Perfect Banana Chocolate Chip Muffins!

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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.

Share on PinterestInstagram and Facebook!

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.

  98. Have made them a few times. The second time, I made them with berries and bananas instead of chocolate. Very good!! Think I am going to try chocolate and berries with the bananas next time.

  99. That could be it, I’m not sure. What I am sure about is that these are the best muffins my family has ever had!

  100. For some reason, my muffins just didn’t cook at all after 20 minutes, so I raised the temp to 375 and left it in there for 15 more minutes and it was just perfect.

  101. Making these now! But I’m using mini muffin tins. What time do you suggest I cook them for in mini muffin tins?

  102. This is my very favorite banana muffin recipe of all time! I used espresso chips on one of the many batches I’ve made & they were perfect. Thank you so much for sharing this recipe 🙂

  103. my friend made these and i tried them yesterday and they were delicious!! not too sweet, not too much banaan, not too much of anything. very well balanced. very mosit but not like a messy cake. she added some pecans adn those were good. im making a batch rn !

  104. Dana, I would bake it anywhere from 45 to 70 minutes. I haven’t done it as a loaf, but usually when I do them in my oven, it’s usually 50-60 minutes or more. I’m so happy to hear about the devouring experience of your friends. Thank you so much for sharing! Happy Baking! xo

  105. These are the best chocolate chip banana muffins!! Everytime I make them people DEVOUR them. So moist but hold their shape! Thank you for this wonderful recipe; it’s always my go-to 🙂 Also, just wondering, if you were to make this as a loaf instead, what should you do differently (temp/baking time)?

  106. Every time I make these, they turn out AMAZING!! Always perfect! Enjoyed by everyone in our family. My son sneaks them off the cooling rack haha!
    **My husband and I like to add peanut butter chips to ours for a banana-milk chocolate-peanut butter version. VERY tasty ????

  107. Just made these they smell divine will try them soon but I’m sure they’re delicious

  108. These muffins are absolutely incredible. Super moist and flavorful. I’ll use fewer chips next time to highlight the banana flavor.

  109. Delicious! Instead of 1 cup of chocolate chips I used 1/2 cup chocolate chips & 1/2 cup peanut butter chips.. Kid approved!

  110. My family loves these.
    I use really really ripe bananas. It’s the only way.
    Have you tried freezing the muffins yet?

  111. I’m confused on your macros. How is there 1 gram of fat but asks for 1/3 cup of butter… which has 64g of fat. That would mean 5gs per muffin.

  112. They are delish! I modified and used 1/2 brown sugar and 1/2 chocolate chips (semi sweet). Trying to manage my intake of sugar.
    It made 10 cupcakes (prob because of the lack of ingredients) and I used liners.

  113. Hi! It does say any sugar, just wondering how they’d turn out if I only use brown sugar. Thank you!

  114. Just made these for my family and heard lots of thank you’s! They turned out great!!!

  115. That sounds amazing Ann! I’m so happy that you found a way to make the recipe work for you with your substitutions. This recipe is very versatile which allows for that. Great idea loading them in the basket, because yes you probably would have ate them all! I’m guilty of that myself. Thank you for your feedback! xo

  116. Very moist and yummy, chose this recipe because it used more ripe bananas and I had several. Based on the comments that the muffins were small, I used 2 c of flour, 2 eggs and added 1/4 c of sour cream because it needed to be used too and a healthy dose of cinnamon. omitted nuts due to allergies

    Mixed brown and white sugar and also mixed dark chocolate and milk chocolate chips because I didn’t have semi sweet. With the added ingredients my batter came just up to the rim of a standard 2 inch muffin pan.

    I’ve made many muffins and these were so good, I placed some in a basket and took them to the in-laws before I ate them all!

  117. Yay I’m so happy to hear we have something for everyone here! Yay! Thank you so much Tamara for letting me know! Happy Baking! xo

  118. These are so good! I have a good chocolate chip banana bread recipe that was always my go to. My husband says he likes these better! Excellent Kim! Oh and the Perfect Chocolate Chip Cookies are to die for! My whole family loves them. Absolutely perfect!!

  119. On the servings portion in the recipe where it says SERVINGS it says 12. Change it to 6 Servings and go from there. Enjoy Julie!

  120. Hi Casey, you can get by with it, you could add in a little applesauce or yogurt if you want (1/4 cup) or just take a couple tablespoons of flour out of the flour measurement as well. Hope you enjoy! They are very versatile and yummy!

  121. I only have 3 bananas! Will it still work or would I have to change the whole recipe?

  122. If I don’t have baking powder what could I use instead? I went to the store and they were all out????

  123. My girls make pact not to eat the last 4 bananas just so I will make these-awesome! I used Ghirardeli dark choc chips (60%) Because that was what I had,
    and the dark choc and banana is awesome! Thank you!

  124. Yes you could, but you might want to decrease the flour a little if you do, depending how much you add in, but I would not go overboard. You could also grind the oats and use that as oat flour with the flour like 1/2 & 1/2. Hope that helps!

  125. I have a friend who suggested this recipe and said they were amazing! Do you think I could add old fashioned oats to this recipe? I don’t obviously bake muffins very often!

  126. My husband loves my banana bread BUT after I made these he no longer prefers the bread and only wants me to make these muffins!

  127. This is the BEST recipe and SO simple too! My older mother, who has been baking her entire life, said that these are the best banana muffins she has ever had and made me bake some for all of her friends and they all loved them and asked for the recipe! I used a mixer instead of doing it by hand and it worked just as well! I never leave reviews but these are such a hit I had to!

  128. I made these a year ago for a staff meeting at school. They were a huge hit! Finally had some downtime from virtual teaching and decided to make them again. So excited that I won’t have to share them this time! Just pulled them out of the oven and it smells AMAZING in my kitchen!

  129. I had a bunch of bananas about to go bad so I searched for a banana chocolate chip muffin recipe. Yours sounded good, so I gave them a shot tonight. They were delicious! My family loved them and I will definitely be making them again. I was craving chocolate so I added more chips- yummmm.

  130. Hi Beth! Thank you so much. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. 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 30 seconds for each muffin.

  131. Thank you so much for this recipe! I made these muffins for the second time today. They are the best chocolate chip banana muffins I’ve ever had! So yummy.

  132. This is the absolute best recipe – the only banana muffins my kiddos will eat! Thank you so much! Also what is the best way to freeze some (I made lots haha)?

  133. One of my favorite recipes too! That is a perfect way for her to help out, how cute!!! Baking together is the best and eating it together is even better! Thank you for making my day!!

  134. Made these with my 2 1/2 year old daughter. She loved smashing the bananas. We both loved the results. Thank you for sharing such an easy and delicious recipe.

  135. I haven’t made mini muffins, but yes you could easily. Just reduce oven time anywhere from 8-12 minutes or more if needed. 🙂 Thank you so much Rachel for loving these muffins! xo

  136. I love these muffins! Have you ever made mini muffins? How would you suggest adjusting the time in the oven?

  137. These are incredible! I’m doing a lot of baking since we’re all staying at home lately. I ended up putting the recipe into MyFitnessPal and it wound up being approx 350cal per serving instead of the anticipated 100 ???? (I used regular flour so maybe that was part of the calculation) But they’re delicious and I can’t wait to have one for breakfast. Thanks!

  138. I just made the muffins as I always have over ripe bananas left.
    I decided to try this recipe and it’s great!
    Moist and delicious. Perfect and easy recipe.
    I am going to double it next time!
    You cannot go wrong!!!
    So good!!!!

  139. How much do you fill the pan? For example, should I only fill the cups halfway? 3/4? Thanks! Can’t wait to try.

  140. I cannot even tell you how many times I’ve made these muffins. It is the most perfect recipe, ever. My family loves them! ❤️

  141. Hi! I’m wondering how long it would take to bake a loaf using your recipe? Should I use parchment paper then or still just grease? Thanks so much!

  142. These came out great! So moist. I made half with blueberries and half with chocolate chips. I did mini muffins and they were done in about 9-12 min.

  143. Will they overcook on the edges in a dark non stick muffin pan if i dont use liners?

  144. I just made these muffins, used regular flour cuz that’s all I had, and omg, they are to die for. Will definitely
    Be making again, and so easy and fast to make. Thank you for this recipe

  145. This is my go to banana chocolate chip muffin recipe. Every time I make it my children all tell me it’s that it’s the best batch of muffins I’ve ever made!
    Thank you for sharing!

  146. Sweet! This recipe is always a great one for ripe bananas every time with pretty much any flour I’ve used. So glad you all loved them and thank you for trying them Nikki!! xo

  147. Googled this during the pandemic when I didn’t want to waste our bananas and wanted to keep the kids busy. We used whole wheat flour and they still turned out fantastic. Thanks so much for this!

  148. Hello, these do sound delicious, can I use all purpose flour instead of gluten free??

  149. Alison, I’m sorry, I’ve never tried it with almond flour, but I did try it with some coconut flour with success, so you could try it and see? I guess I’ll have to give it a try and see at some point though!

  150. So great to hear Christina! That’s what I love about this recipe, how versatile it is to make it a little healthier or not. 🙂 Thank you so much for you feedback and awesome review! xo

  151. These are my kids #1 favourite treat. I tried several other recipes but this one beats them all. The only thing I change is I use 1/2 agave and 1/2 Kane sugar instead of white processed sugar to make it a bit healthier. Thanks for the fantastic recipe!

  152. I’ve made these about 10 times now. My favourite recipe for sure!!! I just add a little cinnamon. Perfection!!! Thank you.

  153. Delicious! I was feeling adventurous so added about 1/4 cup of sour cream, cinnamon and walnuts to the batter. I also cooked them in jumbo muffin tins so they needed to cook longer. Thank you for this wonderful and easy recipe 🙂

  154. Just took my first bite of this delicious muffin. I only use Ghirardelli chocolate chips as well. This will be my go to recipe from now on.

  155. Wow I googled this recipe and baked them for the first time tonight…followed it except used milk chocolate chips instead of the semi-sweet and they were so good. My husband and I thoroughly enjoyed them…so good!! Thanks for sharing this recipe.

  156. This is my family’s favourite muffin recipe. So moist and delicious. I have 3 children that aren’t easy to please in the kitchen; but this is a crowd pleaser.

  157. Our family favorite banana chocolate chip muffin recipe. I use a dark pan so I lower temp to 325’ and cook for 22 minutes and like to use dark chocolate chips!! Delicious..

  158. Look yummy! One of my favorite Banana Chocolate Chip Muffins, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

  159. Super delicious recipe! I baked mine in the paper liners and they weren’t messy at all they stayed together perfectly. My family loved this recipe and i will definitely be making it again!

  160. Excellent advice & tips Alicia! Thank you so much for sharing. I know there a so many out there that will love this information. 🙂 Thanks for loving the recipe too!

  161. I made these today, love that it’s a relatively short ingredient list. They taste wonderful, I subbed the sugar for 1/3 c of both coconut sugar and maple syrup, and used my own gluten free flour blend I grind myself. If anyone is striving for gluten free baking I highly recommend buying a grain mill (wonder milk is what I have) and grinding your own grains. It saves a lot of money if you buy bulk grains from azure standard and grind in batches, I follow Chef Brad’s advice and use any 3 or more GF grains and swap cup for cup in any regular flour baking (with the exception of yeast related baking). Fave blend is 1:1:1 of brown rice, sorghum grain and oat groats. The blend is so flavorful! Used it here and it was amazing!

  162. Great to hear Suan! I’m so glad you made them and the family is loving them! Thank you so much for commenting and your kind review! xo

  163. I have made these at least 6 times now and oh boy are these delicious! My kids are always asking for these now! And such a simple recipe! They freeze really well too and thaw fast….just put a frozen one in their lunch box and ready to eat by snack time!

  164. I’ve made these several times and they are delish! I’ve added blueberries and walnuts or mini chocolate chips and walnuts. I substitute the flour for coconut flour instead as well and it’s yummy.

  165. Pam, I have used Lakanto in a lot of desserts, and it always works out, so yes I do think it would work. It’s a 1 for 1 replacement.

  166. Have you tried artificial sweetener with these? Wondering if Lankato’s Monkfruit sugar replacement would work in this recipe?

  167. These muffins are sooooo delicious. Can I make mini muffins with mini chocolate chips for this recipe?

  168. I CANNOT bake, but these always come out perfect….. I substitute ground flax seed for the 1/4 cup amazing flour and use stevia instead of the sugar…. my kids cannot tell the difference! Live these muffins! ❤️

  169. Thank you so much for your kind comment Ariane! The main difference between muffins and quick bread is that muffins take significantly less time to cook. So if you are converting muffins to a loaf, lower your oven temperature 25 degrees. And you will want to increase the cooking time to at least 45 minutes, possibly longer. Hope that helps, even though I haven’t tried this method myself with these muffins. Thanks again!

  170. I absolutely love these muffins!! They are a hit with the whole family.
    I was wondering if the can be made into a bread pan? If so, would I need to change anything in the recipe and how much longer would you say it would have to bake?
    Thank you!

  171. I have been looking for an alternative to banana bread as I want something that will last longer. This recipe is wicked easy to follow and the final product was delicious! Few tricks that I used: lightly coated the chocolate chips with flour and gently folded them into the batter to ensure they did not sink to the bottom. I also used liners and did not have any problems with sticking.

  172. I had 4 older bananas and your recipe came up in a search. This is the best banana chip muffin I’ve tried!!! It was easy and delicious. Thanks for sharing.

  173. I love this recipe so much!! So easy and the only banana muffin recipe I love. Thanks fo much for sharing

  174. These are my new favourite muffins. They really are the perfect balance of banana and chocolate. I used bobs red mill egg replacer and gluten free flour the texture was perfect.

  175. I have made these muffins quite a few times, I absolutely love them! I have to stop my boyfriend from eating them all! Thank you so much for sharing this recipe!

  176. I made a double batch of these muffins and they are amazing!!! They turned out light, fluffy and flavourful.

  177. These muffins are to die for! I added some white chocolate chips and some heath bar bits and pieces to them as well.. can’t say enough how fluffy and moist these muffins are! Have made them several times and they never fail to impress everyone!

  178. These were delicious! I used brown sugar, threw in a little more than a C of chocolate chips, only used 3 ripe bananas and baked them in the muffin pan with 6 big muffins instead of 12. Baked them 30 minutes. Soooo good. Just printed the recipe. Will make these again. Would be good with some walnuts thrown in too.

  179. Tried this recipe, and the muffins turned out great! This is the first batch of muffins I’ve left out, and they still stayed soft. I will definitely be using this recipe again!

  180. Kelley, I’m so happy you all love them! My husband is like your your youngest with the microwave and getting the chocolate chips all melty and adding the coconut protein powder is genius! I have done them with coconut flour, but never thought about the protein powder. Thanks for commenting, I appreciate it so much! xo

  181. Ok, so I have made these at least two dozen times so I TOTALLY feel obligated to make a comment. They are perfect! I have to limit the goblins on how many they can eat a day. The youngest loves putting them in the microwave so the choc chips are melted. The only thing I do different is half the flour and add a coconut protein powder. It a small cheat but I have yet to feel guilty.

  182. So fluffly and delicious. Made them non dairy and gluten free using melted margarine that tastes like butter and spelt flour. They were a hit. Thanks

  183. I have made a lot of banana chocolate chip muffins over the years and I have to say these are the best I have ever made. They are very moist!

  184. Just made these and they are PERFECT. I used cake flour instead of all purpose. I left my bananas mashed a little more on the chunky side. Will definitely be making these a lot more!! Thank you!

  185. I haven’t tried it, but I think it would be better served as a cake than a bread in an 8×8 pan. It’s not dense like a banana bread, but if you try it, let us know how it turns out Caterina!

  186. These turned out great! My husband and boys said they were the best muffins I’ve made!
    Thank you for a great recipe!!

  187. I’m working on getting the nutritional information, but someone earlier had posted 251 calories and 9.2 grams of fat. Stop back in a couple of days and it should be updated accordingly. Thanks!

  188. Have a batch in the over right now and they look and smell soooooi good! I found it made more than 12, about 15 but I’m so excited to try them!

  189. Amazing! I followed the recipe and didn’t use muffin liners. They browned perfectly. I did cut the sugar in half. And they were perfectly sweet enough. This will be my “go to” from now on.

  190. Made these today and they are delicious! I used to use my mom’s old Betty Crocker recipe but this one is. 1000 times better! I used my mini muffin pan and baked for 10 minutes. Thanks for sharing!

  191. These are super moist and delicious. We added 1/2 peanut chips and 1/2 chocolate chips and baked them into mini muffins, they turned out perfect! Definitely be making these again for the kiddos.

  192. Great recipe. Easy and so tasty. My kids have made them three times already. Family fav for sure.

  193. I made these yesterday and they are so moist! I will never make a different recipe. They are perfect. I had two because they were so good.

  194. I added mini semisweet chocolate chips on top of the batter one I had it in the pan and they cake out beautifully!!! This was certainly a good choice for the ripe bananas I had!!

  195. These are amazing!! So easy and moist. My only complaint is that mine browned much more than yours so they aren’t as pretty. I even took a batch out at 17 minutes and they are super dark but oh well. The flavor is awesome and I’ll make these again for sure!!

  196. Turned out perfect! My family ate them all and said they were delicious before I could even eat one myself! guess I’ll just have to make some more

  197. Just made these and they’re fiiiire!!!!! So delicious and perfect amount of each ingredient! If you like banana muffins and chocolate, you need to make these, like, yesterday!

  198. Omg my husband and 20 month old son loved them! I don’t think they will even last a day on my house. Thank you!

  199. Love it that you and your granddaughter had the pleasure of making these! Looking forward to when I can do the same with my granddaughters! You made them a little healthier and that’s always a good thing in my book! Thanks so much for trying them and the awesome rating. xo

  200. My six year old granddaughter and I just made these. The only change I made was to use white whole wheat flour and cook the muffins for 23 minutes. So delicious!

  201. Awesome! So glad you enjoyed them. If they were a little denser, it may be because there was more banana used than required, but still makes good muffins. 🙂 Thanks so much!!

  202. Very good! I had to cook them for a lot longer and they were dense, not fluffy, but they still were amazing!

  203. Thank you so much for pinning to make again Kelsey! I’m so happy they were a hit and the coconut sugar worked out for you. I love it that your daughter is into baking. She sounds like a natural already and she should be proud! I’m proud of her too! 🙂 Have a happy 4th!

  204. AMAZING! My daughter 9 made these all by herself. She’s so proud! Only substitute we made was we used coconut sugar instead of granulated white sugar! Saving this pin for sure!!!

  205. Just whipped up a quick batch of these before bed so we have breakfast in the morning. From start to finish, including dishes, was 45 minutes! And they are AMAZING!

  206. Just took these out of the oven, and a minute later there’s one less. So good, I didn’t even let it cool! Really delicious!?

  207. Hey Margaret! It needs to be cooled or room temperature at least. Hot or very warm melted butter can actually melt the sugar in muffins or even cook the eggs, which could drastically change the texture of the muffins. Hope that helps and hope you enjoy!! xo

  208. Fast, easy to make and yummy. I did cut back on the amount of chocolate chips (personal preference). Will sooo be making again!

  209. Hi Kim! Yes you could make them mini muffins. I would probably use mini chocolate chips, but temp the same and reduce to 10-13 minutes. Enjoy!!!

  210. Could you make these as mini muffins? Would I adjust cook temperature or just time?

  211. Love these as they are! So gooood! I wanted a healthier version for my son’s lunch without losing the deliciousness of this recipe so I modified it every week getting a little healthier each time until we reached the point where it wasn’t tooo healthy lol.

    We like to use half the sugar, add frozen wild blueberries (they are tiny so doesn’t add water content), and sub wheat bran and flax seed for half the flour…and used whole wheat flour instead. Super yummy! Also if the bananas are small I can get away with adding an extra.

  212. These were DELISH! I didn’t have enough GF flour so made some oat flour with my food processor and subbed maple syrup for sugar. YUM YUM YUM. I baked mini muffins for 15 mins and they were prefect.

  213. So glad you found a substitution to work with it well and I love the addition of the nuts and seeds. Thanks so much for sharing Cindy! xo

  214. Apr2019…typical of me to start a recipe without verifying I have all ingredients – especially when baking is a last minute decision. Found I didn’t have eggs, so added a couple heaping Tbsp of blueberry yogurt. Also, prefer nuts to chocolate in muffins, so added some sunflower and pumpkin seeds as well as chopped pecans. Very good and very moist muffins. Did not use muffin cups. Greased muffin pan with coconut oil. Muffins did not stick at all. Happy with this recipe…Thank you!

  215. I made these muffins for my coworkers and they absolutely loved them! They were super moist, easy to make, and delicious! However, next time I make them I might use a little less chocolate chips in them..I followed the recipe but it seemed a little overpowered. My batch made 18!

  216. I love to make thies muffins and can I freee ze some of thies becaus these are too much for me.

  217. I’ve always loved these muffins! Going to be making some today, but I was wondering, can I still use the muffin liners (mine are a parchment liners) and if I double the batch, does that mean 8 bananas or still 4? Thank you!!

  218. Hi Sanvi! I don’t know how they will turn out, but in a pinch, either use 1/3 cup applesauce, 1/4 cup yogurt or Greek yogurt, buttermilk or any kind of milk, even coconut or almond. There is also a method you can make it with flax seeds – 1 tablespoon flax seeds and 3 tablespoons water – but I’ve never tried it, but hear it’s successful. Hope that helps and hope he enjoys! 🙂

  219. Hii..planng to make muffins with my toddler..very excited?..what can i substitute egg with? No eggs at home..bd i promised him will make it today.

  220. Best ever muffins, so moist, this has become my favourite banana chocolate chip muffin. Only one problem, how do you stop at one lol

  221. I’ve never been a huge fan of banana chocolate chip muffins, but I made these with some ripe bananas I didn’t want to throw out. And oh my goodness! You have changed the game in banana muffins. Amazing!!

  222. These muffins were moist and delicious! I prefer these over a banana bread any day. Thanks so much for the recipe!

  223. not paying attention, I bought the milk chocolate chips and they were huge so I put half a cup instead and were very chocolaty and good. but next time will buy semi sweet

  224. 100% recommend! Did this receipe without chocolate chips and they were delicious as ever! Yum!

  225. That’s great to hear Julie! I’ll add in in the recipe notes for those looking for a sugar substitute. Thanks for the info and so glad you enjoyed. xo

  226. I just made these and substituted the refined sugar for baking Stevia. (Same amount as recipe). They turned out perfectly at exactly 18 minutes in my convection oven.

  227. Thank you so much Aiesha! Allow muffins to cool down to room temperature, then freeze muffins for about an hour, until solid.
    Transfer muffins into a freezer bag and keep in freezer up to two months. Mke sure to squeeze out any extra air first and double bag muffins. To heat, remove the frozen muffin (s) and warm up in the microwave for 30 seconds to 1 minute.

  228. Thank you for this recipe! I also added peanut butter chips (Reese’s) and a little bit of cinnamon. I used about 1/3 cup peanut butter chips and 2/3 cup chocolate chips. They are the best muffins I’ve ever had!

  229. Hey Kim, it’s me again!!! Just coming back from making another batch of these delicious, heavenly morsels with my friend Cassie, and we just want to send our appreciation again for gracing us with this beautiful recipe. We would like to propose a modification to this it. This “new” recipe developed from a happy accident. We had just heated up the banana mixture, and when we were adding the chocolate chips, they melted!!!! The muffins turned brown, which threw us for a loop, but after tasting them, WOO-IEEEE!!!! What a treat!!!! Also, we deconstructed one and added strawberries and Nutella. PLEASE EVERYONE DO TRY THIS AT HOME!!!! You will not be disappointed. From your friends here at Wilfrid Laurier, we encourage you to embrace your own happy accidents, because you never know… You might surprise yourself:))))

  230. My family and I LOVE these muffins and make them often. Wondering if you know the calorie count per muffin based on your recipe? Thank you!

  231. I love the idea of using those cute mini loaf pans! I just ordered one of those pans and can’t wait to try it. Thanks for commenting and finding me on Pinterest Sharlene!

  232. Our favourite go to Banana Muffin Recipe! Glad I found this one a couple years ago on Pinterest. I don’t modify the recipe at all its perfect! I use a Mini Loaf Pan and it makes 8 nice big mini loafs. Yummy! They turn out every time!

  233. I’m so glad you and your family enjoyed them Corinne! The recipe is definitely worth making over and over! Thanks so much for visiting and hope you come back often. 🙂

  234. Love these. Similar taste to traditional banana bread but lighter and fluffier. Taste was great and kids loved them. Will definitely being making these again!

  235. Made these this afternoon and they are absolutely delicious. I baked mine in reusable silicone baking cups (cupcake liners) that I sprayed with Baker’s Joy. They baked up beautifully & slip right out of the silicone cups. Easy to make & they don’t last very long! Thanks so much for such a great recipe!

  236. I have been making these muffins for the past few months and they always turn out so yummy. Thanks for sharing a great recipe!

  237. I have made many different banana muffin recipes! This one is not only mine, but also my family’s, favourite!

  238. I’m so glad and hurray for the whole wheat flour addition and dark chocolate chips. You made them a little healthier which is awesome! It’s a nice variation, I’ll have to try it! Thanks so much for commenting Arlene!

  239. I used 1/2 cup whole wheat flour, just because
    1/2 cup dark chips and 1/2 semi sweet
    Simply delicious! Thanks
    Arlene

  240. Amanda, I’m so happy you have found so many ways to have these muffins at your convenience pretty much anytime of the day or weekend. I’m so happy to hear that and sounds like you have a sweet little helper! I think that’s so awesome. I can’t wait until I can bake with my granddaughter. She’s too young, but soon! 🙂 Thank you and Happy New Year! xo

  241. Thank you! These are my go to muffins. I make them every month or two & they freeze so well & they get pulled out when we have visitors (& I haven’t had a chance to cook) or if we decide to go on a spare of the moment day trip. They are amazing I can get 12 big & 24 little muffins out of the mixture some for the husband & some for the toddler (who loves to help make them. Thank you

  242. It was great! I tried it with some tweaks to custom for my family. I changed the vanilla for hazelnut syrup, mixes milk chocolate with the semisweet, and added toasted pecans. 🙂 Thanks for the recipe!

  243. Delish every time. Make sure to add choc chips on top for looks and do not eve,I’d. I used good chocolate and four big bananas. Yum

  244. I do not know what it is, I’m sorry, but really happy you love them! Thank you so much! If you find out, let us know. 🙂 Happy New Year!

  245. Hey there, do you know the nutritional info per muffin? Calories and such? They’re sooo yummy I just have to know

  246. I do a lot of the baking in my house and made banana chocolate chip muffins for years… Then I found this recipe and they got even better. Truly very easy and just about a fail-proof recipe, my family and I love these muffins. Easily my favourite recipe for muffins.

  247. These by far and the best!!! My husband asked me at least once a month to make a batch! My kids love love love them too! So delicious and fluffy!

  248. I made these this afternoon… mini muffin tin so used mini chocolate chips. Also used gluten free flour. Easy and Yum!

  249. Hi Tania! I’m so glad you found me too and your kind words are so sweet. That means so much. For the record, I’m just a self-taught baker who likes to bake easy desserts, so most of these on the blog are that way. Happy Holidays!!

  250. Omg i found this recipe on pinterest years ago and its my go to when we need a sweet snack. My husband, who is definetly not a sweets guy, absolutely loves them and i won’t even get into my kids love for them. I’m so happy i found your blog!! That one recipe has given me all the confidence i need to try any of your recipes so thankyou thankyou thankyou

  251. These muffins were the best I ever made! So good. I had 5 bananas and used a little more flour plus milk and semi sweet chocolate chips. So so good.! New go to recipe. Thanks for sharing!

  252. I just made these with my 11 year old daughter and she had the idea to add blueberries and they taste great! She can not wait to bring them to school.

  253. I made these for breakfast this family, and my family devoured them! I substituted my gluten free flour mix, and they turned out just great. Thank you so much!

  254. I’ve been making banana muffins for years and this is honestly the best recipe I’ve used to date! Thank you!

  255. I’m so glad you enjoyed them Trevor. Thanks so much for your tips and feedback! I love the warming of the bananas, I do that on occasion for that exact reason. 🙂 Happy Holidays!

  256. Hi ChocolaTess!!! My friend and I made this recipe tonight, and WOOHOO, what a success :)) Not only were the muffins moist and fluffy, but it was an absolute hoot recreating this recipe. There was a slight inaccuracy with the prep time, however, the cooking time was SPOT ON!!! Not a second more, or a second less; 18:00 minutes on the dot!!! We loved them so much we made three batches:) They’ll be gone in no time. I would like to suggest a little modification to your recipe. After adding the butter to the bananas, try heating up the banana mixture afterwards. It becomes extra smooth, giving you a softer final texture. Again, absolutely delicious!!! Will make again in the near future:)) Happy baking everyone, and to all a good night:))

  257. Thank you so much Ramona for your kind words! I don’t see why you couldn’t bake it as bread, just same temperature for 50-60 minutes I would suppose! 🙂 Enjoy and let us know how it turns out!

  258. Kim, I made these muffins and my family absolutely loved them! Thank you definitely the best ones I have made. Now the question I have is I would love to make these as a bread for my daughter’s bake sale fundraiser for tomorrow, but not sure if I would have to change anything to make it as a bread. Have you ever tried recipe as a bread instead of muffins? If so, same temperature for oven and for how long? Thanks again!

  259. Thank you for the recipe. It was so good. However, you would want to reduce the amount of sugar by a half (maybe all, I will try both later) because the bananas have a good amount of sugar already, besides it’s all natural sugar. I used walnut instead of chocolate chips just because I didn’t have any available. It was really good, the muffins were super fluffy and moist. Other than it being a bit too sweet for me, this recipe is perfect.

  260. Thank you! So easy and they truly are nice and moist….I struggle with this and end up with dry muffins normally! ?

  261. Made these last week and they were a hit! My family loved them. Had to make another batch again tonight they went so fast! Only thing I noticed it only made 10 muffins for me?

  262. A fantastic recipe!
    Thank you so much. We made this in a loaf tin and baked it at 300 for an hour and ten minutes. Divine and definitely will be made over and over again! ♥️♥️♥️???

  263. Oh my goodness! These are THE most delicious banana chocolate chip muffins I’ve ever made/eaten! Thanks for sharing this recipe with the world! ?

  264. I had been searching for a while, trying different muffin recipes until I stumbled across yours! I’ve made them half a dozen times now and I keep coming back to your recipe! Its a keeper!!!!! I love how much banana they use… and they are the perfect combination of moist, sweet, and chocolatey. Thanks for sharing!!! My kids devour them!

  265. Seriously yum. I changed the recipe: substituted wholemeal flour for regular flour, rapadura sugar for regular sugar and added 3/4 cup of chopped walnuts, as well as choc chips. They were so divine… did not last long in our household. Would recommend!

  266. These are so yummy. Make them, you won’t be disappointed. I used 3 bananas and they were still great. Do use the Ghirardelli chocolate chips because they taste awesome when baked and reheated. Much better than other grocery store brands. I sprinkled some on top of each muffin before baking too because who doesn’t need more chocolate in their life!

  267. Hi Ashley! Thanks for the 5 star review and glad you love them! For freezing: Bake muffins as usual. Remove from muffin pan and cool. Once cool, transfer the muffins into freezer-grade plastic bags or wrap them individually in heavy-duty aluminum foil or freezer wrap. Seal, label and freeze. Freeze up to 2 to 3 months at 0ºF.

  268. I’ve been making these for years and LOVE them but am wondering if anyone has had luck freezing them? I’m about to have a baby and trying to stock up on freezer meals.

  269. These turned out perfectly! I used 3 bananas instead of 4, and they were fantastic!

  270. Wow! These were simple and delicious! I added walnuts and used brown and white sugar. Perfect!

  271. My daughter said, ” I thought the best banana muffins were at my coffee shop but they’re at my mama’s house!” That sums it up nicely! ?

  272. You just need to let them come to room temperature or put them in the microwave 10 -15 seconds. Anytime you put muffins or cakes in the fridge, they will firm up because of the cold temps. Try that and that should help Garen. xo

  273. Hi, I made this and it was tasty, moist and perfect, however, my mama put it on fridge and when she took it out, it was already hard. How can I make this soft even if refrigerated?

  274. Emely that sounds really good with Nutella Frosting. I’m going to have to try that for sure! Thank you so much for your kind words!! xo

  275. This is my favorite recipe, I use it as cupcakes with nutella frosting and is always a request! Thank You for this!!

  276. If the grandson gives the thumbs up, all is good in the world. 🙂 Thank you so much Cheryl for wanting to make them again and letting me know.

  277. Loved making these with my 3 1/2 yr old grandson. Fast, easy and only uses a few ingredients of which I already had on hand.

    They were everything you promised. My grandson gives them a two thumbs up, plus his seal of approval saying that they are DELICIOUS!

    Will certainly make these again.

  278. Regular sized muffins Johnny. You could do whatever you like if you wanted mini or jumbo, just adjust the time for baking. 🙂

  279. I’m so thrilled you all enjoyed them Julia!! You are so sweet! Thank you so much! Yes, always a good thing to make a double batch of these! 🙂

  280. I’ve made lots of recipes for banana chocolate chip muffins and I have to say this was the BEST recipe ever! My kids devoured a bunch of them – thank goodness I made a double batch!!

    Thanks for an amazing and easy to follow recipe!

  281. Made them today. So yummy. I had 2 of them. My 3-year old had 2, the baby had 1. Really moist and fluffy, as promised. This is the recipe I’ve been searching for. I cut the chocolate chips to 1/2 c. just due to my own preference and it was enough chocolate for me.

  282. Thank you for this recipe! I have made it twice now. I did not save the recipe the first time I made them.. that lead to 20 minutes of searching Pinterest for this link. I am now saving it. Have a great night!

  283. I’ve made these muffins multiple of times and every time these muffins are devoured from anyone who eats it (especially my husband!). Thank you for sharing this recipe. It’s always my go to for banana muffins!

  284. Great recipe, very easy to follow and make. I used parchment muffin liners and no problem at all with sticking. I did have to cook them a little longer than 18-20 minutes. Will definitely make again and will try adding cinnamon (love cinnamon!).

  285. Do you use regular sized muffin tins or the smaller ones? These look great! Excited to try out the recipe

  286. Tried 2 batches. One as directed and are delicious. Then, I still had 4 bananas to use so I was going to try a cocoa banana recipe I found but didn’t have all the ingredients. Instead I added 3 tablespoons of cocoa to this recipe and omitted the chocolate chips. It’s good that way and would have been better if I left the chips in.

  287. Made these tonight and such a simple recipe made the best banana chocolate chip muffins ever. My kids will devour them in the morning…good thing I have lots of ripe bananas in the freezer!

  288. Most muffins can be made into breads, so I don’t see why not? Just bake at 350 degrees and check it at 40 minutes and let me know how it turns out! Thank you for sharing!! Happy 2018 Erica!!

  289. Love this recipe and so do my roommates! The muffins are usually gone within a few days in our kitchen! I was wondering if this recipe would hold up as a loaf, rather than individual muffins. Any thoughts on modifications for this?

  290. Oh my goodness, I loved this recipe!! Not only was it super delicious, but also I hate doing dishes, so I love that all of the ingredients went into one bowl! These muffins aren’t going to last long in our house!!

  291. I literally make these all the time! I recently made a few changes to help with lactation ?
    I sub 1/2 C. Flour for oat flour. Add 3 Tbs ground flax, use coconut sugar instead white sugar, up the baking soda to 1 1/2 tsp. use Earth Balance dairy free, soy free butter and dairy free chocolate chips! They still come out awesome. My family loves them!

  292. Thank you for sharing your modifications Farah! I know people are definitely interested in that, like me! Warm muffins are the best!! Have a wonderful 2018!! 🙂

  293. I’ve made this several times now with some variation sometimes but I always reduce the sugar or use applesauce instead. This is my go-to banana chocolate chip muffin recipe. I had it warm for the first time this morning and it was so good! Thank you for sharing this recipe!

  294. Made these as a present for my partner and he couldn’t believe that I’d made them myself! Thanks for the recipe, I’ll be making these again for sure!

  295. These are SOOOO good! Making them for the second time in about two weeks right now.
    Thank you so much for the recipe!

  296. Hi Caroline, if you don’t use muffin liners, then let cool for 5 minutes and take a knife or spoon and edge the muffin and lift up out of tin cup holder is how I do it, but if you don’t get to it, just line them with a knife to get them out.

    Go to: https://www.thebakingchocolatess.com/conversion-charts-kitchen-tips-2/
    This has all kinds of substitutions for yogurt, applesauce, honey, maple syrup and other sugars. It has all the replacement measurements there. I hope you liked the muffins!! Merry Christmas dear!

  297. Just made these tonight so I haven’t tasted them yet. Are they suppose to be taken out to cool or left in the pan until cool? Is there something else to use in place of the butter? Also, I saw in some other comments about adding yogurt or applesauce? Would you still add all the other ingredients and one of those in addition? Or does it replace something?

  298. Wow! These are absolutely the best banana chocolate chip muffins I’ve ever had. So moist on the inside with a slight crisp to the outside. My husband who is not into banana muffins said these are the best. Also, I completely agree, baking with the Ghirardelli chips makes a world of difference in taste.. Yummy!

  299. Kate, thank you so much for your kind words. I am excited that you enjoyed them and that you want to share it with friends. That is wonderful! 🙂

  300. Hello! I would just like to say that I made one and ate it and it was delicious! It looked good too! Thank you for the recipe and I will be sharing it with a bunch of friends! ?

  301. Hi Tenita, if you go to this page: https://www.thebakingchocolatess.com/conversion-charts-kitchen-tips-2/
    You will find a chart that is named ‘Alternatives to sugar’ that you can use to modify the recipe to your liking. Of course you can cut the sugar in half, the texture may change some though and you could even add in some applesauce if you want to cut some sugar with some of the other alternatives. If you find something that works well, let us know! 😀

  302. love the but just too sweet! what is the best way to cut sweetness? Would cutting sugar in half still work?

  303. Hi just wondering with the perfect banana and choc chip muffins when it says 350 oven surely that isnt 350 ° im guessing its really 180° or 350 f? Thankyou ?

  304. These turned out sooo good! Very moist! I added cinnamon and nutmeg and added chopped walnuts to the top. mmmm will definatly make these ones again

  305. Made mini version by baking them for 10-12 mins instead. They are sooooo good!! Thanks for the recipe! Will definitely make them again!

  306. This will be my go to banana chocolate chip muffin recipe. Absolutely delicious!! Turned out exacty as described. Thanks for sharing.

  307. Yes, Store baked muffins in the freezer for up to 3 months, but place the muffins on a baking sheet, and put them in the freezer for about 2 hours. Once the muffins are completely frozen, place them into freezer-safe bags or containers to keep until ready and try to get all the air out as much as possible. To reheat, microwave them for 15 to 20 seconds or put them in the fridge to thaw overnight. 5 seconds in the microwave is all they need if you took them out overnight.

  308. The best banana chocolate chip muffins I have ever made. I used to make them with oil but using butter gives them a better color and flavor. They are so moist and delicious. My new favorite recipe.

  309. Just made these was easy! Smell amazing! Used mini chips and looks like there will be a chip in every bite! Thanks for the recipe!

  310. My bananas are really large. Should I still use 4? Is there a cup amount that I could use instead of a banana count?

  311. This is the best chocolate chip banana bread muffin I’ve ever had. Adding a dash of cinnamon took it to perfection! I highly recommend doing this. Mini chocolate chips are nice too.

  312. I am out of chocolate chips and about to use M&Ms. I’m guessing these are going to be colorful banana muffins!

  313. Hi,
    I’m not sure why you would need it. It’s the perfect texture as it is, and I”m not sure how it would affect it. It might make them more spongy, so that would be your call. Good luck!

  314. Lesley, thank you! You can, just sub out some of the flour with the oats addition. I don’t know how the texture will be depending on how much you put in, but if you do try it. Let us know your ratios and how they turned out!

  315. I have tried this and the result was awesome. My kids and my office mates really enjoyed the muffins. Sooo delicious.. I am thinking if I can add rolled oats on your recipe? Would that be possible?

  316. Have made these a few times already and they are simple and tasty! I used brown sugar the first couple times because I was out of white and they still turned out great

  317. Super easy, and lives up to the hype. Absolutely moist, delicious and the perfect blend of chocolate and banana. Everyone says my blueberry muffins are their favorite…but I’m betting these will overtake them!!!

  318. These turned out awesome. I followed the recipe precisely, except that I used a little extra banana because I didn’t want it to go to waste.

    It made exactly a dozen MOIST and DELICIOUS muffins.

    This recipe is a keeper!

  319. I only have 3 bananas, can I measure the rest of the ingredients as per your recipe? Or do I need to adjust?

    Thanks!
    Erin

  320. Hi Lorraine! So happy you all like them! Yes you can freeze them up to 3 months. Just let them thaw to room temp or 30 seconds on high in a microwave per muffin. You could also reheat them in the oven for 10 – 12 minutes at 350. 😀

  321. Just made a batch of your banana chocolate chip muffins and they are delicious. Got s thumbs up from my 8yo, and my 5yo is picky, but she welcomed a taste. Can these be frozen?

    Thanks so much!
    Lorraine

  322. Hi SaE! That sounds like a great idea for you little one! If you just want to make a small cake, just adjust the servings to 2 or 3 and adjust time of baking to the size of pan you are using. The egg, you could probably leave out and add a tablespoon of applesauce or Greek yogurt, because it is kind of hard to come up with 1/4 of an egg unless you just want to. 😀 Hope that helps!

  323. I would love to make a smash cake version since my little one loves banana and it is an healthier option. Any suggestions?

  324. Delicious and moist, the perfect mix of chocolate and banana. These were super easy to make ! was worried because I used muffin tin liners and read the tip too late not to use them. No worries, they didn’t stick at all and no mess. Yummy, thanks for the great recipe!

  325. I made these just like your recipe and they are AMAZING! Thank you so much for sharing such a wonderful and simple recipe! This is a keeper!

  326. Just made these exactly as the recipe required and they are perfect. Thanks for the recipe!

  327. I would love to make these but have a dairy allergy. Any suggestions for a butter substitute?

  328. Hi_ I just tried these but I made a streusal topping with organic oats ,brown sugar, Conn. And a little butter and they were awesome. Thanks for the recipe. Do you have one for carrot bread?

  329. Absolutely delicious! I bookmarked this recipe after only 1 bite! Thanks so much!

  330. So glad to hear that Toshua! Thank you so much for commenting and letting me know! That means a lot!! Hopefully you’ll come back and try some other recipes too! 🙂 xoxo

  331. Came across your site the other day….and chose this recipe first. The title says it all…truly delicious and pure perfection. I doubled the batch to freeze some, however the kids defeated that idea. Winner winner!!!! Thank you 🙂

  332. I just made these muffins this morning, followed the recipe but with request from the kids, i added a pinch of cinnamon/brownsugar/ butter on the top…i absolutely love these muffins, so moist and flavorful!! My new favorite! Thank you so much xo

  333. I just made them and they are delicious. I made them with muffin pan liners and they came out perfect. Thank you for recipe I will make again for church.

  334. These turned out so moist and delicious! I agree with the others that this will be my go to recipe; so simple yet so good! I made a couple minor changes: I made these in mini muffin tins and, because of that, used 1/2 cup mini chocolate chips. Baked them for 13-15 minutes. Other than that, I followed the recipe exactly. I got 4 dozen mini muffins out of this recipe! These are great for quick snacks and breakfasts for my little ones. Thanks!

  335. About how many muffins does this recipe make? I am planning on making them for a bake sale!?

  336. I have mashed bananas in the freezer, do you have any idea how much mashed would equal 4 bananas as your recipe calls for?

  337. Oh that sounds so delicious Wai-Yee! Great tip on spraying the wrappers with coconut oil! Great substitutions for the Gluten free lovers, thank you for sharing. I love it!

  338. I made these gluten free by subbing out the all purpose flour with almond flour; increased baking soda to 2 tsp; used organic apple sauce instead of butter, less chocolate chips, added shredded coconut & they came out perfect! I also used muffin liners sprayed them with coconut oil & they came right off the wrapper. Thanks for the recipe!

  339. These were seriously the best banana chocolate chip muffins we have ever eaten and we went back to the store to get more bananas just so we could make more. Thank you!

  340. Diana, I don’t think you will get the same result, But I haven’t tried it. You could add baking powder, but you’d have to add prob 3-4 teaspoons, but you would most likely have that metallic taste, not good. You need the baking soda for the rise and for them not to come out dense or if you want, you could just omit it, but you won’t get the rise without it and the texture wouldn’t be fluffy. If you try it without, let us know how they turn out! 🙂

  341. Would the baking soda make any difference? I don’t have some at the moment. & really want to make these

  342. Next time I will leave out the sugar completely. Tooooooo sweet. Even for my 3 year old

  343. Hi Angela!

    Nutrition Facts
    Serving Size 1 Recipe total Servings 12
    Calories 225
    Total Fat 9.1 g
    Saturated Fat 5.83g
    Monosaturated Fat 2.82g
    Polysaturated Fat 0.44g
    Total Carbohydrate 34.3 g
    Fiber 1.6 g
    Sugar 19.9 g
    Protein 2.7 g
    Cholesterol 22.24 mg
    Calcium 10 mg
    Iron 1.24 mg
    Potassium 107 mg
    Sodium 111 mg
    Zinc 0.4 mg
    Thiamin 0.13 mg
    Riboflavin 0.11 mg
    Niacin 1.05 mg
    Folic Acid 24.1 Ug
    Vitamin B6 0.05 mg
    Vitamin C 0.8 mg
    Vitamin B12 0.03 Ug
    Vitamin A 176 IU
    Vitamin E 0.21 mg
    Vitamin D 0.1 Ug
    Vitamin K 1.1 Ug
    Points 5
    Points Plus 6
    *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.

    Read more at http://myrecipemagic.com/recipe/recipedetail/perfect-banana-chocolate-chip-muffins-fluffy-moist#vOV2MQXx23kD51PJ.99

  344. I just tried this recipe for the first time. I doubled the recipe as I used 4 huge bananas and added 1/2 cup applesauce. My 15 year old says “this is a keeper recipe mom!”…thank you so much for sharing the love!!!

  345. Yum Sally, I like your version! I like the healthier muffins as well. I think you will really like it with the chocolate chips! 🙂 Happy Baking!

  346. Thank You for this recipe!!! I made this tonite, with two modifications. First, I left out the chocolate chips because don’t care for overly sweet eats and I added a 1/2 tsp of cinnamon and they were perfect. I liked that this recipe was a bit healthier than a lot of other recipes that I was looking at. So simple to throw together. I will definitely make this again and will even try with the chocolate chips.

  347. These turned out perfect! I had about 3/4 cup of dark chocolate chips, I used white chocolate chips to fill the rest, they went well with the other flavors! Very moist. A keeper for sure!

  348. Made these last night and they were delicious! I substituted half of the butter with applesauce and they worked out perfectly. Thanks for the great recipe!

  349. Kimberly! I love those substitutions. I’m going to have to try! I’m getting attached to coconut sugar lately! Thanks so much for sharing your experience. 🙂

  350. Sosososoo delicious. I’ve made them multiples times and constantly get told that they are the best banana chocolate chip muffins around!
    I currently have a batch in the oven but this time I substituted the butter with coconut oil and the sugar with coconut sugar 🙂

  351. 🙂 Yes, isn’t it amazing how when you make something home-made, even though they might not like an ingredient, it seems like that fear overrides and who can resist chocolate? hehe..so glad they all liked them! That’s awesome! Thank you for sharing!

  352. So delicious and healthy!!!! I love these muffins. I made a batch yesterday and i thought i was going to be the only one that likes them because my family doesnt like banana pancakes, so i thought they wouldnt like these. But they did! I only have a couple left…. and i am planning to get it before anyone else does.
    So fluffy, banana-y and delicious in the inside. Mine did not come out as perfectly as in the pictures, they rurned out more brown, and the bananas were ripe. I think i added a little sugar because the chocolate chips made them sugary. But still, they are delicious and perfect for breakfast. My mouth is watering.

  353. Awesome…had some ripe bananas n I was wondering what to do with them…thanks for the recipe..will try it out

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating