Perfect Banana Chocolate Chip Muffins!

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These are the most amazing, fluffy and moist Perfect Banana Chocolate Chip Muffins! Such a simple recipe with just the right balance of banana and chocolate.  You definitely won’t be disappointed with this easy banana chocolate muffin recipe, as you can tell from the rave reviews!

Feeling More Chocolate Chip Luv?  Our faves include these Ultimate Dark Chocolate Chip Toffee Walnut Cookies“Phenomenal” Milk Chocolate Chip Peanut Butter CookiesOMG Chocolate Chip Gooey BarsPerfect Chocolate Chip Cookies and these Homemade Chocolate Chip Pudding Cookies.

Perfect Banana Chocolate Chip Muffins

Why We LOVE this Banana Chocolate Chip Muffins Recipe

  • Because, this is such a simple muffin recipe with just the right balance of banana and chocolate. The perfect combination of flavors!
  • This recipe is a great way to use up ripe bananas when you have some on hand!
  • Perfect to have on hand when you want banana muffins for breakfast and for snacking throughout the day.
  • Such a quick & easy muffin recipe! You just mix ’em up in less than 5 minutes prep time and bake for 20 minutes.
  • They always come out super fluffy, moist and Perfect-O!  So yummy and delish!  That’s what sets these banana chocolate muffins apart from other muffin recipes! Make up a batch and see!

Perfect Banana Chocolate Chip Muffins recipe

What Are Perfect Banana Chocolate Chip Muffins?

Banana Muffins are a quick muffin version of Banana Bread. They start with a thick batter that consists of mashed bananas, chocolate chips and simple pantry ingredients.

Our moist and fluffy Banana Chocolate Chip Muffins are so easy to make and they smell so good baking in the oven and even better going into your mouth! 

Bananas and chocolate are like a perfect match made in heaven! I used Ghirardelli Chocolate Chips in these yummy banana choc chip muffins because I love Ghirardelli!

I promise, you’ll want to make these Perfect Banana Chocolate Chip Muffins over and over again!  Plus, your family will be so happy!!

Perfect Banana Chocolate Chip Muffins, Perfect Banana Chocolate Chip Muffins! Fluffy & Moist! recipe

Ingredients You Need For Banana Muffins Recipe

Easy Perfect Banana Chocolate Chip Muffin Recipe

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist! recipe

How to Make Perfect Banana Chocolate Chip Muffins

  1. Grease your muffin tins.  
  2. Peel bananas and throw them in a large bowl with the melted butter and smash it all together with a fork.
  3. Keep blending until the mixture is creamy and smooth, not chunky.
  4. Add sugar, egg and vanilla and mix or whisk together just until combined.
  5. Stir in salt and baking soda.
  6. Add flour and chocolate chips and mix until just combined. Do not overmix!
  7. Divide into muffin tins.
  8. Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes.
  9. After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.

More muffins to love are these Blueberry Cream Cheese Muffins, Healthy Double Chocolate Muffins, these Cherry Vanilla Yogurt Muffins and these 3 Yummy Pumpkin Muffins – One Batch!  Muffins are the best!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist recipe!

How to Store Muffins

  • Room Temperature, store cooled fluffy banana chocolate chip muffins in a ziplock bag or an airtight container at room temperature for up to 4-5 days.

How to Freeze Muffins

  • To freeze, cool muffins completely before wrapping and freezing. Wrap securely in freezer wrap, or place in freezer bags, getting out as much air as possible. Muffins can be stored frozen for up to 3 months.
  • Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin.

Why Use Ripe Bananas for Muffins?

  • Ripe bananas are softer and sweeter, so they’re perfect for baking when you want delicious banana flavor. As they ripen, they turn starches into sugars, making them taste even better. That’s why recipes call for ripe bananas.

Can I Substitute Frozen Bananas for Fresh?

  • If you’re using frozen bananas instead of fresh ones in your recipe, make sure you drain the water.

What’s the Secret to Moist Muffins?

  • Adding the right amount of melted butter in this recipe is key for making a moist muffin. This fat is what makes the muffin soft and delicious, so don’t reduce the amount listed in the recipe.  Plus, we’re adding mashed bananas and egg!

Why Are My Banana Muffins Dry?

  • Banana muffins can turn out dry if there’s too much flour. Too much flour makes them dense and hard. To make sure your muffins don’t turn out like this, make sure you use the right amount of flour – just enough to hold all the ingredients together.
  • Also, don’t overcook your muffins. If you do, they’ll become tough and dry. Bake them just right — not too long and not too slow.

Does Baking Soda Make Muffins Fluffier?

  • Muffins usually use baking soda or baking powder. These ingredients make the muffins fluffy and help them puff up when they bake. We’re using baking soda in these, but if you wanted to use baking powder as a baking soda substitute, you can use triple the amount of baking powder instead.

How Can I Tell if My Muffins Are Done?

  • Insert a wooden pick into the center of one of the center muffins. If the pick comes out clean or with a few crumbs, the muffins are done baking. Outer muffins might be ready before the center muffins.

Helpful Baking Tips for The Best Banana Muffins

  • Preference not to use liners, because the muffins are so moist they tend to just stick and be messy, unless you lightly spray with them with non-stick cooking spray right before baking. 
  • These banana muffins are meant to be light, and airy. When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture we’re going for.  The less mixing the lighter the muffins.
  • Don’t overfill the muffin tins. That way no mess in your oven or overflow.
  • Don’t underbake or overbake the muffins. Take the muffins out of the oven at the right time. If you take them out too soon, they may not be cooked in the middle and can be sticky. If you bake them for too long, they may become dry instead of moist and fluffy.
  • Removing muffins from muffin pan. After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.
  • Cool muffins completely before wrapping and freezing.

Add-ins for Perfect Banana Chocolate Chip Muffins

  • We love adding chocolate chips to our banana muffins, but you could add some toffee, walnuts or pecans, or some dried cranberries or dried cherries for a flavorful twist!

Perfect Banana Chocolate Chip Muffins recipe! Fluffy & Moist!

Hands down, these are some of the best dang muffins I’ve ever encountered. That’s why these are my ‘go-to’ Banana Chocolate Chip Muffins recipe always! Now let’s make some of these yummy, fluffy & moist muffins! 🙂   For other muffin ideas, go here.

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More Delicious Yums!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!

Kim Lange
It’s such a simple recipe with just the right balance of banana and chocolate. Mix ’em up and bake for 20 minutes. They’re super fluffy, moist and Perfect-O!
4.42 from 2033 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 Servings
Calories 273 kcal

Ingredients
 
 

  • 4 ripe bananas, medium or 1 & 1/3 cups of mashed banana
  • cup melted butter cooled
  • cup sugar or sugar of choice
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • A pinch of salt
  • 1 ½ cups all purpose flour or Bob's Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour
  • 1 cup Ghirardelli semisweet chocolate chips

Instructions
 

  • Preheat oven to 350.
  • Grease your muffin tins
  • Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.
  • Keep blending until the mixture is creamy and smooth, not chunky.
  • Add sugar, egg and vanilla and mix just until combined.
  • Stir in salt and baking soda.
  • Add flour and chocolate chips and mix until just combined. Do not overmix!
  • Divide into muffin tins.
  • Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes
  • After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.

Notes

Tip: Preference not to use liners, because the muffins are so moist they tend to just stick and be messy, unless you lightly spray with them with non-stick cooking spray right before baking. 
To freeze, wrap securely in freezer wrap, or place in freezer bags, getting out as much air as possible. Muffins can be stored frozen for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin. 
 

Nutrition

Calories: 273kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 144mgPotassium: 248mgFiber: 3gSugar: 22gVitamin A: 210IUVitamin C: 3mgCalcium: 17mgIron: 2mg
Keyword banana, breakfast, brunch, chocolate chip, chocolate chip muffins, muffins, snack
Tried This Recipe?Let us know how it was by commenting below!

735 Comments

  1. That is wonderful to hear Jill! Thank you so much for your review! I’ll have to try cutting the sugar in half for a healthier muffins soon! Happy Holidays!!

  2. I never write reviews, but after the 50th time making these I felt obligated! I love this recipe! Simple, quick and always turn out perfectly. Chocolate chips, blueberries, cranberries… you name it, I have thrown into this batter and they always taste great.
    The only thing I change is I cut the sugar in half and add cinnamon. Thanks for sharing this recipe and making my kids very happy!

  3. Awesome! So happy to hear they worked out light and fluffy with your healthy modifications Tammy! Thank you so much for your feedback! Happy Baking!

  4. These are the best muffins I think I have made they did come out light and fluffy and moist. They’re darker than the ones on the picture because I used half wheat flour and half white flour and I also used Monk fruit instead of sugar I put about 2/3 of a 2/3 measuring cup in of Monk fruit and it was sweet enough also put in chocolate chips half dark chocolate chips.

  5. These are the BEST muffins ever!! Regular size, minis, or jumbos this recipe always comes out perfectly moist and stays fresh for several days. My best friend requests these for her birthday in lieu of a cake. Easy to make but tastes like bakery-quality. thanks!!

  6. These are by far the best Chocolate Chip Banana Muffins I have ever made. I have made these over a dozen times and everytime I do they last about 1 day in my kitchen.

    HIGHLY RECOMMEND!!!

  7. This is such a foolproof recipe Kim, it yields exactly 12 every time and works perfectly in my silicone muffin pan. I’ve made this at least a dozen times and thought I’d finally take the time to comment how much we adore this recipe. Thank you!

  8. I love these muffins! The muffins are so fluffy and soft and yummy! Since I didn’t have chocolate chips, I replaced them with m&m’s and they were surprisingly still good.????

  9. 2nd time making these. Follow your recipe minus chocolate chip brand and they’re so perfect. Thank you, from my whole family.

  10. I’ve made this recipe several times now, everytime turns out great. We make mini muffins and our 5 year old gets so excited when he gets one in his lunch! He also loves to help make them????.

    Thankyou!

  11. Hi! Have you tried using this recipe as a loaf? Looking to do mini loaves using this recipe as neighbor gifts

  12. Great recipe, will use again. I only used 1/4 cup chocolate chips, that’s lots for us. 15 min to bake in mini muffin tin and 20 in regular sized ones. Used parchment paper muffin liners in the regular sized pan, no issue with sticking. Thanks for the recipe.

  13. Loved this recipe!
    We used 1/4 c butter instead of 1/3.
    1/3 c sugar instead of 2/3.
    1/2 c chocolate chips instead of 1 cup.

    Truly amazing – kids want this all the time and so do I. Lol.

    Thank you.

  14. They turned out to be a great recipe nice and brown when they came out. I will for sure use this recipe again. Thanks a bunch! so, i just tried them an this is Amazing flavor. Nice and moist too.

  15. I’ve been looking for a great banana bread recipe and these muffins were a hit! Cupcakes needed around 25 mins to bake and were super moist!

  16. Made the banana chocolate chip muffins today they are soooooo delicious. I will always use this recipe. I agree to use Ghirardelli Chips they are the best. I don’t use any other chocolate chips but Ghirardelli. Thanks so much for this wonderful recipe.

  17. These came out perfectly! Added this recipe to my favorite muffins list on my iPhones “bookmark” section. I doubled the recipe (8 bananas) and it was perfect! Gave me 30 regular muffins. I tried without liners and with liners. I preferred the unlined ones as she recommended since they are so mouse they came right out! I took a knife around the edges that seemed stuck and popped them right on out onto cooling racks! My toddlers love these! Hubby and I too.

  18. Absolutely amazing! We live in highlands ranch colorado. The muffins turned out perfect! Made 24 mini muffins and 5 big muffins. Best tasting homemade muffins we’ve made! Popped out of our silicone mini muffin Pan easily (first recipe to not stick in them). Thank you so much for this recipe! I could praise this recipe forever! Can’t wait to share it with friends and family!

  19. That’s so awesome to hear Ismat! Thank you so much for commenting! I appreciate it so much! xo Happy Mother’s Day!

  20. Hi there,
    Normally I do not like banana muffins or loaf but I had 2 banana sitting so I tried it, baking with my toddler and 2 other toddlers in my home childcare. And I will tell you this honestly, THE BEST BANANA MUFFINS! My husband liked them and so did the children and so did I! So thank you very much, will definitely bake these again!

  21. Tried this recipe for the first time today and they turned out amazing, this recipe is a keeper! Moist and delicious! However, I used milk chocolate chips instead of semi-sweet, just a personal preference!

  22. That sounds amazing, I love your modifications! These muffins are so adaptable as you can tell! Thank you so much Whitney for your kind comment! xo

  23. My family and I love these muffins. I make a double batch and I use ghee, dairy free chocolate chips, coconut sugar and soy free eggs. I place them in big 6 muffin pan… I cook them for about 50 minutes. Talk about perfection

  24. So easy to bake and so yummy! My only recommendation is to bake it for 23-25 minutes to give them that golden brown edge. Or maybe it’s because my bananas added a bit more moisture than expected! Will definitely bake again.

  25. These are my all time favourite banana muffins! I’m a terrible baker but always love to try muffins ,because yum chocolate chip banana is perfection. These are perfect for a non baker like me. I have a stoneware muffin pan so my cook time is a touch longer. Thanks for this simple delicious recipe!

  26. These are perfect for using the sugar-free chocolate chips! I do the same 🙂 I’m so happy to hear you added these to your go-to banana muffins for future! Thank you so much Danni!!

  27. Love all of your substitutions and additions Kaytelyn! I’m so happy to hear you’ve added these to your go-to muffin list! Whoooohoo! Thank you so much!!

  28. These are amazing! Only minor change I made is I used sugar free chocolate chips instead of regular ones. They were so good they didn’t even last a day in my house before they were gone. This recipe is saved for my go too with banana muffins.

  29. This recipe made the most delicious & moist muffins! I substituted 1/2 called for amount of chocolate chips for butterscotch chips, 1/2 called for amount of sugar with light brown sugar, and added about 2 TBSP of ground flax seeds for a little pop of nutrition. They turned out fabulous and will be my new go-to muffin recipe. Thank you!

  30. Hello. just wondering if you use 1/3 cup of hard butter then melt it. or do you fill up a third cup of melted butter?

  31. This could have been 100% user error but I either filled the cups too much or messed up a measurement. The batter was runnier and did not set.

  32. I made these for the first time a couple of months ago, and I’ve made them about five times since then! My grandson LOVES them. I stretch the batter to fill 18 muffin cups so they don’t disappear so quickly. Thanks for a wonderful recipe.

  33. It probably depends how full and how big the bananas are, but I’m so happy they turned out for you Dawn! xo Thank you so much for trying them!!

  34. I made these muffins this morning.
    We love them.
    15 muffins baked perfectly for 18 minutes.
    Thank you for every one of your step by step directions and suggestions..
    I have shared this recipe with my favorite bakers!
    Be well.
    Stay safe.

  35. Delicious! My oven isn’t working well so I actually made mine in an air fryer at 300* for about 10 minutes. Came out perfect!

  36. We live in Indiana, and we got a ton of snow as well. I’m so happy to hear your muffins were so yummy and sounds perfect with hot chocolate! YUM!! Thank you so much for trying it Tamara!!

  37. I made these during our snow storm here inMichigan. The oven kept the house warm! These muffins turned out wonderfully yummy! Thanks for the great recipe! I love them! Went perfect warmed with a cup of hot chocolate this morning

  38. Made these as recipe called out except I used milk chocolate chips ( that’s all I had) and I added a cup of chopped walnuts. My son that doesn’t like banana bread nor nuts in food took a bite out of my muffin and proclaimed that it was absolutely delicious.. I think so too.

  39. I make banana chocolate chip muffins regular ly. These are by far our favorite recipe, very moist and chocolaty,!

  40. This was a great way to use up my very ripe bananas. I added some peanut butter chips along with the chocolate chips and the outcome was heavenly.

  41. I have to say I’m so glad I skipped making a bread with my ripe bananas and opted for this. So delicious and really moist. I ended baking for about 25 minutes and got the right texture! This recipe is a keeper.

  42. Absolutely love these! Make them all the time and my kids and daycare kids love them! Have you ever made banana bread with this instead of muffins? If so would you adjust anything? Baking time? Thanks so much!

  43. Very delish and loaded with banana flavor, I’d give this 8/10!! Best part fast and easy recipe!

  44. I haven’t tried it, but I presume the texture will not be as light and fluffy as if made fresh, but you could prep these muffins ahead of time in another way. Simply mix up the wet and dry ingredients in their separate bowls the night before. Refrigerate the wet ingredients, because they’re perishable. They bake as directed in recipe instructions. If you try it overnight, let us know. Hope this helps some Misty. Happy New Year!

  45. Can I make the muffin batter the night before and then divide into the muffin tins and bake in the morning?

  46. Yum! Made these last night. I had 4 large/extra large bananas so added a little extra flour for the difference in bananas. I also added 1/3 cup dark chocolate chips in addition to the 1 cup of semisweet chips the recipe calls for. The extra bit of dark chocolate was delicious!

  47. Aww…so happy to hear Jess! That really makes my day to hear you have found this recipe and your boys love it! It’s such a versatile recipe to change up, so it’s awesome you are taking advantage of those options! I love the idea of the bran! YUM! Thank you for your kind comments and wishing you and your family Happy Holidays! xo

  48. I’ve used this recipe dozens of times. I love it. So much chocolate! I always double it because I have four boys, sometimes I sub in 1 cup of bran for a cup of flour in the double recipe because I have 4 boys. It makes a bit less(about 24), but they are so delicious and moist. I buy a ton of bananas, so that I always have at least 6 leftover after a couples a weeks. Then its time to make the muffins. They disappear so fast. Anyway I really appreciate it because I’ve searched so long for a good recipe. I’ve made so many dry tasteless muffins for my poor kids until I found this recipe. My then 4yr old said to me, “These muffins make me sad because they remind me of cupcakes but they’re not.” Well luckily for him this recipe makes him perfectly happy.

  49. Is it okay if I only have 3 bananas? is there anything I should or can use to substitute for the fourth banana?

  50. Followed the recipe to a T ( I used 1/3 c each of white sugar and brown sugar) baked for 20 mins and they are perfection!!!! Such a beautiful blend of flavor! Thank you for sharing ❤️

  51. Can you use nuts in this recipe? I don’t want to mess it up if I use 1/2-3/4 cup of chopped walnuts!

  52. I just got a new stand mixer and wanted to try something new.
    The muffins that I made are twice the height of the ones that are pictured and could have easily made 24 of the ones pictured.
    They look and smell delicious! Very glad I started with these!

  53. I’ve made this recipe 7 or 8 times. it’s great! I’ve used different ovens (home, work, friend’s house). It nearly always takes more like 30 minutes til they are done.

  54. My kids cannot get enough of these. I double the batch and they still get eaten by the next day. Very moist!

  55. This is a staple in the kids lunches now for the past 2 years! Simple, easy to follow and freezer friendly! Kids LOVE them! Thanks

  56. Can this be frozen?? Im making this for a craft sale in a few weeks. Im also going to be using this in a loaf pan next time and possibly doubling this recipe

  57. These muffins were absolutely delicious. My eleven year old granddaughter made these while Grandma supervised. Thanks for the recipe! It’s a keeper!

  58. I’m so happy to hear you found this recipe wonderful. It’s definitely a winner! Thank you so much for commenting Jamie! I appreciate your feedback!

  59. I’m ecstatic to hear you’ll make this over and over again! This recipe is definitely a keeper and so glad you could modify it to your liking. Thank you Adri!! xo

  60. Just made today they are awesome.. fluffy n moist.. hubby loves them..
    Only used a 1/3 cup of sugar and used 3/4 cup Mini Chips semi sweet the Enjoy Life brand
    Thank you for sharing your recipe..
    My new go to recipe ????

  61. These muffins are little pieces of heaven!! So delicious and fluffy, this is our family’s absolute favorite muffin recipe!!!

  62. Thank you for sharing this recipe.

    I made it last night. Used less sugar since the bananas were very ripe and I added mini semi sweet chocolate chips to give me the flexibility of how sweet I wanted it to be. Baking time was about 14 mins because I used fluted cupcake pan. I would definitely make this over and over.

  63. Yay! That’s great to hear Shelby. Thank you so much for trying them and commenting. That means so much to me they worked out for you!

  64. No I haven’t but I think you could for sure. Just reduce some of the flour to make up for the oatmeal. They are very adaptable Erin!

  65. Have you ever added oatmeal to these?? I’ve added hemphearts with great success but unsure what amount of oatmeal might work. Any insight? 🙂 My 3 littles LOVE these, thank you!

  66. Warmed up the house making muffins on a cold rainy Washington morning. Used Nestle dark semi-chocolate chips because that’s what I had on hand. Warm, moist and gooey. Everyone loved them.

  67. These muffins turned out great. They rose nicely into perfect domes, and they were moist and delicious.

  68. These are in the oven as I type!!! Super easy batter. Will report back on how they turn out. Followed recipe exactly!!

  69. I tried this recipe last week and they are so delicious! Very moist with just the right amount of sweetness. My family loves it. Thanks for sharing this amazing recipe

  70. Amazing !! I used whole wheat flour and 1/2 cup honey instead of sugar to make it a little healthier. Turned out PERFECT !

  71. I think you could switch out the whole wheat flour, will change texture some. I don’t know about the maple syrup though. Maybe you could make a small batch and give it a test Autumn. If you try it, let us know?

  72. What tips would you give if we used a jumbo muffin tin instead? Bake little longer at same temp?

  73. I would leave the recipe as is and add in 1 cup of zucchini and see how it turns out. Maybe make a half batch and see how they turn out and modify? If you try it, please report back to us! 🙂 Thank you so much for trying them Courtney, I’m so happy you found them so delicious!

  74. I just made these and they are SO delicious!! Would they work with zucchini instead of bananas? Or half and half? Thanks!

  75. i cant express how in love i am with this lol. my bf ate 4 muffins and said these are the best ever!!! i do have a question can in substitute banana with pumpkin puree?

  76. My family absolutely loved these muffins!! So quick and easy!!! I have to go out and buy more bananas to let ripen!!! Thank you so much!!

  77. Such a delicious recipe! I added 1 teaspoon of cinnamon to the recipe for something extra, and turned out well!

  78. Good muffins, the batch actually made 15 for me. Suggestion only put 3/4 of a cup chocolate chips instead of 1 cup

  79. Great to hear Lori Jean! Thank you so much for trying them. One of the best things about these muffins is that they are very adaptable to substituting ingredients to make them fit your lifestyle. xo

  80. These were delicious and sweet enough for me where I’m slowly moving back into natural sugar. I only had a bit of cacao chips and it did the trick. Even with a flaxseed egg it worked well. Thank you so much!

  81. You are very welcome Nakita! I’m so happy to hear this because even though baking can be a little frustrating, but you hung in there and found a tried and true recipe that is easy that you can can make over and over! That is my goal to help you along the way, so thank you so much for your kind comment. That means so much to me! xo

  82. I am the worst baker. Legitimately the worst. I love cooking because I can improvise but with baking it is not so easy! I liked this recipe because there weren’t outrageous amounts of anything, it was plain pantry items, and were quick. These are now the only banana muffins I make – I’ve made them about 10 times and haven’t screwed them up yet!
    I Substitute bobs red mill gluten free baking flour 1:1 and they are still absolutely amazing. Thanks for this recipe!!

  83. Sounds so delish with the ground flax seeds to get more of the good stuff. I love that! Thank you so much for adding this recipe to make again! That makes my day! xo

  84. Super easy and fun to make, and super delish! My little one really enjoyed making these. I yielded ~30 mini muffins. I also added 2 tablespoons of ground flax seeds for an extra boost of fiber and omega. Thank you so much for the recipe, we can’t wait to make this again!

  85. Thank you for sharing! So delicious and so easy to make. I yielded 33 mini muffins.

  86. No there isn’t baking powder. It sounds like either you had too many bananas, overmixing the muffins or the oven wasn’t hot enough if I had to guess. Check the expiration on your baking soda as well. I hope one of these nailed it?

  87. Is there no baking powder in this recipe? I made these and they were dense and never rose.

  88. When you say you changed for 18 muffins did you change the servings for measurements or use the batter for 12 muffins? Sorry, just trying to clarify…If you are making the recipe for 12 muffins, you might be over-mixing, you don’t need to… or adding in too much banana, which will make them denser. Hopefully that helps. (If you are trying to make 12 muffins and stretching it to 18 muffins, they will be more like bread because they are thinner and probably baking too long.)

  89. Hello. I don’t know why but mine keeps turning out to be like bread. I changed for 18 muffins and followed exactly. Help?

  90. This is my new go to banana chocolate chip muffin recipe. Thank you! They are incredible! We use silicone liners on a baking sheet to cook them. They need about 25 mins because the silicon but slip right out of the liner without the need for spray.

  91. I can’t believe how easy this recipe was and how yummy the muffins turned out!!! They were so moist and tasty!

  92. I just made this recipe today and it tastes really good! My hubby loved it and he said it would be great with some vanilla ice cream! LOL I’ll keep this recipe for sure!!! Thank u for sharing it!

  93. I’ve made many banana breads, banana muffins, banana cookies in the past. I have to say…this recipe is probably sitting in my top 3! They are DELICIOUS!!! I am eating one as I’m typing – a day old – and the muffin is still moist, fragrant, and just the right amount of bounce. I mixed half of the sugar with brown sugar (but i do with most recipes that involve chocolate) and it turned out great.
    Will definitely be making these again!

  94. Yes try the monkfruit Grace! They will definitely be awesome and thank you so much for loving them. That means so much to me! xo

  95. Super delicious and moist! Made these for my 17mo and 5yo. They loved them! I even snuck one for myself, i made 12 muffins with this recipe and 1 muffin is worth 9 points of the blue Weight Watchers program. Because of that point count I almost didn’t eat it. But I did and it was so worth it!!! Next time I am going to use my sugar substitute (monkfruit sweetener) to lessen the points for me.
    But this is definitely going to be a house classic!

  96. Thanks Sal, I’m glad you enjoyed it. Yes the banana adds sugar, but you can reduce it as you did with less sugar and Lakanto rocks. I love that sugar! The recipe is correct and thank you for your input! xo

  97. Great recipe; the only issue I noted ways the batter was sickly sweet. Way too much for me . I’m wondering if there is a typo and it’s 1/3 cup sugar not 2/3. The bananas have a lot of sugar to begin with. I used lakanto sweetner thank goodness with equals the sweetness of sugar without the glycemic index and calories.