Name: Banana Chocolate Chip Muffins Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup mashed banana (2-3 very ripe bananas); 1/4 cup honey; 1/4 cup coconut oil, melted; 2 tablespoons almond milk or dairy milk; 1 egg; 3/4 cup plain Greek yogurt; 1 teaspoon vanilla extract; 1 1/2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup mini chocolate chips

Jump to Recipe· 4.8 from 74 reviews

If you’re anything like me, you’ll know the magic of ripe bananas transforming into something utterly delicious. This Banana Chocolate Chip Muffins Recipe is one of my all-time favorites because it blends that natural banana sweetness with pockets of melty chocolate chips that everyone loves. Whether you’re looking for a quick breakfast treat or a snack that’ll satisfy your sweet tooth without too much guilt, this recipe is your go-to.

What really makes this Banana Chocolate Chip Muffins Recipe stand out is how moist and tender these muffins turn out, thanks to the Greek yogurt and coconut oil. I love that they aren’t overly sweet but still feel indulgent, making them perfect for any time of day. And honestly, it’s a fantastic way to use up those overly ripe bananas sitting on your counter.

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Why This Recipe Works

Moisture Boost: Greek yogurt and coconut oil keep these muffins soft and tender, avoiding dryness.
Natural Sweetness: Ripe bananas and honey provide subtle sweetness without overpowering the chocolate chips.
Balanced Texture: Resting the batter allows the flour to hydrate properly, ensuring a light crumb.
Simple Ingredients: You don’t need any fancy pantry items — just what you likely already have on hand.

The image shows two golden-brown chocolate chip muffins on a white plate in the foreground, each with a slightly cracked top sprinkled with melted chocolate chips. One muffin is centered on the plate, while the other is on a separate white plate to the left. Above them, three more muffins sit on a black cooling rack, showing a textured, slightly crispy top with scattered chocolate chips. The scene is set on a light wooden surface with a white and green cloth napkin visible on the right side, all against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Banana Chocolate Chip Muffins Recipe has a role beyond just flavor—it all comes together to create a perfect balance of sweetness, moisture, and texture. When you’re shopping, aim for very ripe bananas for natural sweetness and softening power.

Bananas: Use very ripe bananas with lots of brown spots—they’re sweeter and mash easily, which lends great flavor and moisture.
Honey: Adds a gentle natural sweetness while keeping muffins moist—feel free to adjust based on your preference.
Coconut oil: Melted coconut oil gives a subtle richness and helps create a tender crumb.
Almond milk (or dairy milk): Adds a touch of creaminess without heaviness; a splash keeps the batter just right.
Egg: Binds ingredients and helps muffins rise, delivering that classic fluffy texture.
Greek yogurt: Surprisingly adds moisture and a slight tang, keeping muffins soft longer.
Vanilla extract: Elevates all the flavors, making the muffins taste like a bakery treat.
All-purpose flour: The base—make sure to measure correctly to avoid dense muffins.
Baking soda & baking powder: These leavening agents are key for a good rise and light texture.
Salt: Balances sweetness and deepens overall flavor.
Mini chocolate chips: Small morsels that sneak little bursts of chocolate in every bite without overwhelming the banana’s flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Banana Chocolate Chip Muffins Recipe depending on the mood and who I’m sharing with. Don’t hesitate to swap out ingredients or add your own spin to make it truly yours.

Variation: I often replace mini chocolate chips with chopped walnuts or pecans for some crunch — it’s a game changer if you want texture variation.
Dairy-Free: Use plant-based yogurt and your favorite non-dairy milk to keep these muffins allergy-friendly without sacrificing moisture.
Extra Banana Boost: Feel free to add an extra half banana if you love a stronger banana flavor, just reduce a bit of milk to keep batter consistency right.
Spices: A pinch of cinnamon or nutmeg adds warmth, especially during cozy fall mornings.

Step-by-Step: How I Make Banana Chocolate Chip Muffins Recipe

Step 1: Mash and Mix the Wet Ingredients

Start by mashing those ripe bananas in a large bowl until smooth—chunky bits are fine if you like extra banana texture. Then stir in the honey and melted coconut oil. The warmth of the coconut oil helps the honey blend easily, making a smooth base to add your egg, milk, Greek yogurt, and vanilla. Beat the egg well so it incorporates fully, which helps with binding later on.

Step 2: Combine Dry Ingredients

In a separate smaller bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures even distribution of leavening agents so every muffin rises beautifully.

Step 3: Gently Mix Everything Together

Add the dry ingredients to the wet and gently fold in the mini chocolate chips. It’s tempting to stir like crazy, but trust me — stirring just until combined keeps the muffins tender instead of tough. A few flour streaks are okay; they’ll disappear once baked.

Step 4: Rest the Batter and Prepare to Bake

Letting the batter rest for at least 10 minutes is a small step that makes a big difference — it allows the flour to absorb moisture, so your muffins won’t turn out dry or crumbly. Meanwhile, preheat the oven to 350°F and line your muffin pan with parchment or paper liners.

Step 5: Scoop and Bake

Use a 1/4 cup scoop to portion the batter evenly into around 16 muffin cups. This helps all your muffins bake at the same rate. Bake for 15-17 minutes or until they’re just golden brown and a toothpick inserted comes out clean or with a few moist crumbs. Watch closely from 15 minutes onward — ovens vary, and you don’t want to overbake!

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Tips from My Kitchen

Don’t Overmix: I’ve learned the hard way that mixing batter too much creates tough muffins, so fold softly just till combined.
Rest is Key: Allowing the batter to rest for 10 minutes makes the crumb softer and moister—don’t skip this!
Perfect Banana Ripeness: Always aim for bananas that are super spotted or black for maximum sweetness and flavor.
Watch Your Oven: Since ovens bake differently, start checking the muffins at 15 minutes to avoid drying them out.

How to Serve Banana Chocolate Chip Muffins Recipe

A close-up view of five golden brown chocolate chip muffins with a slightly rough top, each sprinkled with dark chocolate chips. Two whole muffins sit on white round plates, one muffin is broken in half showing a soft, light beige inside filled with melted chocolate chips, and two muffins are cooling on a black wire rack above a smooth light wood surface. Scattered chocolate chips lie beside one plate, and a white cloth with green stripes is placed near the plates. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these muffins with a generous smear of almond butter or a dab of cream cheese for breakfast. Sometimes, I sprinkle a few extra chocolate chips or a dusting of powdered sugar right before serving to make them look extra inviting.

Side Dishes

Pair your Banana Chocolate Chip Muffins with a cup of hot coffee or a fresh fruit salad for a balanced start to your day. They also go surprisingly well with a yogurt parfait or a simple green smoothie if you want a light meal.

Creative Ways to Present

For birthdays or brunches, I’ve arranged these muffins on a pretty platter lined with banana leaf or parchment and added fresh berries around for a colorful pop. Wrapping individual muffins with decorative parchment and twine makes a charming gift too!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Banana Chocolate Chip Muffins in an airtight container at room temperature for up to 2 days—then they’re still soft and yummy. For longer storage, the fridge is fine but can dry them out a bit, so I only do this if I plan to reheat soon.

Freezing

I always freeze half of the batch because these muffins freeze beautifully! Wrap each one individually in plastic wrap and pop them in a freezer bag. They last about 3 months and thaw in minutes on the counter or quickly in the microwave.

Reheating

To enjoy leftovers, I find reheating in the microwave for 20-30 seconds or popping in a toaster oven at 300°F for about 5 minutes brings back their fresh-baked softness and warm chocolatey goodness.

FAQs

Can I substitute the all-purpose flour with whole wheat flour in this Banana Chocolate Chip Muffins Recipe?

Yes, you can substitute whole wheat flour but keep in mind it will yield a denser and slightly nuttier muffin. To keep things tender, try using half whole wheat and half all-purpose flour, and be sure not to overmix the batter.
How ripe should the bananas be for this recipe?

Ideally, the bananas should be very ripe, with mostly brown spots or even blackened skin. This ensures they’re sweeter and mash easily, which is crucial for getting the right flavor and moisture in your muffins.
Can I make this Banana Chocolate Chip Muffins Recipe vegan?

Absolutely! Substitute the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water) and use plant-based yogurt and milk. Also, swap honey for maple syrup or agave to keep it fully vegan.
Why do I need to let the batter rest before baking?

Resting the batter for at least 10 minutes allows the flour to hydrate fully. This step makes the muffins more tender and moist, preventing them from becoming dry or crumbly after baking.
How can I prevent my muffins from sticking to the liners?

Using parchment or good-quality paper liners helps, but for extra safety, you can lightly grease the liners or the pans themselves. Also, letting muffins cool completely before removing keeps them intact and easy to lift.

Final Thoughts

There’s something so comforting about these Banana Chocolate Chip Muffins Recipe — they feel like a warm hug in muffin form. Whether you whip up a batch for your busy mornings, snack cravings, or to share with friends, I promise you’ll come back to this recipe again and again. Give it a try, and let those ripe bananas and sweet chocolate chips bring a little joy to your kitchen!