Welp, you found it! The BEST Banana Chocolate Chip Muffin Recipe. These muffins are moist and fluffy and loaded with melty chocolate chips with subtle hints of ripe banana flavor.

A stack of three banana chocolate chip muffins.

I just want to let everyone know that I love a strong banana flavor. We’re talking, LOVE!

On the contrary, I also enjoy the subtle banana flavor. There’s a time and a place for the banana flavor to knock you off your chair. But for this muffin recipe, we’re taking the banana flavor down just a notch.

Buttermilk Banana Chocolate Chip Muffins

You can take a bite into these ultra moist banana muffins and taste the banana, but you won’t be overwhelmed with the thought of, “Wow! There’s like, 10 bananas shoved into this muffin.”

Which is good! In fact, it’s perfect for this recipe; it allows the chocolate chips to shine as well.

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


I’m captivated by food science and the role ingredients play in baked goods.

I’m learning the more familiar you become with ingredients you’re using and WHY you’re using them, the more comfortable you’ll be in the kitchen.

  • Bananas. Use overly ripe bananas for maximum flavor. Be careful not to confuse overly ripe with rotten.
  • Flour for structure.
  • Baking powder. We’re using 1 tablespoon of baking powder to achieve greater lift in the muffins. Can you taste the baking powder? Not at all.
  • Salt, for flavor.
  • Brown sugar, a sweetener that adds a bit of moisture as well due to the molasses in it.
  • Granulated sugar for sweetening, it also aids in browning and holds onto moisture. By holding onto moisture baked goods don’t stale as quickly.
  • Buttermilk is added for flavor and moisture. Adding buttermilk to muffins creates a beautifully tender crumb.
  • Butter serves multiple purposes in this muffin recipe, it adds flavor, aids in leavening, and creates a more tender texture.
  • Egg is added to bind everything together. It adds structure and strengthens baked goods.
  • Chocolate chips are added for flavor… 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 Muffin Recipe

First, whisk together the dry ingredients and the sugar in a large bowl.

Using a fork, mash the ripe bananas. Add the melted butter, buttermilk, egg, and vanilla. Using hand beaters or a whisk, mix the wet ingredients until fully combined.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula gently mix until the batter is just combined.

Overly ripe, mashed bananas in a glass bowl.

Lastly, fold the chocolate chips into the batter.

Why you should 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.

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

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.

Baking the Muffins

Bake the muffins for 5 minutes at 450°F and then turn the heat to 400°F and bake for 11-12 minutes until a toothpick inserted in the center comes out clean, or the tops are golden brown.

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

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

Mini Banana Chocolate Chip Muffins

Make these into mini muffins! Fill them almost to the top of the 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.

Everyones oven is different, so keep an eye on them!

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

If you love this recipe, try these:

If you make this recipe or any other recipe on the blog please come back and leave a review. If you take a picture of your food creations tag #saltandbaker and share it on social media so that I can see what you made!

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


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugarpacked
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup mashed overly ripe bananas
  • 1 cup buttermilkat room temperature
  • 4 tablespoons unsalted buttermelted and cooled
  • 1 large eggat room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups semi sweet chocolate chipsdivided


  • 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. 


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


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%)
author: Salt & Baker
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!