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These chocolate chip banana muffins are moist, tender muffin filled with little bits of chocolate. They make a perfect breakfast treat or after school snack.
When my kids were at home I often made muffins every Monday morning to start the week. Muffins are easy to pull together, I usually had the ingredients and you can have a fresh, warm batch out of the oven in about 30 minutes. I also felt better about sending them off to school with a homemade muffin rather than a bowl of cold cereal!
These chocolate chip banana muffins are great use for those overly ripe bananas. This recipe uses a combination of vegetable oil and sour cream for the liquid which creates an amazingly tender and moist muffin. They are also sweet, delicious, and one of our family favorites.
Ingredients Needed
- Bananas, ripe
- All Purpose Flour
- Sour Cream or plain Greek Yogurt
- Eggs
- Vegetable Oil
- Sugar
- Baking Powder
- Salt
- Vanilla Extract
- Mini Chocolate Chips
How to Make Chocolate Chip Banana Muffins
- Mix together the oil, sour cream bananas, eggs, and vanilla.
- Add in sugar and mix until combined.
- Add in dry ingredients and mix until just combined and moistened
- Fold in chocolate chips
- Grease pan or line with paper liners.
- Fill muffin tins 3/4 full
- Bake at 350 degrees F for approximately 20 minutes
- Allow muffins to cool in the tin for ten minutes and then remove to a cooling rack.
Frequently Asked Questions
How long do chocolate chip banana muffins last?
Unrefrigerated, muffins can last 2-3 days, and up to a week in the refrigerator. Keep them in an airtight container.
Can I freeze muffins?
Muffins freeze very well. Let them cool completely, then place them back in the muffin tin and flash freeze them for about an hour. This prevents them from sticking together. Then put them in a large freezer bag. They will keep for up to two months.
To thaw muffins, just allow them to sit at room temperature for about 30 minutes or pop them in the microwave for 30 seconds to 1 minute.
For more banana recipes try these:
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Chocolate Chip Banana Muffins
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sour cream or plain Greek Yogurt
- 3 ripe bananas
- 2 eggs
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 2 tsp vanilla
- 1 cup mini chocolate chips
Instructions
- Mix together the oil, sour cream bananas, eggs, and vanilla.
- Add in sugar and mix until combined.
- Add in dry ingredients and mix until just combined and moistened
- Fold in chocolate chips
- Grease pan or line with paper liners. Fill muffin tins 3/4 full
- Preheat oven to 350 for approximately 20 minutes
- Allow muffins to cool in the tin for ten minutes and then remove to a cooling rack.
Nutrition Facts:
Pauline Lenz says
FYI… It was a cheesecake filling, not just flavored cream cheese.. I had one that was just plain cheese and didn’t like it at all..
Pauline Lenz says
I made these using both the caramel chips and cinnamon chips in them, a cup of each that I shook in a bag with flour to keep them from settling.. They were great.. Your basic recipe is extremely moist!! If you could come up with a cheesecake type muffin, I would be a happy lady!!
Leigh Anne says
A cheesecake muffin – now that’s an interesting concept. Will have to think about it. Have you ever had one before? Was there cream cheese in the middle??
Pauline Lenz says
Yes!! It was just perfect as far as I was concerned.. The muffin itself was a vanilla based muffin, not a cupcake, and was divine to bite into.. I have kinda played around with one, just not too much.. Just had one a couple weeks ago and the person refused to give up her recipe 🙂 so I turned to you! I know it had vanilla bean in it also as I could see the specks.. Now I am hungry for one..
Ashley G says
Do you think you could make a muffin akin to a cheese danish? That would be heavenly!
Nicole says
I love blueberry peach!!! YUM:)
Caren with a "C" says
Those look yummy! I just made banana bread the other day and had been debating the chocolate chip muffin route, but went with the loaves. I love your gorgeous site!