Chocolate Chip Banana Muffins
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(I originally found these muffins on All Recipes years ago, and I'm resharing the recipe now with a printable recipe card!)
My kids aren't enormously fond of plain banana muffins, so they really appreciate the chocolate chips in this recipe.
And I appreciate the fact that my children cheerfully eat these muffins, because that means my overripe bananas aren't going to waste!
Like most muffins, these are very easy to make.
First, turn your oven on to 350 ° F so that it'll be hot when your muffins are ready to bake. Then combine all the dry ingredients in a bowl.
Mix the chocolate chips into the dry ingredients. All Recipes says to fold them in at the end, but I prefer to add them now, as it means less mixing is necessary once the dry and wet ingredients are combined.
(That's when you're in danger of developing too much gluten, so I like to keep the mixing there to a minimum.)
Whisk the oil, yogurt, egg, and vanilla together.
Mash several overripe bananas together to make 1 cup.
Incidentally, if you need to thaw frozen banana mush, letting the bag sit on top of a black grill in the sunshine works really well!
Combine the bananas and the yogurt/oil mixture.
Again, the original recipe instructs you to fold the bananas in at the end, but this means more mixing and more gluten development.
Then gently fold the banana mixture into the dry ingredients.
Don't over-stir this...if you do, your muffins will be tough. Having a few streaks of flour is totally fine. 😉
Grease your muffin pan, or line it with paper cups.
When I grease mine, I set the muffin tin on my dishwasher door (so that overspray goes on the door, not on my counter or floor), spray the cups with nonstick spray, and then I use a pastry brush to make sure the spray is evenly distributed.
Spoon the batter into the greased muffin tins. The recipe says it makes 16 muffins, but if you want large muffins, you can just divide the batter between 12 muffin cups.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool for a few minutes and then remove them from the pan and let them cool on a wire rack.
(These cross wire cooling racks rock my world. Nothing sags between the wires, and they fit in half sheet pans. You probably need one. Or two.)
Like most muffins, these freeze fairly well, so I sometimes make very large batches to have on hand for quick breakfasts.
I hope this recipe helps you save some bananas from being wasted!
An easy, quick way to use up overripe bananas! To make this a little healthier, you can sub ¼ cup of yogurt for ¼ cup of the oil, use fewer chocolate chips, and use half whole wheat flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. A few other ideas for you No sugar, no ice cream maker required, totally delicious! Did you know bananas can be used in yeast bread? 
Chocolate Chip Banana Muffins
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information
Yield 12
Serving Size 1 muffin
Amount Per Serving
Calories 274Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 16mgSodium 248mgCarbohydrates 38gFiber 2gSugar 21gProtein 4g
Ways to Use Up Bananas
Strawberry Banana Ice Cream
How to make Yeasted Banana Bread
I think this is the same recipe from Allrecipes that I have been using. I subbed low fat sour cream for the yogurt last time b/c that was all I had on hand and also subbed applesauce for the oil and it still came out great. I like your ideas for less mixing and will try that next time. I usually make them into mini muffins to use as a lunch box treat or snacks for afterschool.
What do your other children do, while one is at the dentist's, or other appts for that matter?
Well, if my husband isn't home, we all go! lol We all trekked down to the dental office this morning. There was a bench right outside the exam room, so that's where we were officially supposed to hang out. The girls were very interested in watching Joshua's tooth extraction, though, so they mostly hung out around the door and observed. 😉 Our dentist is a friend and fellow church member, so he doesn't mind if the kids watch him work.
Tooth extration - poor kid!
I really like your new graphics. Cute! Plus they stand out really well.
Aren't they fun? I have two more to roll out later in the week, and I have a new header for this blog and my review blog too. Yay!
Whoa! I've been making Banana Muffins for a long time (via a recipe I go I don't know where, but that everyone seems to love), and this recipe is super different - mine doesn't use yogurt or vanilla, and definitely no chocolate chips. I will have to try this one!
I make a recipe a lot like this one, only I use apples instead of chocolate chips!
I counted 3 things I never knew or thought to do -- add in chips with other dry ingredients, mush up those over ripe bananas and freeze in ziplocks, and spraying on the dishwasher door -- pure genius!
I bake and bake and never thought to do those things either. Thank you
i made some muffins (not this recipe though) and they come out spongy. do you know why? i want to try this recipe (chocolate and bananas are my daughter's favorites) but don't want them to be spongy and gross.
thanks. and thanks for this blog. it's awesome
I love your blog and I will definetely try this recipe. I have been using another but similar recipe and the chocolate chips always are at the bottom of the muffins. I have tried coating them with flour before folding them in but it does not help. Do you have the same problem if you put the chocolate chips in with the dry ingredients or any other advice on how to prevent this?
You can also just freeze the bananas right in their skins - I just clip off the top and squeeze out the banana and you don't really even need to mash them. Saves using a plastic bag 🙂
Ooh, poor kid, an extraction. Hope he got an extra muffin 😉
i just ran 5 miles & looked at these, needless to say, my mouth is watering ;)(i'm starved)
I used to always freeze my over ripe bananas with the best intentions of making banana chocolate chip loaf but I never once used them 🙁 Once I threw one into a hot sauce pan thinking it was gravy till I started to smell awful ripe banana burning..
I have SO much excess bananas because my husband's the pickiest banana eater on the planet.. he has to have it an EXACT ripeness, flavour, etc... Once he joked and told me to hurry up and run from the kitchen to the dining room to give him a banana he asked for because it might get too ripe while I walked over to him....... 😛 Such a banana snob... I've just stopped buying bananas..
This sounds super yummy and just the treat I need to make this summer!
Oh I've been using this recipe for a while now too! I absolutely love how easy it is and it turns out wonderful each time. My daughter often asks if we can make muffins, meaning banana choc chip muffins!
Though I must say I substitute the oil with butter because I reckon it tastes WAY better with butter. 🙂 I usually whizz together the bananas and other wet ingredients in one step and add the choc chips to the wet ingredients because then it's less likely to get flour lumps.
Yes, butter, way more flavour - can't understand why people still think good fats are bad for you - we need fat! Great recipe thanks for sharing.....
This recipe is very similar to my Whole Wheat Banana Choc Chip Muffins. You'll find that your muffins rise better if you preheat your oven to 375, and then raise it to 400 when you put them in the oven. This ensures that the heat hits the baking powder at the beginning of the baking, which then ensures a higher rise. I would still bake them for about 18 minutes.
Hi Kristen:
I have been reading your blog forever but have yet to try your recipes. I'm new in the kitchen and each time you post up a new recipe, I vow to try it. I finally did with this one! The first batch came out okay...the second one came out much better...36 muffins total. I added some walnuts too and mmm, my husband has already eaten 3 and I just finished them. I took some pictures and posted them on my FB for others to try. Delish! Thanks so much.
mmmm something muffiny is filling the air in my house mmmm....ty Kristen once again.
Thanks for this great recipe and your wonderful baking tips. Nice website.
I made these with Greek Yogurt and they were EXCELLENT. Next time I will try them with applesauce instead of oil - Thanks!
Made these yesterday! They were great! The kids loved them. Wondering if you ever changed up what you put in them???? I have some ground up zaccuni and carrot I need to use up!
How did I miss this when you posted it?! (Just found it from a link on today's post.) We *love* banana chocolate chip muffins at my house.
I use a home-grown recipe that uses part whole-wheat and also has wheat germ, which adds a slightly nutty flavor. A friend and I developed it when we were first experimenting with whole wheat, trying to add more of it to our (and our kids') diets. My daughter won't touch whole wheat bread, but she loves these muffins. (Shhhh...don't tell her that there's whole wheat in them!)
If you're interested, here's the recipe:
Banana Chocolate Chip Muffins with Wheat Germ.
i am just going to have to hide bananas since i want to make these. no matter how many bananas i buy (3 bunches sometimes), we never have leftovers. my husband is a banana addict & my 18 mo old too! my husband is sooo predicatable for breakfast...toast w/ peanut butter & banana. & i am stuck on peanut butter, banana, nutella & whipped cream ( sometimes even on graham crackers....yum) haha!
I made these this week and loved them! I went to the healthier version with half whole wheat flour and half white, subbed yog for 1/2 of the oil and used cranberries (dried lightly sweetened) instead of chocolate chips and they came out nice and light and fluffy. I also appreciated your mixing methods. It did seem to make for a better consistency. These will now be a regular in our house since one one person likes the bananas ripe, everyone else is a green-tipper or a non-banana eater. Thanks again!
I can't believe it took me so long to check out your blog. Katy at Non-Consumer mentioned you so often I should have guessed you were a worthwhile read!
It has been so long since I've made banana bread or anything using the mass amounts of brown bananas in my freezer that today, when I cleaned the freezer out, I counted 18 bananas! I have a double batch of these going now and will make more soon. They are sure to be a hit!
Approximately how many bananas do you need to make 1 c. mashed? I really want to try this recipe and I have some bananas browning on the counter now, just need to know how many I should save. 😉 Thanks!
It usually seems like 3 make around a cup...but of course it depends on the size of the bananas!
Thank you!
As a Banana Addict this muffin recipe hits the spot! Love it, I've tried several others with no success, I wonder whether it is the baking soda that gives the lovely texture! Thanks
Thank you very much for the recipe, they're very nice.
These are delicious! I just made them and they are perfect. (I used canola oil and Greek yogurt, because that's what I had on hand... and perfection.) Every recipe I have made from your site is delicious and my family loves it. I have done your No-Bake Energy Balls, your pizza dough, and your Whole Wheat Bread... and all of it... is loved my by every member of my family. Thank you for your site and sharing your life. I have been inspired by you... I now make home made applesauce and my family despises store bought now. lol. I freeze leftover bananas and made my own frozen pumpkin puree stockpile. I have decided I am now brave enough to try to make home made yogurt... and can't wait to tell you about it! Thank you for your site and your recipes!!
I'm so glad you still have this post up! I bookmarked the all-recipes link and have been using this as my go-to banana muffin recipe... but all-recipes now re-directs that link to some mocha banana muffin recipe (your link goes to that new recipe too). Glad I can still find the recipe I know and love here!!
Love this recipe! It's my go to for muffins. There are only two of us so I like to freeze them and get them out a few at a time... Otherwise we eat the whole batch really quickly!
This is my favorite muffin recipe. It is very adaptable (change the oil, sub sour cream or even cottage cheese for the yogurt, etc). I almost always double it and freeze the extras, and always lower the sugar with no ill effects (when I double, I stick to 3/4 c total sugar or with a single recipe I use 1/2 cup). The chocolate chips make up for it! Thanks for posting this recipe. Would not have found it otherwise.
I love the real (little mess) muffin pan shot--thanks for sharing.
Haha, yes, I am always spilling muffin batter onto the pan!
It's common to have good intentions for things in the freezer but then they become unidentified objects and get tossed anyway. So I admire your determination to use up everything! I accidentally tossed a frozen cube of yogurt I save as starter in my peanut sauce thinking it was frozen coconut milk. Luckily, it tasted pretty good, although a little strange.
One of the comic strips in the paper last week (can'r remember which one) had a comic of the husband holding up some black bananas over the trash can. The wife stopped him and listed a bunch of things she could make with the blackened bananas so he handed them to her. She looked at the bananas for a moment and then threw them out anyway.
I made these and the recipe is very adaptable. I prefer butter in recipes and can exchange some items for others. Love it!
Yep, these are really good with melted butter in place of the oil.
Which is honestly true of most recipes. 😉
I ended up making these a couple of days ago! I used 100% whole wheat flour and they came out great. I had to bake them for 30 minutes though.
Hey I just wanted to say that I have been making this recipe since you posted it many years ago, and another generation of kids is enjoying it just as much as the last. We love to freeze them and eat them frozen on hot summer days. Also great for packing in lunches.
We love these muffins!
I made them again today but accidently forgot to add the sugar!! I thought they looked a little different and eventually realized my mistake. You know what? They're still delicious! Even my kids and my kids' friends loved them and one of those friends I can count on to be honest if she doesn't like something. 🙂 Perhaps I'll leave most of the sugar out next time and let the bananas and chocolate chips do the sweetening.
Ooh, this is good to know!