Easy Banana Muffins

This banana muffin recipe yields 12 perfectly moist and tender muffins. I love adding chocolate chips, but that’s up to you!

These chocolate chip banana muffins are easily one of my favorite muffin recipes, and I’m proud to say I’m not alone. Check the comment section and read through all the happy reviews!

Chances are, you already have everything you need in your kitchen to make them today. If you’d rather bake a full loaf, try our easy banana bread or chocolate chip banana bread instead.

Key Ingredients

• Bananas: Just like with banana bread, the riper the better! Look for brown, speckled bananas, as they have the most flavor and sweetness. You’ll need just over 1 cup of mashed bananas, which works out to 2 large or 3 medium bananas.
• Flour: I usually stick with all-purpose flour, but whole wheat works well, too. You can even use your favorite gluten-free flour blend with great results.
• Baking Powder + Baking Soda: These give the muffins their lift and help them brown beautifully.
• Butter: I love the flavor butter adds, as it makes these muffins taste so good. That said, plant-based butter or oil (as in our blueberry muffins) works as a dairy-free option if needed.
• Brown Sugar: My secret to moist, tender muffins. You can use granulated sugar instead, but they’ll be a little less soft and miss that subtle, toasty flavor brown sugar brings. For less sugar, see our healthy banana bread recipe.
• Egg: Helps bind everything together while keeping the muffins tender and moist. To make them egg-free, try a flax egg or aquafaba.
• Vanilla Extract: Makes our muffins taste even better!
• Chocolate Chips: I usually add mini chocolate chips (sometimes mixed with regular ones), but you can use chunks, chopped chocolate, or leave them out altogether. For a twist, fold in blueberries or nuts (I love walnuts).

Find the full recipe with measurements below.

How to Make the Best Banana Muffins

Tip 1: Start with ripe bananas. The ripeness of your bananas makes all the difference in this recipe. The sweeter and spottier they are, the better. If they’re covered in brown speckles (or almost black), you’re ready to bake!

To ripen bananas quickly, place them in a paper bag with your ripest banana or an apple, close it up, and leave it on the counter overnight (the ripe banana or apple releases ethylene gas, which speeds the ripening process).

Tip 2: No fancy tools needed. You don’t need a mixer for this recipe. A fork works perfectly for mashing bananas, and you can use it (or a big spoon) to stir the batter together.

Tip 3: Mix the dry ingredients first. To make sure everything is evenly combined, I whisk the flour, baking soda, baking powder, and salt together before folding them into the wet ingredients. Skipping this step can lead to little pockets of baking powder or soda in your baked muffins, which doesn’t taste very good.

Tip 4: How to tell they’re done. This recipe makes 12 perfectly sized muffins. They’re ready to come out of the oven when they spring back gently after you press the top with your finger. My family devours these every time. I can’t wait for you to try them, too! If you’re looking for more ideas, check out all of our muffin recipes.

More Banana Recipes

• Buttermilk Banana Pancakes
• Easy Banana Cake
• Perfect Banana Pudding
• Banana Blueberry Muffins
• Strawberry Banana Baked Oatmeal