Chocolate Chip Banana Muffins Recipe


This Banana Muffin recipe creates the softest and fluffiest muffins, the perfect thing to make when you have brown bananas in your kitchen. Keep them plain or add in walnuts or chocolate chips for even more deliciousness. These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips.

chocolate chip banana muffins recipe

These banana desserts are tender, buttery, and spiced with cinnamon. They’re super undeniable, with chopped walnuts, or maybe chocolate chips. Banana bread is top-notch, but muffins are faster, greater handy, without problems transportable, and taste just as precise. 

This banana muffin recipe is going over so properly with kids. Not only are those banana bread truffles like cupcakes, but they’re equipped, start to complete, in just half an hour. 

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PREP TIME: 10 mins
COOK TIME:15 mins
TOTAL TIME: 25 mins
COURSE: Baking
SERVINGS:12 Muffins


Can we substitute the chocolate chips?

You can omit the chocolate if you choose a simple banana muffin. The ripe bananas will still offer excellent banana flavor, moisture, and herbal sweetness. You also can substitute the chocolate chips with an identical amount of toasted chopped walnuts for banana nut cakes, or update with raisins for banana raisin cakes.

Do we need the make the crumble topping?

The crumble topping is not necessary for banana muffins but I think it is worth working for these Banana Muffins. It gives an extra texture and gives the banana an extra crunch. If you would prefer to keep them plain you can of course and add walnuts, chocolate chips, or pecans to the batter. 

Can we use frozen bananas for these muffins?

If your bananas are overripe and are not ready to use them toss them in a Ziploc (peel on) and freeze them for later. Before adding frozen ripe bananas to the recipe, thaw completely at room temperature, or in the refrigerator overnight. Frozen bananas tend to release more moisture so peel and lightly pat dry with paper towels to remove excess liquid.

For how many times does this muffin’s banana remains fresh? 

In an airtight container, these banana muffins can remain fresh for 2-3 days, but like with all baking they are best the day you make them. You can freeze the muffins and let them defrost for about an hour before enjoying them.


  • Muffin Pan  
  • Cookie Scoop 
  • Mixing Bowl  
  • Whisk  



  • 3 Ripe Bananas
  • 2 Eggs
  • 1/2 Cup / 100g Brown Sugar
  • 1/3 Cup / 85ml Oil soy, sunflower, vegetable, canola
  • 1 tsp Vanilla Essence
  • 1 1/2 / 190g Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt

Crumble Topping

  • 3 Tbps Flour
  • 3 Tbsp Brown Sugar
  • 1 Tbsp / 15g Butter
  • 1 Tbsp Walnuts chopped


Crumble Topping

  • In a small bowl mix together the measurement of flour and brown sugar for the crumble topping. Add in the chopped walnuts.
  • Add the butter to the bowl and use a fork to mix the ingredients together until you have a crumble. Set the bowl to the side.

Banana Muffins

  • In a medium-sized bowl mash the bananas until smooth with a fork or potato masher.
  • Add the eggs, brown sugar, oil, and vanilla essence to the bowl with the mashed banana. Use a whisk to mix all the ingredients together until combined.
  • In a larger clean bowl measure out the flour, baking powder, baking soda, cinnamon, and salt. 
  • Mix together with a wooden spoon until combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and using the wooden spoon fold the banana muffin batter together until combined.
  • Use a cookie scoop or 1/4 cup measuring cup to divide the batter between 12 greased or lined muffin tins. Top with the crumble.
  • Place the muffins into a 180C / 350F oven for 15-20 minutes or until golden brown and a skewer inserted into the center comes out clean.
  • Leave the muffins to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.


  • Add 1/2 cup of chopped chocolate or chocolate chips to the dry ingredients to make banana chocolate muffins
  • Add 1/3 Cup of chopped walnuts or pecans to make banana nut muffins.
  • The muffins will stay fresh in an airtight container for a few days. They can be frozen and left to defrost for about an hour or in the microwave.

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