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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:
Sarah H. says
It’s so funny to find this today! I have to take breakfast foods for Bible Study on Thursday and bought a bag of ripe bananas at the grocery store today as well as mini chocolate chips to make banana chocolate chip bread for the breakfast. I love my recipe, but I am going to have to try yours too. It looks yummy!
Merri says
I made these today for dinner to go with quiche. They were a hit! Thanks!
Gayle215 says
I would love a recipe for carrot/walnut muffins.
Katie says
I have a go to muffin recipe very similar to yours but made with whole wheat white flour for extra nutrition. They are so good, especially warm from the oven. They almost remind me of eating a fresh from the oven chocolate chip cookie. Here is the link http://wonintheoven.blogspot.com/2011/02/whole-wheat-chocolate-chip-banana.html
I think some kind of fresh strawberry & citrus (maybe orange) would be very good together.
Jessica says
These look good! I made the jam filled muffins last night along w/ my banana choc. chip muffins for my husband to take in to work today =).
Muffin requests: choc. chip, choc./choc. chip, cranberry orange, and maybe a tropical flavor w/ crushed pineapple.
Thank you!!!