Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

In the summer months we make a lot of banana muffins, I think it must have something to do with heat ripening my bananas so quickly. I am not complaining though, banana muffins are our favourite muffins to eat.

I like to switch it up from week to week so this time we baked banana chocolate chip muffins. It’s the same base recipe as my original Banana Muffin recipe with chocolate chips added. If you’re looking for something a little more fancy you can also check out my Banana Nut Crunch Muffins.

Since the muffins are for my toddlers to eat we tend to not make the chocolate chip ones as often, but they are always a fun treat when we do bake them.

I try to always include my toddlers in my baking. My three year old is still nonverbal and it can be a challenge to get him engaged in actives. Baking however, is something he really enjoys. So much so that when I say “I think were going to bake muffins”, he’ll go grab his chair and drag it over to the counter. I’m so thankful we have a special activity that we both love and can enjoy together.

Bake these banana chocolate chip muffins with your kids or bake them on your own, either way I’m sure they’ll become a household favourite.

Make sure to tag me on Instagram @jessiebakestreats and leave me a review below if you’ve made these muffins. I’d love to hear from you! For more ideas you can follow me on Pinterest.

Banana Chocolate Chip Muffins

Jessie M
The perfect banana muffin with just the right amount of chocolate chips.
Prep Time 15 mins
Cook Time 25 mins
Servings 12 muffins


  • 3 & 1/2 large ripe bananas
  • 3/4 C white sugar
  • 1 large egg
  • 1/3 C vegetable oil
  • 1 & 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C semi sweet chocolate chips


  • Preheat oven to 350F and line your muffin pan with 12 liners.
  • In a large bowl mash the bananas until there are no large pieces left.
  • Mix in the sugar.
  • Add the egg and vegetable oil and mix till combined.
  • In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
  • Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
  • Gently fold in chocolate chips.
  • Fill lined muffin tins with the batter. I like to fill mine till they are almost full to get that nice muffin top.
  • Bake for 23-26 minutes. You'll know the muffins are done when you poke the top of the muffin with your finger and it bounces back up. Allow them to cool before removing from the pan.
  • Enjoy!


Store in an airtight container up to 4 days.
Keyword banana, banana muffins, chocolate, chocolate chips, moist

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