These whole grain Banana Chocolate Chip Muffins are made with nutritious ingredients (including whole grains and less sugar) and have the BEST flavor. They’re a great breakfast or snack option to have on hand during busy weeks…or just as a way to use up overripe bananas!

banana chocolate chip muffins on bear plate

Banana Chocolate Chip Muffins

These muffins, which simply mix together in a bowl, are made with a mix of pantry staples and get their sweetness primarily from ripe bananas. There’s a bit of added sweetener in the mix to help even things out and just enough dark chocolate to make these feel like a treat.

They have healthy fats, potassium and even some fiber. But mostly…they just taste really good. I love the hint of peanut butter in these and that they’re a really satisfying muffin, either on their own or topped with more peanut butter, cream cheese, or butter.

These are great for either breakfast or a snack, and sometimes we even use them as a main dish to build a lunch around.

Ingredients You Need

To make these muffins, you’ll need the following ingredients:

ingredients in banana chocolate chip muffins on countertop.
  • Flour: You can use whole wheat flour or buckwheat. Buckwheat flour is a great gluten-free alternative that’s incredibly nutritious.
  • Cinnamon
  • Ground flaxseed: This is optional, but is an easy way to add in more healthy fats and fiber.
  • Sugar: I use a modest amount of sugar to round out the flavors in these muffins. You can trade in honey or maple syrup, or simply leave it out.
  • Ripe bananas: These are key to the classic banana flavor, so do be sure to use very ripe bananas with a lot of brown spots.
  • Baking powder and baking soda: These work together to help the muffins rise and cook through.
  • Vanilla extract: A little vanilla enhances the flavor of the banana muffins.
  • Milk: I bake with whole milk, but you can really use any type. Nondairy milk works too.
  • Peanut butter: You can use creamy unsweetened peanut butter here, or trade in regular melted butter for a nut-free version.
  • Eggs: I bake with large eggs and in this recipe, they help create structure and moistness.
  • Chocolate chips: We usually top our muffins with a few chocolate chips, though you can also stir them right into the batter.

TIP: I did my best to make the majority of the ingredients ones you may already have in the house so you can get right to baking.

Step-by-Step Directions

Here’s a look at the easy process involved in making this recipe. Scroll down to the end of this recipe to see the full information.

  1. Peel the banana and mash until very smooth.
  2. Add the dry ingredients to a medium bowl and stir to evenly distribute.
  3. Add the wet ingredients to the bowl. If your peanut butter was in the fridge and is cold and firm, warm it briefly in the microwave to ensure that it’s easy to stir.
  4. Stir together gently, but thoroughly with a spatula.
  5. Stir in the chocolate chips.
  6. Add to a muffin tin, dividing the batter among greased cups, and bake.

TIP: This recipe is for standard size muffins, but you can make them as mini muffins if you reduce the baking time.


Frequently Asked Questions

How do I know if my bananas are ripe enough?

You’ll want to make sure that your bananas are very ripe with brown spots to ensure the best banana flavor and natural sweetness—which also enables us to use less added sugar in these. So they should look very brown!

How do I freeze these muffins?

Simply let them cool and store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.

How can I make gluten-free Banana Chocolate Chip Muffins?

I know that it can be hard to bake gluten-free baked goods that the entire family will want to eat, but these definitely fit the bill. They’re moist and sweet, and are so good when served alongside coffee or milk. Buckwheat flour, which is naturally gluten-free and also very nutritious with ample fiber and protein, works really well here. It has a mild flavor too and is widely available in the flour or natural foods section of most grocery stores.

Serving Suggestions

We like these both slightly warm and cold out of the fridge, and they are particularly yummy paired with a smear of nut butter and milk. (Or coffee, if that’s more your speed!) Pair them with a simple side of fruit, milk, and/or a smoothie to serve as a substantial meal or snack.

And they freeze well too, which makes them a nice make-ahead option for busier days ahead.


How to Store

Store in an airtight container in the fridge for up to 5 days. You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.

Best Tips for Success

  • Use very ripe bananas with brown spots for the best flavor.
  • To make these gluten-free, use buckwheat flour.
  • To make these dairy-free, use nondairy milk.
  • Serve cold or slightly warmed.
  • Dice for younger kids if desired.
  • You can leave out the chocolate chips if desired.

Related Recipes

I’d love to know your feedback on this recipe if you try it, so please comment below to share!

banana chocolate chip muffins

Healthy Banana Chocolate Chip Muffins

These muffins are best with very ripe bananas (they should have a lot of brown spots, which indicate sweetness). Then, simply stir everything together in one bowl and bake up a batch of delicious Banana Chocolate Chip Muffins to share with the kids.
4.97 from 66 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American
Course Breakfast
Calories 133kcal
Servings 12 muffins


  • 1 cup very ripe mashed banana (about 2 medium)
  • 2 large eggs
  • ¾ cup milk (dairy or plain unsweetened nondairy milk)
  • 3 tablespoons peanut butter (or regular butter, melted and cooled)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour (or buckwheat flour)
  • ¼ cup sugar
  • 2 tablespoons ground flaxseed (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup dark chocolate chips (roughly chopped or use mini chips)


  • Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
  • Mash the banana very smooth with a potato masher or fork.
  • Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
  • Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
  • Add the chocolate chips.
  • Spoon batter into prepared muffin tin, using about ¼ cup batter for each. Top with additional chocolate chips if desired.
  • Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.
  • Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.


  • Use very ripe bananas with brown spots for the best flavor.
  • Gluten-free: Use buckwheat flour.
  • Dairy-free: Use nondairy milk.
  • Find my Vegan Banana Muffins or my Sugar-Free Banana Muffins here egg-free banana muffins.
  • Store in an airtight container in the fridge for up to 5 days.
  • You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
  • Serve cold or slightly warmed.
  • Dice for younger kids if desired.
  • You can leave out the chocolate chips if desired.


Serving: 1muffin, Calories: 133kcal, Carbohydrates: 19g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 169mg, Potassium: 172mg, Fiber: 2g, Sugar: 8g, Vitamin A: 74IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published February 2018.

Related Posts

Related Products

Share it with the world


Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?


  1. 5 stars
    Yum! I made a partial tray of medium muffins and a full tray of mini muffins. Those disappeared quickly! Husband and children alike highly approved. I really appreciated that this recipe was not only tasty but healthy as well! I included the optional flaxseed and doubled the chocolate chips.

  2. 5 stars
    These are so delicious, thank you! My toddler & chef hubby (who can be hard to please at times) devour them, so a definite winner in our home. This has become my go to muffin recipe now! I highly recommend!!
    Again, thank you 🙂

  3. 5 stars
    These are so good!! I added extra 120 gr grated and squieezed zucchini and they turned out delicious! Definitely will make more! Thank you for this delicious recipe ❤️

  4. 5 stars
    These are delicious! I only had one banana but they turned out perfectly. So light and fluffy for wholemeal muffins too. Kids love them so it’s a win!

  5. 5 stars
    These were delicious! My toddler and I devoured them. I was worried because my dough was super runny but they came out moist and perfect. I made mini muffins and cooked them for 10 minutes at 400 degrees. YUM!!! Thanks!

  6. 5 stars
    Thanks so much for sharing this recipe! I’ve tried a few with my toddler and this one is the best! My three year old loves to help in the kitchen and this recipe was perfect plus he loved eating the chocolate chips and could not wait for the muffins to cool down before trying them. lol thanks again! Will def. use this recipe again and try with walnuts. 🙂

  7. 5 stars
    Turned out great. I added chopped walnuts and baked in a mini muffin tray. Used my air fryer so adjusted temp to 375 for about 8 mins.

  8. 5 stars
    These were super simple & came out delicious!! Toddler & husband approved. My family doesn’t normally eat whole wheat flour/fax seed, couldn’t tell the difference. A breakfast I feel good about.

  9. I’ve not tried this yet but looking forward to it!… Can you add unsweetened cocoa powder to this to make them double chocolate?

    1. That sounds yummy! I’d use 1/4 cup cocoa powder and reduce the flour by that same amount. Let me know if you try it!

  10. 5 stars
    Just made these today! Delicious! My 3 kids love them and so do I. We made them mini muffins. Turned out perfectly. Will be saving this recipe! Thank you!!

  11. I really wanted to like this recipe since it has peanut butter and bananas – two of my toddlers favorite things. And since it has such little sugar, it seemed like a great option. I followed the recipe to a T (in my opinion at least – I also bake on the side so I’ve done my fair share of following/developing recipes). After 20 minutes of baking, they started to get rather dark, but after doing a toothpick test they seemed to be perfectly fine inside.

    We like our muffins warm so I tried to get one ready for my toddler after letting them cool 15 mins, but it stuck to the muffin liner so much..even though it was fully cooked inside. I thought maybe the muffins were just too warm, but even a few hours later I had the same problem.

    Maybe silicone liners would be a solution to the problem, but I still don’t see why they stuck so much to the paper liners…if I were to try this recipe again I’d try the silicone liners and just hope for the best, I’m not sure what else to do differently. They taste great otherwise but, I felt like I got 8 muffins instead of 12 just because of the amount of waste I had stuck to the paper liners…kind of a bummer :/

    1. Hi- I don’t usually use liners for muffins, I use nonstick spray since muffins often do stick to paper liners (they don’t usually have the same amount of fat as something like a cupcake). I can’t say for sure why this happened, but I am sorry that it did though.

See More Comments