These banana chocolate chip muffins come out tender, moist, and perfectly sweet, studded with irresistible pockets of chocolate. You’ll love that the recipe is simple, quick, and made in one bowl.

More overripe bananas on your counter? That’s a good thing! Blend up a creamy, dreamy banana almond milk or blood orange banana smoothie, or keep baking with healthy banana bran muffins or the ultimate loaf of FIVE banana banana bread.

Close-up of banana chocolate chip muffins stacked on a cooling rack.

Bananas and chocolate are a match made in heaven, and there’s no easier way to get your fix of the combination than a batch of these classic, moist banana chocolate chip muffins. With a nicely domed top, a tender crumb on the inside, and plenty of chocolate, these are easy to love as an afternoon snack or treat. You won’t get any complaints serving them for breakfast, either. 😉

Why you’ll love them

  • Perfect for using up ripe bananas
  • Sweet but not too sweet – ripening brings out banana’s natural sugars, so you don’t need to go crazy adding more to get a sweet treat
  • Moist texture – Greek yogurt and a smidge of oil work the magic
  • Super fast and simple – great for baking with kids
  • Made in ONE BOWL – hallelujah for all the overworked dishwashers!

Ingredients and possible substitutions

Here’s a quick overview of what you’ll need. A batch yields one dozen muffins.

  • Two bananas – brown and very ripe! You can also use frozen bananas – just defrost and peel them if necessary, then mash and proceed with the recipe as written.
  • Greek yogurt – plain or vanilla. You can sub regular yogurt or use part yogurt and part milk, as well.
  • Flour – these muffins can be made entirely with all-purpose flour or with a combination of all-purpose and whole wheat.
  • White granulated AND brown sugar – using a little of both delivers the ideal balance of texture and flavor.
  • Chocolate – obviously! About 1 and 1/3 cups, or 8 ounces, is a generous and, in my humble opinion, perfect amount. You can use chocolate chips, chocolate chunks, or mini chips. Semisweet is a go-to, but banana muffins are exceptional with dark chocolate, as well.
  • 1 large egg.
  • Canola or another neutral cooking oil. You can also use butter, though the smidge of oil contributes to the muffins’ soft, tender crumb.
  • Baking staples: vanilla extract, baking powder, and salt.
Muffins piled on a cooling rack.

Easy storage and freezing

Once baked, these muffins keep well at room temperature for 2-3 days. Simply store them in a zip-top bag or airtight container. They are quite moist, so if you notice any water droplets building up inside the container, open the zipper or lid just a smidge to let air circulate.

These muffins can also be frozen! Store in a freezer-safe zip-top bag or plastic storage container for 2-3 months. You can defrost the whole batch on the counter overnight, cracking the container to avoid excess condensation inside, or defrost muffins individually by warming in the microwave for 30 seconds or so.

More muffin recipes

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5 from 9 votes

Banana Chocolate Chip Muffins

Tender, moist, and perfectly sweet, studded with irresistible pockets of chocolate. And you’ll love that the recipe is simple, quick, and made in one bowl.


  • 2 medium or large bananas very ripe and peeled
  • 1/2 cup Greek yogurt plain or vanilla
  • 1/4 cup canola oil
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour see note
  • 1/3 cup granulated white sugar
  • 1/3 cup brown sugar light or dark
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 and 1/3 cups dark or semisweet chocolate chips about 8 ounces


  • Preheat oven to 425 degrees F. Lightly coat a muffin tin with cooking spray, or line with paper liners.
  • In a large bowl, mash the bananas until mostly smooth. Add yogurt, oil, egg, and vanilla, and whisk to combine.
  • Sprinkle the flour, white sugar, brown sugar, baking power, and salt over the banana mixture. Stir gently just until the batter is mostly even. Add chocolate chips and stir once more to incorporate.
  • Divide the batter evenly among 12 muffin wells. Bake for 5 minutes at 425 degrees, then, leaving them in, reduce the oven temperature to 350 degrees and bake 16-18 minutes more. When they are done, a toothpick inserted into the center of a muffin will come out clean. Cool and enjoy!


  • Healthy Swap: For a healthier swap, use 3/4 cup all-purpose flour plus 3/4 cup whole wheat flour. No other changes needed.
  • Storage: These keep well at room temperature for 2-3 days. I usually store them in an airtight container but leave the zipper or lid just slightly cracked.
  • Freezer: Yes, these can be frozen! Store in a freezer-safe ziplock or plastic storage container for 2-3 months. You can defrost as a batch on the counter overnight – crack the container to avoid excess condensation inside – or individually by warming in the microwave for about 30 seconds.

Nutrition Estimate

Serving: 1 muffin, Calories: 267 kcal, Carbohydrates: 42 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 17 mg, Sodium: 72 mg, Potassium: 163 mg, Fiber: 1 g, Sugar: 26 g, Vitamin A: 75 IU, Vitamin C: 2 mg, Calcium: 63 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

Recipe adapted from Bon Appetit and Bunsen Burner Bakery

Banana chocolate chip muffins.