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Banana Chocolate Chip Muffins

Course Breakfast, Dessert
Cuisine American
Keyword banana-chocolate-chip-muffins-recipe, banana-muffins, chocolate-chip-banana-muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings (may vary)
Calories 317kcal


  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable or canola oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups mashed bananas about 3 small bananas
  • 1 cup semi sweet or milk chocolate chips


  • Preheat the oven to 425°F and line a standard 12 cup muffin-cupcake pan with paper liners. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate medium size bowl, combine sugar, eggs, oil, vanilla extract, and mashed banana until well combined. Note: The batter will be lumpy from the bananas.
  • Add the dry ingredients to the mixing bowl with the wet and stir to mix until just combined. Stir in 2/3 cup chocolate chips, reserving a 1/3 cup for the tops.
  • Divide the batter evenly among muffin cups, filling them about 2/3 full. Sprinkle tops with reserved chocolate chips. (Depending on how the batter is divided, you may yield more. Have an extra pan handy.)
  • Bake the muffins for five minutes at 425°F degrees. Lower the oven temperature to 350°F. Bake for an additional 10-12 minutes, or until a toothpick comes out clean when inserted into the centers.
  • Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
  • Store in an airtight container chilled or at room temperature for up to 2 days.


Serving: 1serving | Calories: 317kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 283mg | Fiber: 3g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg