These easy Banana Chocolate Chip Muffins are soft and moist. They are the perfect way to use up ripe bananas, and freeze well so you can always have muffins on hand! This banana chocolate chip muffin recipe makes 7 muffins but can easily be scaled to use any bananas you have!
Hi hi! Just popping in to share this recipe for my super easy homemade banana chocolate chip muffins! These are a bit of a riff on the recipe that I grew up eating that my Mum made. I have been meaning to get a non vegan version of my vegan banana muffins up here for a while, because we all love options!
These banana chocolate chip muffins tick a bunch of boxes for me - they come together quickly, and are a great way to use up extra ripe bananas that I know that you have on your counter right now! These can be done in 30 minutes and don't require any fancy ingredients or equipment.
I have a ton of other homemade muffin recipes on my website too if you are after some more options!
Does resting muffin batter make a difference?
I know a lot of recipes often get you to rest the batter for muffins. This is to let the flour hydrate a little, which is meant to help the texture.
I tested resting the batter for this banana chocolate chip muffin recipe and didn't see a big difference, and to me, muffins should be a quick throw together recipe. These banana chocolate chip muffins come together in less than 30 minutes - no resting needed!
Homemade Muffin Liners for Bakery style muffins
I like making my own paper liners for muffins - using a square of parchment paper that extends over the edge of the hole in the muffin cup means that you get a lovely tall lofty bakery style muffin.
To make your own muffin liners, cut 14cm (5.5") squares of parchment paper, and use a drinking glass or something similar to press them into the pan - you may need to use a little of the muffin batter to hold them down.
If you don't want to make your own liners, regular cupcake liners work great too, or if you trust your muffin pan you can bake them straight into a greased pan. Because they aren't being supported by the paper they will spread into a little more of a muffin top, but I promise that it tastes the same!
The Key to a good muffin top - an initial blast of heat.
You will notice that there are two temperatures in this banana chocolate chip muffin recipe - an initial higher temperature for the first 10 minutes, then you drop the temperature down for the remainder of the bake time.
I found that during my recipe testing process this initial first blast of temperature helps the muffin to get a good rise on it, and the lower temperature for the second part of the bake ensures that the middle of the muffin is baked all the way through.
My favourite way to reheat homemade muffins
Banana chocolate chip muffins are amazing fresh on the day that they are made, but if you are eating them after that, I recommend either quickly zapping them in the microwave to refresh them, or if you're feeling spicy, split them in half vertically, butter both halves, and place face down on a griddle or skillet. They get super toasty and a little bit caramelised and it's very, very good.
What makes a tough muffin?
The main culprit to a tough muffin is over mixing - this develops gluten in the mixture and causes the muffin to be chewy. Make sure that when you are adding the wet ingredients to the dry ingredients you carefully fold the mixture in - do not whisk or stir too hard. Leave a few streaks of flour when you add the chocolate to ensure that you do not over mix when incorporating it in.
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 Minute Banana Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 muffins 1x
- Category: Muffins
- Method: baking
- Cuisine: american
Description
These easy Banana Chocolate Chip Muffins are soft and moist. They are the perfect way to use up ripe bananas, and freeze well so you can always have muffins on hand!
Ingredients
- 250g all-purpose flour
- 2 ½ tsp (10g) baking powder
- 100g granulated sugar
- ½ tsp kosher salt
- 100g unsalted butter, cold from the fridge is fine
- 200g whole milk, lukewarm or at room temperature
- 1 large egg (50g without shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 250g over ripe banana, mashed (weight is of flesh of banana, not skin)
- 150g dark chocolate, chopped, or chocolate chips
- Raw / turbinado sugar for sprinkling, optional
Instructions
- Preheat the oven to 430°f / 220°c. Line a muffin tin with liners of your choice - you can make your own by cutting 5.5” (14cm) squares of parchment. I made seven muffins, if you want them a little smaller you can make 8-9 muffins.
- In a medium bowl, sift together the flour, baking powder, sugar, and salt.
- In a medium saucepan, melt the butter over low heat until melted, then add the milk, briefly placing it over the heat again if the milk causes the warm melted butter to curdle. Leave to sit for a few minutes to cool slightly. Add the vanilla and mix to combine.
- Add the egg and mashed banana to the milk and butter mixture, and whisk with a fork to combine. Add the wet ingredients to the dry ingredients, and mix until some flour still remains, then add the chocolate and mix until just combined.
- Divide the batter evenly between 7 holes in the muffin tin using a spoon or scoop (I used a #8 or a ½ cup scoop), then sprinkle with turbinado sugar.
- Bake the muffins for 10 minutes at 430°f / 220°c, then turn the temperature down to 375°f / 190°c and bake for another 11-12 minutes until the muffins spring back when touched and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 4 days. Re warm briefly before eating.
Notes
If you make your own muffin liners, you can use a drinking glass or something like a tart tamper to press them in! I use pre-cut parchment paper which is 14cm (5.5") square, but you can also cut your own squares.
Basically, the browner the better for bananas. You don't want them rotten or mouldy, but a lot of brown is good! If your bananas aren't super over ripe that's fine too (I often make muffins when they are just a little spotty) - we are working with weight, so the quantity used will be accurate!
Can I make these vegan or dairy free?
I have just the answer for you - make my vegan banana muffins! The recipe is already adapted to be dairy free and egg free for you!
I love to use chopped chocolate instead of chocolate chips in my banana chocolate chip muffin recipe - in NZ eating chocolate is basically the same price as chocolate chips, so I prefer to go for something higher quality. Chopping your own chocolate also means you get a nice range of sizes of chunks, ranging from that delicious chocolate dust to bigger pieces. I often grab just whatever chocolate needs using up in the house and doing a mixture of kinds of chocolate!
The great thing about muffins is that they freeze super well. I place them onto a baking sheet lined with parchment paper and freeze until solid, then transfer to a ziploc bag. They will keep in the freezer for up to 3 months. Defrost at room temperature before eating - I prefer them toasted or warmed if they have been previously frozen.
These can easily be made with frozen bananas - defrost the bananas overnight or for a few hours at room temperature. I usually strain off any excess juices but if you like to keep them in go for it. (we are weighing them so the amount will be correct)
Comments
Richard says
Richard's seal of approval on these - very good with a little bit of butter.
Mindi says
I’ve been following you for a while now, but today was my first attempt at a recipe using weights. So, it was more than 30 minutes for me, but how easy! One bowl for wet ingredients, one bowl for dry, combine, and there you are. I also used the cut parchment paper squares to make the taller style muffins and added the turbinado sugar on top. THEY WERE AMAZING! They were also beautiful. Loved by all. I had mine plain, my son & DIL spread a little butter on as the insides were still a bit warm.
Thanks for a delicious recipe and all the teaching you do along the way.
PS almost forgot- I used almond milk instead of regular milk and it was fine 🙂
Miriam says
Make these almost every week. Quick and easy muffins and delicious. Don't last long in my house.
Vanessa P. says
As someone who really doesn't like to eat bananas, these are surprisingly AMAZING! I initially made them for my husband, but they've become my favorite too now. I don't think the banana flavor is super strong. It does keep the muffins super soft. The texture of these muffins is so pleasant! I live in the US and I really don't like the baked goods over here so I have to make my own at home. This has become our favorite recipe to use! My first attempt was jumbo muffins. I like mini muffins, so I put them in a 12-count tin for the most recent attempt and they still came out the same. Soooo good with coffee in the morning!
Erin Clarkson says
I am so so happy you love them! Thank you so much for such a lovely review!
Abbie p says
These are elite banana choc chip muffins. Absolutely delicious , so so easy and they come out so soft and delicious and honestly just way nicer than your standard old banana chocolate chip muffin. Huge hit in my house and my new go to recipe
stacy says
These are amazing! They come together so quickly 🙂
Alexandra says
Hi! I don’t normally comment but I have tried probably a dozen banana bread recipes before and this will be my new go-to. Incredibly balanced banana flavor, perfect rise, and just enough sweetness. Don’t forget to add the vanilla around step 4. I made just as written and it was perfection, unanimously approved by the household as the best we’ve ever had!
Robyn says
As someone who typically only bakes things from a box, this was so quick and easy, I'm stoked! Somehow ended up with 12 muffins from the batch but no complaints there. Love how light and fluffy they are too. 10/10 will bake again
caribou says
so so good
Caroline says
Easy to make and perfectly delicious with wonderful muffin texture.
Jo says
Yum, easy and delicious. Made these gluten free! Thanks!
Courtney says
Hi Jo, I've just made these muffins and they were delicious; have made a lot in the past and these were IT. Just wondering though, how you made them gluten free? Just a straight swap for gluten free flour with the same amount i.e. 250gms? Thanks!
Nicole says
Amazing! Recipe made 11 instead of 7 for me, but no complaints. Thanks for the recipe ☺️
Sabrina says
Fuss free EASIEST, very yummy banana muffin recipe really. Perfect muffin texture! - crunchy crust and soft inside. Most importantly, its very yum! (Coming from a non banana lover)
Rebecca says
I made these today and my boyfriend (who does not like muffins) said they are the best thing I’ve ever baked 🥹 not sure whether to be offended or really pleased!
Truly delicious. Crunchy top, light as air and full of chocolate. My go to for using up bananas from now on!
Yasmine says
Absolutely loved this recipe Erin! It allowed me to create a chestnut banana chocolate chip muffin recipe thanks to your versatile, accurate and easy recipe. Even the baking technique and the mixing tips are so helpful! Thank you so much, your fan yasmine @petites_choses ❤️
Monique says
Definitely a new favourite banana choc chip muffin recipe over here … an easy one for the kids to help with and super quick to get in the oven with a delicious result!
Craig says
Another fantastic recipe thanks Cloudy Kitchen. These really do come together in 30 minutes or less. As always the details are on point, especially the part about when skewer testing to avoid chunks of chocolate. I’m a big fan of the Vegan Banana Muffins and these are equally as good.
Sharleen says
There has always been something not quite right with my banana muffins and bread but these turned out just perfect. Easy enough for my 9yo to make with a wee bit of assistance and they were demolished over a wet weekend. Perfection!
Amanda says
Quick and easy. Tastes excellent. I appreciate the tips, tricks, and explanations to accompany the instructions!
Angella says
Is 200g of milk correct? I've never seen a recipe use grams for liquids, and compared to all the other recipes available there is a substantial difference with regards to milk, this recipe requires way more.
Erin Clarkson says
Yes, the recipe is correct 🙂
Olivia says
Hands down the best muffin I've ever made. Super moist, extremely delicious, and quick to whip up!
Kirsten says
I used a 12 cup USA Pan muffin pan with paper liners and it yielded 12 good sized muffins. The texture was good, maybe a little gummy, but definitely fluffier than a banana bread or a lot of muffins I’ve made. I did find that the muffin liners stuck to the muffins and didn’t peel off nicely, leaving a lot of muffin stuck to them. This likely has more to do with my brand of liners than the recipe.
I love the details in the directions and will continue to bake things from Cloudy Kitchen
Sierra says
Erin has nailed the perfect muffin! So fluffy, crispy, and moist! These come together so quickly too making them even better. Our new grab-n-go school/work snack!
Sarah says
These are seriously delicious and super quick to pull together. Another winner from my favourite baker!
Julie says
These are the best banana muffin I've made. I love how quickly they come together and they have just the right amount of banana without being super dense. I doubled the recipe and got 30 muffins. I did substitute 1/4 of the flour with oat flour (because I needed to use it LOL) and liked how that came out (just now realizing I forgot the vanilla!). Will definitely make these again when I have past-their-prime bananas!
Erin says
These banana muffins were perfection! Lovely balance of texture and flavor, easy to make and as usual, detailed instructions and exact recipe measurements! Team Grams !! 🙌 They are THE banana muffin recipe I’ve been waiting for. Thank you!!
Kris says
I make these every Sunday for the kiddos lunchboxes and they turn out great every time!
Did you have a recipe for Berry and Chocolate muffins or would this recipe work if you subbed the banana for berries?
Erin Clarkson says
Hi! I don't, I would add in berries rather than switch the banana as it's important for the recipe
Lee says
So, so delicious and easy to make!! I often wait to preheat my oven as I tend to take forever following recipes but I shouldn’t have this time as these came together so quickly! Very moist and yummy. I had some leftover struesel topping from Erin’s blueberry muffin recipe so added to some of these and it paired so well. Definitely worth making!
Michele says
Oh my word are these good! Super simple and quick and the most perfect muffins at the end.
Casey says
Fucking delicious muffin recipe! Not too sweet, perfect amount of banana flavour and oh so moist and soft with crunchy sugar top. I baked them and ate 2 straight away.
Jenn says
Great recipe - I accidentally added a little too much chocolate (reading error on my end) but nobody complained! Nice light texture.
Jill says
Easy to follow recipe, tasted delicious. Saw one of your other videos about the 'pooling of chocolate ' ontop of the muffins, also gave that a wirl.
#cloudykitchen
Caroline says
Honestly the best banana choc chip muffins I've ever made!
Kate says
Delicious!!! These have become my go to muffin recipe. They freeze & reheat really well. I’ve been making them using unsweetened almond milk & they work out perfect!
Thanks for such a fantastic recipe!!
Marie-Agnes Gilmore says
Delicious
Lauren says
Absolutely loved these! Very easy to make and they were the perfect texture. I enjoyed the texture of the turbinado sugar on top - are there any tricks to keeping the crisp texture of the top after a day or is it natural for the sugar to kind of melt into the top? I may play with the batter to see if I can make a batch and keep it refrigerated, and then scoop out and make muffins on demand throughout the week. (I used to do that at a hotel I worked at and it was a great little trick to have fresh muffins every day!)
Also, any idea if this muffin recipe would hold the weight of the chocolate streusal in your other banana bread recipe?
Erin Clarkson says
That's how sugar works unfortunately - it attracts moisture, so it tends to lose the crispiness! Please let me know how you get on with chilling the batter and scooping on demand! It should hold it I thiiink! It bakes fast enough so it should hold itself up! x
Hannah says
When do you add the vanilla? Thank you!
Erin Clarkson says
Oh sorry, with the wet ingredients!
Dayna says
Super easy and the perfect way to use up over-ripe bananas! Makes the perfect amount to share and the baking paper liners make them look so good!! I always forget to put the raw sugar on the top but no one noticed, I’ll definitely be making these again 💕
Sarah says
These are delicious and easy to make. I only have smaller muffin/cupcake trays and I get about 18 from the standard 1x recipe, I just keep an eye on them for the cooking time (because they’re smaller) and they always seem to turn out well- lots of people ask me what the recipe is when I make them! 🙂
Vanessa says
These are so good. Kids love them. I sometimes swap out the choc chips for frozen blueberries when making them for lunch boxes. Delicious.
Rosie Russell says
These are the most delicious banana chocolate chip muffins. So simple to make as well! Perfectly moist!
Bev says
Loved how easy it was to make. My toddler and I really enjoyed the process and the treat at the end. Can't wait to make more and tinker with the flavours.
Jess says
These are very yum! I somehow got 12 good-size muffins out of this recipe but no problems with that 🙂 I also realised when I was measuring out ingredients that I only had 50g of butter, so added 40g of oil to make up the rest of the butter. The muffins turned out great - lovely and moist with good height.
Sarah says
Delicious muffin recipe, especially with the dark chocolate added.
Mackenzie Reid says
Just made these and absolutely love them!!! Definitely my new go to for using ripe bananas!
Katie Kimberley says
Absolutely delicious recipe! Love the crispy exterior with moist inside. A winner!
Leilani says
These are delicious! I’ve made them for my family 3 times already and my daughter requests them often. I appreciate that it only takes 30 mins. Makes it easy to whip up at anytime. Love that everything is by weight (as it should be) so that results are consistently and reliably lovely.
Olivia says
Not my first time making these muffins! Safe to say I’m bananas about this recipe *wink wink* haha
The choc to muff ratio is chefs kiss - highly recommend!
Oh and SO quick to whip up. Amazing.
Laura says
The easiest recipe to make. Make it weekly
Leonie says
This recipe is divine! So often banana muffins end up stodgy and that has always put me off but these are light and airy perfection. Thank yoooooou!!
Catherine says
These were so simple to make and are so delicious. Sprinkling the raw sugar on it was a game changer.
Georga says
I come back to this recipe every time I have too many bananas taking up space in my freezer!! Thank you Erin for creating such an easy to follow recipe - flavour is always spot on!!
Rachel Shaw says
Made a double batch of these for my daughter’s 8th birthday party over the weekend - they were a hit! So easy to make and I really love the crunch of sugar on the top (I used Demerara in UK) Thanks for making recipes that work so well!
Sarah says
Super easy and quick to throw together, even with the toddlers help!! Thank you Erin.
Sarah says
I make these regularly but tonight I tried using tinned peaches instead of banana, and white chocolate drops instead of dark. I drained & then blended the peaches up first so they were *almost* smooth and then followed the recipe otherwise. They came out AMAZING.
Charmaine Meiklejohn says
Quick and easy! Such a great recipe
Raelene says
Made these for my farmers marker today .. delicious .. every time these recipes work .. thank you 🙏🏻 @deliciouslittlethings
Sarah says
Easy and delicious muffins! They lasted 2 days in my house 😂
Katelyn says
Delicious! Perfectly moist, good ratio of banana/chocolatey goodness. I only had cupcake sized trays and doubled the recipe and made 29 large cupcakes. Followed the advice of changing temperature (baked for 8 minutes at higher temp then approx 6-7 min at lower temp due to smaller size) and came out perfect 🙂
Michaela says
Normally my go to is Erin’s banana bread recipe, it’s elite but today I was time poor so whipped these up and they were perfect!