/4 cup
- 60 grams whole milk 1/4 cup
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour 2 cups
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 130 –150 grams dark chocolate chips 3/4 cup
Instructions
- Preheat oven to 220°C (425°F). Line a 12-hole muffin pan with paper liners.
- In a large bowl, whisk together eggs and both sugars.
- Add mashed bananas, oil, yogurt, milk, and vanilla. Mix until well combined.
- Sift in flour, baking powder, baking soda, and salt. Mix gently until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 5 minutes at 220°C (425°F), then lower temperature to 180°C (350°F) and bake for another 13–15 minutes.
- Check doneness with a toothpick—it should come out clean or with a few moist crumbs.
- Let cool slightly and enjoy!