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    Home » Recipes » Desserts

    Banana Chocolate Chip Muffins

    Published: Jul 25, 2021, Last Modified: June 20, 2022 by Jeri - This site uses cookies - See the privacy policy linked in the footer - This post may contain affiliate links - This blog generates income via ads

    Jump to Recipe Print Recipe
    Long pin for banana chocolate chip muffins
    Long pin for banana chocolate chip muffins

    These healthy, bakery-style Banana Chocolate Chip Muffins are moist, fluffy, and packed with rich chocolate flavor. Enjoy the double chocolate taste in these yummy muffins. They make an ideal breakfast and also pack perfectly to take in school or work lunches.

    PIN the recipe to try it later!

    Bakery-style chocolate banana muffins on a white plate with sprigs of fresh mint. this …

    Do you have some bananas sitting on your counter that are past their prime? Please don't throw them out; make these healthy banana chocolate chip muffins instead.

    Strawberry Rhubarb Cream Cheese Muffins inspired these banana choc chip muffins, also made with yogurt. Try these muffins with my Iced Coffee recipe, and it will feel like you just picked up a muffin and a coffee at the local coffee shop.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Top tip
    • Frequently Asked Questions (FAQs)
    • More delicious recipes
    • 📋 Recipe
    • More Recipes
    • Food safety
    • 💬 Comments

    Ingredients

    These muffins are made with, of course, bananas and some basic pantry staples.

    Ingredients for the banana chocolate chip muffins laid out in measuring cups and spoons
    • Ripe bananas.
    • Vegetable oil
    • Eggs
    • Brown sugar
    • Vanilla extract
    • Cocoa powder
    • All-purpose flour
    • Baking soda
    • Baking powder
    • Salt
    • Yogurt
    • Chocolate chips

    See the recipe card for quantities.

    Chocolate banana muffins on 2 white plates and on a cooling rack with sprigs of fresh mint for color

    Instructions

    First of all, preheat the oven to 350°F. Line muffin tins with liners or spray muffin tins with cooking spray.

    To get these large bakery-style muffins, make your own muffin liners out of parchment paper. First, cut squares that are 5-inches x 5-inches. Then, take a glass with the same diameter as your muffin tin and pull the paper down around to shape it—place liners in a muffin tin.

    Homemade muffin liners in muffin tin

    In a stand mixer with the paddle attachment or a mixing bowl, add bananas and mash.

    Peeled ripe bananas in mixing bowl
    Mashed banana in mixing bowl

    Next, add the oil and eggs. Beat well until combined. Then, add brown sugar, vanilla, and yogurt.

    Add eggs and oil to muffin batter
    Add brown sugar to muffin batter
    Add yogurt to muffin batter

    In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon until combined.

    Add dry ingredients for muffins in mixing bowl
    Mix dry ingredients until combined

    Add the flour mixture to the banana mixture. Mix on low speed with a mixer, just until combined. Add chocolate chips and fold in with a spoon or spatula.

    Mix dry ingredients to wet ingredients
    Add chocolate chips and stir to combine

    Fill the muffin liners with batter until they are about ⅔ full. Add a few chocolate chips on top of the muffin batter before placing them in the oven.

    Fill muffin tins ⅔ full with muffin batter

    Bake until a toothpick inserted in the center of the muffin comes out clean. Do not overbake.

    Remove muffins carefully from the muffin pan and place them on a wire rack to cool.

    Hint: This recipe makes about 12 large-size bakery muffins or 18 regular-size muffins. If you are using regular muffin liners and have empty spots in your muffin tins, add about ¼-inch of water to each empty muffin tin to ensure the muffins cook evenly.

    Substitutions

    • Sweetener - instead of brown sugar, you can use raw sugar or honey
    • Yogurt - use sour cream instead of yogurt
    • Chocolate - use dark chocolate chunks instead of chocolate chips

    Equipment

    • I love to use my KitchenAid mixer. It comes with a large mixing bowl and paddle attachment. It makes quick work of so many tasks in the kitchen.
    • Muffin tins
    • Cooling rack
    Cool muffins on cooling rack

    Storage

    Once they are cool, you can place these muffins in an airtight container and keep them on the counter. They will stay soft and delicious for about 3 days.

    You can also store these muffins in an airtight container in the fridge for up to 1 week.

    If you want to freeze them, wrap them individually in plastic wrap once cooled, place them in a freezer bag and keep them in the freezer. Then, when you want one, pull the muffin out of the freezer and let it defrost at room temperature. These are perfect for lunches. For example, take a frozen muffin out in the morning, and by lunch, it is defrosted and ready to eat.

    For that fresh from the oven taste, place an unwrapped frozen muffin in the microwave on High for 20-25 seconds.

    Top tip

    These muffins are extremely moist, so don't overcook them. Check to see if they are done by inserting with a toothpick. If the toothpick is clean, they are done. Place on a wire rack to cool.

    While they are still warm, the muffin might stick to the wrapper. That's okay; once it cools, it won't stick anymore.

    Baked banana chocolate chip muffins on cooling rack and on two white plates

    Frequently Asked Questions (FAQs)

    Can I make these muffins into mini muffins?

    Yes! Use mini chocolate chips, and line mini muffin tins with mini muffin liners, and fill with batter until ⅔ full. Reduce baking time to 8-10 minutes. Insert a toothpick to check for doneness. If it comes out clean, they are done.

    How do you get bananas to ripen quickly?

    The quickest and easiest way to ripen bananas is to bake them. Line a baking sheet with parchment paper, place whole bananas on it, leave the peel on, and bake at 300°F. Bake bananas for 30-40 minutes until they turn black and are soft. Cool until they are easy to handle. Peel the banana and use banana in your favorite recipes. Cool completely before using.

    Closeup of banana chocolate chip muffins
    Soft and moist banana chocolate chip muffins

    More delicious recipes

    • Healthy Apple Cinnamon Oatmeal Muffins Recipe
    • Strawberry Rhubarb Cream Cheese Muffins
    • Berry Smoothie Bowl
    • Homemade Chocolate Ice Cream
    • Smore's Ice Cream - No-Churn Recipe

    If you’ve tried these Banana Chocolate Chip Muffins or any other recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

    You can also Follow Me on Instagram, Facebook, and Pinterest. Would you please tag me in your photos @windingcreek_ranch? I would love to see your pictures!

    📋 Recipe

    Bakery-style chocolate banana muffins on a white plate with sprigs of fresh mint.

    Banana Chocolate Chip Muffins

    These healthy, bakery-style Banana Chocolate Chip Muffins are moist, fluffy, and packed with rich chocolate flavor. Enjoy the double chocolate taste in these yummy muffins. They make an ideal breakfast and also pack perfectly to take in school or work lunches.
    5 from 56 votes
    Print Pin Rate Save Saved!
    Course: Dessert, Snack
    Cuisine: American
    Keyword: banana choc chip muffins, banana chocolate chip muffin recipe, best banana chocolate chip muffins, easy banana chocolate chip muffins,, healthy banana chocolate chip muffins,
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 245kcal

    Equipment

    • KitchenAid mixer.
    • muffin tins
    • cooling rack

    Ingredients

    • 3 very ripe bananas
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup brown sugar
    • ¼ cup yogurt plain or vanilla
    • 1½ cups all-purpose flour
    • ¼ cup cocoa powder
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup chocolate chips

    Instructions

    • First of all, preheat the oven to 350°F. Line muffin tins with liners or spray muffin tins with cooking spray. To make your own jumbo muffin liners, see the instructions above in the blog post.
    • In a stand mixer with the paddle attachment or in a mixing bowl, add bananas and mash.
    • Next, add the oil and eggs. Beat well until combined. Then, add brown sugar, vanilla, and yogurt.
    • In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix with a spoon until combined.
    • Add the flour mixture to the banana mixture. Mix on low speed with a mixer, just until combined. Add chocolate chips and fold in with a spoon or spatula.
    • Fill the muffin liners with batter until they are about ⅔ full. Add a few chocolate chips on top of the muffin batter before placing them in the oven if you like.
    • Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Do not overbake.
    • Remove muffins carefully from the muffin pan and place them on a wire rack to cool.

    Notes

    Nutritional information is approximate and is meant as a guideline only.
    Hint: This recipe makes about 12 large-size bakery muffins or 18 regular-size muffins. If you are using regular muffin liners and have empty spots in your muffin tins, add about ¼-inch of water to each empty muffin tin to ensure the muffins cook evenly.
    Storage: Once they are cool, you can place these muffins in an airtight container and keep them on the counter. They will stay soft and delicious for about 2-3 days.
    You can also store these muffins in an airtight container in the fridge for up to 1 week.
    If you want to freeze them, wrap them individually in plastic wrap once cooled, place them in a freezer bag and keep them in the freezer. Then, when you want one, pull the muffin out of the freezer and let it defrost at room temperature. Then, for that fresh from the oven taste, place unwrapped frozen muffin in the microwave on High for 20-25 seconds.

    Nutrition

    Calories: 245kcal | Carbohydrates: 30.3g | Protein: 4.1g | Fat: 12.5g | Saturated Fat: 3.7g | Cholesterol: 33mg | Sodium: 126mg | Potassium: 246mg | Fiber: 2g | Sugar: 13.6g | Calcium: 47mg | Iron: 1mg
    Closeup of banana chocolate chip muffins

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    Food safety

    See guidelines at USDA.gov.

    « Homemade Chocolate Ice Cream
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    Comments

    1. Oscar

      July 30, 2021 at 7:50 am

      5 stars
      I love the chocolate and banana combo in anything. These muffins were so delicious I am making another batch today.

      Reply
    2. Agnieszka

      July 29, 2021 at 10:01 pm

      5 stars
      This is such a great recipe. The muffins came out perfectly moist and delicious. Will make them again.

      Reply
    3. AISilva

      July 29, 2021 at 9:33 pm

      5 stars
      Thank you for this great recipe, these banana chocolate chip muffins turned out so moist and soft. My whole family loved them! Also great tip on how to make bananas ripen faster. I'll be making these again soon!

      Reply
      • Jeri

        July 29, 2021 at 10:01 pm

        I'm so glad you liked the recipe! 🙂 Thanks for commenting!

        Reply
    4. amanda

      July 29, 2021 at 1:50 pm

      5 stars
      These muffins were so delicious! Thanks for the recipe!

      Reply
      • Jeri

        July 29, 2021 at 10:02 pm

        I'm glad you liked them, Amanda! 🙂

        Reply
    5. Nora

      July 29, 2021 at 11:11 am

      5 stars
      Those muffins look so moist and fluffy! Delicious! Can't wait to try them out! Thanks for sharing!

      Reply
    6. Cindy Mom the Lunch Lady

      July 29, 2021 at 10:49 am

      5 stars
      Bananas and chocolate are such an amazing combination. Your muffins look spectacular!

      Reply
      • Jeri

        July 29, 2021 at 10:02 pm

        Thank you! 🙂

        Reply
    7. Mihaela | https://theworldisanoyster.com/

      July 29, 2021 at 9:28 am

      5 stars
      All you need to say to get me baking is "rich chocolate" LOL! I haven't made muffins in a few months, so it's about time a get a batch right away- thanks for an easy and flavourful recipe!:)

      Reply
    8. Bob

      July 29, 2021 at 9:00 am

      5 stars
      What a great flavour combo! They were so good and perfect for a packed lunch!

      Reply
      • Jeri

        July 29, 2021 at 10:03 pm

        I'm so glad you liked them! 🙂

        Reply
    9. Marita

      July 29, 2021 at 3:34 am

      5 stars
      What a great recipe. I will make it with my kids this afternoon.

      Reply
    10. Kayla DiMaggio

      July 28, 2021 at 8:20 pm

      5 stars
      Bananas and chocolate chips might possibly be my favorite combination. This recipes sure did not disappoint! It was so delicious and I loved every bite!

      Reply
    11. Addie

      July 28, 2021 at 8:08 pm

      5 stars
      I love the chocolate banana combo! So soft and fluffy!

      Reply
    12. Jeannie

      July 28, 2021 at 6:28 pm

      5 stars
      Ive got extra bananas to use for this recipe! chocolates and bananas are great combo

      Reply
    13. Anaiah

      July 28, 2021 at 6:24 pm

      5 stars
      Yummm, these look so lovely! You can never go wrong with chocolate chip and banana muffins. I even like to eat mine with ice cream lol!

      Reply
    14. Erin Gierhart

      July 26, 2021 at 6:32 pm

      5 stars
      I love having a use for ripe bananas other than plain banana bread!

      Reply
    15. Freya

      July 26, 2021 at 1:58 am

      5 stars
      So delicious! My favourite flavours in a muffin, there’s nothing wrong here at all!

      Reply

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