If you have ripe bananas sitting on your counter, this is the perfect way to put them to good use – make my Banana Chocolate Chip Muffins! These gems are the ultimate feel-good bake—soft, fluffy, and packed with sweet banana goodness and melty pockets of chocolate in every bite.

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Just what I needed to use up my 3 ripe bananas. Recipe was very easy to follow. My muffins turned out perfectly. I froze half but have already thawed them out to eat. So delicious with my morning coffee!

Sharon
(5 stars) 9 ratings
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Muffins in general are always hit with my family—on a side note, these Zucchini Walnut Muffins are on weekly rotation—but these banana muffins have chocolate, so you know 😉 They’re the perfect combo of creamy mashed bananas for natural sweetness, whole wheat flour for a fiber boost, and just the right amount of chocolate chips to make them feel like a treat.

They’re just sweet enough without going overboard and have golden mountain tops with a tender, cake-like center. Plus, they’re super easy to whip up and they’re customizable—stir in your favorite mix-ins like chopped walnuts or pecans or make them dairy-free, egg-free, and/or gluten-free with simple swaps. No matter how you bake them, they’re guaranteed to be enjoyed.

Why you’ll love this recipe:

  • The ultimate cozy treat: Soft, fluffy, with so much banana goodness.
  • Perfectly sweet (but not too sweet): Just the right amount of sweetness with melty chocolate chips in every bite. Dessert? Snack? Breakfast? You decide!
  • Ridiculously easy: Simple, wholesome ingredients, and no electric mixer required. Just mash, mix, and bake.
  • No eggs? No problem!: Need an egg-free version? I’ve got options. Want to make it gluten-free? Go for it. These muffins are as flexible as your weekend plans.
Step 1: Add the wet ingredients to the dry ingredients and mix until everything is well-blended. Gently fold in the chocolate chips.
Step 2: Fill each muffin liner with batter, then top with a few extra chocolate chips or a banana slice.

A quick note on making these muffins egg-free. I was out of eggs but had to make them because they’re the kind of muffins you just crave—you’ll see what I mean when you try them. So, I figured, why not test a vegan version? Muffin ventured, muffin gained! And thankfully, the result was just as soft, sweet, and delicious as the original. As a dietitian, I’m always looking for clever ways to sneak in extra nutrition, and this was the perfect excuse to add some flaxseed to the mix. It worked like a charm, adding a little boost of fiber and plant-based omega-3s without changing the texture. If you want to try it yourself, check out the Ingredient Details for an easy flax egg swap.

Step 1: Mix the flaxseed and water
Step 2: Let it sit for at least 10 minutes to thicken, then use in place of the eggs.

You can totally use this flax egg method in my other muffin recipes, and trust me, it works like a dream. Try it in my Zucchini Walnut Muffins— they’re perfectly spiced, loaded with crunchy walnuts, and have that soft, bakery-style texture you love. And as I mentioned earlier, I make them on repeat in my house. If you’re craving something more chocolate-forward my Chocolate Banana Muffins are where it’s at—think double chocolate goodness with mashed banana in every bite. And for a snack with a little espresso boost, my Chocolate Energy Muffins are a must. They’re packed with wholesome ingredients and just the right amount of chocolate, protein, and caffeine to keep you going!

Muffin compares to muffins—perfect for breakfast, an afternoon pick-me-up, or even a satisfying dessert. I can’t wait for you to try them!

Try this Slow Cooker Chocolate-Banana Bread!

(5 stars) 9 ratings

Banana Chocolate Chip Muffins

Creamy mashed bananas supply plenty of moisture and natural sweetness, whole wheat flour bumps up the fiber, and a sprinkling of dark chocolate chips make them extra delicious. 
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

  • 1¾ cups whole wheat flour*
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 medium-large ripe bananas, mashed (~1 ½ cups)**
  • ¼ cup milk of choice***
  • ⅓ cup maple syrup
  • 2 large eggs, lightly beaten (see below for an egg-free swap!)
  • 1 teaspoon vanilla extract
  • ½ cup mini semi-sweet chocolate chips, plus extra for topping
  • Optional ½ banana for garnish slices
Ingredient Details to Know
*You can swap in other flours including all purpose, 1:1 gluten-free, whole wheat white
**If your bananas are still a bit firm, pop them in the microwave for about 30 seconds to soften before mashing.
***To keep this recipe dairy-free, choose a dairy free milk option like almond, soy, or rice milk!
To make this recipe egg-free, you can make a flax egg! Since this recipe calls for two eggs, I double my usual flax egg method:
  • 2 Tbsp ground flaxseed (it must be ground!)
  • 5 Tbsp water
  • Mix the flaxseed and water, let it sit for at least 10 minutes to thicken, then use in place of the eggs.

Instructions
 

  • Preheat oven to 350°F. Mist a standard muffin tin with nonstick oil spray or line with cupcake liners. (I also like to lightly mist the liners with oil spray to prevent sticking.) Set aside.
  • In a medium mixing bowl, whisk together the dry ingredients (flour, salt, and baking soda).
  • In a separate mixing bowl, combine the wet ingredients (mashed banana, milk, maple syrup, eggs (or flax egg), and vanilla). Stir until well combined.
  • Add the wet ingredients to the dry ingredients and mix until everything is well-blended with no flour streaks. Gently fold in the chocolate chips—don’t overmix!
  • To easily portion out the batter, I like to mist a ⅓ cup scoop with nonstick spray and use it to fill each muffin liner evenly. If any muffins look smaller than the others, use up any extra batter to even them out. For a pretty touch, press a few extra chocolate chips or a banana slice on top of each muffin.
  • Bake in the oven for 20 minutes on the middle rack. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool for a bit before diving in—if you can wait that long!

Notes

Storing & freezing: 
• Store muffins in an airtight container at room temperature for up to 3 days. Let them cool completely first to prevent sogginess! For best texture, place a paper towel at the bottom of the container and another on top to absorb excess moisture.
• Allow muffins to cool completely before freezing. Place them in a single layer in a freezer-safe bag for up to 3 months.
• If you’re freezing the muffins, you can let them defrost on the counter or microwave one for about 30 to 50 seconds for a quick warm-up!
Author: Joy Bauer, MS, RDN, CDN
Course: Snack
Cuisine: American

Nutrition Information per serving

Calories: 150Carbohydrates: 28gProtein: 4gTotal Fat: 3.5g— Unsaturated Fat: 2g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 200mgPotassium: 228mgFiber: 3gTotal Sugar: 12g— Natural Sugar: 3g— Added Sugar: 9gCalcium: 26mgIron: 1.7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!