Chocolate Chip Banana Muffins

baked muffins on a wire rack.

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Soft and moist banana muffins loaded with lots of chocolate chips! These chocolate chip banana muffins are an easy baking recipe for the weekend. 


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup packed brown sugar (you can use dark or light brown sugar)
  • 2 large eggs
  • ½ cup canola oil or vegetable (see note)
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups mashed banana (see note)
  • 1 cup chocolate chips (see note)


  1. Preheat the oven to 425°F and line a muffin pan with paper liners or you can spray the pan with cooking spray if you don’t have liners on hand.
  2. Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In a separate bowl, mix the sugar, eggs, oil, vanilla extract, and mashed banana until well combined. The batter will be lumpy from the bananas.
  4. Add the dry ingredients to the wet ingredients and stir until just combined (about 10 to 15 seconds). Stir in the chocolate chips, reserving a handful (about ¼ – ⅓ cup)  to place on top of the muffins if desired.
  5. Divide the batter among the muffin cups, filling them to the top. Place the reserved chocolate chips on top.
  6. Bake the muffins for five minutes at 425. Then, lower the temperature to 350 for an additional 10-12 minutes, or until a toothpick comes out clean when inserted.
  7. Take the muffins out of the pan and place them on a wire rack to cool. 


Oil: You can substitute the same amount of melted butter for the oil. 

Bananas: You will need approximately three medium-sized bananas for 1 1/2 cups mashed. 

Chocolate chips: Use your favorite chips – I love these with semi-sweet or dark chocolate chips, but milk chocolate would be great, too. You could also use white chocolate chips or peanut butter chips.

Storage: They will keep in an airtight container at room temperature for two to three days. Or you can freeze them for up to three months.