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Banana Bread Muffins with Chocolate Chips

These Banana Bread Muffins with Chocolate Chips are a delightful mix of moist bananas and gooey chocolate, perfect for busy mornings or lazy afternoons.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large large ripe bananas, roughly mashed The riper, the better!
  • 6 tablespoons melted unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream, at room temperature Can substitute with Greek yogurt.
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch salt
Mix-ins
  • 3/4 cup semi-sweet chocolate chips Plus more for topping.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Grease a muffin tin or line it with muffin liners.
  2. In a large bowl, mix the mashed bananas with the melted butter.
  3. Stir in the granulated sugar, brown sugar, egg, and vanilla until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
  6. Fold in the sour cream and chocolate chips.
  7. Divide the batter among the muffin cups, filling each about 2/3 full. Top with additional chocolate chips if desired.
Baking
  1. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter or drizzle honey/maple syrup on top for extra sweetness. Store at room temperature for 3-4 days or in the fridge for extended freshness. Freeze for up to 3 months and reheat in the microwave when ready to enjoy.