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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These muffins were so delicious and fluffy! My daughters (12, 8) absolutely loved them! We did reduce the ugar by quite a bit, and they were still so amazing! Highly recomend, my family asked me to make another batch right after!
These are delicious! Thank you for another great muffin recipe.
I’ve made the Better Homes and Gardens recipe for years and decided to give these a try instead. My family groaned when I said I was trying a new recipe. 🙂 But after the muffins were done, no on was complaining anymore!! They’ve told me this this should be my new go-to!
My new favourite muffins! So tasty and delicious. Thanks for the great recipe.
Made these yesterday and they are Delicious! Passed some on to my neighbors and they loved them!
Now I know what to do with these ripe bananas!
Will definitely make these often.
I used milk chocolate chips, sooo good!
Made these muffins last night exactly as written. So delicious. Every recipe I’ve made from you has been so good except one. The brownies and I’m sure it was something I did wrong. Love your recipes. Thanks so much
Would milk chocolate chips make these too sweet? Love your recipes, never a “dud!”
When I need a recipe, this is always the first place I look. Thank you for all the time you spend answering queries, too. I’ve seen many websites where questions are ignored.
Hi Dot, So glad you like the recipes and happy to answer questions! 🙂
The muffins will be a bit sweeter with milk chocolate but not overly sweet. Just to be safe, you could reduce the sugar by a tablespoon or so. I’d love to hear how they turn out!
Can you use frozen ripe bananas? If so, do you thaw them first and do you need to drain the liquid before mixing in the bananas?
Hi Carol, you can definitely use frozen bananas and, yes, after thawing, I drain off excess liquid from the bananas before incorporating them into the batter. Hope that helps!
My family loves your recipes, and I cannot wait to try this one! Should I make any changes for high altitude baking? Thanks!
Hi Jennifer, So glad your family likes the recipes! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the muffins if you make them!
Hi Jenn, What other types of flour can I use instead of all purpose white flour. I’m trying to eat healthier and eat less gluten.
Hi Stephanie, I haven’t made this with gluten-free flour, but you could go that route. A number of readers have commented that they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. Hope that helps and you enjoy the muffins if you make them!