If you’re looking for a new snack idea that your kids will absolutely love, these delicious banana chocolate chip muffins can’t be beat! They’re so easy to throw together and serve as the perfect grab-and-go breakfast or after-school snack. Plus, they also make a fantastic dessert too.
As any parent of kids in a growth spurt know, it’s important to have plenty of snack options available to satisfy those sudden (and intense!) hunger pains.
Portable banana bread option
When I think back to the banana bread of my own youth, it was moist, sugary sweet, and bursting with cinnamon flavor. Oh, it tasted so good!
I wanted to create a similar experience for my kids, but I wanted to offer them banana muffins that were easy to eat on the go (while being every bit as yummy). After (lots) of trial and error, I’m happy to say that I’ve finally developed just the right recipe.
Although this contains a little less sugar than the banana bread I grew up eating, these muffins are still exceptionally tasty! In fact, my whole family loves these banana muffins.
These chocolate chip banana muffins are moist and deliciously flavored with a perfect combination of banana, vanilla, and mini chocolate chips. Plus, they take a mere 10-15 minutes to whip up, with another 20 minutes of baking time.
This is my new favorite way to use up old bananas. Or even set aside bananas just for this purpose (the perfect excuse to bake!).
Yeah, they are that good. Once you try these muffins, you’ll never make another type of banana bread!
Here are the ingredients you’ll need for this recipe. Please see the printable recipe card at the bottom of this post for the detailed recipe.
- Egg – I use one large egg
- Vegetable oil
- Ripe bananas – about 1.5 cups, mashed
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Baking powder
- Mini semisweet chocolate chips – milk chocolate chips and white chocolate chips are also delicious!
How to make banana chocolate chip muffins
This recipe really just uses some simple ingredients you probably already have. Follow these step-by-step instructions, and your family will soon be enjoying their new favorite muffins.
First, preheat the oven to 375 degrees.
Then, whisk the egg, oil, and sugar until smooth in a large mixing bowl. Add the mashed bananas and vanilla extract and mix well. Set aside.
In a medium bowl, combine flour, old-fashioned oats, baking soda, baking powder, and salt.
Now add the dry ingredients to the large bowl of wet ingredients and mix. Gently fold and stir until it’s just moistened. Then stir in the mini chocolate chips.
Insert cupcake liners into your muffin tin and fill those paper-lined muffin tins three-fourths full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Finally, cool for 5 minutes before moving the muffins over to a wire rack to cool completely.
Now, wasn’t that easy?
Enjoy immediately or store for later.
Insider tip: banana chocolate chip muffins are great for packing in a school lunch! Emily even asked if she could bring an extra muffin for her new friend at school. Mom win!
Banana chocolate chip muffins FAQs
Here are some questions that I often see readers ask about making these muffins. If you don’t see your question answered below, please leave it in the comments!
Can I spray the muffin cups with cooking oil instead of using cupcake liners?
Yes! Feel free to spray the muffin pan and skip the paper liners altogether. You may need to run a knife along the edges between the muffins and the muffin pan to loosen them so you can remove them.
And if you want mini muffins, simply use mini muffin pans. Either spray them or use mini muffin paper liners.
Can I add nuts to these banana chocolate chip muffins?
Yes, and it’s delicious! If you want to add a bit of crunch and protein, add your choice between chopped pecans or walnuts.
How do I store leftover banana chocolate chip muffins?
The best way to store leftovers is in an airtight container in the fridge. If you store them this way, they’ll stay fresh for around 7 days.
I’ve tried storing them in the bread pantry at room temperature, but the muffins are so moist that they started growing mold after three days.
Can I freeze these banana chocolate chip muffins?
Yes, and they will stay good in the freezer for up to 3 months. I like to freeze them in batches so that I can pull out only as many as I think we’ll need in the next 2-3 days.
When you’re ready to enjoy them, simply pull as many as you want and let them thaw on the counter at room temperature.
Can I substitute melted butter for cooking oil?
You sure can! The butter will add a buttery flavor to the muffins, which some people adore. And it can also add a little crunch to the outside of the muffins.
More delicious muffins to make
- Gluten-Free Pumpkin Streusel Muffins
- Apple Muffins With Oats
- Gluten-Free Gingerbread Muffins
- Gluten-Free Blueberry Muffins
Banana Chocolate Chip Muffins
Chocolate Chip Banana Muffins are moist and deliciously flavored with a perfect combination of banana, vanilla, and mini chocolate chips. Your family will beg you to make them again and again!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 15 1x
- 1 egg
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 4 medium ripe bananas (about 1.5 cups)*
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup miniature semisweet chocolate chips
- Preheat the oven to 375 degrees.
- Beat the egg, oil, and sugar until smooth in a large mixing bowl.
- Add the bananas and vanilla extract and mix well.
- In a separate large bowl, combine the flour, oats, baking soda, baking powder, and salt.
- Stir the flour mixture into the banana mixture just until moistened.
- Mix in the chocolate chips.
- Fill paper-lined muffin tins three-quarters full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing to a wire rack to cool completely.
- Store in a covered container.
- *You can mash the bananas first, but I like to throw in whole bananas (or in large pieces.) This leaves a few moist chunks of banana in the batter, and the result is an extra burst of banana flavor as the muffins are devoured later. Yum!