This banana chocolate chip muffin recipe is light, fluffy and has a perfectly balanced banana flavor with the punches of melty chocolate chips throughout.

We love bananas around here. Our banana oatmeal pancakes and banana bread steel cut oats are made regularly for breakfast, and we love to eat banana bread too! Maybe it’s a good thing bananas ripen so quickly, it gives us plenty of excuses to make so many banana recipes!

A stack of three banana chocolate chip muffins.

Buttermilk Banana Chocolate Chip Muffins

So, I’ve made my fair share of banana chocolate chip muffin recipes. I’ve always wanted one that is moist, has just enough bananas in there that you can taste it, yet not overpowering that the texture will seem weird or the flavor it too in your face. 

That’s why I’m so excited about this recipe. The buttermilk and level of baking powder in these muffins I think is what does it. Those two ingredients combined work together to give us light, moist and fluffy banana muffins — Good luck keeping them around long enough!

A banana chocolate chip muffin cut in half with melty chocolate chips oozing from the muffin.

Ingredients 

Ingredients used to make buttermilk banana chocolate chip muffins.

The more familiar you become with the ingredients you’re using and why you’re using them, the more comfortable you’ll be in the kitchen.

  • All purpose flour — For structure.
  • Granulated sugar —  For sweetening. It also aids in browning and holds onto moisture. By holding onto moisture, baked goods don’t stale as quickly.
  • Light brown sugar — Packed. Brown sugar is a sweetener that adds a bit of moisture to baking due to the molasses in it.
  • Salt — For flavor. Salt enhances the natural flavors of ingredients. 
  • Baking powder — We’re using 1 tablespoon of baking powder to achieve greater lift in the muffins. Don’t worry, you can’t taste the baking powder at all.
  • Ripe bananas — Mashed. Use overly ripe bananas for maximum flavor. Be careful not to confuse overly ripe with rotten.
  • Buttermilk — At room temperature. Buttermilk adds flavor and moisture. Adding buttermilk to muffins creates a beautifully tender crumb. Buttermilk is an acid that, when combined with a base (like baking powder or baking soda) will react and bubble, aiding in the rise.
  • Unsalted butter — Melted and cooled. Butter serves multiple purposes in this muffin recipe, it adds flavor, aids in leavening, and creates a more tender texture.
  • Egg — At room temperature. Eggs are added to things to bind everything together. It adds structure and strengthens baked goods.
  • Vanilla extract
  • Semi sweet chocolate chips — Divided. We really don’t need a reason to add chocolate chips to anything. Just sayin’.
The dry ingredients for making banana chocolate chip muffins in a glass bowl.

How to Make Banana Chocolate Chip Muffins

  1. Spray muffin tin. (If you are using liners, see my recipe tips below.)
  2. Whisk dry ingredients. 
  3. Using a fork, mash the ripe bananas. Add bananas to the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Don’t overmix! Fold in 1 cup of chocolate chips.
  5. Divide batter evenly amongst muffin tins. Batter will fill the tins *almost* to the top. Should have about ⅛ inch or so of space left in the tin. Place additional chocolate chips overtop. 
  6. Bake for 5 minutes at 450°F, then after 5 minutes, turn the heat to 400°F and continue to bake for 12-13 minutes or until a toothpick inserted in the center comes out clean. Let cool before eating.
Overly ripe, mashed bananas in a glass bowl.

Tools Used for This Recipe

Hand mixer — You’ll use this to beat the bananas with the remaining liquid/wet ingredients.

Mixing bowls — Some of my favorite mixing bowls! I use them daily.

Muffin tin — I use this exact same tin and love it. Great quality and it produces some delicious muffins.

Banana chocolate chip muffin batter with a handful of chocolate chips prior to being stirred in.

Recipe Tips

If using muffin tin liners — These particular muffins will stick to the liners. Bakers Tip: don’t use muffin liners! Spray nonstick cooking spray in the muffin tin instead. Full disclosure, my sister made these and she didn’t heed this advice and half the muffin stuck to the liners! So, I recommend just spraying the muffin tin with cooking spray — they come out perfectly! 

Make these into mini muffins! Fill them almost to the top of the mini muffin tin and then bake for 5 minutes at 450°F and then reduce the temperature to 400°F and bake for 5-7 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden in color. Everyone’s oven is different, so keep an eye on them!

Once the batter has been made, don’t forget to let it sit for 10-15 minutes before you fill the muffin tins. This gives the baking powder time to work its magic. 

Baking at two temperatures, a higher one first, initiates a quick rise for a tall domed muffin and pillow-soft centers.

When measuring flour, spoon the flour into your measuring cup. If you scoop using the measuring cup, you may end up packing more flour in there than you need, potentially making a denser muffin.

A cupcake pan with banana chocolate chip muffin batter in the cupcake liners.

FAQs

Why should you let the batter sit? 

Now, let the batter sit for 10-15 minutes prior to filling the muffin tins. This is very important! You need to give the baking powder time to work its magic. Baking powder is double acting. It reacts to moisture and heat. To achieve a sky high muffin top that is beautifully fluffy, we want to fully utilize the baking powders properties.

Should you use muffin liners? 

This is more of a personal preference. Depending on the occasion I prefer muffins with liners. However, these particular muffins will stick to the liners. Bakers Tip: don’t use muffin liners! Spray nonstick cooking spray in the muffin tin. Either way, fill the muffin tins *almost* to the top! There will be about 1/8″ space from the batter to the top of the pan.

Why are these muffins baked at different temperatures? 

Baking at two temperatures, a higher one first, initiates a quick rise for a tall domed muffin and pillow-soft centers.

How do you store muffins? 

Store muffins at room temperature in an airtight container or zip-top bag. Muffins will keep up to 5 days. 

Can you freeze muffins? 

Totally! I recommend it. This recipe makes a lot of muffins, so I love freezing some to use as breakfast or a snack throughout the week. Just wrap each muffin individually in plastic wrap, then put the individually wrapped muffins in a zip-top bag and store in the freezer. They’ll keep for about 2-3 months. When you are ready to enjoy them, remove them from the freezer and let thaw, then warm them in the microwave for about 5 seconds.

Banana chocolate chip muffins on a black cooling rack with two small hands holding one muffin.

More banana recipes

Magnolia Bakery Banana Pudding 

Chocolate Chip Banana Bread

Banoffee Pie

If you make this recipe and love it, I would be so grateful if you come back to leave a 5-star rating. It helps other readers find my recipe easier. Thank you! ❤️

Banana chocolate chip muffins on a black cooling rack with two small hands holding one muffin.
Print Review
5 from 2 votes

Banana Chocolate Chip Muffins

Light and fluffy banana muffins studded with melty chocolate chips. You won’t be able to resist these delicious muffins!
Prep Time: 15 mins
Cook Time: 17 mins
Total Time: 32 mins
Servings: 12 muffins

Ingredients
 

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar - packed
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup mashed overly ripe bananas
  • 1 cup buttermilk - at room temperature
  • 4 tablespoons unsalted butter - melted and cooled
  • 1 large egg - at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups semi sweet chocolate chips - divided

Instructions
 

  • Preheat oven to 450°F. Line a muffin tin with liners or coat the muffin tin with nonstick cooking spray. 
  • In a large bowl, whisk together the flour, sugar, brown sugar, salt, and baking powder. 
  • In a medium size bowl beat the bananas, buttermilk, butter, egg, and vanilla extract. 
  • Pour the wet ingredients into the dry ingredients and mix (using a spatula) until just combined. Fold in 1 cup of chocolate chips. Don’t overmix. 
  •  Divide batter evenly amongst muffin tins. Batter will fill the tins *almost* to the top. Should have about 1/8″ inch or so of space left in the tin. 
  • Use the remaining 1/4 cup of chocolate chips to place on top of the batter. 
  • Bake for 5 mins at 450°F, then after 5 mins turn the heat to 400°F and continue to bake for 12-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the muffins to cool to room temperature. 

Notes

Once the batter has been made, DON’T FORGET to let it sit for 10-15 minutes before you fill the muffin tins. This gives the baking powder time to work its magic. 
To make mini banana chocolate chip muffins, fill the mini muffin tins almost to the top. Bake at 450°F for 5 mins, reduce the temperature to 400°F and bake for 5-7 minutes or until a toothpick inserted in the center comes out clean and the tops are golden in color.
Recipe adapted from Handle the Heat

Nutrition

Calories: 290kcal (15%)Carbohydrates: 40g (13%)Protein: 4g (8%)Fat: 12g (18%)Saturated Fat: 7g (35%)Cholesterol: 30mg (10%)Sodium: 130mg (5%)Potassium: 324mg (9%)Fiber: 2g (8%)Sugar: 19g (21%)Vitamin A: 195IU (4%)Vitamin C: 1.3mg (2%)Calcium: 90mg (9%)Iron: 2.4mg (13%)
Course: Snack
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!