Banana Chocolate Chip Muffins

Tender and moist with melt-in-your-mouth flavor from ripe bananas and chocolate chips. Sweet enough for a light dessert but satisfying for an almost healthy breakfast or after-school snack.

Makes about 6-10 muffins

Course Snacks

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 494kcal

Author Imma

Ingredients

2 large, ripe bananas, mashed (about a cup)
¼ cup (60g) sour cream or yogurt
2 large eggs
1 teaspoon (5ml) vanilla extract
½ cup (100g) brown sugar
½ cup (100g) granulated sugar
2 cups (240g) all-purpose flour
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
½ cup (113g) unsalted butter, melted (or replace with oil)
1 cup (175g) mini chocolate chips (see notes)

Instructions

Preheat oven to 350℉ (175℃). Grease a muffin pan with baking spray or line it with cupcake liners, and set aside.
Whisk the eggs, mashed bananas, sugar (brown and white), sour cream, and vanilla extract in a small bowl.
In another bowl, combine flour, baking powder, baking soda, and salt.
Gradually add the wet ingredients to the dry ingredients and mix well.
Finally, pour the melted butter in and gently mix it, scraping down the sides as you go.
Pour the muffin batter into the prepared pan and bake for about 20 minutes. If using a loaf pan, it may take an hour or more to bake. Either way, a toothpick inserted in the center will come out clean.

Notes

I used mini chocolate chips for muffins, but regular chips also work. Semi-sweet, milk, dark, and white are all delicious
You can replace the butter with the same amount of neutral-flavored cooking oil
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition