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Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are the ultimate comfort muffin. Full of flavour, sweet and delicious but low in added sugar. These banana muffins are made from simple ingredients including overripe bananas, wholemeal flour, oats, ricotta and chocolate chips. This recipe was updated in April 2020 with a number of adjustments and photography. 

Muffins are a staple in our house. And these Banana Muffins are so good. Comforting, mouth watering and a fantastic addition to your breakfast table or lunchbox. This recipe started life quite a bit simpler, but I updated these recently to include oats to make these a bit more fibre rich.

These Banana Chocolate Chip Muffins have a delicious crumb and remind me a lot of banana cake. They are just the right amount of sweetness but they are lower in added sugar. The fill the house with the most gorgeous smell and they are delicious warm from the oven with a smear of butter and a cup of tea.

Close up image of banana chocolate chip muffins

You Will Need:

This recipe uses readily available ingredients. You will find the quantity information in the recipe card.

  • Overripe bananas – the riper the banana the sweeter they are. I recommend using overripe bananas for this recipe, especially if you choose to omit the maple syrup. A tip for mashing the banana is to do this on a clean chopping board. 
  • Ricotta – a delicious addition to sweet muffins adding moisture. You can easily substitute with Greek yogurt, natural yogurt or sour cream. I use a loose ricotta that is a similar consistency to thick Greek yogurt. 
  • Olive Oil – I use a low flavoured extra virgin olive oil in these Banana Chocolate Chip Muffins. You can use any low flavoured oil suitable for baking. You can also use melted butter
  • Eggs – these add protein to this recipe and structure to the muffins. I use large eggs as standard in my recipes.
  • Milk – adds creaminess and fluffiness in baking. 
  • Maple Syrup – I use pure maple syrup as opposed to flavoured maple syrup. I enjoy the depth and caramel-like flavour of maple syrup in baking. If you do not have maple syrup you could use honey. You can also omit the maple syrup if you would like to, but they will not be as sweet.
  • Vanilla Extract – I use a quality extract as opposed to essence in my recipes. You can get this from most supermarkets. 
  • Cinnamon – adds a subtle spice to these banana muffins. You can omit if you don’t have this on hand.
  • Plain wholemeal flour – you could use plain flour if you don’t have wholemeal flour. If you prefer to use self raising wholemeal flour omit the baking powder and baking soda.
  • Rolled oats – a great source of fibre, rolled oats add more substance to these muffins. 
  • Baking powder –  helps with texture and leavening. 
  • Baking soda – helps with texture and leavening. I enjoy the flavour of baking soda in these muffins as it reminds me of the flavour of banana cake. 
  • Chocolate chips – I use dark chocolate chips in this recipe but you could use milk chocolate too.

To make the Banana Chocolate Chip Muffins

Preheat your oven to 175c and grease and line a muffin tin and in a large bowl whisk together the wet ingredients and the cinnamon.

When well-combined add in the flour, oats, baking powder and soda and the dark chocolate chips. Stir through until just combined.

Banana Chocolate Chip Muffins

Add into the prepared muffin tin and bake for around 15 minutes or until a skewer inserted into the muffin comes out clean. Cool for 5 minutes then remove from the tin and place on a wire wrack.

Banana Chocolate Chip Muffins

Freezing the Banana Muffins

These Banana Chocolate Chip Muffins freeze exceptionally well. Once baked cool the muffins completely, then add into a container or reusable ziplock bag. The muffins will freeze well for 2-3 months. To defrost take the muffin out of the freezer the night before and defrost in the fridge or you can defrost in the microwave. 

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Banana Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: Western


These Banana Chocolate Chip Muffins are delicious. Full of goodness and lower in added sugar, these muffins are full flavour and the perfect breakfast or snack.


  • 2 over-ripe bananas (300g) mashed thoroughly
  • 1/2 cup ricotta
  • 1/2 cup extra virgin olive oil
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 cups plain wholemeal flour
  • 3/4 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips


  1. Grease and line your muffin tin and preheat the oven to 175c.
  2. Whisk together the wet ingredients and the cinnamon in a large bowl.
  3. Stir through the flour, baking powder and baking soda along with the chocolate chips and stir until just combined, taking care not to over-mix.
  4. Bake for around 15 minutes or until a skewer inserted into the centre of the muffin comes out clean.
  5. Cool in the muffin tin for 5 minutes before removing from the tin and cooling on a wire rack.


I am sure your children (and you!) will enjoy these gorgeous Banana and Chocolate Chip Muffins as much as my family do! As always, if you bake my recipes I would love to see them! Take a snap and share them on Instagram or Facebook. And please rate my recipes if you love them, it helps others to find them!

Happy baking,

Bernadette x



  1. Absolutely delicious muffins! I made a double batch to freeze for school and work lunches. The kids are a huge fan and said they were the best muffins and that they didn’t think they would make it to the freezer. We are definitely noticing how filling these are with the ricotta and oats, and as much as we want to eat multiple we just don’t have the room! Great recipe, thank you

  2. My family loves this recipe. I substituted Sour Cream for Ricotta and also used Gluten Free Flour and Oats.

    Thanks again!

  3. Love this recipe. So simple but yummy. Made them this morning but I didn’t have maple syrup so just replaced it with half a cup of caster sugar, and added half a large zucchini. Came out great!

  4. Angela Clarke

    I find measuring using cups difficult could you provide metric measures please?

    • I am definitely including these more consistently on new recipes. In the meantime you can use conversion calculators that are available online – I find these quite helpful 🙂

  5. Brilliant recipe- great for kindy lunches and felt like it was a enough of a treat for me too even though there is no sugar. Really light and tasted like banana bread! Will make again for sure!

  6. These are ridiculously good! I didn’t have ricotta but used greek yogurt instead and had to cook a bit longer for 20min instead of 15min. Turned out great. Love your recipes!

  7. I see most of your recipes has ricotta in it and I don’t have access to that here in Nigeria. What do I do?

    • Bernadette

      Some do but not all. You could use Greek or natural yogurt instead. Thanks Bernadette

      • Saw your note about substituting Greek yogurt for ricotta, and they turned out terrific this way! I also had some grated zucchini left in the frig so I threw that in, as well – they’re a winner with our two 4yo’s 👍🏼

  8. Love that these are made with ricotta, I bet they taste amazing. Can’t wait to try them.

    • Bernadette

      They are so delicious Mandy! They are a big hit in my house!

    • Chinmayee Katre

      I made these muffins today. And I replaced the eggs with thick yoghurt. They turned out just as amazing. Really spongy, soft & moist! The sweetness was balanced – not too sweet. 😀❤️ Thank you for this amazing recipe 🥰

      • Thanks so much for baking and letting me know – we love these too and I find them the perfect balance of sweetness too. Bernadette x

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