These Banana Chocolate Chip Muffins are soft, moist, and full of sweet banana flavour in every bite. Made with simple pantry staples like self-raising flour, ripe bananas, and chocolate chips, this easy muffin recipe comes together in 30 minutes with no fancy equipment required.
They are the perfect way to use up overripe bananas sitting on your kitchen bench, and they make a delicious grab-and-go breakfast, lunchbox treat, or afternoon snack. The little splash of boiling water in the batter is the secret to keeping these muffins irresistibly moist, while the melty chocolate chips make them a firm favourite with kids and adults alike.
Best of all, this recipe makes a full batch of 12 regular-sized muffins, is easy to double, and freezes beautifully for busy mornings.
Why You’ll Love This Banana Chocolate Chip Muffins Recipe
- Made in one bowl with simple, everyday ingredients
- Soft, moist crumb thanks to ripe bananas and a splash of hot water
- Ready in under 30 minutes, start to finish
- No electric mixer required
- Chocolate chips are optional, so you can leave them out if preferred
- Perfect for using up leftover overripe bananas
- Freezer-friendly and great for meal prep
- A hit with kids for lunchboxes and after-school snacks
Banana Chocolate Chip Muffins Ingredients
- Butter – Softened butter creamed with the sugar gives these muffins a rich flavour and tender crumb.
- Brown Sugar – Raw brown sugar adds moisture and a warm, caramel-like sweetness that pairs beautifully with banana.
- Eggs – Eggs help bind the batter together and give the muffins structure as they bake.
- Milk – Milk adds moisture to the batter and helps create a soft, light texture.
- Boiling Water – A splash of boiling water at the end is the trick to extra moist muffins. It loosens the batter slightly and keeps the muffins from drying out in the oven.
- Self-Raising Flour – Self-raising flour helps the muffins rise into a light, fluffy shape.
- Baking Soda – Combined with the ripe bananas, baking soda gives these muffins an extra lift.
- Ripe Bananas – The riper and spottier the bananas, the sweeter and more flavourful your muffins will be. Ripe bananas also add natural moisture to the batter.
- Chocolate Chips or Choc Buttons – Fold through chocolate chips or choc buttons for pockets of melty chocolate in every muffin. This step is completely optional if you prefer a plain banana muffin.
How to Make Banana Chocolate Chip Muffins
This recipe follows the classic creaming method, which is what gives these muffins their light, fluffy texture. Start by creaming the softened butter and brown sugar together, then beat in the eggs one at a time. From there, the dry ingredients are sifted in and gently folded through along with the mashed banana and milk — the key word being “gently,” as overmixing at this stage can make the muffins tough rather than soft and tender.
The little trick that sets this recipe apart is stirring in a splash of boiling water right at the end, which helps keep the crumb extra moist. If you’re using chocolate chips, they get folded in last so they stay evenly distributed rather than sinking to the bottom.
Once the batter is ready, it’s simply spooned into a lined muffin tray and baked until golden and cooked through, then left to cool before storing. Full ingredient quantities, oven temperature, and timings are in the recipe card below.
Ingredient Substitutions
Don’t have everything on hand? Here are a few swaps that work well in this recipe:
- Self-raising flour – If you don’t have self-raising flour, use plain (all-purpose) flour plus 2 teaspoons of baking powder instead.
- Milk – Regular milk can be swapped for buttermilk, or a non-dairy option such as almond, soy, or oat milk, in the same quantity.
- Butter – Olive oil can be used in place of butter in the same quantity. Using oil instead of butter tends to make the muffins even moister, though you’ll lose a little of the rich, buttery flavour. Simply melt the oil in with the sugar rather than creaming, as oil won’t cream the way softened butter does.
Tips for Making the Best Banana Chocolate Chip Muffins
- Use very ripe, spotty bananas for the best flavour and natural sweetness.
- Don’t overmix the batter once the flour is added — gently folding keeps the muffins light and tender.
- The boiling water is key to a moist muffin, so don’t skip this step.
- Fill the muffin moulds no more than three-quarters full to allow room for rising.
- Check muffins from the 20-minute mark, as oven temperatures can vary.
- Leave the choc chips out if you prefer a simpler, everyday banana muffin.
- Allow muffins to cool fully before storing to avoid trapping moisture and making them soggy.
How to Store Banana Chocolate Chip Muffins
Once completely cooled, store these muffins in a well-sealed, airtight container at room temperature for up to 2–3 days. If you’d like them to last a little longer, keep them in the fridge in an airtight container for up to 1 week — just bring them back to room temperature or warm gently in the microwave before eating, as chilling can slightly firm up the texture.
These muffins also freeze beautifully. Store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or in the microwave for a quick and easy snack anytime.
Perfect For
- Quick breakfasts
- Lunchbox treats
- Afternoon snacks
- Using up ripe bananas
- Freezer meal prep
- Family baking with kids
Easy Banana Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat the oven to 180°C/350°F and line a muffin tray with silicone cupcake moulds or patty pans.
- In a large bowl, cream together the softened butter and brown sugar.
- Add one egg, beating well, then add the second egg and beat again until combined.
- Sift the flour and baking soda into the bowl.
- In a small bowl, mash the bananas until softened.
- Add the mashed bananas and milk, then gently fold through.
- Add the boiling water and gently fold through the mixture.
- If using, add the chocolate chips or chocolate buttons and gently fold through.
- Scoop the mixture into the prepared moulds, filling each three-quarters full. Makes 12 regular-sized muffins.
- Bake for 20–22 minutes, until a skewer inserted into the centre comes out clean.
- Leave to cool in the tray for 10 minutes, then transfer to a cooling rack.
- Once cooled, store in a well-sealed container.
Notes
- Choc chips are optional — leave out for a plain banana muffin.
- Use very ripe, spotty bananas for the best flavour.
- No self-raising flour? Use 1½ cups plain flour plus 2 teaspoons baking powder instead.
- Milk substitute: Buttermilk, almond milk, soy milk, or oat milk can all be used in place of regular milk in the same quantity.
- Butter substitute: Olive oil can replace the butter in the same quantity for an even moister muffin. Mix the oil in with the sugar rather than creaming, since oil won’t cream like softened butter.
- Store in an airtight container at room temperature for up to 2–3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
- Bring refrigerated or frozen muffins to room temperature, or warm briefly in the microwave, before serving.