26 Delicious Banana Chocolate Chip Muffins Recipes to Satisfy Your Sweet Tooth

There’s nothing quite like the warm, comforting aroma of banana chocolate chip muffins wafting through your kitchen. Whether you’re looking for a quick breakfast treat, an after-school snack, or just something sweet to satisfy that craving, these delightful muffins combine two classic favorites in the most delicious way. Get ready to discover 26 irresistible recipes that will have you reaching for those ripe bananas!

Classic Banana Chocolate Chip Muffins

Baking these classic banana chocolate chip muffins is like giving your kitchen a warm hug. You probably have most of these ingredients sitting in your pantry right now, and those overripe bananas on your counter are begging to be used. Let’s turn them into something delicious that’ll make your whole house smell amazing.

Ingredients

Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Ripe bananas – 3 medium
Sugar – ¾ cup
Egg – 1 large
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt until well combined.
3. In a large bowl, mash 3 ripe bananas with a fork until mostly smooth with some small chunks remaining.
4. Add ¾ cup sugar, 1 large egg, ⅓ cup vegetable oil, and 1 tsp vanilla extract to the mashed bananas.
5. Stir the wet ingredients together until just combined – don’t overmix.
6. Tip: For extra tender muffins, gently fold the dry ingredients into the wet mixture using a spatula rather than stirring vigorously.
7. Add the flour mixture to the banana mixture and fold until barely combined – a few flour streaks are okay.
8. Gently fold in 1 cup chocolate chips, being careful not to overmix the batter.
9. Tip: Reserve a few chocolate chips to sprinkle on top before baking for a pretty presentation.
10. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
11. Tip: Use an ice cream scoop for evenly portioned muffins that bake consistently.
12. Bake at 375°F for 18-22 minutes until the tops are golden brown and a toothpick inserted comes out clean.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Perfectly moist with that classic banana bread flavor, these muffins stay tender for days thanks to the banana’s natural moisture. Pop one in the microwave for 15 seconds to make the chocolate chips melty again, or crumble one over vanilla ice cream for an easy dessert upgrade.

Gluten-Free Banana Chocolate Chip Muffins

Let’s be real—you’ve got those spotty bananas on your counter right now, and you’re wondering if they’re destined for the compost bin. You should turn them into these gluten-free banana chocolate chip muffins instead. They come together quickly and make your kitchen smell amazing.

Ingredients

• Gluten-free flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ripe bananas – 3 medium
• Egg – 1
• Maple syrup – ⅓ cup
• Melted coconut oil – ¼ cup
• Vanilla extract – 1 tsp
• Chocolate chips – ¾ cup

Instructions

1. Preheat your oven to 350°F.
2. Line a muffin tin with 9 paper liners.
3. Whisk the gluten-free flour, baking soda, and salt together in a medium bowl.
4. Mash the bananas thoroughly in a large bowl until no large chunks remain.
5. Beat the egg into the mashed bananas until fully combined.
6. Stir in the maple syrup, melted coconut oil, and vanilla extract.
7. Tip: For extra fluffy muffins, make sure your coconut oil is cooled slightly so it doesn’t cook the egg.
8. Pour the dry ingredients into the wet ingredients.
9. Gently fold everything together until just combined—a few streaks of flour are okay.
10. Tip: Overmixing can make muffins tough, so stop as soon as the flour disappears.
11. Fold in ½ cup of the chocolate chips.
12. Divide the batter evenly among the 9 muffin cups.
13. Sprinkle the remaining ¼ cup of chocolate chips over the tops.
14. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
15. Tip: For perfectly domed muffins, start with a hot oven and don’t open the door during the first 15 minutes of baking.
16. Let the muffins cool in the pan for 5 minutes.
17. Transfer them to a wire rack to cool completely.

Craving something cozy? These muffins are tender with a soft crumb, sweet banana flavor, and melty chocolate in every bite. Try them warm with a pat of butter, or crumble one over vanilla ice cream for an easy dessert.

Vegan Banana Chocolate Chip Muffins

Ever have those bananas turning brown on your counter? You can whip up these vegan banana chocolate chip muffins in no time—they’re moist, sweet, and perfect for breakfast or a snack.

Ingredients

Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Ripe bananas – 3 medium
Maple syrup – ½ cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Vegan chocolate chips – ¾ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a separate large bowl, mash the ripe bananas with a fork until smooth.
4. Add the maple syrup, vegetable oil, and vanilla extract to the bananas, and stir until fully incorporated.
5. Tip: For extra fluffy muffins, avoid overmixing—gently fold the dry ingredients into the wet until just combined.
6. Fold in the vegan chocolate chips, reserving a few for topping if desired.
7. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the pan halfway through baking to ensure even browning.
10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
11. Tip: For a crisp top, enjoy them warm; for softer muffins, cool completely before storing.

Just out of the oven, these muffins have a tender crumb and pockets of melted chocolate. They’re fantastic warmed up with a dab of vegan butter or crumbled over dairy-free ice cream for a cozy dessert.

Whole Wheat Banana Chocolate Chip Muffins

Finally found yourself with some overripe bananas and a craving for something cozy? You’re in luck—these whole wheat banana chocolate chip muffins are about to become your new go-to. They’re simple, wholesome, and perfect for breakfast or a snack.

Ingredients

Whole wheat flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Ripe bananas – 3 medium
Egg – 1
Honey – ½ cup
Melted coconut oil – ⅓ cup
Vanilla extract – 1 tsp
Chocolate chips – ¾ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups whole wheat flour, 1 tsp baking soda, and ½ tsp salt.
3. In a separate large bowl, mash 3 medium ripe bananas with a fork until smooth.
4. Add 1 egg, ½ cup honey, ⅓ cup melted coconut oil, and 1 tsp vanilla extract to the bananas, and stir until fully combined.
5. Tip: For extra fluffy muffins, avoid overmixing—just fold the wet and dry ingredients together until no flour streaks remain.
6. Gently fold in ¾ cup chocolate chips.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Tip: Sprinkle a few extra chocolate chips on top before baking for a bakery-style finish.
9. Bake at 350°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack—this helps them set without getting soggy.
11. Allow muffins to cool completely on the rack.

Deliciously moist and tender, these muffins have a cozy banana flavor with melty chocolate in every bite. Try warming one up and serving it with a dollop of peanut butter for an extra-indulgent treat, or pack them for an on-the-go energy boost.

Peanut Butter Banana Chocolate Chip Muffins

Got a craving for something sweet and satisfying? These peanut butter banana chocolate chip muffins are your new go-to treat. You’ll love how the flavors come together in every bite.

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ripe bananas – 3 medium
• Peanut butter – ½ cup
• Egg – 1 large
• Brown sugar – ¾ cup
• Milk – ¼ cup
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, baking soda, and salt in a medium bowl until fully combined.
3. In a separate large bowl, mash the ripe bananas with a fork until smooth with only small lumps remaining.
4. Add the peanut butter, egg, brown sugar, and milk to the mashed bananas, then mix until just combined.
5. Pour the dry ingredients into the wet ingredients and stir gently until no flour streaks remain, being careful not to overmix.
6. Fold in the chocolate chips until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18–22 minutes at 375°F until the tops are golden and a toothpick inserted into the center comes out clean.
9. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Enjoy these warm from the oven when the chocolate chips are still melty. Each muffin has a soft, moist crumb with pockets of gooey chocolate throughout. They’re perfect for breakfast with coffee or as an afternoon snack with a glass of cold milk.

Double Chocolate Banana Chip Muffins

Craving something chocolatey and comforting? You’ve come to the right place. These double chocolate banana chip muffins are your new go-to treat—perfect for breakfast, snacks, or whenever you need a little pick-me-up.

Ingredients

Flour – 1 ½ cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Sugar – ¾ cup
Egg – 1
Mashed banana – 1 cup
Vegetable oil – ⅓ cup
Milk – ¼ cup
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. In a separate bowl, mix ¾ cup sugar, 1 egg, 1 cup mashed banana, ⅓ cup vegetable oil, and ¼ cup milk until smooth.
4. Tip: Use very ripe bananas with brown spots for the best natural sweetness and moisture.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
6. Fold in 1 cup chocolate chips, reserving a handful for topping.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Sprinkle the reserved chocolate chips over the tops of the muffins.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
12. Tip: For extra gooey chocolate, enjoy one while still slightly warm.

Best served warm when the chocolate chips are still melty. The banana keeps them incredibly moist, while the double dose of chocolate makes each bite rich and satisfying. Try splitting one and toasting it lightly for a crispy-edged treat that feels extra special.

Oatmeal Banana Chocolate Chip Muffins

Finally, you’ve found the perfect solution for those overripe bananas sitting on your counter. These oatmeal banana chocolate chip muffins come together in minutes and fill your kitchen with the most comforting aroma. You’ll love how they satisfy your sweet tooth while feeling wholesome enough for breakfast.

Ingredients

Rolled oats – 1 cup

All-purpose flour – 1 cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt – ¼ tsp

Cinnamon – 1 tsp

Ripe bananas – 3 medium

Egg – 1 large

Brown sugar – ½ cup

Vanilla extract – 1 tsp

Melted butter – ¼ cup

Milk – ¼ cup

Chocolate chips – ¾ cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 cup rolled oats, 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon until fully combined.
3. In a large bowl, mash 3 medium ripe bananas with a fork until only small lumps remain.
4. Add 1 large egg, ½ cup brown sugar, 1 tsp vanilla extract, ¼ cup melted butter, and ¼ cup milk to the mashed bananas.
5. Whisk the wet ingredients vigorously for about 1 minute until the mixture becomes smooth and slightly frothy.
6. Pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined—don’t overmix.
7. Fold in ¾ cup chocolate chips until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Perfectly moist with tender crumbs, these muffins deliver warm banana flavor in every bite. The chocolate chips create melty pockets that contrast beautifully with the hearty oats. Try them warm with a pat of butter or pack them for an on-the-go snack that actually satisfies.

Spiced Banana Chocolate Chip Muffins

Warm, spiced banana chocolate chip muffins are the perfect cozy treat for chilly mornings. You probably have most of these ingredients in your pantry already, and they come together in just one bowl. These muffins fill your kitchen with the most incredible cinnamon-scented aroma while they bake.

Ingredients

Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Nutmeg – ¼ tsp
Ripe bananas – 3 medium
Brown sugar – ¾ cup
Egg – 1 large
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg in a large bowl.
3. Mash 3 ripe bananas in a separate bowl until only small lumps remain.
4. Add ¾ cup brown sugar, 1 large egg, ⅓ cup vegetable oil, and 1 tsp vanilla extract to the mashed bananas.
5. Stir the wet ingredients until fully combined.
6. Pour the wet mixture into the dry ingredients and fold gently until just combined.
7. Fold in 1 cup chocolate chips, being careful not to overmix.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake at 375°F for 18-22 minutes until a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

These muffins have the most tender, moist crumb thanks to the ripe bananas, with melty chocolate pockets in every bite. The warm spices really shine through, making them feel extra special. Try warming one up and serving it with a cold glass of milk for the ultimate comfort snack.

Low-Sugar Banana Chocolate Chip Muffins

Remember those mornings when you want something sweet but don’t want the sugar crash? You’ve got overripe bananas sitting on your counter, and you’re craving something warm from the oven. These low-sugar banana chocolate chip muffins are your answer—they come together quickly and satisfy that baked-good craving without all the sweetness.

Ingredients

Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Ripe bananas – 3 medium
Egg – 1 large
Vanilla extract – 1 tsp
Unsalted butter – ⅓ cup, melted
Dark chocolate chips – ½ cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. In a separate large bowl, mash 3 medium ripe bananas with a fork until only small lumps remain.
4. Add 1 large egg, 1 tsp vanilla extract, and ⅓ cup melted unsalted butter to the mashed bananas and stir until just blended.
5. Tip: Don’t overmix the wet ingredients—this keeps the muffins tender.
6. Pour the dry flour mixture into the wet banana mixture and gently fold together until no dry streaks remain.
7. Gently fold in ½ cup dark chocolate chips, being careful not to overmix the batter.
8. Tip: Reserve a few chocolate chips to sprinkle on top before baking for a pretty finish.
9. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
10. Bake at 375°F for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
11. Tip: Rotate the muffin tin halfway through baking for even browning.
12. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Don’t be surprised by how moist and banana-forward these muffins are—the dark chocolate chips add just enough richness without overpowering. They’re perfect warm with your morning coffee, or try them sliced and lightly toasted with a smear of almond butter for extra protein.

Nutty Banana Chocolate Chip Muffins

Sometimes you just need a quick baking project that delivers big on flavor without requiring a trip to the specialty grocery store. These nutty banana chocolate chip muffins are exactly that—a simple, satisfying treat that comes together in minutes and fills your kitchen with the most incredible aroma. You probably have most of these ingredients in your pantry right now, so let’s get baking!

Ingredients

Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Ripe bananas – 3 medium
Sugar – ¾ cup
Egg – 1 large
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Chopped walnuts – ½ cup
Chocolate chips – ¾ cup

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt.
4. In a separate large bowl, mash 3 ripe bananas with a fork until smooth.
5. Add ¾ cup sugar, 1 large egg, ⅓ cup vegetable oil, and 1 tsp vanilla extract to the bananas.
6. Whisk the wet ingredients until fully combined.
7. Tip: Don’t overmix—just stir until no flour streaks remain for tender muffins.
8. Gently fold in ½ cup chopped walnuts and ¾ cup chocolate chips.
9. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
10. Tip: For extra crunch, sprinkle a few extra chocolate chips and walnuts on top before baking.
11. Bake at 375°F for 18-22 minutes.
12. Check for doneness by inserting a toothpick into the center of a muffin—it should come out with just a few moist crumbs.
13. Tip: Rotate the pan halfway through baking for even browning.
14. Let the muffins cool in the pan for 5 minutes.
15. Transfer the muffins to a wire rack to cool completely.

Just out of the oven, these muffins have the perfect balance of moist banana bread texture and satisfying crunch from the walnuts. The chocolate chips create little pockets of melty sweetness that pair beautifully with the nutty flavor. Try warming one up and serving it with a scoop of vanilla ice cream for an easy dessert that feels extra special.

Berry-infused Banana Chocolate Chip Muffins

Maybe you’ve got those overripe bananas staring at you from the counter, begging to be used. You’re in luck because these berry-infused banana chocolate chip muffins are about to become your new favorite way to rescue them. They’re moist, packed with flavor, and perfect for breakfast or a sweet snack.

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ripe bananas – 3 medium
• Sugar – ¾ cup
• Egg – 1
• Vegetable oil – ⅓ cup
• Mixed berries – 1 cup
• Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together the flour, baking soda, and salt in a medium bowl.
4. Mash the bananas in a large bowl until smooth.
5. Stir the sugar into the mashed bananas until fully combined.
6. Beat in the egg until the mixture is uniform.
7. Pour in the vegetable oil and mix well.
8. Tip: Don’t overmix the batter after adding the dry ingredients to keep the muffins tender.
9. Gently fold the dry ingredients into the wet ingredients until just combined.
10. Carefully fold in the mixed berries and chocolate chips.
11. Tip: Toss the berries in a tablespoon of flour first to prevent them from sinking to the bottom.
12. Scoop the batter evenly into the prepared muffin cups, filling each about ⅔ full.
13. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
14. Tip: Rotate the pan halfway through baking for even browning.
15. Let the muffins cool in the pan for 5 minutes.
16. Transfer the muffins to a wire rack to cool completely.

Oh, the joy of biting into one of these! The muffins are incredibly moist from the bananas, with bursts of tart berries and melty chocolate in every bite. Try warming one up and serving it with a dollop of Greek yogurt for a delightful contrast.

Dairy-Free Banana Chocolate Chip Muffins

Ever have those overripe bananas staring at you from the counter? You can turn them into something amazing. These dairy-free banana chocolate chip muffins are the perfect solution—they’re moist, sweet, and ready in no time.

Ingredients

• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ripe bananas – 3 medium
• Granulated sugar – ¾ cup
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Dairy-free chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
4. In a large bowl, mash the ripe bananas with a fork until smooth.
5. Add the granulated sugar, vegetable oil, and vanilla extract to the bananas, and stir until combined.
6. Tip: Don’t overmix the batter—just stir until no dry streaks remain for tender muffins.
7. Gently fold the dairy-free chocolate chips into the batter.
8. Scoop the batter evenly into the prepared muffin cups, filling each about ⅔ full.
9. Tip: For taller muffin tops, let the batter rest in the tin for 10 minutes before baking.
10. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Let the muffins cool in the pan for 5 minutes.
13. Transfer the muffins to a wire rack to cool completely.

Unbelievably soft and packed with melty chocolate, these muffins have a cozy banana flavor that’s not too sweet. They’re fantastic warm with a smear of almond butter or crumbled over dairy-free ice cream for a quick dessert.

Banana Chocolate Chip Sour Cream Muffins

Finally, you’ve found the perfect banana muffin recipe that actually stays moist for days. These banana chocolate chip sour cream muffins are that magical combination of tender crumb and rich flavor you’ve been searching for. They’re the kind of treat that disappears within hours of coming out of the oven.

Ingredients

Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Bananas – 3 medium, mashed
Sour cream – ½ cup
Sugar – ¾ cup
Egg – 1 large
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking soda, and salt in a medium bowl until fully combined.
3. In a separate large bowl, mash the bananas with a fork until only small lumps remain.
4. Add sour cream, sugar, egg, vegetable oil, and vanilla extract to the mashed bananas.
5. Mix the wet ingredients with a spatula until just combined, being careful not to overmix.
6. Tip: Don’t overmix the batter – a few lumps are perfectly fine and will keep your muffins tender.
7. Add the dry ingredients to the wet ingredients and fold gently with a spatula.
8. Stop mixing when you can still see a few streaks of flour in the batter.
9. Fold in chocolate chips until evenly distributed throughout the batter.
10. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
11. Tip: Use an ice cream scoop for perfectly portioned muffins that bake evenly.
12. Bake at 375°F for 18-22 minutes until the tops are golden brown and a toothpick inserted comes out clean.
13. Tip: Check for doneness at 18 minutes – overbaking will dry out your muffins.
14. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
15. Transfer the muffins to a wire rack to cool completely.

Crumbly yet moist, these muffins strike that perfect balance between cake-like texture and banana bread density. The sour cream creates an incredibly tender bite while the chocolate chips add pockets of melty sweetness throughout. Try warming one up and serving it with a scoop of vanilla ice cream for the ultimate dessert experience.

Protein Packed Banana Chocolate Chip Muffins

Zipping through your morning routine just got easier with these protein-packed banana chocolate chip muffins. You’ll love how they satisfy your sweet tooth while keeping you full and energized. Let’s whip up a batch that’ll become your new breakfast favorite.

Ingredients

• Ripe bananas – 3 medium
• Eggs – 2 large
• Vanilla protein powder – ½ cup
• Oats – 1 cup
• Baking powder – 1 tsp
• Dark chocolate chips – ⅓ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Mash the ripe bananas in a large bowl until smooth with only small lumps remaining.
3. Add the eggs to the mashed bananas and whisk vigorously for 45 seconds until fully combined.
4. Mix in the vanilla protein powder, stirring until no dry pockets remain.
5. Fold in the oats and baking powder until just incorporated—don’t overmix.
6. Gently stir in the dark chocolate chips, reserving 2 tablespoons for topping.
7. Divide the batter evenly among 10 muffin cups, filling each about ¾ full.
8. Sprinkle the reserved chocolate chips evenly over the muffin tops.
9. Bake for 18-22 minutes until the tops spring back when lightly pressed.
10. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Ultra moist and tender with pockets of melted chocolate, these muffins have a satisfying chew from the oats. They’re perfect warm with a dab of peanut butter or frozen for quick grab-and-go mornings. You’ll appreciate how the banana sweetness balances perfectly with the rich dark chocolate in every bite.

Paleo Banana Chocolate Chip Muffins

Very few things beat the smell of warm banana muffins filling your kitchen, especially when they’re grain-free and packed with melty chocolate chips. You probably have most of these ingredients in your pantry right now, and they come together in one bowl for minimal cleanup. These paleo muffins are perfect for busy mornings or when that afternoon sweet tooth hits.

Ingredients

Almond flour – 2 cups
Ripe bananas – 3 medium
Eggs – 2 large
Maple syrup – ¼ cup
Coconut oil – ¼ cup
Baking soda – 1 tsp
Vanilla extract – 1 tsp
Salt – ½ tsp
Dark chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Mash 3 ripe bananas in a large mixing bowl until only small lumps remain.
3. Add 2 eggs, ¼ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract to the bananas.
4. Whisk the wet ingredients together until fully combined.
5. Add 2 cups almond flour, 1 tsp baking soda, and ½ tsp salt to the bowl.
6. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
7. Fold in ½ cup dark chocolate chips until evenly distributed.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake at 350°F for 18-22 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Not overly sweet with a tender, moist crumb, these muffins get their perfect texture from the mashed bananas. The dark chocolate chips add little pockets of richness that pair beautifully with the banana flavor. Try warming one up and spreading it with almond butter for an extra protein boost.

Mini Banana Chocolate Chip Muffins

Even the busiest mornings deserve a warm, homemade treat. You’ll love how these mini banana chocolate chip muffins come together with just a few simple ingredients. They’re perfect for quick breakfasts or sweet snacks throughout your day.

Ingredients

– Flour – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ripe bananas – 3 medium
– Sugar – ¾ cup
– Egg – 1 large
– Vegetable oil – ⅓ cup
– Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F.
2. Line a mini muffin tin with paper liners.
3. Mash the 3 ripe bananas thoroughly in a medium bowl until smooth.
4. Add ¾ cup sugar to the mashed bananas and stir until combined.
5. Beat in 1 large egg until the mixture is uniform.
6. Pour in ⅓ cup vegetable oil and mix well.
7. In a separate bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt.
8. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
9. Gently fold in 1 cup chocolate chips until evenly distributed.
10. Spoon the batter into the prepared muffin cups, filling each about ⅔ full.
11. Bake for 12-15 minutes until the tops spring back when lightly touched.
12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
For perfectly moist muffins every time, make sure your bananas are very ripe with brown spots. Don’t overmix the batter after adding the flour—a few lumps are fine. Fresh from the oven, these treats boast tender crumbs dotted with melty chocolate pockets. Freeze extras for busy days, or crumble them over vanilla ice cream for an easy dessert upgrade.

Banana Chocolate Chip Muffins with Streusel Topping

Remember those mornings when you just need something sweet and comforting with your coffee? These banana chocolate chip muffins with that irresistible streusel topping are exactly what you’re craving. They come together quickly and fill your kitchen with the most amazing smell.

Ingredients

• All-purpose flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ripe bananas – 3 medium
• Granulated sugar – ¾ cup
• Egg – 1 large
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Chocolate chips – 1 cup
• Brown sugar – ¼ cup
• Butter – 2 tbsp
• Cinnamon – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together 2 cups flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
4. Mash 3 ripe bananas with a fork in a large bowl until only small lumps remain.
5. Tip: The riper your bananas, the sweeter and more flavorful your muffins will be.
6. Add ¾ cup granulated sugar, 1 egg, ⅓ cup vegetable oil, and 1 tsp vanilla extract to the mashed bananas.
7. Stir the wet ingredients until just combined.
8. Gently fold the dry ingredients into the wet mixture until no dry streaks remain.
9. Fold in 1 cup chocolate chips.
10. Combine ¼ cup brown sugar, 2 tbsp melted butter, and ½ tsp cinnamon in a small bowl to make the streusel.
11. Sprinkle the streusel evenly over the muffin batter in the cups.
12. Tip: Don’t overmix the batter—this keeps the muffins tender instead of tough.
13. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
14. Tip: For extra tall muffins, let the batter rest in the tin for 15 minutes before baking.
15. Cool the muffins in the pan for 5 minutes.
16. Transfer the muffins to a wire rack to cool completely.

Here’s the best part—that streusel topping gives you a delightful crunch against the soft, banana-packed muffin underneath. The chocolate chips stay melty for hours, making these perfect for breakfast or an afternoon treat. Heat one up and watch the chocolate get all gooey again—it’s pure comfort in every bite.

Zucchini Banana Chocolate Chip Muffins

Zucchini banana chocolate chip muffins are the perfect way to use up that summer squash sitting in your fridge. You get moist, tender muffins with hidden veggies and natural sweetness from ripe bananas. They’re basically a sneaky breakfast treat that feels like dessert.

Ingredients

– All-purpose flour – 1½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Eggs – 2
– Vegetable oil – ½ cup
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Bananas – 2 medium, mashed
– Zucchini – 1 cup, grated
– Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until fully combined.
3. In a large bowl, beat 2 eggs with ½ cup vegetable oil, ¾ cup granulated sugar, and 1 tsp vanilla extract until smooth.
4. Stir in 2 mashed bananas and 1 cup grated zucchini until evenly distributed.
5. Tip: Squeeze excess moisture from the grated zucchini with your hands before adding to prevent soggy muffins.
6. Gradually fold the dry flour mixture into the wet ingredients until just combined—do not overmix.
7. Gently stir in 1 cup chocolate chips, reserving a few for topping.
8. Tip: Lightly coat the chocolate chips in a tablespoon of flour from your measured amount to help them stay suspended in the batter.
9. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
10. Sprinkle the reserved chocolate chips on top of each muffin for a bakery-style finish.
11. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Check for doneness at 18 minutes—overbaking can dry out the muffins due to the zucchini’s moisture.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Crumbly, chocolate-studded muffins with a hint of spice from the cinnamon make these irresistible warm from the oven. Consider serving them with a dollop of Greek yogurt for breakfast or warming one up with a scoop of vanilla ice cream for an easy dessert.

Conclusion

Heavenly banana chocolate chip muffins await in these 26 recipes perfect for any home baker! Whether you prefer classic flavors or creative twists, there’s something here to satisfy every craving. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to pin this roundup on Pinterest to share the deliciousness with fellow baking enthusiasts!