Banana Chocolate Chip Muffins

Name: Moist Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12 muffins
Cuisine: Greek
Ingredients: 1 3/4 cups all-purpose flour, spooned and leveled, 220g; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon ground cinnamon; 1 1/2 cups mashed very ripe bananas, about 3 large peeled bananas or 360g; 1/2 cup packed light brown sugar, 100g; 1/4 cup granulated sugar, 50g; 1/2 cup unsalted butter, melted and cooled for 5 minutes, 113g; 2 large eggs, at room temperature if possible; 1/4 cup plain Greek yogurt or sour cream, 60g; 2 teaspoons vanilla extract; 1 cup semi-sweet chocolate chips, 170g, for folding into the batter; 2 tablespoons semi-sweet chocolate chips, about 20g, for sprinkling on top

Imperial June 10, 2026June 10, 2026

Quick Recipe Version (TL;DR)

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes, including cooling

Quick Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed very ripe bananas, about 3 large bananas
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled for 5 minutes
2 large eggs
1/4 cup plain Greek yogurt or sour cream
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Do This

1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
2. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, whisk mashed bananas, both sugars, melted butter, eggs, yogurt, and vanilla.
4. Fold the dry ingredients into the wet ingredients just until a few flour streaks remain.
5. Fold in 1 cup chocolate chips, then divide the batter evenly among the 12 muffin cups.
6. Sprinkle with the remaining 2 tablespoons chocolate chips and bake for 20 minutes at 375°F.
7. Cool in the pan for 5 minutes, then move to a rack and cool 5 minutes more before serving.

Why You’ll Love This Recipe

Moist and tender: Ripe bananas, melted butter, and a little yogurt keep every muffin soft without being heavy.
Kid-friendly and lunchbox-ready: Sweet banana flavor and melty chocolate chips make these an easy win for breakfast, snacks, or school treats.
Simple one-bowl wet mix: No mixer is needed, and the batter comes together quickly with everyday pantry ingredients.
Great for using ripe bananas: This recipe is perfect for those speckled bananas sitting on the counter.

Grocery List

Produce: 3 large very ripe bananas
Dairy: Unsalted butter, 2 large eggs, plain Greek yogurt or sour cream
Pantry: All-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, light brown sugar, granulated sugar, vanilla extract, semi-sweet chocolate chips, paper muffin liners or nonstick baking spray

Full Ingredients

Dry Ingredients

1 3/4 cups all-purpose flour, spooned and leveled, 220g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1 1/2 cups mashed very ripe bananas, about 3 large peeled bananas or 360g
1/2 cup packed light brown sugar, 100g
1/4 cup granulated sugar, 50g
1/2 cup unsalted butter, melted and cooled for 5 minutes, 113g
2 large eggs, at room temperature if possible
1/4 cup plain Greek yogurt or sour cream, 60g
2 teaspoons vanilla extract

Chocolate

1 cup semi-sweet chocolate chips, 170g, for folding into the batter
2 tablespoons semi-sweet chocolate chips, about 20g, for sprinkling on top

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with nonstick baking spray. Place the oven rack in the center position so the muffins bake evenly and the tops rise nicely.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1/2 teaspoon ground cinnamon. Whisking well helps distribute the leavening evenly, which gives the muffins a soft, even crumb.

Step 3: Mash and measure the bananas

Peel the bananas and mash them in a large bowl with a fork until mostly smooth with a few small lumps. Measure out exactly 1 1/2 cups mashed banana. Using the right amount matters: too little banana makes the muffins less moist, while too much can make them dense or gummy.

Step 4: Mix the wet ingredients

To the bowl with the mashed banana, add the 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/2 cup melted butter. Whisk until glossy and combined. Add the 2 large eggs, one at a time, whisking briefly after each addition. Whisk in the 1/4 cup Greek yogurt or sour cream and 2 teaspoons vanilla extract until the mixture looks smooth and creamy.

Step 5: Combine the batter gently

Add the dry ingredients to the wet ingredients. Using a flexible spatula or wooden spoon, fold the mixture together just until you still see a few faint streaks of flour. This should take about 10 to 12 gentle folds. Avoid vigorous stirring, because overmixing can make muffins tough instead of tender.

Step 6: Fold in the chocolate chips

Add 1 cup semi-sweet chocolate chips to the batter and fold just until evenly distributed. The batter will be thick, soft, and scoopable. Thick batter is a good sign here because it helps the muffins bake up plush and domed rather than flat.

Step 7: Fill the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter per cup. The cups should be about three-quarters full to nearly full. Sprinkle the tops with the remaining 2 tablespoons chocolate chips so each muffin has visible melty chocolate on top after baking.

Step 8: Bake and cool

Bake at 375°F for 20 minutes, rotating the pan once after 10 minutes if your oven has hot spots. The muffins are done when the tops are golden, the centers spring back lightly when touched, and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool for 5 minutes more before serving warm.

Pro Tips

Use very ripe bananas: Bananas with lots of brown spots are sweeter, softer, and more flavorful than yellow bananas.
Measure the mashed banana: Banana sizes vary, so measuring 1 1/2 cups keeps the texture consistent.
Do not overmix: Stop folding as soon as the flour disappears. A few small lumps in muffin batter are completely fine.
Cool the butter slightly: Hot melted butter can scramble the eggs or make the batter greasy, so let it cool for 5 minutes before mixing.
Save some chips for the top: This makes the muffins look bakery-style and gives you melty chocolate in every bite.

Variations

Banana nut chocolate chip muffins: Fold in 1/2 cup chopped walnuts or pecans along with the chocolate chips.
Mini muffins: Divide the batter into a greased mini muffin pan and bake at 375°F for 10 minutes. This recipe makes about 36 mini muffins.
Whole wheat version: Replace 3/4 cup of the all-purpose flour with 3/4 cup white whole wheat flour for a slightly heartier muffin.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For the best texture, place a paper towel under and over the muffins in the container to absorb extra moisture. To freeze, wrap each cooled muffin tightly and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature for 1 hour, or warm a frozen muffin in the microwave for 25 to 35 seconds. You can also mash and measure the bananas up to 24 hours ahead; store them covered in the refrigerator and stir before using.

Nutrition (per serving)