By Laurel Perry
Published Jan 5, 2026
Whenever I have a few overripe bananas sitting on the counter, my first thought is always banana chocolate chip muffins. They’re soft, fluffy, and filled with melty chocolate chips in every bite, basically the perfect excuse to bake something sweet without much effort. These muffins come together in one bowl and make your kitchen smell amazing while they bake.
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This recipe is for anyone who wants something easy, cozy, and a little bit indulgent. I love making a batch on Sunday and having grab-and-go treats all week long. Melted butter and ripe bananas make these muffins extra rich and tender, and the high moisture content keeps them soft for days. Whether you’re packing lunches, meal prepping breakfast, or just need a quick baking win, these banana chocolate chip muffins are reliable, delicious, and always a hit with kids and adults alike.
Tips for Beginners
- Choose spotted or brown bananas. Your bananas should be heavily spotted or even mostly brown. The riper they are, the sweeter and more flavorful your muffins will be. A picture comparison of banana ripeness stages is even better if you have it.
- To prevent dense or gummy muffins, don’t overmix. Once you add the flour, mix just until the dry spots disappear. Overworking the batter develops too much gluten, leading to heavy, gummy muffins.
- Avoid dry or crumbly muffins. The most common culprit is too much flour. Always spoon flour into your measuring cup and level it off with a knife. Never scoop directly from the bag, which can pack in up to 25% more flour than you need.
- Check for doneness. Muffins are done when the tops are golden, slightly domed, and spring back when gently pressed in the center. A few moist crumbs on a toothpick are fine, just avoid wet batter.
Ingredients1x2x3x
- ▢ 1½ cups all purpose flour (180 grams)
- ▢ 1 tsp baking soda
- ▢ ½ tsp cinnamon
- ▢ ½ tsp salt
- ▢ 1 cup mashed banana from about 3 very ripe bananas
- ▢ ⅔ cup sugar
- ▢ 5 tbsp melted butter
- ▢ 1 large egg
- ▢ 2 tsp vanilla extract
- ▢ ½ cup semisweet chocolate chips
- ▢ ½ cup milk chocolate chips plus more for topping
- ▢ coarse sugar optional, for topping
Video
Instructions
- Preheat the oven to 375°F. Line a standard 12-count muffin pan with liners.
- In a medium bowl whisk the flour, baking soda, cinnamon, and salt. 1½ cups all purpose flour, 1 tsp baking soda, ½ tsp cinnamon, ½ tsp salt
- In a large bowl, whisk the mashed bananas, sugar, melted butter, egg, and vanilla extract. Add the dry ingredients to the wet and whisk or stir until just combined. 1 cup mashed banana, ⅔ cup sugar, 5 tbsp melted butter, 1 large egg, 2 tsp vanilla extract
- Fold in the chocolate chips until evenly distributed. ½ cup semisweet chocolate chips, ½ cup milk chocolate chips
- Divide the batter between the muffin cups and top with extra chocolate chips and coarse sugar, if using. coarse sugar
- Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Enjoy!
Equipment
- 1 Muffin Tin
Becky’s Tips
- Fold in ½ cup chopped walnuts or pecans with the chocolate chips. For a tropical twist, try shredded coconut or even white chocolate chips .
- This recipe can be doubled easily if you’re baking for a crowd. Or try making mini muffins —bake at 350°F for 10–12 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Banana Chocolate Chip Muffins Step by Step
Gather all the ingredients together.
Prep the oven and muffin tin: Preheat the oven to 375°F and line a standard 12-count muffin pan with paper liners.
Mix the dry ingredients: In a medium bowl, whisk together 1½ cups (180g) all-purpose flour, 1 tsp baking soda, ½ tsp ground cinnamon, and ½ tsp salt until well combined. Set aside.
Mix the wet ingredients: In a large bowl, whisk 1 cup mashed banana (from about 3 very ripe bananas), ⅔ cup sugar, 5 tbsp melted butter, 1 large egg, and 2 tsp vanilla extract until smooth.
Combine the wet and dry: Add the dry ingredients to the banana mixture and whisk or stir just until no flour streaks remain. Be careful not to overmix. Fold in ½ cup semisweet chocolate chips and ½ cup milk chocolate chips until evenly distributed throughout the batter.
Fill the muffin tin: Divide the batter evenly between the 12 muffin cups. Top with a few extra milk chocolate chips and a sprinkle of coarse sugar, if using.
Bake the muffins: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Store and Reheat
I keep my muffins on my counter in an airtight container for 2-3 days. These also freeze beautifully. I let them cool completely, wrap each muffin in plastic wrap, and store them in a zip-top bag. Reheat in the microwave for 20–30 seconds for a warm muffin in the morning. Great for school lunches too!
Serving Suggestions
I love enjoying these banana chocolate chip muffins with a cup of coffee in the morning or packing them for road trips and lunchboxes. They pair perfectly with a quick fruit salad, a simple frittata , or a mango smoothie for a balanced breakfast. I especially love that this recipe helps reduce food waste by using up overripe bananas that might otherwise get tossed. If you prefer a less sweet option, try cutting back on the sugar slightly or using dark chocolate chips instead.
More Banana and Chocolate Treats to Bake
Chocolate Banana Bread Recipe
Chocolate Chip Banana Bread
Chocolate Chip Banana Bars Recipe
Easy Peanut Butter Banana Bundt Cake
Banana Chocolate Chip Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 1½ cups all purpose flour (180 grams)
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup mashed banana from about 3 very ripe bananas
- ⅔ cup sugar
- 5 tbsp melted butter
- 1 large egg
- 2 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips plus more for topping
- coarse sugar optional, for topping
Instructions
- Preheat the oven to 375°F. Line a standard 12-count muffin pan with liners.
- In a medium bowl whisk the flour, baking soda, cinnamon, and salt. 1½ cups all purpose flour, 1 tsp baking soda, ½ tsp cinnamon, ½ tsp salt
- In a large bowl, whisk the mashed bananas, sugar, melted butter, egg, and vanilla extract. Add the dry ingredients to the wet and whisk or stir until just combined. 1 cup mashed banana, ⅔ cup sugar, 5 tbsp melted butter, 1 large egg, 2 tsp vanilla extract
- Fold in the chocolate chips until evenly distributed. ½ cup semisweet chocolate chips, ½ cup milk chocolate chips
- Divide the batter between the muffin cups and top with extra chocolate chips and coarse sugar, if using. coarse sugar
- Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
- Fold in ½ cup chopped walnuts or pecans with the chocolate chips. For a tropical twist, try shredded coconut or even white chocolate chips .
- This recipe can be doubled easily if you’re baking for a crowd. Or try making mini muffins —bake at 350°F for 10–12 minutes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
