Banana Bread Muffins with Chocolate Chips

These Banana Bread Muffins with Chocolate Chips are a delightful, family-friendly treat perfect for any time of the day, balancing the richness of bananas with indulgent chocolate chips.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Wet Ingredients

3 large ripe bananas, roughly mashed Use super ripe bananas for better sweetness.
6 tablespoons melted unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup sour cream, at room temperature Can substitute with yogurt for a lighter version.

Dry Ingredients

1 1/2 cups all-purpose flour Can use whole wheat flour as a healthier option.
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt

Chocolate

3/4 cup semi-sweet chocolate chips Plus more for topping.

Method

Preparation

Preheat the oven to 425°F (220°C). Grease a muffin tin or line with muffin liners.
In a large bowl, mix the mashed bananas with melted butter.
Stir in the granulated sugar, brown sugar, egg, and vanilla until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until just combined.
Fold in the sour cream and chocolate chips.
Divide the batter among muffin cups, filling each about 2/3 full. Top with additional chocolate chips if desired.

Baking

Bake for 18-22 minutes or until a toothpick inserted comes out clean.
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or freeze for 2-3 months. Reheat in the microwave for 10-15 seconds.