These Banana Bread Chocolate Chip Muffins are everything you love about classic banana bread, but in a convenient, handheld muffin form that’s perfect for any time of the day.
I first made these when I had a bunch of overripe bananas and wanted something that was easy, comforting, and just a little bit indulgent. Let me tell you – these muffins are pure magic, and I think you’re going to love them too!
Whether you’re baking for yourself, for the family, or for a group of friends, this recipe is a sure winner. They’re soft, sweet, and just the right amount of chocolatey. Let’s dive right in and get you started on this deliciously simple treat.
What You’ll Need
- 2 large ripe bananas (about 1 cup mashed)
- 1½ cups all-purpose flour (190g), spooned and leveled
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar (105g), packed
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mini chocolate chips (177g), plus extra for topping
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup olive oil (50g)
- ¼ cup sour cream or full-fat Greek yogurt (60g)
These muffins will yield about 14 muffins, perfect for a crowd or a week of tasty breakfasts!
Pro Tips
- Use Overripe Bananas: The riper the bananas, the sweeter your muffins will be. Don’t shy away from bananas with brown spots; they’re exactly what you need for that perfect flavor and texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they’re combined. Overmixing can make your muffins dense, and nobody wants that!
- Coat the Chocolate Chips: To keep the chocolate chips from sinking to the bottom, toss them in a little bit of flour before adding them to the batter. It makes a world of difference!
- Kid-Friendly: These muffins are great for getting the little ones involved. Let them help mash the bananas or sprinkle the chocolate chips in. It’s fun and educational.
- Room Temperature Ingredients: Make sure your eggs and yogurt (or sour cream) are at room temperature. This helps everything mix together more smoothly, giving your muffins the best texture.
Tools Required
- Muffin tin (standard 12-cup)
- Paper liners (for easy cleanup)
- Mixing bowls (at least two – one for the dry ingredients and one for the wet)
- Whisk (for mixing dry ingredients)
- Spatula or spoon (for gently combining wet and dry)
- Measuring cups and spoons
- Cooling rack (to cool your muffins evenly)
Substitutions and Variations
- Flour: You can swap a portion of the all-purpose flour for quick oats to give the muffins a little extra texture and heartiness.
- Sweeteners: If you prefer a natural sweetener, you can replace the granulated sugar with honey or maple syrup. Just keep in mind that this might change the texture slightly.
- Dairy-Free: Use a dairy-free yogurt alternative and make sure your chocolate chips are dairy-free if you’re avoiding dairy.
- Add-ins: Feel free to throw in some chopped nuts like walnuts or pecans if you want an added crunch. You could even swap out the chocolate chips for dried fruit like raisins or cranberries for a different twist.
- Spices: Add a pinch of cinnamon or nutmeg to the batter for a spiced version that’s perfect for the fall or winter months.
Make-Ahead Tips
- Batter Storage: If you want to save time in the morning, you can prepare the muffin batter the night before and refrigerate it. In the morning, just scoop it into your muffin tin and bake. Easy!
- Freezing Muffins: These muffins freeze really well. After they cool, wrap them individually in plastic wrap, place them in a freezer-safe bag, and they’ll stay fresh for up to 3 months. Whenever you’re ready for a muffin, just pull one out and warm it up.
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners for easy removal.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and chocolate chips.
- Combine the Wet Ingredients: In a separate bowl, mix together the mashed bananas, eggs, vanilla extract, olive oil, and sour cream (or yogurt) until everything is smooth and combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until everything is just combined. Be careful not to overmix!
- Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake: Pop the muffin tin into the oven and bake for 18–20 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Breakdown (Per Muffin)
- Calories: Approximately 207
- Fat: 8g (Saturated Fat: 5g)
- Cholesterol: 31mg
- Sodium: 172mg
- Carbohydrates: 33g (Sugars: 18g, Fiber: 2g)
- Protein: 3g
Note: Nutritional values are approximate and can vary depending on specific ingredient brands and substitutions.
Leftovers and Storage Tips
- Room Temperature: Store your muffins in an airtight container at room temperature for up to 5 days. They’ll stay soft and delicious!
- Refrigeration: If you want them to last a little longer, you can refrigerate them for up to a week.
- Freezing: As mentioned, these muffins freeze well. After they cool, wrap each one in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
- Reheating: To enjoy warm muffins, reheat in a preheated 350°F (175°C) oven for about 10 minutes. You’ll have them tasting fresh out of the oven!
FAQs
Q: Can I use regular-sized chocolate chips instead of mini ones?
A: Absolutely! You can use regular chocolate chips, but the mini ones tend to distribute better throughout the batter. If you prefer regular-sized, just know they might sink a bit more.
Q: Can I make these gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your blend contains xanthan gum or add it separately to keep the texture light.
Q: How can I make these dairy-free?
A: Use a dairy-free yogurt alternative and ensure the chocolate chips are dairy-free. Simple swap, and they’re just as tasty!
Q: Can I use frozen bananas?
A: Yes! Frozen bananas work great. Just let them thaw completely and drain any excess liquid before mashing and adding them to the batter.
Wrap Up
There’s something incredibly satisfying about biting into a warm, freshly baked Banana Bread Chocolate Chip Muffin. Whether you’re making them for yourself, your family, or friends, these muffins are a guaranteed hit.
So grab those ripe bananas and get baking! I’d love to hear how they turned out for you – drop a comment below and let me know if you had any questions along the way.
