Banana Chocolate Chip Muffins
If you love bakery-style muffins, these banana chocolate chip muffins are a must-try! Made with ripe bananas and a touch of sour cream for extra moisture, they bake up soft, fluffy, and full of flavor. Mini chocolate chips are sprinkled throughout so you get a little chocolate in every bite.
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup of light brown sugar packed
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla bean paste
- 1 cup mashed bananas 2-3 medium-sized bananas
- 2 cups all-purpose flour
- ½ Tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips divided.
Instructions
- Preheat the oven to 350°F. Prepare your muffin tins with muffin liners or nonstick spray and set aside.
- In a large bowl or mixing bowl, cream the unsalted butter, white sugar, brown sugar, and eggs using a hand mixer until light and fluffy. Make sure the butter is at room temperature for the best results.½ cup unsalted butter, ¾ cup granulated sugar, ¾ cup of light brown sugar, 2 large eggs
- Add the sour cream, vanilla bean paste, and mashed banana to the bowl and mix until combined. This banana mixture adds moisture and enhances the banana flavor.¼ cup sour cream, 1 teaspoon vanilla bean paste, 1 cup mashed bananas
- In a separate bowl or medium bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing the muffin batter to keep the muffins tender.2 cups all-purpose flour, ½ Tablespoon baking powder, ½ teaspoon baking soda
- Fold in ¾ cup of the mini chocolate chips, saving the rest for the tops. Divide the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle the remaining chips over the tops.1 cup mini semi-sweet chocolate chips
- Bake for 20–25 minutes, or until the tops are lightly browned and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly, then run a butter knife around the edges to gently release them from the pan.
Notes
Storage & Freezing Tips
I store these in an airtight container on the counter for about 2–3 days. After that, they start to lose their softness.
They freeze well once cooled, which makes a great on-the-go breakfast or an after-school snack that my girls love. I usually freeze them in a sealed bag and reheat one in the microwave for about 20–30 seconds, which brings the texture back nicely.
Recipe Notes
The size of your muffin tins affects how many muffins you’ll get. I have a Williams Sonoma pan with generously sized wells, which yields fewer muffins. A standard or dollar store pan makes slightly smaller muffins, but you’ll end up with more overall.
Can I use frozen bananas for banana chocolate chip muffins?
Yes! Just thaw the bananas first and drain off any excess liquid before mashing. Frozen bananas are actually great because they’re usually extra ripe, which gives your banana chocolate chip muffins even more flavor. How ripe should bananas be for banana chocolate chip muffins?
The riper, the better. Look for bananas with lots of brown spots or even mostly brown peels. These will give your banana chocolate chip muffins the best natural sweetness and strong banana flavor. How do I make my banana chocolate chip muffins moist and fluffy?
Be careful not to overmix the batter—this is the #1 reason muffins turn out dense. Mix just until everything is combined, and make sure your bananas are very ripe to keep the muffins soft and moist. See blog post for more tips and tricks.
Yes! Just thaw the bananas first and drain off any excess liquid before mashing. Frozen bananas are actually great because they’re usually extra ripe, which gives your banana chocolate chip muffins even more flavor. How ripe should bananas be for banana chocolate chip muffins?
The riper, the better. Look for bananas with lots of brown spots or even mostly brown peels. These will give your banana chocolate chip muffins the best natural sweetness and strong banana flavor. How do I make my banana chocolate chip muffins moist and fluffy?
Be careful not to overmix the batter—this is the #1 reason muffins turn out dense. Mix just until everything is combined, and make sure your bananas are very ripe to keep the muffins soft and moist. See blog post for more tips and tricks.
Tried this recipe?Let us know how it was!
