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
  • Baking soda
  • Vanilla extract
  • 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
  • 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.

how-to-make-chocolate-chip-banana-muffins-step-by-stepStep-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

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.
4.93 from 27 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.

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How many stars would you give this recipe?


  1. 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!!

  2. 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.

  3. 4 stars
    These taste great, but mine fell a bit flat after removing them from the oven. They seem full cooked though… Any tips?

  4. 5 stars
    My toddler loved these! I was ready to pack them up for daycare then remembered the peanut butter. Can these be made without or with sunbutter?

  5. 5 stars
    What a great recipe!!! These muffins came out perfect. I made them for my toddler but did a little taste testing last night and actually threw some in my lunch for a snack at work. 5 STARS!

  6. Do you think you can substitute the sugar with maple syrup and/or coconut sugar? Would it not be sweet enough without the sugar all together? Thanks!

    1. Coconut sugar would work the same so if you’re choosing between the two, that’s the one I know will work without any other adjustments! (they will not be sweet enough without any sweetener, or I should say that they could be fine if your bananas are super, super ripe, but the small amount of added sweetener ensures they are great)

  7. 5 stars
    I made these today with my two year old and we both loved them. We used white whole wheat flour and they were perfect.

  8. 5 stars
    the moms in these comments are so cute 🙂 <3 can i substitute all purpose flour for buckwheat? if so, same measurements?

  9. 5 stars
    Hey, great recipe! My son and I love it. I’m using the buckwheat flour version and my muffins don’t seem to rise. Is it because of the buckwheat or am I doing something big wrong?


  10. 5 stars
    Skipped the flaxseed and made dairy free… beautiful sweet but very nutritious muffin for my princess of food fuss Ms 16 mths and our 11 yr boy. Thank you Amy – we would be lost without the dairy free options you provide!

  11. Hi Amy! Will this work with coconut milk ? Or is lactose free milk better ? I try to avoid dairy milk due to allergies but if I have to use it, I use lactose free. Also , if we skip the flax seed will it make a difference ?
    Wonderful recipe ! Thanx for sharing !

    1. I think coconut milk should be fine. Use additional oats to replace the flaxseed and it should be good!

    1. I haven’t but they may work since they have other binders including banana and flaxseed. I would expect the texture and density to be different though. Let me know if you try it!

  12. 5 stars
    We really enjoy this recipe! My son has a very mild egg allergy and most times we replace the eggs with flax eggs. I recently purchased Bob’s egg powder replacer and it worked like a charm with these. I would suggest trying it for most parents looking for a egg replacer that works more like a traditional egg (for baked goods, of course).

    1. I haven’t done it so I can’t say for sure. I think you could do it in an 8×8 inch pan for maybe 30-36 minutes or a regular loaf pan and the baking pan might be closer to an hour. You’d need to use a cake tester or a toothpick in the center to test for doneness for either. It should come out clean.

  13. 5 stars
    Hi Amy,
    I’ve made almost every muffin recipe you have (all delicious), but this one was my sons favorite. He loves all your muffin recipes but I’ve never seen him devour a muffin so quick than when I gave him this one. I copied the recipe exactly and it came out SO good. I’m one happy mama. Thank you!

  14. 5 stars
    The first time I made the recipe, my family gave feedback to try it without the cinnamon. I made it a second time, without the cinnamon, and the kids loved it.

  15. This looks delicious.
    Can I make it without the egg white? My daughter is allergic to egg white and I am looking up recipes for new foods for her!

    1. I haven’t tried these without the egg white so I can’t say for sure, but you’d want to make up the volume lost by omitting the egg white with either milk or additional yolk.

  16. 5 stars
    Hi Amy,

    These muffins are so delicious, full of flavor, very moist and rich in banana and chocolate.
    Assembly instructions are very straightforward so much so that my 2.5 year old thoroughly enjoyed all aspects of measuring, dumping, stirring and even ladling the mixture (very closely supervised and assisted etc) .
    It just doesn’t get any better than that.

    I did substitute 1:1 ratio of regular flour as I don’t have buckwheat on hand and added a few extra chocolate chips, mostly that was my helper’s idea. These baked up nicely in a mini muffin pan for 10-12 minutes.
    We’ll be trying more of your recipes soon!

  17. 4 stars
    Hi Amy, thanks so much for sharing this. I only had 1 banana so I halved the recipe and baked them in mini muffin tins in a convection oven at 350 degrees. for 13 min They made 24 nice moist little snacks for my 2yr old. I have a sweet tooth so would probably add a touch more sugar or honey if I was making them just for me.

  18. 5 stars
    Hello… I just made these tonight and they smell delicious! Can’t wait for my 13 month old son to try one tomorrow! Can these be kept in the freezer like your blueberry banana muffins (which my son loves by the way)?

    1. They can absolutely be frozen. Store in a zip top freezer bag with as much air removed as possible and defrost in 10 second increments in the microwave or leave at room temperature to thaw. I hope he enjoys them!

  19. 5 stars
    I made these this weekend for my family! I love how easy they are to make and my 9 month old enjoyed them too 🙂 I couldn’t find buckwheat but substituted for whole wheat flour and it turned out great.

  20. I was wondering if i didn’t have buckwheat flour, I know it’s not as healthy, but could I substitute for regular flour? Thanks!