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These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.

Banana Chocolate Chip Muffins
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Got a few extra dark bananas ripening in the fruit bowl? Try this Banana Chocolate Chip Muffins recipe! These are pretty darn perfect, and we’re not quite sure how to describe the magic. Moist and sweet, they’re vanilla scented with just the right hint of cinnamon and pure sweetness from the banana. They’re studded with rich chocolate chips, then topped off with a glittering sprinkle of crunchy sugar. There’s a total “wow” factor, but the recipe is straightforward and simple. Ready to meet your soulmate muffin?

Ingredients in banana chocolate chip muffins

Muffins are simple creatures: an easy baked good that features good old flour, sugar and eggs. But there are a few tricks we use in our muffin batters to ensure moist, delicious muffins through the full storage time. Here’s what you’ll need for these banana chocolate chip muffins:

  • All-purpose flour
  • Cinnamon and ginger: provide just the right cozy, nuanced flavor
  • Baking powder, baking soda and salt
  • Bananas
  • Egg
  • Granulated sugar
  • Vegetable oil: oil makes extremely moist muffins (plus, you don’t have to melt butter!)
  • Vanilla extract
  • Chocolate chips
  • Turbinado sugar: this chunky sugar makes a lovely glittery topping
Banana Chocolate Chip Muffins

Tips for banana chocolate chip muffins

Banana chocolate chip muffins are quick and straightforward to make. Here are a few tips before you get started:

  • Ripe bananas are key. The riper and blacker the better! This is essential to the intense tropical banana flavor and overall sweetness and moistness.
  • Quality chocolate tastes even better! Use either semi sweet or bittersweet. We used large chocolate chips here, which add a decadent richness.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Banana Chocolate Chip Muffins

Storage info

What’s the best way to store these banana chocolate chip muffins? Here are the best practices for muffin storage:

  • Up to 4 days: Store at room temperature in a sealed container. (If you’d like, you can place a paper towel inside to absorb extra moisture and keep the tops crunchier, but it’s not required.)
  • 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.
Banana Chocolate Chip Muffins

Banana muffins variations

Want other types of banana chocolate chip muffins? We’ve got ’em! Make them up healthy, go for double chocolate, or pick from special diets:

This banana chocolate chip muffins recipe is…

Vegetarian. For vegan and gluten free, see Vegan Banana Muffins and Gluten Free Banana Muffins.

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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.


  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet or bittersweet chocolate chips, plus more for topping
  • Turbinado sugar, for topping


  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  3. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  4. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in the chocolate chips. Divide the batter evenly into the muffin cups. Add a few extra chocolate chips to the top of each muffin, then sprinkle the tops with turbinado sugar.
  5. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Whitney says:

    These are truly excellent! We made them over the weekend and I keep daydreaming about them, lol. The flavour is so good and the texture is perfect. Definitely a new favourite! I’m thinking about trying a pumpkin version by subbing pumpkin purée for the banana. Can’t wait to make these again! 🤍

    1. Alex Overhiser says:

      So glad to hear that!

  2. Lindsay Worswick says:

    “Mom these muffins are actually really really good.” “Yeh, you need to make these more often.” All 3 of my kiddos vote these as there favorite muffins. Mom & Dad enjoyed them too! Thank you!!

  3. Lisa D says:

    I am assuming that the turbidondo sugar is sprinkled on before baking?