Banana Chocolate Chip Muffins (Simple and Delicious!)

Don’t miss these Banana Chocolate Chip Muffins – this easy banana chocolate chip muffin recipe is delicious and can be made healthier too!

This banana chocolate chip muffin recipe might just be my favorite muffin recipe on the planet. They’re perfect, and since I was cleaning out the freezer recently, I had plenty of ripe bananas to make up a double batch. (Did you know you can freeze bananas?)

If you’ve never frozen bananas before, it’s easy ~ just pop them in the freezer (skins and all), then when you’re ready to use them let them sit in a bowl on the counter until they’re thawed. The skin will just peel off (the banana will kind of ooze out ~ gross, I know), but you’ll have the absolute best baked banana recipes you’ve ever eaten.

So, ripen your bananas, mash the bananas up, grab your ingredients, and get ready to learn how to make these banana muffins ~ your family will be so glad you did (if you don’t gobble them all down yourself!) 😉

Print Recipe

Banana Chocolate Chip Muffins

Prep Time15 minutes mins

Cook Time20 minutes mins

Ingredients

• 3 ripe mashed bananas
• 1/3 cup vegetable oil can substitute with coconut oil or applesauce
• 1/2 cup sugar can substitute with coconut sugar or baking friendly sugar substitute
• 1 1/2 cups whole wheat flour can substitute with regular flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 1 cup chocolate chips

Instructions

• Pre-heat oven to 350.
• Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
• Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
• Fill muffin tins 2/3 cups full.
• Bake 20 minutes, cool & enjoy!

How Can I Make These Healthier?

If you’re looking to make a healthy banana chocolate chip muffin, you can make these using only whole wheat flour, and you can also sub applesauce for the oil. This recipe doesn’t have melted butter, so the oil or applesauce is where the banana muffins are getting their moisture.

If you don’t have enough whole wheat flour, feel free to mix half regular flour and half whole wheat flour, or just use all regular white flour. I make them using whatever I have on hand, and they always turn out perfectly – you can’t mess them up!

Note that you can easily double this recipe – and every time I’ve made it we’ve wished we had more so I definitely recommend a double batch.

You could also use this same recipe to make banana chocolate chip cupcakes – just use cupcake liners instead of a muffin tin. You could even create mini muffins out of this recipe. If you prefer banana bread to this healthy banana muffin recipe, you can try our Best Ever Banana Bread.

Happy baking! 

Thanks to my friend Nancy from Real Food Allergy Free for the recipe.  

Find more family friendly recipes that are easy and delicious!