Chocolate Chip Banana Muffins

These chocolate chip banana muffins are the perfect solution to ripe bananas. A moist, tender muffin filled with little bits of chocolate.  They make a perfect breakfast treat or after school snack.

Muffins are a perfect way to start the day and you can find all our favorite muffins recipes here.  Don’t miss my favorite muffin, orange creamsicle muffin!

Today’s muffin recipe is due to having two overly ripe bananas on my counter. I just wasn’t in the mood for banana bread, although I have an amazing banana bread recipe,  but a banana muffin sounded pretty good.

When my kids were at home I often made muffins on Monday mornings 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!

How to Make Chocolate Chip Banana Muffins

• Add in some mini chocolate chips for a fun flavor.  If you don’t have mini chocolate chips, use regular size.
• This recipe uses a combination of vegetable oil and sour cream for the liquid which creates an amazingly tender and moist muffin.
• If you don’t have sour cream you can substitute plain Greek yogurt.

I only had 2 bananas but I think next time I might add in a third for a little more intense banana flavor but 2 worked just great.

I liked using mini chocolate chips rather than the full size one.  You get just a hint of chocolate that way in each bite.

How Long Do Muffins Last?

Not very long at our house but they can last for 2-3 days unrefrigerated and up to a week in the refrigerator.  Keep them in an airtight container.

 Can I Freeze Muffins?

Muffins freeze really well.

• Let them cool completely.
• Place them on a baking sheet or back in the muffin tin and flash freeze them for about an hour, or until they are solid.
• Put individual muffins into a large freezer bag, as many as will fit.  Freezing them individually first will prevent them from sticking together in the freezer bag.
• They will keep for up to two months in the freezer.
• 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:

• Banana Cream Pie
• Bananas Foster
• No Bake Banana Split Dessert
• Banana Ice Cream

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

 Chocolate Chip Banana Bread Muffin Recipe

5 from 1 vote

Chocolate Chip Banana Muffins

Recipe From: Leigh Anne Wilkes

These chocolate chip banana muffins are the perfect solution to ripe bananas. A moist, tender muffin filled with little bits of chocolate.  They make a perfect breakfast treat or after school snack.

serves: 12 muffins

Prep:10 minutes

Cook:20 minutes

Total:30 minutes

Rate Recipe

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:

Calories: 352kcal (18%) Carbohydrates: 50g (17%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 11g (69%) Cholesterol: 35mg (12%) Sodium: 127mg (6%) Potassium: 253mg (7%) Fiber: 2g (8%) Sugar: 30g (33%) Vitamin A: 152IU (3%) Vitamin C: 3mg (4%) Calcium: 80mg (8%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Bread

Cuisine:American

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Originally posted March 28, 2011