Two ripe bananas, a scoop of Greek yogurt, a handful of chocolate chips—and in about 25 minutes you’ve got warm, tender muffins that taste like comfort and childhood in one bite. These Banana Chocolate Chip Muffins are an everyday, no-fuss bake: they use pantry staples, rely on natural sweetness from honey and bananas, and the Greek yogurt keeps the crumb extra moist without needing much oil. They’re perfect for a grab-and-go breakfast, kids’ lunchboxes, or a weekend brunch.
Why you’ll love this dish
These muffins hit the sweet spot: naturally sweetened, satisfying, and quick to pull together. They’re a great way to use overripe bananas and stretch your grocery budget while still feeling indulgent thanks to melty chocolate chips.
“Soft, moist, and not-too-sweet — the perfect quick bake for busy mornings.” — a regular bake-at-home fan
Reasons people search for this recipe include simple ingredient lists, healthier swaps, and kid-friendly snacks. If you’re into chocolate-forward treats, you might also enjoy comparing how different recipes highlight chocolate — for another classic take, try this guide to the best chocolate chip cookies: the best chocolate chip cookies recipe.
Preparing Banana Chocolate Chip Muffins
This bake is straightforward. You’ll mash bananas, whisk together wet ingredients (Greek yogurt, honey, egg, vanilla), combine dry ingredients separately, then fold the two together with chocolate chips. Spoon into lined muffin cups and bake until a skewer comes out clean. The whole active time is short, and you don’t need any special equipment beyond a mixing bowl and a muffin tin.
What you’ll need
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/4 cup honey
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
Notes/substitutions inline:
- Greek yogurt keeps muffins tender; plain yogurt or sour cream works similarly. For a dairy-free version, use a soy or coconut yogurt (see Variations).
- If honey is too strong for you, substitute 1/4 cup maple syrup or 3 tablespoons granulated sugar.
- Use room-temperature egg for easier mixing.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, mash the bananas until mostly smooth. Add the Greek yogurt, honey, egg, and vanilla. Whisk until combined and slightly glossy.
- In a separate bowl, whisk the flour, baking soda, and salt together so the leavening is evenly distributed.
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula until the flour is just incorporated—small streaks of flour are fine. Avoid overmixing to keep muffins tender.
- Fold in the chocolate chips with a few gentle strokes, saving a handful to sprinkle on top if you like.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Smooth the tops slightly.
- Bake for 18–20 minutes, rotating the pan halfway if your oven runs unevenly. A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
- Cool the muffins in the tin for 5–7 minutes, then transfer to a wire rack to finish cooling before serving.
Best ways to enjoy it
Serve warm with a smear of butter or a dollop of Greek yogurt for breakfast. They’re also great as an after-school snack or tucked into a lunchbox. For a mini dessert board at a casual gathering, plate the muffins with fresh fruit and a tiny pot of nut butter for dipping. If you want a chocolate-forward pairing for a party platter, balance the muffins with a crunchy counterpart—try pairing them alongside a contrasting snack like chocolate-covered chips for a playful sweet-and-salty option: chocolate-covered potato chips.
Storage and reheating tips
- Room temperature: Store cooled muffins in an airtight container for up to 2 days. Add a paper towel to the container to absorb excess moisture.
- Refrigerator: Keep for up to 5 days tightly covered. Bring to room temp or warm briefly before serving.
- Freezer: Individually wrap cooled muffins in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 325°F (160°C) oven for 8–10 minutes.
- Reheating: Microwave a single muffin for 12–15 seconds to take the chill off, or warm at 300–325°F (150–160°C) for 6–8 minutes to revive a crisp top.
Food safety tip: because these are fully baked, they’re safe to store as above. Don’t leave baked goods more than two days at room temperature in hot, humid climates.
Pro chef tips
- Use very ripe bananas (lots of brown spots) for the most banana flavor and natural sweetness.
- Measure flour properly: spoon into the cup and level off to avoid dense muffins.
- Don’t overmix once you add the dry ingredients—overdeveloped gluten equals rubbery muffins. Stir until just combined.
- Room-temperature ingredients incorporate more smoothly and trap air, helping rise.
- For even chocolate distribution, toss chips in a tablespoon of flour before folding them in—this prevents sinking.
- If the tops brown too quickly, tent with foil for the last 5–7 minutes of baking.
- Want a prettier top? Sprinkle a few extra chocolate chips or a pinch of coarse sugar before baking.
Creative twists
- Banana Walnut: Fold in 1/2 cup chopped toasted walnuts for crunch.
- Peanut Butter Swirl: Dollop 2 tablespoons of peanut butter on top of each muffin and swirl with a toothpick before baking.
- Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 min) and use a dairy-free yogurt. Bake times may be similar—watch the toothpick.
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend that contains xanthan gum.
- Streusel Top: Mix 2 tbsp butter, 2 tbsp brown sugar, and 2 tbsp flour until crumbly; sprinkle on top before baking for a crunchy finish.
Common questions
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Regular yogurt or sour cream will work; Greek yogurt yields a slightly denser, more tender crumb. If using thin yogurt, drain excess whey or reduce any added liquid slightly.
Q: How ripe should the bananas be?
A: The riper the better—bananas with brown spots or mostly brown peels are sweetest and mash smoothly, giving the best banana flavor.
Q: Can I make these egg-free or dairy-free?
A: Yes. Substitute a flax or chia egg for an egg-free version and use plant-based yogurt for dairy-free. Texture will be slightly different but still tasty.
Q: Why did my muffins sink in the center?
A: Common causes are underbaking, too much leavening, or opening the oven early. Make sure your oven is at the correct temperature and test with a toothpick before removing.
Q: Can I double the recipe and freeze the batter?
A: I don’t recommend freezing raw batter because baking powder/baking soda lose power in storage. You can freeze fully baked muffins instead.
If you want more recipe ideas that play with chocolate in different textures—crispy, chewy, or gooey—the chocolate chip cookie guide linked earlier is a handy reference for technique and ratios.
Banana Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
- 1 cup Greek yogurt Plain yogurt or sour cream can be used as substitutes.
- 1/4 cup honey Maple syrup or granulated sugar can be used as substitutes.
- 1 large egg Use room-temperature egg for easier mixing.
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips Reserve some for topping if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, mash the bananas until mostly smooth. Add the Greek yogurt, honey, egg, and vanilla. Whisk until combined and slightly glossy.
- In a separate bowl, whisk the flour, baking soda, and salt together so the leavening is evenly distributed.
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula until the flour is just incorporated—small streaks of flour are fine.
- Fold in the chocolate chips with a few gentle strokes, saving a handful to sprinkle on top if you like.
Baking
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Smooth the tops slightly.
- Bake for 18–20 minutes, rotating the pan halfway if your oven runs unevenly. A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
Cooling
- Cool the muffins in the tin for 5–7 minutes, then transfer to a wire rack to finish cooling before serving.