The Best Banana Bread Chocolate Chip Muffins
Warm, fluffy, and loaded with melty chocolate chips, these banana muffins are the perfect cozy treat for breakfast, snacks, or dessert! Indulge in bakery-style domes, rich banana flavor, and irresistible gooey chocolate in every bite. They're so good, you’ll bake them again and again.
Servings: 12 servings
Ingredients
- 1 cups mashed overripe bananas about 2-3 medium bananas
- ½ cup unsalted butter melted and slightly cooled
- 1/3 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temp
- 2 teaspoon pure vanilla extract
- ½ cup sour cream or full-fat Greek yogurt
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 & ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini or regular semi-sweet chocolate chips plus more for topping
- ½ tsp cinnamon for a warm banana bread flavor Optional
Instructions
- In a large bowl, whisk together the mashed bananas, melted butter, eggs, vanilla, and sour cream until smooth.1 cups mashed overripe bananas, ½ cup unsalted butter, 2 large eggs, 2 teaspoon pure vanilla extract, ½ cup sour cream
- In a separate bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and optional cinnamon.1/3 cup granulated sugar, 1/4 cup brown sugar, 1 ¾ cups all-purpose flour, 1/2 teaspoon baking soda, 2 & ½ teaspoon baking powder, ½ teaspoon salt, ½ tsp cinnamon for a warm banana bread flavor
- Add dry ingredients to the wet and gently fold with a spatula until just combined, don’t overmix! Fold in chocolate chips.1 cup mini or regular semi-sweet chocolate chips
- Allow your batter to reast while you preheat your oven to 425°F. Line a muffin pan with paper liners in evey other hole to allow for maximum rise. Spray the tops of the pan lightly with cooking spray (for muffin top expansion).
- Divide the batter between 10–12 muffin cups, filling each one to the top for tall domes. Sprinkle a few extra chocolate chips on top of each.
- Start at 425°F for 5 minutes. Without opening the oven, reduce temp to 350°F and bake for 14-16 more minutes, or until a toothpick comes out clean with just a few crumbs.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temp.
Nutrition
Calories: 302Calories | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 231mg | Potassium: 136mg | Fiber: 2g | Sugar: 19g | Vitamin A: 343IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg