Breakfast - Muffins and Quick Breads - Sweets

Banana Chocolate Chip Muffins

January 29, 2018 (Last updated January 7, 2022) · Nicole Triebe

You know the best thing about being being my own boss? I can bake for fun again! Since I run my cake business full time now, I’m not confined to my corporate desk 9-5 and I have the freedom to bake all day long if I want to! Now I have to figure out what to do with all these baked goods!!

I always find myself buying too many bananas and never using them in a timely manner, and I don’t think i’m alone in this boat.  I probably have 15 bananas in my freezer right now, so I thought i’d make these fluffy chocolate chip banana muffins to clear my freezer space a bit.  They were DELICIOUS, and needless to say, these didn’t last long!

banana chocolate chip muffins

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Banana Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Nicole Triebe
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 38 minutes



1 1/2 cups ripened bananas (about 3 medium sized)

1 tbl lemon juice

3 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup oil

2 cups sugar

3 eggs

2 tsp vanilla

1 1/2 milk

1 cup chocolate chips


Combine bananas and lemon juice in a small bowl and set aside for 15-30 minutes.  Preheat oven to 375 F

In a large bowl, combine dry ingredients and whisk to get rid of any lumps.  Add eggs, vanilla and milk and mix until just combined.  Fold in bananas until combined.

Add 3/4 of the chocolate chips and fold in gently.  Reserve the rest.

Line a muffin tin with muffin cups.  Using a large ice cream scoop, scoop the batter into the liners.  Bake for 7 minutes, open the oven and sprinkle the rest of the chocolate chips on the rising muffins.  Bake for another 5-7 minutes or until the muffins have a nice golden brown color.

Remove from the oven and let cool.

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  • Reply Julie February 11, 2018 at 9:37 pm

    These look so moist – and a little bit naughty with those melting chocolate chips on top. Perfect for a lazy Sunday breakfast.

    • Reply Nicole Triebe February 12, 2018 at 10:30 pm

      that’s the best part! thank you 🙂

  • Reply Stephanie February 12, 2018 at 10:29 pm

    Your photos are beautiful! Can’t wait to try these

    • Reply Nicole Triebe February 12, 2018 at 10:30 pm

      thank you! Can’t wait for you to try them!

  • Reply Namrata February 13, 2018 at 3:56 am

    Looks so moist and those chocolate chips are just too irresistable !

  • Reply JENNIFER BROWN February 13, 2018 at 2:09 pm

    I love being able to spend a nice long day in the kitchen too, although I wouldn’t mind someone doing the dishes for me when I’m done! lol! Your muffins look beautiful and oh so yummy!

  • Reply D-town Food Diaries February 13, 2018 at 3:41 pm

    Glad to see such an easy and quick recipe. Will definitely give it a try. I am sure my son will love these.

  • Reply Bobbi | Bobbi's Kozy Kitchen February 13, 2018 at 10:24 pm

    Hhmmmm I spy a couple of overripe bananas on my counter. I think I know what I will be doing with them!

  • Reply Eileen February 17, 2018 at 12:42 am

    Approximately how many bananas do you think for 1.5 cups? I hate when I thaw and peel and I’m way off!

    • Reply Nicole Triebe February 17, 2018 at 1:00 am

      About 3 medium sized bananas!

  • Reply Amy Rueffer February 20, 2018 at 3:04 am

    My 2 year old loves bananas and we missed eating a few before they got a bit too ripe and I’m pretty glad we did! I’m not sure if this should be breakfast or dessert! I was feeling lazy and didn’t want to wash muffin tins so I used a few disposable mini loaf pans instead. Seriously so wonderful. The cinnamon is a really nice surprise too!

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