My Family's Table

The Best Ever Banana Muffins (Super Moist & Easy!)

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These banana chocolate chip muffins have been a family favourite for years—warm, soft, and just the right balance of sweet banana and melty chocolate.

Passed down from my grandmother, this recipe is one I turn to whenever I have overripe bananas on the counter. Whether it’s a lazy Sunday morning or a busy weekday, these muffins come together quickly and make the whole kitchen smell amazing.

They’re perfect for breakfast, snacks, or packed into lunchboxes—and they always disappear fast!

Banana chocolate chipe muffins in muffin tin

Why I love this banana chocolate chip recipe:

  • Banana chocolate chip muffins are an incredibly easy recipe that comes together with just a few basic ingredients.
  • They’re soft and fluffy, perfectly moist, and full of sweet banana flavor, with melty bites of semi-sweet or milk chocolate chips in every bite.
  • They’re a great way to use up overripe bananas and freeze beautifully for later enjoyment.
  • Perfect for school snacks, a quick breakfast, or an on-the-go treat.

How to make Banana Muffins

Ingredients:

  • 3 large ripe bananas
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Add the sugar and egg, then mix until well combined.
  4. Pour in the melted butter and stir thoroughly.
  5. Sift the flour, baking soda, and baking powder into the banana mixture, then mix until just combined—don’t overmix.
  6. Gently fold in the chocolate chips.
  7. Line a muffin tin with paper or silicone liners and fill each cup about 3/4 full.
  8. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

How to store the muffins

The best way to store these muffins is in a ziplock bag or an airtight container, where they’ll stay fresh for up to 5 days.

To freeze: Wrap each muffin individually in wax paper or plastic wrap, then cover them with aluminum foil. Place the wrapped muffins in a ziplock bag and store them in the freezer.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Jessica
These muffins are soft, moist, and just the right amount of sweet — great for breakfast, an afternoon pick-me-up, or even dessert
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

  • 3 large ripe banana
  • ¾ cup white sugar
  • 1 egg
  • ⅓ cup melted butter
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1½ cup all purpose flour
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  • Add the sugar and egg, then mix until well combined.
  • Pour in the melted butter and stir thoroughly.
  • Sift the flour, baking soda, and baking powder into the banana mixture, then mix until just combined—don’t overmix.
  • Gently fold in the chocolate chips.
  • Line a muffin tin with paper or silicone liners and fill each cup about 3/4 full.
  • Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Keyword baking, banana, chocolate chips, muffins

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