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Favorite Banana Chip Muffins

These banana chocolate chip muffins are one of the first things my husband gets hungry for when he’s home from deployment. I make sure to have the overripe bananas ready. They’re a family tradition. —Kimberly Duda, Sanford, North Carolina
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen


  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, room temperature
  • 1-1/3 cups mashed ripe bananas (about 3 medium)
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips


  • Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Banana Chip Muffin Tips

How do I quickly ripen bananas?

When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. If you have a day or two to spare, place bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits and quicken the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm in a 250° oven for 15-20 minutes. Check out this article for more banana ripening tips.

Do you have to use baking soda in banana bread?

Both baking soda and baking powder are chemical leaveners that provide lift to your baked goods. If you want some rise in your banana bread and don’t have baking soda handy, try substituting baking powder. Baking powder is about 4 times weaker than baking soda. So for this recipe, use 4 teaspoons baking powder as a substitute for the 1 teaspoon baking soda. If the rise is not important to you, you can leave it out completely. Learn more about the difference between baking soda and baking powder.

How do I keep my muffins moist?

To keep your muffins moist and fresh tasting after baking, let them cool completely on a rack. Then, store them in an airtight container lined with paper towels. Before securing the lid, gently place another piece of paper towel on top of the muffins to absorb any excess moisture.

How long do muffins last?

Muffins last for 2-4 days when stored on the counter in an airtight container. For longer storage, freeze them in an airtight freezer container for up to 3 months. Get more tips for storing your favorite baked goods.
Nutrition Facts
1 muffin: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 172mg sodium, 33g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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  • Staci
    Apr 14, 2020

    Definitely a keeper! Since my bananas were very ripe, I reduced the sugar to about 1/2 cup. Just right for my taste. I like cinnamon; the next time I make these (and I will make again!), I'll increase the cinnamon to 1/2 teaspoon. YUMMY!!

  • Spotted-Doe
    Apr 2, 2020

    Been making these for many years and love them! I usually use a muffin top pan and go a little heavy with the bananas because I like the flavor and moistness. The only downside is that they don't save well. They get weirdly mushy on the top the next day. Otherwise, they can't be beat!

  • Cassi
    Mar 28, 2020

    Made these with my daughter this morning. They are easy and delicious!

  • coppertop67
    Mar 16, 2020

    I had overripe bananas and the kids wanted chocolate chip muffins. This was a win! Yummy and easy! My 9 year old helped me make them!

  • Jill
    Jan 28, 2020

    Great recipe! My go to for muffins. Vlizzle in Colton’s defense the recipe did have Sugar in the Raw listed and called for 3 cups. They have changed it as they figured out this mistake. I too made the recipe knowing something was off and ruined a batch of muffins. It is corrected now but definitely was a bummer!

  • vlizzle
    Jan 18, 2020

    This is a great muffin recipe. I used mini chips because of personal preference. I would also like to comment on a post by "Colton on 10/18/2019". I don't know why this person is so upset. First of all, the recipe does NOT state "sugar in the raw", it simply states "sugar". If his muffins were "ruined" it was his own fault.

  • Colton
    Oct 18, 2019

    I looked up a recipe on google for chocolate chip banana muffins and yours the first recipe that came up. I followed the recipe not realizing that this was a different product then regular sugar. Since I dont have "sugar in the raw" my whole double batch of muffins were ruined! I am so angry!! This was for my elderly disabled aunt who I care for and wasted her food by following the recipe. I hate you guys for that. The recipe was on "taste of home" and it should have been clear that you should use "x" amount of sugar OR "x" amount of sugar in the raw. Baker beware. :-(

  • Erin
    Jun 26, 2019

    Wonderful! Easy to make and super moist, perfectly sweet. We made mini muffins (a batch made 41 of them) and baked for 12-13 minutes - they were golden with a little crisp around the edges and perfectly springy and moist and DELICIOUS!! I halved the cinnamon as I was worried they would taste like cinnamon (they don't at all) and we used 3 1/2 small/medium bananas. This is a keeper!!!

  • Brittany
    Feb 8, 2019

    These were amazing, moist and delicious.. Until I finished eating it and ended up with a horrid aftertaste. Not sure if it's too much baking soda maybe? I followed the recipe to a T, minus a little bit of extra chocolate of course.

  • Nicole
    Oct 9, 2018

    Wow what an easy recipe! I used mini chocolate chips instead of regular and added walnuts. It also took my oven closer to 23 minutes to cook through. But these little muffins are just delicious!