Valentina Ablaev
These chocolate chip banana muffins make the perfect bite-sized dessert. The muffins are beautifully golden, with a moist and fluffy center. If you love a classic banana bread, you will fall in love with these muffins!
Homemade banana bread muffins are a classic in our home! A hit with adults and kids alike, and my favorite part is that they aren’t overwhelmingly sweet. The banana gives these muffins just the right amount of sweetness, which I love in a dessert. This recipe makes our classic banana muffins with delicious chocolate chips!
Why You’ll Love These Muffins
Banana bread muffins are the perfect easy dessert to feel good eating! Thanks to the bananas, these muffins are loaded with potassium, making for a healthy-ish snack! These bakery-style muffins come together in less than 30 minutes and bake quickly; you have the perfect dessert before you know it.
Ingredients for Banana Chocolate Chip Muffins
- All purpose flour – sifted to remove clumps for the best results.
- Baking soda & powder – these baking agents give these muffins rise and a fluffy texture.
- Sugar – the perfect amount to sweeten the muffins without making them too sweet.
- Eggs – large eggs at room temperature for the best result.
- Bananas – ripe bananas, mashed to a smooth puree, give these muffins the perfect sweetness and banana flavor.
- Sour cream – the secret ingredient for a moist muffin!
Substitute: Don’t have sour cream? Use unsweetened greek yogurt instead! - Chocolate chips – semi-sweet chocolate chips are key! Use large or mini chocolate chips!
See the recipe card below for a complete list of ingredients and quantities.
Substitutions and Variations
- Add nuts: Like in our simple banana nut bread, you can add nuts to these muffins! Add walnuts, almonds, pecans, and even pistachios!
- Chocolate: We love chocolate banana bread, and you can make these muffins with double chocolate!
- Banana cupcakes: Top these muffins with cream cheese banana cake frosting to make them into cupcakes!
How to Make Banana Chocolate Chip Muffins
The easiest step-by-step instructions:
- Wet ingredients. Beat the sugar and eggs in a large bowl for 2 minutes. Stir in mashed bananas, sour cream, oil, and vanilla.
2. Dry ingredients. Add the flour, cinnamon, baking soda, and baking powder to the wet batter.
3. Bake. Mix in chocolate chips, and divide the batter evenly among the muffin pan lined with muffin liners. Bake in the oven for 18-22 minutes or until a toothpick comes out clean.
Expert Tips:
- Ripe bananas are key. We recommend using brown bananas that are already mushy. When overripe, bananas are much sweeter and have a better texture.
- Mini muffins. This recipe can make 24 mini muffins! The batter is the same, but the muffins only need 10-12 minutes to bake in the muffin tin.
Banana Muffin FAQ’s
We recommend not overmixing the batter to get the perfect, fluffy muffins. Mix the batter until just combined and no flour streaks remain.
These banana chocolate chips are healthier than many other sugary desserts. At the end of the day, they are still a dessert and should be enjoyed in healthy moderation!
Yes, banana muffins can be made gluten-free! Swap out flour for your favorite gluten-free flour.
Store & Reheat
- Storage. Store the muffins for a few days at room temperature, or refrigerate in an airtight container for longer!
- Freeze. These muffins can be enjoyed longer by freezing! Add the muffins to a container and store in the freezer for up to 3 months. Thaw: Let the muffins come to room temperature in the fridge overnight, and enjoy!
More Dessert Recipes
If you tried this banana muffins recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Banana Chocolate Chip Muffins Recipe
Ingredients
- 1 3/4 cups all-purpose flour measured then sifted
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas
- 3 Tbsp sour cream
- 1/4 cup canola oil
- ½ tsp vanilla extract
- 1 cup chocolate chip morsels
Instructions
- Preheat the oven to 355°F and line a 12-count muffin pan with muffin liners.
- Sift the flour, cinnamon, baking soda, and baking powder into a small bowl.
- In a large bowl, beat the sugar and eggs for 2 minutes or until light and creamy.
- Mash the bananas with a fork and add to the eggs in a separate bowl.
- Whisk in the sour cream, oil, and vanilla with the egg mixture.
- Add the dry ingredients to the wet batter and mix with a spatula until combined.
- Fold the chocolate chips into the batter.
- Use an ice cream scoop or a measuring cup to divide the batter evenly amongst the mini pan.
- Bake for 18-22 minutes or until a toothpick comes out clean.
Notes
- Mini muffins. You can make 24 mini muffins with this recipe! The only difference is the baking time. Start checking the muffins at around 10 minutes.
- Use ripe bananas. The key to delicious banana muffins is using ripe bananas.
- Storage. Keep the muffins in an airtight container at room temperature for 1-2 days.
