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banana chocolate chip muffins

Banana Chocolate Chip Muffins

Jessie M
The best and easiest banana chocolate chip muffins! These bakery style muffins are moist, delicious, and just the right amount of chocolate chips.
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine American, Canadian
Servings 12 muffins


  • 3 & 1/2 large ripe bananas
  • 3/4 C white sugar
  • 1 large egg at room temperature
  • 1/3 C vegetable oil
  • 1 & 1/2 C all purpose flour spooned and levelled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C semi sweet chocolate chips plus more for topping the muffins


  • Preheat oven to 425F and line your muffin pan with 12 liners.
  • In a large bowl mash the bananas until there are no large pieces left.
    3 & 1/2 large ripe bananas
  • Mix in the sugar.
    3/4 C white sugar
  • Add the egg and vegetable oil and mix till combined.
    1 large egg, 1/3 C vegetable oil
  • In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
    1 & 1/2 C all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp 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.
    3/4 C semi sweet 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. Top with each muffin with some extra chocolate chips.
  • Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
  • Let cool in the pan before for a few minutes before removing. Enjoy!


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