Banana Chocolate Chip Muffins
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Perfect to grab and go, these banana chocolate chip muffins are golden, fluffy, and perfectly banana-y.
This banana chocolate chip muffin recipe is a double win in my kitchen. Not only does it solve my dilemma of a never-ending supply of overripe bananas, but it’s also the perfect grab-and-go treat for my kids, whether it’s for breakfast or an afternoon snack. The muffins turn out beautifully golden, fluffy, and bursting with banana flavor. And thanks to the addition of sour cream, they stay delightfully moist for days on end. But worry not, if sour cream isn’t on hand or you’re looking to lighten things up a bit, Greek yogurt makes a fantastic substitute. If you have a hankering for banana muffins but don’t have any chocolate chips on hand, these banana nut muffins are another favorite of mine and are equally delicious!
Table of Contents
“We’ve tried many different banana chocolate chip recipes and this is our favorite! Perhaps it’s the sour cream — they turn out so moist and fluffy.”
What You’ll Need To Make Banana Chocolate Chip Muffins
- All-Purpose Flour: Provides structure and texture to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder and Baking Soda: Act as leavening agents helping the muffins rise.
- Butter: Adds richness and flavor to the muffins.
- Sugar: Sweetens the muffins and adds moisture.
- Eggs: Bind the ingredients together and provide structure.
- Mashed Bananas: Add moisture, sweetness, and banana flavor to the muffins. The browner and spottier your bananas, the better. See the FAQs for guidance on how to speed up the ripening process.
- Vanilla Extract: Enhances the overall flavor of the muffins.
- Sour Cream or Plain Greek Yogurt: Adds moisture and richness to the muffins while keeping them tender.
- Semi-Sweet Chocolate Chips: Infuse the muffins with bursts of chocolate flavor, complementing the sweetness of the bananas.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the butter and sugar to a large bowl (or the bowl of an electric mixer).
Using a hand mixer (or stand mixer), beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
At medium speed, add the eggs one at a time, beating until fully incorporated between additions.
Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended.
The batter will look a bit curdled; that’s okay.
Add the dry ingredients and mix on low speed until well blended.
Set aside 3 tablespoons of the chocolate chips (you’ll sprinkle those over the top of the muffins) and add the rest to the batter.
Mix on low speed until the chips are evenly distributed in the batter.
Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips.
Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for about 10 minutes.
Then turn them out onto a rack and let cool for at least 10 minutes before serving.
Frequently Asked Questions
Banana nut muffins, banana bread, and banana pancakes are best when your bananas are overripe, so you’re looking for them to be pretty brown and spotty. If your bananas are not quite ripe enough for baking, you can speed things up by placing them in a brown paper bag and folding down the top. The natural ethylene gas produced by the bananas is trapped in the bag, which accelerates the ripening process.
Sure — the muffins are best fresh out of the oven but will keep for up to 4 days stored in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a sheet of paper towel).
Yep! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
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Banana Chocolate Chip Muffins
Perfect to grab and go, these banana chocolate chip muffins are golden, fluffy, and perfectly banana-y.
Ingredients
- 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup mashed bananas, from 2 to 3 overripe bananas
- 1 teaspoon vanilla extract
- ⅓ cup sour cream or plain Greek yogurt (low-fat is fine)
- Heaping ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended (the batter will look a bit curdled; that's okay). Add the dry ingredients and mix on low speed until well blended. Set aside 3 tablespoons of the chocolate chips (you'll sprinkle those over the top of the muffins); on low speed, mix the remaining chips evenly into the batter.
- Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips. Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. The muffins are best fresh out of the oven but will keep for up to 4 days stored in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a single layer of paper towels).
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 289
- Fat: 13 g
- Saturated fat: 8 g
- Carbohydrates: 41 g
- Sugar: 24 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 207 mg
- Cholesterol: 55 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can I make these into cookies?
Hi Kate, You’d need to make too many adjustments to the recipe to convert them into cookies so I’d just look for a recipe for banana chocolate chip cookies instead. Sorry!
I have been making these muffins since Jenn tested them. They are the best and my family loves them. Thank you Jenn for sharing this recipe with me way back then.
it looks good
Excellent treat for school lunches! Fool proof recipe that produces a lovely textured muffin (maybe it’s the yoghurt???). Many thanks
Delicious recipe! The only change l made was baking them at 400F for 17 minutes. I find with muffin recipes at 350F I don’t get a good rise and nice puffy top on them. Other than that, these are so yummy and great way to use up ripe bananas!
Hi. Would this recipe work in a loaf pan? My kids LOVE these muffins. I’ve made your Best Banana Bread. While it is delicious, my family prefers the taste of these muffins. Thank you!
Sure, LM, that will work (and so glad you like these)!
Hi Jenn,
I made these this morning. They were/are excellent!I used 2 bananas. I felt like the batter didn’t taste super banana like, but the finished muffins have a great banana flavor, perfect!
I also added two or three raspberries in each muffin. Nice contrast of tart and sweet (i did use dark chocolate chips)
Your recipes never fail!
So good! I freeze these in packages of two and we get a treat for breakfast once in a while.
This one of the best banana muffin I’ve made. I did mini muffins baked for 17-18 mins and it was delicious l, so fluffy. I’ve never made a fluffy muffins yet just this one. Thank you very much!
Taste great – one of my favorite muffin recipes!