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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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 245 kcal


  • KitchenAid mixer.
  • muffin tins
  • cooling rack


  • 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
  • cups all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips


  • 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.


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.


Calories: 245kcalCarbohydrates: 30.3gProtein: 4.1gFat: 12.5gSaturated Fat: 3.7gCholesterol: 33mgSodium: 126mgPotassium: 246mgFiber: 2gSugar: 13.6gCalcium: 47mgIron: 1mg
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