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4.29 from 810 votes

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!

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!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: banana, breakfast, brunch, chocolate chip, chocolate chip muffins, muffins, snack
Servings: 12 Servings
Calories: 273kcal
Author: Kim Lange


  • 4 ripe bananas, medium or 1 & 1/3 cups of mashed banana
  • 1/3 cup melted butter cooled
  • 2/3 cup sugar or sugar of choice
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • A pinch of salt
  • 1 1/2 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


  • 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


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.


Calories: 273kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 248mg | Fiber: 3g | Sugar: 22g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 2mg