Banana Chocolate Chip Muffins
Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!
Why you'll love my banana muffin recipe
Super moist and fudgy
Thanks to ripe bananas, sour cream and extra chocolate chips
Easy to make
Quick bread recipe, easy one bowl and ready in under 30 minutes
Ingredients and substitutions
Bananas: The riper, the sweeter.
All-purpose flour: This recipe has not been tested with other types of bread.
Sugar: Adds sweetness and keeps it moist.
Neutral oil: For richness and moisture.
Eggs: For structure and flavor.
Vanilla extract: A little extra flavor.
Sour cream: Ensure a tender crumb. Also reacts with the baking soda to activate the rise.
Mini chocolate chips: Folded into the batter and sprinkles on top for melty pockets of chocolate.
Baking soda and baking powder: Helps the muffins rise into a round, dome shape.
For the rest of the ingredients, please see the recipe index card below!
Why do I need to use brown bananas?
Overripe bananas are sweeter and have a more intense banana flavor due to the starch breakdown during the ripening process. Very ripe bananas also add extra moisture. The browner, the better!
What's the best way to ripen bananas quickly?
Paper bag method
The best way to ripen bananas quickly is by placing it in a paper bag. Storing bananas in a paper bag traps the naturally occurring ethylene gas, which expedites the ripening process. This can take one to two days.
Oven method
Set the oven to 300°F. A lower temperature works best to soften the bananas without cooking them. Leave the bananas unpeeled and place on a baking sheet lined with parchment paper. Bake for 15-30 minutes. They’re ready when the peels are completely black and the bananas are soft to the touch.
What is the best pan to use?
Any standard 12-cup non-stick muffin pan will work. I used Farberware Non-Stick Cupcake and Muffin Baking Pan in the color Blue. (Shop my affiliate link here)
Expert tips for the best muffins
Cupcake liners
Use non-stick parchment paper liners for best results.
Bake at high, then low temp
The initial high heat helps give the muffins that iconic round muffin top.
Use ripe bananas
The riper, the sweeter and more “banana” flavor the muffins will have!
Let the batter rest
This gives the baking soda and baking powder time to activate before baking.
Measure flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge.
How to make Banana Chocolate Chip Muffins
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the muffin pan
Preheat the oven to 425°F. Line a 12-cup muffin pan with liners.
Prepare the dry ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Combine the wet ingredients
In a large bowl, whisk together the eggs and sugar until frothy. Add oil, sour cream and vanilla. Whisk until glossy. Whisk in mashed banana.
Combine the wet and dry
Sift the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in mini chocolate chips. Let the batter rest for 30 minutes. This gives the baking soda and baking powder time to rise.
Bake
Divide the batter evenly into the muffin pan, filling to the top of each cup. Bake at 425°F for 7 minutes ONLY, then turn down to 350°F and bake for 12-13 minutes until golden.
Cool and serve
Let the muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Can I turn make this recipe into a loaf?
Yes! Transfer the muffin batter into a standard 1 lb. loaf pan and bake at 350°F for 55-60 minutes.
What can I use if i don't have sour cream?
Greek yogurt is a great substitute for sour cream. It provides structure and slight tang.
Can I use frozen bananas?
We recommend using fresh bananas but if you use frozen, thaw them first, drain any excess fluid and mash before adding to the recipe.
How to store leftover banana muffins
Fresh banana bread stores well on the counter at room temperature for 2-3 days. Once the muffins are fully cooled, place in a freezer bag or airtight container. Store up to 2 months in the freezer. Re-heat in the microwave at 10 second intervals.
Your feedback is valuable to us. We hope you love our chocolate banana bread. It’s so moist! If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Banana Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour fluffed spooned and leveled
- 3 large ripe bananas
- 2 large eggs
- 3/4 cup granulated white sugar
- 1/2 cup neutral oil or melted butter
- 1/2 cup mini chocolate chips
- 3 Tablespoons sour cream or Greek yogurt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
Prepare the muffin pan
- Preheat the oven to 425°F. Line a 12-cup muffin pan with liners.
Prepare the dry ingredients
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Combine the wet ingredients
- In a large bowl, whisk together the eggs and sugar until frothy. Add oil, sour cream and vanilla. Whisk until glossy. Whisk in mashed banana.
Combine the wet and dry
- Sift the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in mini chocolate chips. Cover and let the batter rest for 30 minutes.
Bake
- Divide the batter evenly into the muffin pan, filling to the top of each cup. Sprinkle the tops with mini chocolate chips. Bake at 425°F for 7 minutes ONLY, then turn down to 350°F and bake for 12-13 minutes until golden.
Cool and serve
- Let the muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
8 Responses
I make these almost every weekend for an easy breakfast. They are delicious! Kids are obsessed with them
This is the best compliment I’ve ever received. Thank you! 🙂
Finally! A perfect banana chocolate chip muffin recipe. I’m deleting my others. Thanks!
Thank you Lesley! That’s so kind of you! It makes a wonderful loaf too. 🙂
Amazing soft muffins
Thank you!
These were so tasty! Can’t wait to have them again
Thank you! It’s our favorite banana muffin recipe! 🙂