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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.
This banana chocolate chip muffin recipe solves two kitchen conundrums for me: how to use up my never-ending supply of overripe bananas and what to give my daughter for breakfast as she races out the door for school. The muffins are golden, fluffy, and perfectly banana-y — and the addition of sour cream keeps them moist for days on end. If you don’t have sour cream in the fridge or you’d like to make the muffins a bit lighter, feel free to substitute low-fat Greek yogurt.
What You’ll Need To Make Banana Chocolate Chip Muffins
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. 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).
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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
- 1-2/3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup mashed bananas, from 2 to 3 overripe bananas
- 1 teaspoon vanilla extract
- 1/3 cup sour cream or plain Greek yogurt (low-fat is fine)
- Heaping 3/4 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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Reviews & Comments
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How much will it change the flavor if you use bittersweet chocolate chips instead of semi-sweet?
Hi Kitty, It won’t be that significant — it should be fine. Enjoy!
Made these for a friend who just got out of the hospital….easy, moist, flavorful and absolutely delicious! Even though I’d never made this recipe, I know that I can count on the Tested and Perfected recipes that Jenn posts!
Hi Jenn
Just made these this morning and they are delicious, very easy too. I can see my daughter finishing these very quickly.
Just one small point: did you miss a step in the instructions? You had 2 tablespoons of sugar set aside in the list, but I couldn’t see where these were used. Was I supposed to sprinkle on the muffins before baking?
Hi Peter, glad you enjoyed the muffins! I apologize for any confusion; the two additional tablespoons of sugar should not be set aside but rather added along with the rest of the sugar. Hope that clarifies!
Hi Jenn just made these this morning and they are delicious,simple and flawless recipe,temp. and time were spot on.We had to refrain from eating two each,thanks for another great recipe.
Very moist and just enough chocolate. Perfect
Jenn
I thought I’d try this recipe this morning but ran into an issue I often have…wanting to bake and my butter is in the refrigerator. Can you recommend a way to use the microwave to soften butter so it’s at room temperature” so I can follow recipes even when I’m a last minute baker? Thanks
Hi Ilene, I microwave the butter at 50% power in 10- to 15-second intervals until it is soft but not melted. You have to keep a close eye on it, but it works like a charm. Hope that helps!
I’m gathering my ingredients now! Thank you for your quick reply. Your banana chai bread has been a big hit, too. Perfect for autumn!
Hi Jen, thank you for this recipe it looks amazing! My husband recently was told by his doctor to cut out butter- do you think I could substitute veg oil into this recipe or some other more healthy fat? Thanks for your help!
Hi Stephanie, The only oil that I think would work here (you need something solid to combine with the sugar) is coconut oil. Please LMK how they turn out if you try it!
How much coconut oil?
You’ll need the same amount as the butter in the recipe (so 1/2 cup). Hope that helps!
I made these today they came out fantastic thank you so much Jen!
Tasty, moist, perfect. I followed your recipe and thought about doubling it, but ran out of time.
Saw the recipe this morning and made them tonight. They were so good my husband ate two of them before they were cooled off from the oven!
I would like to substitute canola oil or another vegetable oil in place of the butter to lower the saturated fat content. Is it an equal substitution or a different amount of oil that you recommend?
Hi Christina, canola/vegetable oil won’t work here as you need something solid to cream with the sugar. I’m don’t know how much saturated fat is in (solidified) coconut oil, but it should work if you want to give that a try.