These Banana Chocolate Chip Muffins are sweet and moist with gooey chocolate chips. This easy banana muffin recipe can be eaten for breakfast or dessert!

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CHOCOLATE CHIP BANANA MUFFINS

I already have this delicious banana muffins on this blog. They have a streusel topping and totally different from these muffins. These are simple and can be made in one bowl with just a spoon.

WHY YOU WILL LIKE THESE

  • They’re moist and fluffy.
  • It’s a great way to use overripe bananas.
  • Made with simple ingredients.
  • Quick to make in one bowl with or without a mixer.
  • The kids love them and prefer them to even a Costco muffin.

INGREDIENTS YOU NEED

  • BAKING ESSENTIALS – Flour, sugar, baking soda, salt, eggs, butter, vanilla extract
  • RIPE BANANAS – The best banana muffins have a rich banana flavor and that comes from over-ripe bananas. Brown spots are a great sign that the bananas are sweet and flavorful.
  • CHOCOLATE CHIPS – I like to use semisweet chocolate chips but milk chocolate would be great as well. I’ve use both mini chocolate chips and regular and we prefer regular. Melty chocolate chips make delicious muffins.
  • SOUR CREAM – This makes super moist banana muffins. You can sub Greek yogurt for this.
  • ADD-INS – These need nothing but it’s a great recipe to customize. You can add nuts, oats, or cinnamon.

CAN I USE FROZEN BANANAS?

Yes. Thaw and remove any excess liquid, then use.

HOW TO MAKE THESE

  1. Preheat oven to 425℉ and line 12 muffin cups with paper liners.
  2. In a large bowl, mix together the bananas and butter. Add the brown sugar, white sugar, egg, and vanilla and mix until combined.
  3. In a separate bowl (in full disclosure I just do this in the same bowl), whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix until just combined. Stir in the sour cream and chocolate chips.
  4. Scoop into the muffin liners with the muffin batter almost all the way to the top.
    Add a few more chocolate chips on top.
  5. Bake for 5 minutes, then reduce oven temperature to 350℉ and bake for 11-13 minutes or until centers are set and muffin tops are a light golden brown. Let muffins cool in the pan.

CAN I FREEZE THESE?

Yes. Bake and cool the muffins. Freeze in a gallon sized freezer bag for up to three months.

MY MUFFINS ARE SINKING IN THE MIDDLE

If you’re muffins sink in the middle that means you are not cooking them long enough. If they start to get too brown, cover with a foil tent while cooking.

OTHER BANANA RECIPES

Banana Chocolate Chip Muffins

Christy Denney
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These Banana Chocolate Chip Muffins are sweet and moist. This easy banana muffin recipe can be eaten for breakfast or dessert!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins

Ingredients
  

Equipment

Instructions
 

  • Preheat oven to 425℉ and line 12 muffin cups with paper liners.
  • In a large bowl, mix together the mashed bananas and butter. Add the brown sugar, white sugar, egg, and vanilla and mix until combined.
  • In a separate bowl (in full disclosure I just do this in the same bowl), whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix until just combined. Stir in the sour cream and chocolate chips.
  • Scoop into the muffin liners with the muffin batter almost all the way to the top. Add a few more chocolate chips on top.
  • Bake for 5 minutes, then reduce oven temperature to 350℉ and bake for 11-13 minutes or until centers are set and muffins are a light golden brown. Let muffins cool in the pan. Store leftovers in an airtight container.
Cuisine: American
Course: All Desserts, All Recipes

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins