A great way to use up those overripe bananas, these Banana and Chocolate Chip Muffins are simple to whip up with a few pantry staples in under30 minutes!JUMP TO RECIPE
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Easy and tasty Banana and Chocolate Chip Muffins!
Great warm from the oven, or as a prepped and ready to grab and go snack or breakfast, these Banana and Chocolate Chip Muffins are a great way to start your morning. I love to serve these moist, fluffy muffins with a pat of butter and a cup of coffee! Ready in under 30 minutes, this is a great recipe to use up all those leftover bananas!
These muffins also make a great afternoon snack for the kids!
What goes into the Banana and Chocolate Chip Muffins?
To make these easy and delicious Banana and Chocolate Chip Muffins, you will need:
- All-purpose flour.
- Sugar. I prefer organic cane sugar.
- Baking powder. Make sure it's active and fresh!
- Baking soda.
- Butter, melted.
- Ripe or overripe bananas.
- An egg.
- Sour cream, or full fat greek yogurt.
- Pure vanilla extract.
- Semisweet chocolate chips.
Making the batter
In a large bowl, whisk together the wet ingredients, including the mashed bananas (I like to mash bananas first, then add the other wet ingredients). In a separate bowl, whisk the dry ingredients, then fold into the bowl with the wet. Add the chocolate chips and stir to incorporate.
Baking the muffins
Once your batter is fully mixed, you’ll divide it evenly into greased or paper lined standard muffin tins. This recipe makes about 14 standard sized muffins.
These muffins cook for their first 5 minutes at a high temperature to help them get nice volume and poofy muffin tops. After 5 minutes, you’ll drop them temperature to 350 degrees for the remainder of the baking time, which is about 16-18 minutes.
For pretty muffins
For pretty muffins, reserve back some of the semi sweet chocolate chips, and stud the tops of the muffins with them just before baking.
Storing the Banana and Chocolate Chip Muffins
When the muffins are completely cooled, they can be stored in an airtight container at room temperature for up to 5 days. You can also extend their shelf life a few days by storing them in the refrigerator. If you choose to freeze them, store in airtight freezer bags for up to 2 months.
Helpful Tips for perfect muffins every time
- Make sure you are using fresh, active baking powder! If it has been sitting in your cabinet a while, check the date and throw away/replace the old stuff. This helps keep your muffin tops fluffy!
- Preheat the oven before you start working on the batter so that the oven gets nice and hot. These muffins cook for their first 5 minutes at a higher temperature to help them get nice, high muffin tops. After 5 minutes, you’ll drop them temperature to 350 degrees for the remainder of the baking time.
- Save a bit of the chocolate chips back, and add them to the tops of the muffin batter just before baking to make them extra pretty!
- Cool the muffins on a wire rack to room temperature after letting them rest in the muffin tin for a few minutes to let them set up fully before moving them to the rack.
Substitutions and Additions
- Add pecans, chopped pistachios or walnuts for a bit of crunch!
- Use sour cream or full fat greek yogurt interchangeably in this recipe. I recommend full fat for best results.
- Use 2% milk in place of full fat milk, if that's what you have on hand.
- Try a different kind of chocolate chip, such as dark chocolate or white chocolate!
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Hungry for more muffin recipes? You'll love these:
- Blueberry Lemon Curd Muffins
- Double Chocolate Chip Muffins
- Brown Butter Blueberry Banana Muffins
- Zucchini Muffins
- Almond Flour Pumpkin Muffins
Made these Banana and Chocolate Chip Muffins? Leave a review and rating below!
Banana and Chocolate Chip Muffins Recipe
- 2 overripe bananas
- 1 stick butter, melted
- 1 large egg
- ½ cup sour cream
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup sugar (organic cane sugar preferred)
- ½ tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 425 degrees f. 2. Spray muffin tin with cooking spray, or line with muffin cups. 3. In a large mixing bowl, mash the bananas, then whisk together wet ingredients. 4. In a smaller bowl, whisk together dry ingredients. 5. Add dry ingredients to wet with chocolate chips, and stir to combine. 6. Bake the muffins at 425 degrees f for 5 minutes, then reduce heat to 350 degrees f for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. 7. Allow to rest for 5 minutes in muffin pan, then transfer to wire rack to cool. Makes 14 muffins.
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