Banana chocolate chip muffins boast a tender, moist texture with melt-in-your-mouth flavor, thanks to the ripe bananas and chocolate chips. Sweet enough for a light dessert but satisfying for an almost healthy breakfast or after-school snack. Plus, it’s ready in 30 minutes!
I always have bananas in my kitchen. Most of the time, they end up ripening until they’re soft and have a couple of black spots (you know, the ones that make great banana bread). That gives me the perfect excuse to make whatever dessert or sweet bread I’m craving.
If you want a tasty way to use your overripe bananas, I’ve got your back. Banana nut bread and banana cake are incredible, but today, I had to have muffins.
My son has been turning me into a baking machine, which means we’ve been consuming a lot of baked goods lately. But no complaints AT ALL because your girl here loves it, too.
Why Bananas Make Great Muffins
First, they’re in season all year round, making them easy to find. They’re also one of the cheaper fruits and are incredibly versatile. So why not seize the opportunity to make them a part of a healthy diet? But today, we’re not talking healthy unless we’re talking healthy for the soul.
The relatively short list of ingredients, easy preparation, and no need for complicated equipment make this recipe a no-brainer. You don’t even need to get out your mixer. And you bet I’m ready to sign up for any easy baking!
How to Make Banana Chocolate Chip Muffins
- Whisk the eggs, mashed bananas, sugar, sour cream, and vanilla extract in a small bowl. (Photos 1-2)
- Combine flour, baking powder, baking soda, and salt. (Photo 3)
- Add the wet ingredients to the dry ingredients and mix well. (Photos 4-5)
- Pour the melted butter in and gently mix it, scraping down the sides as you go. Then, gently stir in the chocolate chips. (Photos 6-7)
- Divide the batter into the prepared muffin pan. (Photo 8)
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Recipe Tips and Notes
- If you have kids at home, make it a fun activity for them. They’ll love stirring the batter and adding their personal touch. I let my son doll up his muffins to his heart’s desire. The kitchen mess is another story for another time
- Talking about personal touches, feel free to replace the chocolate chips with chopped pecans, walnuts, dried berries, or a combination of several
- Paper muffin cup liners can work, but after many attempts, I prefer greasing the muffin pan and pouring the batter in. Paper baking cups tend to make the muffin bottom soggy. But if you really want them on baking cups, grease the pan before adding them
Make-Ahead and Storage
These muffins make the ideal school snacks for your kids’ snack box or after-school munch when they get home. Kids love anything with chocolate chips. So I make a big batch and freeze half of them for later.
As hard as it is to refrain from eating them straight out of the oven, they do taste better the next day, or at least after they cool. They last 3-4 months in the freezer if wrapped well, a week in the fridge, and 2-3 days at room temperature.
More Delicious Ways to Use Overripe Bananas
This blog post was originally published in August 2017 and has been updated with additional tips and tempting photos
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