Banana Chocolate Chip Muffins


I used to work at Starbucks back in the day, and they had a banana chocolate chip coffee cake that came out in the late spring and early summer months. You either loved it or hated it. Many customers seemed repulsed by the idea of putting banana and chocolate together (had they never heard of a banana split?).  I, however, loved the stuff and was more than happy to take home what didn’t get purchased. I found myself craving it the other day and decided to make Banana Chocolate Chip Muffins. They turned out pretty close to the real thing! Here’s how I made them: 

In a medium sized bowl, beat together 1/3 cup of melted butter and 1 egg.

Cream the egg mixture with 3/4 cup of sugar and 4 mashed bananas. You can easily make banana chocolate chip muffins using previously frozen bananas. Just make sure they are thawed so they can incorporate well. If you have bananas that are getting brown spots and you know you won’t be able to eat them before they go bad, just pop them in the freezer. Even though they will turn brown, once they are thawed the banana is excellent for baking!

In a separate bowl, combine 1 and 1/2 cups of flour, 1 teaspoon each of baking powder and baking soda, and 1/2 teaspoon of salt. Once those are mixed, slowly add in the wet ingredients. Just as the dough begins to firm up, add in a cup of chocolate chips.

Evenly divide the dough into 12 greased muffin tins. I prefer to grease with shortening, but cooking spray works well too. Place the banana chocolate chip muffins into an oven preheated to 350 degrees and bake for about 25 minutes.

Let the muffins cool inside the muffin tin before removing them. This recipe also works well in bread form. Simply pour all the dough into a loaf pan and bake for about an hour.

Look at all that drippy chocolate in there! Banana chocolate chip muffins are casual enough for my kids to eat for an afternoon snack, but pretty enough to take to a potluck or serve at brunch. Other versatile recipes that can be cooked as loaves or muffins are Cranberry Orange Bread, Lemon Blueberry Bread, Cinnamon Zucchini Bread, and Pumpkin Muffins with Vanilla Frosting.

Do you have a gathering coming up where you might be able to take these beauties? In case you need more ideas, check out my Recipe Index or follow my Bangin’ Baked Goods board on Pinterest. Happy cookin y’all!

Banana Chocolate Chip Muffins

Heidi Davison
A chocolate twist to traditional banana bread. Yummy for breakfast or dessert!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12


  • 1 1/2 cups flour
  • 1 tsp each baking powder and baking soda
  • 1/2 tsp salt
  • 4 large mashed bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees and grease muffin tins.
  • Mix dry ingredients together.
  • Combine wet ingredients and bananas.
  • Gently stir in wet ingredients and mix until smooth.
  • Stir in chocolate chips.
  • Divide dough evenly among the tins.
  • Bake for 25 minutes or until a knife comes out clean.
  • *If making a bread loaf, cook for 60 minutes.



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  • Jessica Miller says:

    I loooove banana bread with chocolate chips!!! I will have to make these with my freezer bananas! Thanks, Heidi!! 😊

    • says:

      You betcha! Let me know what you think of them!

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