If you’re looking for banana muffin recipes with two bananas, you’ll love these Banana Chocolate Chip Muffins! They’re delicious, easy to make, and great for breakfast or snack time!
One of my favorite things to bake for my family is a big batch of muffins.
In the fall, these Pumpkin Cream Cheese muffins fill the house with the aroma of delicious fall spices. And they taste amazing!
During the summer, we love making the most of summer berries by baking them into these Double Berry Chocolate Chip Muffins and tasty Banana Blackberry Oatmeal Muffins.
These Banana Chocolate Chip Muffins are great all year round. These all-season all-star muffins are some of our faves. I hope they become some of your favorite muffins too!
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If you’ve got little ones at home, this is a great baking recipe to make together with the kids. Baking can help teach kids so much! It’s a fun activity that can teach them chemistry, flavors, kitchen safety.
This recipe, in particular, is simple and perfect for beginning bakers.
❤️ Why you’ll love this recipe
These muffins are sure to become one of your family’s favorites. Here are a few reasons why we love them:
- They are super light and fluffy.
- Each muffin is packed with LOTS of chocolate chips.
- The bananas add some sweetness to the muffins.
- They are freezable. We like to make two batches so we can enjoy one now, and freeze some for later.
🍫 Ingredient notes
Everyone has their own way of baking muffins the way they like them. I like really light and fluffy muffins, as opposed to thicker cake-y muffins.
For this muffin recipe, here’s what makes them a family fave:
- Yogurt. Yogurt – along with the almond milk and vegetable oil – helps add lightness throughout the batter. I use our favorite dairy-free yogurt to keep this recipe dairy-free, but you can use any plain unsweetened yogurt.
- Baking powder. Baking powder adds volume and lightens the texture of baked goods. We use a little more than we do in other baked goods – 3 teaspoons for this recipe – in order to give it a bit more of a rise. And, to add to the lightness of the batter.
✅ Step-by-step instructions
These muffins are super easy to make, and they’re so fun to make with kids of all ages!
First, preheat your oven to 400°F. Then prep a muffin tin by either spraying it with cooking spray or placing a cupcake liner in each spot. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon. Set aside.
- In another bowl, combine the mashed bananas, eggs, sour cream, and sugar until well blended.
- Then to the banana mixture, pour in the milk, vegetable oil, melted butter, and vanilla extract; whisk together to combine.
4. Gradually mix in the dry ingredients to the wet ingredients.
5. Gently fold in the chocolate chips, saving some to place on the top of each individual muffin.
6. Fill each muffin tin up to the top with about 1/4 cup of batter. Add a couple of chocolate chips to the top of each muffin. Optional: you can also add a slice of banana to the top of each muffin; this will bake into the muffin but still stick out a bit at the top, letting people know that these are banana chocolate chip muffin!
7. Bake first at 400°F degrees for 5 minutes, and then lower the temperature to 350°F degrees and bake for the remaining 22-25 minutes.
8. Allow the muffins to cool on a cooling rack for about 5 minutes before serving.
👩🏻🍳 Baking and muffin FAQs
You can use sour cream or creme fraiche instead of yogurt.
In most recipes, you can often substitute your favorite all natural sweetener, such as coconut sugar, stevia, maple syrup, agave nectar. However, I haven’t tried this recipe with any of these alternatives, so I can’t vouch for how any of these particular substitutions would work. If you do make substitutions, please leave a comment at the bottom of the post and let us all know how it turned out!
🍽 Serving ideas
These banana chocolate chip muffins are so good on their own, with a big ol’ glass of milk or with a morning cup o’ coffee. Add a fresh banana or apple for even more vitamins and minerals.
They also make amazing afternoon snacks and road trip snacks.
Want to turn them into a sweeter snack as cupcakes? Top them with the vegan chocolate frosting from my fave vegan cake recipe!
More muffin recipes
In a mood for more baking with chocolate chips? Try my recipes for chocolate chip banana bread, chocolate chip bars, chocolate chip cookies, or chocolate chip cupcakes with chocolate chip cookie dough.
Want to make more muffins? Here are some tasty ones to try!
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Banana Chocolate Chip Muffins
Equipment
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 overripe bananas, mashed
- 2 eggs, at room temperature
- ⅓ cup dairy-free yogurt or regular plain yogurt
- 1 cup granulated sugar
- 1 cup almond milk
- ⅓ cup vegetable oil
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips – or a combo!
Instructions
- Preheat oven to 425°F. Line the muffin pan with muffin/cupcake liners, or grease with oil spray or butter. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a separate large bowl, whisk together the mashed bananas, eggs, yogurt, and sugar until well blended. Pour in the milk, vegetable oil, melted butter, and vanilla extract; whisk together to combine. Gently fold the wet ingredients into dry ingredients until well blended. Avoid over-mixing at this stage. Then gently fold In chocolate chips just until incorporated into the batter.
- Using a 1/4 cup measuring cup or a large ice cream scoop, scoop the batter into the prepared muffin pan. Fill each muffin liner all the way to the top. Sprinkle lightly with additional cinnamon and coarse sugar.
- Bake at 400°F for 5 minutes. Then, reduce the oven temperature to 350°F and continue to bake for 22-25 minutes, just until the tops are lightly golden brown and a toothpick comes out clean when you gently test it in the middle of a muffin.
- Remove muffins from the pan and cool on a cooling rack for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More easy muffin recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
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