Banana Chocolate Chip Muffins
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By Alyssa Rivers
on Apr 25, 2024 |
Treat yourself to these delicious Banana Chocolate Chip Muffins! With just a handful of ingredients and easy steps, you’ll have moist and flavorful muffins ready to enjoy for breakfast (or to snack on!) in no time.
Try out some more favorite muffin recipes like these Applesauce Muffins, these healthy Morning Glory Muffins or these classic Blueberry Muffins with a Sugared Glaze.
Reason’s You’ll Love It
- Moist: Because of the added banana, these muffins turn out so moist and soft every time.
- Pantry Ingredients: You won’t be running to the store for this recipe! Aside from ripened bananas (which I now always have on hand because of these) you probably already have everything ready to go in your kitchen!
- Easy Recipe: This recipe takes about 30 minutes to make, from start to finish. It doesn’t get much better than that!
Ingredients in Banana Chocolate Chip Muffin Recipe
These ingredients are classic and simple. I bet that you have most of them already in your kitchen, ready to go! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Overripe Mashed Bananas: The bananas add in natural sweetness, moisture, and of course, banana flavor.
- Large Egg: Leave your egg out while you are preparing the ingredients so that when it’s time to mix it in, it’s room temperature.
- Sour Cream: This ingredient contributes to moist texture and adds a subtle tanginess.
- Vanilla Extract: A splash of vanilla will make these muffins nice and sweet.
- Unsalted Butter (melted): This adds in a richness and flavor to the banana chocolate chip muffins.
- Vegetable oil: This, in addition to the bananas, keeps the muffins nice and moist.
- Brown Sugar: I love brown sugar and how it always adds in a deep, sweet flavor.
- Sugar: Keeps these nice and sweet!
- Flour: I used all purpose flour in this recipe.
- Baking Soda and Baking Powder: These act as leavening agents keeping a light and airy texture.
- Salt: Salt enhances all of the flavors in the recipe.
- Milk Chocolate Chips: You can use semi-sweet chocolate chips if you prefer!
Instructions for Making Banana Chocolate Chip Muffins
These banana chocolate chip muffins are next level and you will love every single bite. My kiddos eat these up so I like to double the batch and save some for later!
- Prep the oven and the pan: Preheat the oven to 375 degrees Fahrenheit and spray a muffin liner with pan spray and, if desired, line it with muffin liners.
- Combine wet ingredients and sugars: Add the mashed bananas, egg, sour cream, vanilla, butter, oil, brown sugar, and granulated sugar to a large bowl and beat with a hand mixer until combined.
- Add dry ingredients to wet ingredients: Add the flour, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips: Fold in the chocolate chips by hand. Scoop the batter into the prepared muffin pan until each muffin well is ⅔ of the way full.
- Bake and cool: Bake for 18-22 minutes, until a toothpick comes out clean from the center of a muffin. Let the muffins cool for 5-10 minutes before serving.
Mix the wet ingredients into a large bowl
Combine the dry ingredients in a separate bowl
Combine the wet and dry ingredients then fold in the chocolate chips
Pour the batter into the muffin cups and bake
Must Try Tips
We all want our recipes to turn out delicious! Here are a few things I learned that make this banana chocolate chip muffin recipe even better:
- Save those old bananas! If you have bananas turning black, peel them and freeze them for these delicious banana muffins! Let the frozen bananas thaw and drain off the excess liquid before mashing them for the recipe.
- Add-Ins: Switch things up by substituting the milk chocolate chips for semi-sweet chocolate chips, mini chocolate chips, or use ½ cup of chocolate chips and ½ cup of chopped walnuts or pecans.
- Make mini muffins! My kids LOVE mini muffins! They are just so cute and tiny! Spray a mini muffin pan well or use mini muffin liners. Fill them ⅔ of the way full and bake for 14-16 minutes at 375 degrees Fahrenheit, until the tops are lightly browned.
How to Store Leftover Muffins
- Room Temperature/Refrigerator: Store leftovers in an airtight container for up to 5 days at room temperature, or up to 10 days in the refrigerator.
- Freezer: You can freeze these muffins for up to 3 months. Thaw them at room temperature for 1-2 hours.
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Preheat the oven to 375 degrees Fahrenheit and spray a muffin liner with pan spray and, if desired, line it with muffin liners.
Add the mashed bananas, egg, sour cream, vanilla, butter, oil, brown sugar, and granulated sugar to a large bowl and beat with a hand mixer until combined.
Add the flour, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips by hand. Scoop the batter into the prepared muffin pan until each muffin well is ⅔ of the way full.
Bake for 18-22 minutes, until a toothpick comes out clean from the center of a muffin. Let the muffins cool for 5-10 minutes before serving.
Calories: 270kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 208mgPotassium: 116mgFiber: 1gSugar: 24gVitamin A: 209IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.