Can you put chocolate chips in banana muffins?

Absolutely! Adding chocolate chips turns plain banana muffins into rich, flavorful chocolate chip banana bread muffins . Semi-sweet or dark chocolate chips work best to balance the natural sweetness of ripe bananas.

What is the secret to moist muffins?

The secret is in the ingredients and technique. Use overripe bananas , yogurt or sour cream, and oil instead of butter for extra moisture. Also, avoid overmixing the batter and don’t overbake—check doneness early!

Can you make banana bread recipe into muffins?

Yes! Most banana bread batters convert easily into muffins. Just reduce the baking time to 18–22 minutes and fill the muffin tins about ¾ full. The result? Soft, moist chocolate chip banana bread muffins in individual servings.

Why did my banana muffins turn out gummy?

Gummy muffins are usually the result of overmixing , using too much banana, or not baking long enough. Mix gently, measure accurately, and test for doneness with a toothpick around the 18-minute mark.

Chocolate Chip Banana Bread Muffins – The Best Moist Recipe

Chocolate Chip Banana Bread Muffins

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These Chocolate Chip Banana Bread Muffins bring all the cozy comfort of classic banana bread in perfectly moist, chocolate-studded muffins. A quick, one-bowl recipe ideal for breakfast, snack time, or freezing for later!

Author: Helen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Oven
Cuisine: American

Ingredients

Scale

3 medium overripe bananas (about 1 ½ cups mashed)
2 large eggs, room temperature
½ cup melted butter or oil (like coconut or avocado)
¼ cup Greek yogurt or buttermilk
¾ cup brown sugar (light or dark)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (or half whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
¾ cup semi-sweet or dark chocolate chips (plus extra for topping)

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, mash bananas until mostly smooth.
Whisk in eggs, melted butter or oil, Greek yogurt, brown sugar, and vanilla extract until well combined.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and stir gently until just combined—do not overmix.
Fold in chocolate chips, reserving some for topping.
Scoop batter evenly into muffin cups, filling each about ¾ full. Top with remaining chocolate chips.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for the best sweetness and texture. For extra rise, bake at 400°F for 5 minutes, then reduce to 350°F. Muffins freeze well for up to 3 months—wrap individually and store in a freezer-safe bag.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 160mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://www.easytastykitchen.com/chocolate-chip-banana-bread-muffins/