With the perfect balance of classic banana flavor and rich melty chocolate, Banana Chocolate Chip Muffins are melt in your mouth delicious! With big decadent muffin tops and a soft, tender crumb they make for a great grab-and-go breakfast or quick snack.
Super light and fluffy, Banana Chocolate Chip Muffins make a delicious alternative to classic banana bread. Especially if you are looking for something easy to enjoy on the go like our pumpkin muffins, easy bran muffins, and blueberry muffin cake.
And if you so happen to be looking for other delicious breakfast eats - you’ve got to try our gooey cinnamon rolls, tasty french toast bake, classic buttermilk waffles, heavenly german pancakes, or sticky caramel rolls. (Can you tell we love breakfast around here?!)
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🥫 Ingredients
All it takes to enjoy Banana Chocolate Chip Muffins is a handful of pantry staple ingredients and a few overripe bananas. Here is all you'll need:
- Flour
- Baking Powder
- Baking Soda
- Salt
- Salted Butter
- Sugar
- Ripe Bananas
- Nutmeg
- Sour Cream
- Mini Chocolate Chips
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Dry Ingredients
Firstly, in a small bowl you'll want to add all your dry ingredients like your flour, baking soda, baking powder and salt. Then whisk your dry ingredients together. Set your bowl of dry ingredients aside.
Wet Ingredients
Afterwards, using a stand mixer cream together your butter and sugar till it is light and fluffy. It should take about 3 minutes. When creamed together add each egg one at a time, mixing in between each addition.
Afterwards it is time to mash your bananas using a wire masher or fork in a second bowl. After mashing add the bananas and nutmeg to the mixer and combine with the batter.
Combine Wet and Dry
Next the dry ingredients and sour cream will be added to the batter. To do this go ahead and reduce the speed on the mixer and slowly add in the flour mixture and sour cream a little at a time alternating between the two.
Add flour and let mix till just incorporated. Then gently fold in a little sour cream. Repeat til all the dry ingredients and sour cream are incorporated into the batter. You want to be careful not to over mix the batter. The less you mix the lighter and more tender your muffins will be.
Fold in Chocolate
After the batter is prepared then add in your mini chocolate chips and gently fold them in to the batter. For extra light and airy Banana Chocolate Chip Muffins allow the batter to rest for about 30 minutes. This isn't absolutely necessary but if you have the time it does make a big difference.
Bake
When ready to bake begin first by pre-heating your oven to 375° F. Then to easily measure your batter, use a 2 inch cookie scoop to add batter to a well greased muffin tin.
For huge bakery style muffins I like to divide the batter equally between 12 tins. Or for smaller more standard muffins, I find using a ¼ measuring cup to scoop the batter will make closer to 24 muffins.
Afterwards when your muffin tins are filled, add a few extra chocolate chips to the tops of each Banana Chocolate Chip muffins before baking. Then place your muffin tin in the oven and allow them to bake for 25-30 minutes.
Lastly, you will want to be sure to rotate the baking pan about half way through bake for even browning of the tops. When baked remove your muffins from the oven and enjoy!
👩🏻🍳 Make it Your Own
One thing we especially love about baking is that it is always fun to make each recipe uniquely your own. We love to do this by adding or swapping ingredients or changing the pan size.
Peanut butter chips, white chocolate chips, a little cinnamon, or even chopped walnuts and pecans would all make great additions to your muffins. You could also always choose to leave out the chocolate chips all together for a simpler, less messy muffin if preferred.
Another way to make the recipe all your own, you can choose to use your Banana Chocolate Chip Muffin batter to make 12 jumbo bakery style muffins, 24 regular muffins or 48 mini bite sized muffins. Either way they are sure to be deliciously moist and oh so decadent.
💭 Top Tips
Baking is a delicious way to use up extra ripe bananas easily and quickly. When making Banana Chocolate Chip muffins the riper the banana the better!
With ripe bananas it doesn’t matter how old they are. Soft, spotted, even black and mushy bananas all work great. The older the ff bananas the stronger your flavor will be and the darker they are the easier they mash.
Freeze Ripe Bananas
If you've got really ripe bananas but don't have the time to do some baking have no fear. You can freeze your ripe bananas until you are ready to use them. Just toss the bananas in a ziplock and put them in the freezer.
Then when ready to use, pull the bananas out to thaw completely. Pat the bananas dry to remove any excess moisture and mash as normal.
Speed Ripen Bananas
If you have a hankering for banana baked goods but don't have any extra ripe bananas on hand don't worry! It is easy to speed up the ripening process if in a pinch.
All you need to do is place your unripe bananas on a baking sheet in the oven and bake them for about 15 minutes at 350° degrees. Then go ahead and allow them to cool before peeling and using.
🍽 Storing
Banana Chocolate Chip Muffins will stay moist for days if stored properly or frozen. After removing from the oven you will want to make sure that your muffins have a chance to cool completely before storing them in an airtight container.
If stored properly your muffins will last for 3-4 days on the counter or up to 3 months in the freezer. Which means that this recipe is great for making ahead or doubling and then storing for whenever you need to pull them out and have ready to enjoy.
Try serving your muffins with a refreshing smoothie for a more balanced and nutritious breakfast on the go. Mixed berry pineapple, watermelon chia, tropical green smoothie, and our peanut butter mocha protein shake are some of our personal favorites!
📋 FAQ's
How ripe do bananas need to be for baking?
Baking is a delicious way to use up extra ripe bananas easily and quickly. When making Banana Chocolate Chip muffins the riper the banana the better!
With ripe bananas it doesn’t matter how old they are. Soft, spotted, even black and mushy bananas all work great. The older the bananas the stronger your flavor will be and the darker they are, the easier they mash.
Can you freeze ripened bananas?
If you've got really ripe bananas but don't have the time to do some baking have no fear. You can freeze your ripe bananas until you are ready to use them. Just toss the bananas in a ziplock and put them in the freezer.
Then when ready to use, pull the bananas out to thaw completely. Pat the bananas dry to remove any excess moisture and mash as normal.
Can you speed up the ripening of bananas?
If you have a hankering for banana baked goods but don't have any extra ripe bananas on hand don't worry! It is easy to speed up the ripening process if in a pinch.
All you need to do is place your unripe bananas on a baking sheet in the oven and bake them for about 15 minutes at 350° F. Then go ahead and allow them to cool before peeling and using.
Can you freeze muffins?
Muffins are perfect for making ahead of time and freezing for when you need them. If stored properly they will stay moist for months. Which in large part, is what makes Banana Chocolate Chip Muffins a great grab and go breakfast or snack. We love to keep a stash in the freezer for whenever we need them!
📖 Recipe
Banana Chocolate Chip Muffins
The ideal balance of classic banana flavor and rich melty chocolate make these muffins melt in your mouth delicious! Moist and flavorful they are the perfect grab-and-go breakfast option.
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons salted butter, room temperature
- 1 cup sugar
- 2 eggs
- 3 ripe bananas
- ½ teaspoon ground nutmeg
- 1½ cups sour cream
- 1 cup mini chocolate chips
Instructions
- In a small bowl whisk together your dry ingredients, flour, baking soda, baking powder, and salt.
- Using a stand mixer cream together the butter and sugar till light and fluffy (about 3 minutes).
- Add each egg to the creamed sugar one at a time continuing to mix the batter in between.
- Using a wire masher or fork mash the bananas fully and add them to the mixer along with the nutmeg. Allow mixer to combine the batter.
- Slowly add a little of the dry ingredients and let mix till just incorporated. Then gently fold in a little of the sour cream to the batter. Repeat, alternating between the two until all of the dry ingredients and sour cream have been added. (Be careful not to over mix the batter.)
- Add mini chocolate chips to the bowl and gently fold them in to the batter.
- Pre-heat the oven to 375° F. Measure out the prepared batter into lined or well greased muffin tins.
- Sprinkle the top of each filled muffin tin with extra chocolate chips. Place the tin in the oven and allow to bake for 25-30 minutes. Rotate the pan half way through the baking time.
- When muffins are baked through and the tops are golden brown remove muffins from the oven and allow to cool.
Notes
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 245mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 2g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.