Banana Muffins Recipe
Soft and moist Banana Muffins with melty chocolate chips are the ultimate treat. Banana chocolate chip muffins are a great way to use overripe bananas and a fresh spin on classic banana bread.
Chocolate chips make everything better! They add great moisture and a gooey chocolate chip is the equivalent of melty cheese in the dessert world. One look at our chocolate chip cookies and you’ll agree.
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Banana Muffins Recipe:
We’ve had so many questions about turning our chocolate chip banana bread into muffins so here you go – your guide to the best banana muffins! While we love banana bread, these muffins bake fast (25 minutes) and the flavor is just as good.
Can I Substitute the Chocolate Chips?
You can omit the chocolate if you prefer a basic banana muffin. The ripe bananas will still provide great banana flavor, moisture and natural sweetness. You can also substitute the chocolate chips with an equal amount of toasted chopped walnuts for banana nut muffins, or replace with raisins for banana raisin muffins.
Can I use Frozen Bananas?
If you have overripe bananas and aren’t ready to use them, toss them in a ziploc (peel on) and freeze them for later. Before adding frozen ripe bananas to the recipe, thaw completely at room temperature, or in the refrigerator overnight. Frozen bananas tend to release more moisture so peel and lightly pat dry with paper towels to remove excess liquid.
How to Make Banana Muffins:
- Preheat the oven and place liners in a 12-count muffin tin.
- Cream together butter and sugar then mix in lightly beaten eggs.
- Add mashed bananas and vanilla.
- Whisk together flour, baking soda and salt then mix into batter. Fold in 3/4 cup chocolate chips.
- Scoop batter into lined muffin tin, sprinkle with chocolate chips and bake.
The little bit of added chocolate on top makes these irresistible.
Pro Tips for Moist Banana Muffins
There are 3 key points for achieving moist and tender banana muffins:
- Use very ripe or overripe bananas. Underripe bananas will be difficult to mash and won’t incorporate into the batter well.
- Do not skimp on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.
- Don’t over-bake. Test for doneness by inserting a toothpick into the center after 25 minutes and continue baking only if you see wet batter on the toothpick.
More Muffin Recipes:
Enjoy our top-rated, made-from-scratch, bakery quality muffin recipes. I hope you find some new favorites here.
- Egg Muffins – perfect breakfast on the go
- Blueberry Muffins – with the best lemon glaze
- Mixed Berry Muffins – moist and studded with berries
- French Breakfast Muffins – rolled in cinnamon sugar
Banana Muffins Recipe
Ingredients
- 1/2 cup unsalted butter, (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temp, lightly beaten
- 3 bananas, very ripe, coarsely mashed with a fork
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, measured correctly
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
- In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
- Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
- In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mix the dry ingredients into wet ingredients until incorporated.
- Fold in 3/4 cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Please DO NOT throw away your overripe bananas because they are the secret ingredient for these moist and delicious banana muffins. The browner and spottier the peel, the better!
Q: What is YOUR favorite way to use overripe bananas?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made these banana muffins with white chocolate chips yesterday and they were delicious, flavourful, and moist! My partner loves banana bread but I didn’t have the one hour for the baking so I made these muffins instead. They were easy and quick and the recipe was accurate. I will keep making them for sure! Thank you very much for sharing this recipe Natasha!
Hi May, you are very welcome! I’m so glad that you both loved this recipe.
I made these this morning, and after five minutes in the pan cooling, I decided to eat one. They are amazing so light and fluffy. The texture is out of this world. I added dark chocolate chips, and walnuts to mine. Myself a pretty continuous baker. And having made Many different banana breads/muffins. This is by far the best. Thank you so much.
You’re so welcome! I’m very happy to know that you enjoyed our Banana Muffins Recipe so much!
My First time trying banana muffins and this recipe is a must try. Muffins are soft and moist, very delicious. I added nutmeg and cinnamon powder to my mixture.
So glad you loved it!
Followed recipe exactly, the butter amount is higher than my usual recipe of 1/3 cup! Ended up boing too oily and the butter seeped through the muffin wrapper. Also a good portion of the muffin stuck to the wrapper. I never have such issue, so it’s not a me or an oven problem. It’s a recipe problem. Too much butter does not necessarily translate to successful recipes!
Hi Sarah, I haven’t had the experience that you are describing here. Did you possibly sub any of the other ingredients or change proportions?
I replaced the sugar with 1/3 cup of maple syrup and did not use chocolate chips. The sweetness was perfect. These were the best banana muffins I’ve ever made. Thank you for the recipe!
Great to hear that it was a success! Thanks a lot for sharing.
I made these with a minor tweak, it substituted 1/3 cup of honey for the sugar, and they were delicious. I’d like to try subbing oat flour for the all-purpose. Has anyone tried that? any tips?
I’m so glad you loved it with honey! I honestly haven’t tried this recipe with oat flour to advise.
Do I have to use baking soda?
What about baking Powder?
What happens if I use baking powder instead?
Hello there, I saw one of our readers shared this comment “This recipe was fast to make and absolutely delicious! I made the muffins without the chocolate chips because I did not have any on hand. Also, I did not have baking soda, so I used baking powder in lieu of that. However, they were very tasty and super moist. Perfect use of leftover bananas!” I hope that helps.
Made these today and they were amazing. My family loved them.
So glad to hear that, Debbie! Thank you for the feedback.
I made the banana muffins, but used chopped pecans instead of chocolate chips. Oh so good. I had to hide them from my husband. I will make these often. Thank you!
I’m so glad you enjoyed it, Sylvia!
I have used so
Much of your recipes!This bananna muffin is the best by far.So moist
Hi Cristine, thank you for sharing! We’re so glad that you are enjoying our recipes.
Made 2 loaves of your banana bread. Wow!! Super moist & gone in to days. Also made your Apple banana muffins. Family ate all those up in 2-3 days also. My muffins were a bit small. What size of paper liner do you use? I going to make a double recipe of Chocolate chip banana muffins.
Hi Deana. That’s great! I use standard size cupcake liners that fit in a standard cupcake/muffin pan.
This is my go to recipe when I have overripe bananas. Tbh more often than not I let the bananas overripen just so I can make these muffins. Family loves to help make them and of course eat them.
Hi Tracy! I’m so glad your family loves the recipe.
I just made them. Easy. Haven’t tried one yet but they smell so good. The
I bet your home smells amazing right now, Di! I hope you love it!
These turned out amazing. So soft and delicious. I made it with a combination of whole wheat flour and all-purpose flour to make it healthy for my toddler. I was worried the texture will turn out dry but they were perfect. Thanks for the recipe!
I’m so glad you loved the recipe. Thank you for sharing your experience.
I made these last evening. They turned out sooo delicious and moist. I had four ripe bananas so I used them all.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jeanne!
On your banana bread recipe you said you could sub honey for the sugar and it works great, would that work in these banana muffins as well?
Hi Katie! Yes, that would work for these as well.
We love these muffins! What is the best substitute for the butter to make them dairy free?
Hi Jayne, I Ddo not recommend skipping on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.
Jayne, Most grocery stores carry a dairy free butter substitute that works just like butter. Miyoko’s is one brand. Buy it in cubes in butter isle. Cooks just like real butter.
Have to say they are the best muffins!👍 I added chopped pecans as well! I use this recipe all the time & it never fails! Everyone loves them!
Thanks for sharing!
I’m so glad you loved the recipe, Anna!
Very easy recipe to pull together. I added walnuts this time but may try raisins next time. Thanks!
Sounds great! Happy to know that you loved our Banana Muffins Recipe.
Easy recipe! I love them. I made with walnuts and no chocolate chips. They are delicious!
Hi Terri! Thank you for the feedback. I’m glad you loved the recipe.
Yum~O
Super easy and oh so yummy! I got 24 standard size muffins.
Hi Dale! I’m so glad you loved them!
Delicious, easy to follow recipe, and didn’t change a thing. Thank you!!
I’m so glad to hear that! Thank you for sharing.
My Wife made these tonight using King Arthur Gluten free flour , minus 1 Tablespoon and adding 1 Tablespoon of Corn Starch. They were absolutely delicious. Never know they were Gluten free. Great recipe.
That’s just awesome! Thank you for sharing your wonderful review, Jeff!
This is by far the best muffin recipe I’ve used. They are so moist and the taste is perfect….not too sweet and the banana and chocolate flavors come through very well. I doubled the recipe for a beach trip snack next week. How can I preserve the freshness?
I’m so happy you loved this recipe, Julie! You may store it with a plastic wrap or foil or an airtight container to prevent drying if making it ahead. We hadn’t stored this for longer than two days, but it should work for a few days.
Should these work just as well with silicone muffin liners vs. the paper ones ?
Hi Julie! I think that would work fine.
Best banana chocolate chip muffins ever! Super moist and delicious. My husband and I have them for breakfast along with yogurt and fresh fruit. I like to think that they are the healthy version as they do not have all that oil that other muffins tend to have.
Hi Madeleine! So glad you love the recipe. Thank you for sharing.
I made these this morning , such a great recipe. I used brown sugar(light) instead of granulated and also used dark chocolate chips. Family LOVES them. Thanks for sharing I will be looking for more great recipes!!!
Hi Nicole! You’re very welcome. I’m so glad they were enjoyed.
This recipe is top notch!! So fluffy and light. I used mini chocolate chips and they are a great hit!!
Thank you Natasha for the recipe. I always love any recipe I try of yours.
You’re so welcome! Thanks so much for your great review and comments. I”m so glad that you’re enjoying our recipes!
Hi Natasha trying this recipe today just wondering no baking powder?
ill post results.
Hi Vicki, that’s right, we used baking soda in this recipe.
I made this last night but used mini loaf pans and they turned out great! Natasha’s Kitchen recipes never fail me!!
I’m so glad you loved it, Erin!
So tasty and moist! The only thing I did differently was melted the butter and added some cinnamon. Delicious, will be making again! Thanks!
Hi Kristin! I’m so glad you loved the recipe. Thank you for the feedback.
I was thinkin of adding cinnamon too but I didn’t. How much did you add? 1 tsp? Thanks
Hi Erin! You can add it to taste, start with a smaller amount and then increase as needed.
Your banana bread recipe has been a go to for many months now! My family and friends love it! Thank you for such delicious and easy to make recipes!
That’s awesome! I’m so happy to know that your family loves this recipe a lot. Thank you for the review, Karla.
Simple and easy-to-follow steps that produce delicious and moist muffins with big banana flavor. Natasha, thank you for another home run recipe!
You’re welcome! I’m so happy you enjoyed it, Alejandra!
These muffins came out amazing. I did my own spin and made a brown butter by using dark brown soft sugar, added 1/2 tip cinnamon and also added chopped hazelnuts. OMG definitely the best thing I baked in a while!
That sounds amazing, Shea! Thank you for sharing.
So good! I used white chocolate chips instead and also added a little cinnamon. Will definitely make again! Can’t wait to have one with my coffee in the morning
Thank you so much for sharing that with me, Taylor! I’m so glad you enjoyed it!
These muffins are so fantastic, my boyfriend nearly proposed after tasting them.
I made a few changes, which turns out great:
– I substituted mini chocolate chips for standard size; this way, the chocolate was more evenly distributed throughout the cupcakes
– I omitted the chocolate chips on top and instead sprinkled the tops with turbinado sugar before putting in the oven, which resulted in a sweet, sugary crust on top.
These are fantastic and I will be surprised if they last more than two days in our house. Thank you for sharing your recipe, Natasha!
Hi Madeline! That’s amazing. I’m so glad it was a hit. Thank you for sharing.
I made these with monkfruit in place of sugar and used dark chocolate chips (not the bitter kind) . Also my bananas only had a few brown spots (the darker they are the higher sugar content they have ) and these turned out AMAZING!!
Anyone looking for a healthier version this is it!
Thanks so much for sharing! 🙂
These are delicious! My bananas weren’t quite soft enough, so I stuck them in my smoothie blender. I had white chocolate chips on hand so I used those.
Perfection! One of my daughters doesn’t usually like banana bread and loved these!
That’s wonderful, Joy. So glad they were enjoyed.
Would like to make this with raisins & walnuts like your delicious banana bread. Could you advise the amount I should use for each? Thankyou!
I would just estimate it, I haven’t measured that using raisins and walnuts to advise of the exact amount.
I think I might have over baked them a tiny bit but they were still quite moist! I probably should have checked at the 20 minute mark. Also noticed there aren’t cooling instructions, I’ve made the mistake of leaving muffins in the tin for too long and they got all soggy…. Might be helpful to include those for novice bakers like myself 🙂 Love how yummy and easy this recipe is!
Hi Eline, did you possibly use convection bake mode rather than conventional? That would need a temperature or time adjustment as it bakes up faster on convection. I hope that is helpful. Also, you are 100% correct – I missed the cooling instructions. Thank you! I went in and added them now.
I’ve not made these yet but I’m hoping I can today, looks like I have everything needed except for unsalted butter can I use regular butter ?
Hi Mary, if you use salted butter, you may need to omit or adjust the salt in the recipe.
I am going to make these today but am wondering about a muffin basket. How would I adjust the baking for a jumbo muffin?
Hi Peggy, I have not tested this in a jumbo muffin tin, but my guess would be to start with a couple of mins longer in the oven and keep checking them! Good luck. 🙂
First recipe where quantities are written in the instructions.
I haven’t finished the recipe yet but I LOVE that.
Thanks
I’m so glad that’s helpful! Thank you for your feedback, Ossne!
It was really delicious! I just wish the recipe was more specific as far as what tools to continue using in the mixing process. I couldn’t tell if I was supposed to continue using the hand mixer, the whisk, or the just a regular spoon to mix during the other steps and was kind of confused but thankfully my assumptions turned out right and the muffins turned out good 👍🏼
Thank you for your detailed feedback, Jenn. We’re always trying to get better and we appreciate suggestions and feedback.
Now that was an awesome recipe! It was quick to make and the chocolate chips topped it off. Nice and moist and baked well in the silicon baking cups.
Thanks 👍
I’m so happy you enjoyed that. Thank you for sharing that with us, Michelle!
My husband begs me to make these muffins. I’ve even frozen them with great reviews that when they are defrosted taste like I just made them the day before. I always double this delicious recipe now every time I make them. Although they don’t even last long in the freezer.
That’s so great! It sounds like you have a new favorite, Janay! Thank you for your great review!
These are amazing! Easy to make, uses a good amount of bananas and they turned out perfect! Super moist and plain great. Family loves them.
So glad to hear that, Sarah! Thank you for sharing.
I made these last night and they are DELICIOUS! Everyone in the family, even picky eaters, is gobbling them up. Thanks for this yummy recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Krista!
Way better than banana bread. I don’t know why but these taste so much better. Kids hubby everyone loves them. Great texture.
Hi Angie! I’m glad they were a hit. Thank you for your feedback.
I LOVE these muffins! I’ve made them multiple times. Perfect moisture, sweetness, and they make a great breakfast (though they never last more than a few days)! I will make them again and again!
Thank you for sharing, Annie! That’s great to hear. We love this recipe. I’m glad you did too.
These muffins are so easy to make and they are delicious! The whole family loved them. I had to stop the kids after eating two muffins…they wanted a third. Thanks Natasha for such a tasty and easy recipe! Happy holidays too!
That’s wonderful, Sherley! So glad it they were a hit!
Perfect recipe. These are incredible muffins. The gooeyness of the chocolate is a great complement to the rest of the muffin. Just right after 25 minutes.
That’s great to hear! So glad you loved the recipe.
Made this for my kid’s potluck during their Christmas Party.. Made 2 Batches. I ran out of butter so I use half butter and half oil. Topped it with raisins. It turns out so delicious, fluffy, and moist. Thanks for the Recipe.
The perfect recipe for a kid’s potluck! I hope they all loved it!
Thank you so much for this recipe! I have been making banana bread and banana muffins for years and could never find a recipe that I want to use consistently until this one. The kids love these and told me not to change a thing. Thank you.
That’s wonderful! I’m so glad they were a hit!
I made these with 1 -1 gf flour. They are delicious! My favourite muffin recipe now.
That’s great, Darlene! Thank you for the feedback.
Great recipe! I always swirl nutella on top and they turn out delicious!
YUM! I”m sure it’s amazing. Thank you for sharing, Amelia!
Fabulous version of your choc chip banana bread (which I make often). My husband loves them. I topped each muffin w some roughly chopped walnuts or peacans and WOW! They looked as great as they tasted. Will make a great gift!
Thanks for the awesome feedback, Christine!
I made this today, and they turned out amazing! Next time I will add an extra banana because I personally feel they could use a touch more. We are banana crazy in this house. The only thing I did differently was I oiled my cupcake pan and used some flour and each muffin popped out perfectly!
Thank you so much for sharing!
That’s wonderful. Beth! Thank you for sharing. So glad you loved it.
Hi Natasha! This is my favorite banana bread/muffin recipe! Kids and hubby love it! My question is, how do you know when your bananas are just not good to make banana bread? When do you say, these bananas are way over ripe and just toss them?
Hi Cathy! I’m glad your family loved this recipe. Sometimes when bananas are too far gone, they have an odd or off-putting odor and taste. Some bananas can have a liquid or a mushy substance leaking out of them and should be discarded.
These were delicious and I even forgot to add the vanilla extract!
Hi Tammi, good to hear that you liked these muffins but hope you can try with the extract next time!
so tasty and easy! I followed the recipe exactly. my muffins were done cooking at 20 minutes 🙂 I may try adding a 4th banana next time since I love the banana flavor!
I’m so happy you enjoyed that. Thank you for sharing that with us, S!
I used two very large bananas instead of three and they turned out perfect! So easy and so delicious. Thanks!
Thanks for sharing, Molly! I’m happy you loved this recipe.
Can you make mini muffins with this recipe? How long would you bake mini version for? For my daughters lunch.
Hi Debbie. I have not tested this recipe in mini cupcake size to advise on specific instructions but it should work fine. You’ll have to watch them in the oven and decrease the baking time as needed.
Hi, I don’t have vanilla essence, can I substitute with almond extract?
Hi Sam! Almond extract would be fine. It will alter the taste a bit but I think it would still taste good with almond extract.
Very yummy and moist! However, they do stick to the cupcake liners. Not sure what’s causing it because I’ve used the liners many times before for muffins and cupcakes and they never stuck. Will make them without the liners next time and see if that helps.
Hi. This recipe sounds just yummy and I can’t wait to try it. I do have one question. If I want to make the really big muffins(6 instead of 12), how long do you suggest I bake them? I’ve been looking over some of your other recipes and can’t wait to try them, too. I’m actually going to try your ‘banana bread’ and ‘banana muffin’ recipes this afternoon. (I’ve got a bunch of bananas that I need to get rid of.) The muffins are for me and my roommate and the bread is going to be a ‘thank you’ gift. (Of course, I’ll have to make a trial loaf of that for us, just to make sure it tastes alright, lol! Anyways, thanks for your help and for the amazing recipes! God bless you and I hope you have a wonderful day day!
Hi Angie! You’re very welcome!
I have not tested this jumbo muffins but my guess would be to start with a couple mins longer and keep checking them! Good luck. 🙂
I did not use chocolate chips, but put 4 blueberries in each muffin and chopped walnuts in half. They were delicious, moist and really tasty!
That sounds delicious as well! Thanks a lot for sharing that with us.
This recipe is very yummy and delicious! I made 2 batches on 2 consecutive days to give away to family and friends! I love that it has metric because that’s the way I prefer.
The 2nd day I added a dash of cinnamon.
So glad you enjoyed this recipe, Julie! Thank you for sharing that with us.
This is second time making these. Last time I did 36 mini muffins for half the time and used vanilla chips cut up instead of chocolate and they didn’t last 3 days in my house. Now I’m doing 12 muffins with a small loaf because my muffins are smaller then usual pans. Will come back with the taste. I love banana breads.
Sounds like you have a new family favorite, Jessica! That’s just awesome! I hope you all love this batch just as much!
The recipe is delicious! Yes, I agree. Very moist, even though mine were overdone. And I also like because easy to fold inside-out to easily clean too.
I just made banana cupcakes. And they were unbelievably tasty.
Definitely I take your recipe to my recipe notebook
Thank you, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Zhanna!
Can these be made into mini muffins, how long would u bake them for?
Ashley, I haven’t tried these as mini banana muffins but it would probably be about half the amount of time. You might test with a toothpick for doneness at 10 minutes and do 10-15 minutes at 350˚F.
Hi could I use baking spread (ie. Stork) as a substitute for the butter in this recipe?
I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
Yum! Very very good and moist! This will be my favorite recipe to follow from now on!
Awesome! I’m glad you found your new go-to recipe!
This was a great recipe. I substituted 1:1 gluten free flour and used chopped pecans instead of the chocolate chips, and they were amazing! Moist and flavorful!
I’m so happy you enjoyed that. Thank you for sharing that with us, Tanis!
Delicious 😀
Natasha, thank you for another great recipe. This was a easy to follow recipe and even better it’s delicious.
I followed the recipe exactly. The second time I added about 1 tsp cinnamon and 1/4 tsp nutmeg.
Thank you ☺️
You’re welcome, so glad you enjoyed it!
So I followed the recipe exactly and they are very moist and delightful texture/ratio with banana to chocolate chip…… my only concern is I did not spray the muffin liners or pan and the batter stuck to my liners!
That being shared…. spray your liners!! EEK I lost 1/3 of my batter and they aren’t exactly servable ….. 🙁 Might be helpful to add that in the guide…. I’m sure an expert would know to always spray, however I was just following along and not thinking throughly.
Thanks for the tasty recipe!!
Hi Jasmine, I haven’t had that happen, maybe it could be the type of liners you used? For muffins, I found the best non-stick liners to be either silicone cupcake liners or Parchment liners.
I agree. Very moist, even though mine were overdone. I lost track of time and didn’t check them until 28 minutes. I use silicone liners and nothing sticks to them. Easy to fold inside-out to easily clean too.
Thank you for the time and efforts providing delicious recipes and ideas. I am using 3 ripe bananas to make those muffins. I am adding blueberries. Love your family.
I hope you love them, Mary! I’m so glad you’re giving this a try!
Hi Natasha: I made these 2x in the past month in double batches. I gave them to our neighbors and brought some to work as well as keeping some for ourselves. This is an awesome recipe. Everyone loved it.
That’s nice of you to always share, Jill. I’m happy to know that this recipe is always a hit!
Hi Natasha,
Thank you so much for this great recipe! I make a batch a week and my husband and son have them for breakfast every morning. Such a time saver.
Love your recipes 🙂
That’s just awesome! Thank you for sharing your wonderful review, Shireen!
They’re absolutely YUMMY!!
Made them for a spring time camping trip & they didn’t last long 🙂
Lovely to know that the recipe was a huge hit!
Hi Natasha I have made a number of your recipes and they are always delish ! I just made the muffins and already 1 has “disappeared” from the cooling rack , right out of the oven lol. Thank you for another awesome recipe ! Here’s hoping for more over ripe bananas.
Haha, that means you have to make more next time lol. Thanks a lot for this review, Wanda.
Hi Natasha!!! Unless I am missing something, your banana bread recip and your banana muffin recipe is the same recipe, except for the amount of sugar, right? I just wanted to make sure I’m not missing anything else before I make the muffins this weekend. I made the banana bread last night and my neighbors LOVED it!!! Thanks so much!!!
Hi Gail, they’re slightly different but are made based on the same recipe/ idea. The muffins have a bit more vanilla and less sugar, also with chocolate chips. In comparison, the Banana Bread has walnuts and raisins. I hope you love the muffins recipe!
Thank you so much!!!! I am really looking forward to giving these a try!!!
I hope you enjoy them!
I have been baking banana muffins for years. My little tip is to add 1/4 c of unsweetened apple sauce to my liquid ingredients. It makes the muffins very moist and delicious. I have also added 1/4 cup of sour cream too.
Thank you for sharing that with us, Sharon.
Hi,
How many cups is the 3 bananas? or ounces? I mashed a few bananas. but I’m not sure how many there were exactly! Thank You!
Hi! That would depend on the size of bananas used. 3 medium bananas yield about 1 cup mashed according to google search.
I am so happy with the way my banana muffins turn out: moist, fluffy and delicious! I had 3 ripen bananas that needed to be used, so I am glad I found and used your recipe. Thanks for sharing 👍🏼
I’m so glad you enjoyed it! Thank you for the wonderful review, Cassandra!
I made the Banana Muffins w/Chocolate Chips this morning. They were easy to put together and were absolutely delicious. I did add a 1/2 tsp. of cinnamon because I like cinnamon with banana breads. Natasha, I have enjoyed making several of your recipes. You never disappoint!!
That’s just awesome! Thank you for sharing your wonderful review!
I’m glad it was a huge success! Thank you for sharing that with us.
By far the best banana nut bread I have ever made. I love the raisins. Next time I will cut down a little on the nuts. I sprayed my muffin tins with coconut oil. Yummy! Thanks for posting!
You’re welcome! I’m so happy you enjoyed it, Jennifer!
I agree that these are the best banana muffins and I make them often for the fam. My kids request them! TY
Thank you! I’m really glad to hear that.
It the greatest muffin recipe I have ever try, all the family loved it… you are the best… I tried a lot of your recipes, I appreciate you very much! I am from Romania ❤️
I am happy you enjoy my recipes! Thank you for the review, Aura.
That’s just awesome! Thank you for sharing your wonderful review, Aura!
What can I substitute for egg please for this banana muffin
Thanks
I’m sorry, I have not tested any substitutions to be able to advise on that. If you find something that works, please share.
Use extra banana. I use 1 or 2 extra banana to replace the egg in the bread recipe and it came out perfect and very delicious. I do the same for this recipe.
I just made these muffins as I had some bananas so ripe they were getting close to being soup in a peel! I found I was out of chocolate chips, but I did have peanut butter chips. I figured bananas and peanut butter can’t be wrong together, and I was right! These muffins are delectable, and I can’t wait to try them with chocolate chips. Or maybe I’ll go wild and add both chocolate AND peanut butter chips!!! Thanks for sharing such a great recipe!
Hi Rachel, nice one! Glad you gave this recipe a try, I hope you love all the recipes that you will be trying in the future.
Lovely muffins..love all your recipes..you are the best!! I am still baking at 77..enjoy baking for my grandchildren..they are grown adults but still like to have a stock in freezer when they come to visit
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Natasha,
This recipe is absolutely amazing!
I made it as is and also added 1 cup of chopped walnuts. WOW!
I ended up with 18 muffins instead of 12.
Do you think I could freeze them?
Yum! That sounds amazing! Thank you so much for sharing that with me, Yana! I haven’t tried freezing these, but I bet that will work! If you happen to try it out, I’d love to know how you like that.
I made your recipe, for banana cupcakes. Except I made bread instead, without chocolate chips. I did substitute Vanilla extract for Banana extract. It was Delicious! My hubby and so did my neighbor love it. I will be making this again. Thank You!!!
That’s nice and good to know that worked out well! Thanks a lot for sharing that with us, Barb.
What if I only have two large very ripe bananas instead of three?
That depends on how much bigger, but you can also adjust the recipe. To adjust this recipe to two bananas, I think that should be about 8 muffins. I hope that helps!
Can I make these the day before? And what’s the best way to store them ? Thanks
Hi Debbie, you may store it with a plastic wrap or foil or an airtight container to prevent drying if making it ahead. We hadn’t stored this for longer than two days, but it should work for a few days.
TOO MUCH BUTTER. The muffins were oozing butter from the top and through the bottom of the cups after I took them out of the oven. I was patting them with paper towels. The muffins were very dense and lacked in flavor. I will not use this recipe again.
Hi Victoria, I have made these many times and haven’t experienced that. I wonder if you used a different measure of butter? Some butter comes in different packages, I suggest checking the metric measurements to what you are using. That definitely sounds unusual.
The recipe card says half a cup of butter and then underneath it says 8 tablespoons so maybe she added all of it. Like half a cup of butter and 8 tablespoons makes it a little confusing. Might want to change that! This recipe is divine!
I also had the same issue ,pools of butter in the bottom of the muffin tins , butter soaked through the paper liner. Never had that happen before with other recipes 🤷🏻♀️
Hi, I haven’t had that experience either however the only thing I can think of is to make sure that the butter is softened and not melted, otherwise it may not incorporate properly into the batter.
Easy to make but way too sweet for me. Would cut the sugar way down if I make again.
Sounds good, Marsha. Feel free to adjust the sugar level next time, I hope that helps!
Family loves theses muffins. Definitely track baking time. Do not over bake.
I’m so glad your family loves the banana muffins.
This recipe was fast to make and absolutely delicious! I made the muffins without the chocolate chips because I did not have any on hand. Also, I did not have baking soda, so I used baking powder in lieu of that. However, they were very tasty and super moist. Perfect use of leftover bananas!
That’s just awesome! Thank you for sharing your wonderful review, Ivey!
Hey Natasha can you use self rising flour instead of all purpose flour.
Hi Cassidy, I haven’t tested here to advise for this recipe. If you experiment, let me know how you liked the recipe.
I trend towards healthy banana muffin recipes with unrefined sugars and alternative flours, to up the nutrition density, but today I was craving a quintessential banana chocolate chip muffin made with simple, traditional ingredients. This is it! They’re insanely delicious- hot from the oven or room temp- and baked to perfection in 25 minutes. Moist, flavorful & perfectly sweetened. This will be my go-to decadent banana chocolate chip muffin recipe for times when I want a splurge!
I’m so glad these were a hit, RB! Thank you so much for sharing that with me.
I have made these many times and I even made them today! The great thing is you can choose what you want to put in them…either choc. chips, nuts, raisins or make them just plain.
They taste wonderful whatever way you like it. We love them!
Yes that’s right, the recipe is so versatile. I’m glad you enjoyed it!
Looks awesome! Can Almond flour be substituted for all purpose flour?
Hi Christina, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Very moist and love the combination of bananas and chocolate chips! Super easy to make and loved by all!
Thank you for your great review!
So easy and so delicious!! I shared this recipe with friends on Instagram and everyone who made them absolutely loved them!!
Aren’t they great! I’m so glad you all loved this recipe!
Hi Natasha, may I know the estimate weight of one banana used in the recipe? Does the size of the banana matters? The sizes of banana varies a lot locally from where I come from. Thanks in advance!
Hi Amanda, we use medium-sized bananas but it is about 2 cups mashed bananas.
Thank you so much for the reply, my bananas will be ready today! Can’t wait to try!
Hi Natasha! I had a quick question. I only have 2 bananas on hand. I’m assuming I have to adjust the other ingredients.
I absolutely love all of your recipes! They never last in my house!
Thank you
Hi Tracy, I’m glad you’re enjoying my recipes. If you go to the recipe card and click Servings, it will adjust the ingredients too. Hope that helps!
I made this today and it’s so good!! I only added 1/2 a cup of chocolate chips, I figure it’s sweet already and it was perfect! Also, I did not have muffin liners, so I just sprayed my muffin pan with baking spray. Thank you for your recipe, Natasha! I want you to know that your blueberry lemon cake is my eldest son’s fave cake, we make it often. This will be my banana muffin go-to recipe from now on.
I’m so glad you all enjoyed the muffins and your son loves the blueberry lemon cake, it’s one of my favs too!
This is such an easy and fantastic recipe! I have made this multiple times and they are just perfect.
So glad to hear that, this is a recipe that you can def count on!
Recipe made twelve perfect muffins! Every so often, I find myself with more than one overripe bananas on the counter and go browsing for a banana bread recipe. Happened upon yours that adds chocolate chips and decided to give it a go. Not only was the recipe easy to follow, didn’t have to venture out shopping for anything-huge plus for me on a Sun morn. They are delicious, the house smells great and am lookin forward to checking out some of the other recipes here. Can’t believe I have never tried with choc chips!!
They are also awesome with choco chips, hope you can try them next time. Glad you loved this recipe, thanks for your review!
I just made them for the 2nd time and they are sooooo good!
Thanks for the recipe……
You’re welcome! I’m so happy you enjoyed it, Mary!
My 13 year old nephew loves banana/chocolate combo and has started baking with me this past year. This is his favorite recipe so far, we also like to add about 3/4 cup or toasted walnuts in the batter. I love all your recipes and thank you for the endless inspiration!
I bet this is so good with walnuts! Thank you for that wonderful review, Sita!
Hi, Just wondering how well these will freeze?
Hi Rebecca, I haven’t tried that, but I bet that will work! If you happen to try it out, I’d love to know how you like that.