Fluffy & Quick Banana Chocolate Chip Muffins (Bakery Style!)

If there’s one thing I love, it’s a good banana bake. And these banana chocolate chip muffins? They’re absolute perfection. Soft, fluffy, and packed with rich banana flavor, they strike that perfect balance between sweet and indulgent. Plus, those melty pockets of chocolate? Chef’s kiss!

I don’t know about you, but overripe bananas seem to appear out of nowhere in my kitchen. One day they’re perfectly yellow, the next they’re sitting in the fruit bowl, looking sad and speckled, begging to be turned into something delicious. That’s where these muffins come in. They’re the easiest way to transform those spotty bananas into a bakery-worthy treat that fills your home with the most amazing aroma.

But what makes these muffins extra special? A little kitchen science! We’re using both baking soda and baking powder, which work together to create the ultimate light and airy texture. Baking soda reacts with the natural acidity of bananas, releasing tiny bubbles that lift the batter as it bakes. Meanwhile, baking powder gives an extra rise in the oven, making sure each muffin has that perfectly domed top. The result? A soft, tender crumb that melts in your mouth.

And let’s talk about the chocolate chips—because everything is better with chocolate, right? Whether you go for dark, milk, or even a mix of both, they add the perfect pop of sweetness in every bite. I personally love using chocolate chunks for those gooey, melty pockets of chocolate, but chips work just as well!

These muffins come together in one bowl, no mixer required, making them ideal for a quick bake when you’re craving something sweet. They’re great for breakfast, an afternoon snack, or a cozy dessert with a cup of Earl Grey (you know I had to mention tea!). Plus, they store beautifully, so you can enjoy them throughout the week.

Banana Chocolate Chip Muffins FAQ

How can I get my muffins fluffy and not dense?

Don’t overmix the batter. Overmixing the batter will make your muffins tough. Just mix the wet and dry ingredients until they are just combined.

How long can I store these muffins for?

You can store these muffins in an airtight container in the refrigerator for up to 5 days or store these muffins for up to 3 months in the freezer. To thaw frozen banana muffins, simply let them thaw at room temperature for a few hours.

How do I make banana muffins not dry?

‍This recipe uses oil so they definetly will not be dry, But, be careful not to overmix the batter; stir until you cant see the flour then your done!

Where can I find the muffin liners from?

You can find them in Waitrose and also from Amazon here.