Easy Banana Chocolate Chip Muffins

Let’s get right to the recipe and I’ll give any other tidbits after.


  • 3 ripe bananas
  • 3 tablespoons melted butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon of baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Dash of salt
  • 1 1/2 cups flour (I use unbleached but any can do)
  • 2 tablespoons of creamy peanut butter
  • chocolate chips (amount varies based on your taste)

Let’s get baking

  1. Preheat oven to 375 degrees F
  2. Peel and mash the three ripe bananas in a large bowl. I usually use a dinner fork for this and all of the mixing for this
  3. Add the melted butter, egg, and vanilla. Stir until blended
  4. Then, add the dry ingredients: sugar, baking soda, cinnamon, salt, and flour.
  5. Add in the peanut butter and mix well. To make it easier, you can microwave the peanut butter for 10-15 seconds, to make it smoother.
  6. Then, depending on your preference, you can either fold in the chocolate chips now or wait until step 9.
  7. Spray a muffin tin with non-stick spray.
  8. Fill each muffin half to three quarters full, they will rise when they bake.
  9. If you did not fold in the chocolate chips in step 7, you can now sprinkle them on top of the muffins, just push into the batter a little so they stay when baking
  10. Bake muffins for approximately 20 minutes, depending on your oven and size of your muffins. I usually set the timer for 15 minutes and check after that. Usually they’ll need another 5-7 minutes.
  11. When you tap on the top of the muffin and it pops back, or if you like to do the knife trick in the middle of the muffin and it comes out clean, they are ready.
  12. As difficult as it may be, let the muffins cool before taking them out and enjoying!
  13. This recipe yields between 8-10 muffins.
Visual learner? Here’s my vlog with the step by step instructions on our YouTube channel, Destination DeRo

Notes, tips, modifications

This recipe is so easy! I love how the cleanup in minimal, because not many bowls or utensils are used! I also love how I always have the ingredients on hand, so I can whip these up whenever I see some bananas that are ripe. Each family has different preferences, so feel free to modify this recipe to your liking. I have made these muffins more times than I can count and here are some of the modifications I’ve made over the years. I’m also very guilty of making modifications and not measuring. I always taste the batter (salmonella who??) and add whatever I feel its missing.

  • Omitting peanut butter and/or chocolate chips. Sometimes, I don’t have these items on hand. I’ve left them out and the muffins are still delicious!
  • White chocolate chips instead of or, in addition, to chocolate chips. I usually use milk chocolate chips, but if you like semi-sweet, go for it.
  • If I want these muffins to be a little more indulgent, I’ll fold in some Nutella at the end, so it’s sort of swirly in the muffin. So good!!
  • I usually do not line my muffin tin with liners, because they just lead to a lot of extra crumbs when my kids eat them. If you prefer, use them.
  • If I only have two bananas on hand, I’ll usually follow the same recipe. It will make a couple less muffins, but still delicious.
  • If you’d rather a banana nut muffin, sub your favorite nut for the chocolate chips, or go crazy and add both 🙂
  • Usually, I use creamy peanut butter, but I’m sure crunchy would work, too. The muffin consistency may be different.
  • If your family has a peanut allergy, the peanut butter can totally be left out. If there’s an alternative nut butter your family uses, feel free to sub with that. I’ve never done this, but I know families with allergies usually have their ‘go to’ nut butter alternatives.
  • I have read that you can freeze ripe bananas and use at a later date. If you do this, just make sure the bananas are completely defrosted.
  • Subbing 1/4 cup honey for 1/4 cup sugar. When doing this, I’d suggest adding a little more flour, to keep the consistency.
  • 3/4 cup rolled oats and 3/4 cup flour, instead of 1 1/2 cups flour. The oats definitely changed the texture of the muffins. If you have a little extra time, I’d suggest letting the batter sit for an hour or longer, so the oats absorb some of the liquid and get softer

If you try this recipe, please let me know!

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2 Comments Add yours

  1. loretta0921 says:

    You made up this recipe?



  2. loretta0921 says:

    I’ll definitely give it a try!



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