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Banana Chocolate Chip Muffins

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Soft and moist banana chocolate chip muffins packed with rich chocolate and sweet ripe banana flavor. Perfect for breakfast, snacks, or a quick dessert.

Ingredients

  • 1 3/4 cups (230g) all-purpose flour (or gluten-free cup-for-cup flour)
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 heaping cup (220g) mini chocolate chips, plus more for topping
  • 1 1/2 cups (375g) very ripe banana, mashed (3–4 bananas)
  • 1/4 cup (50g) olive oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup (60g) sour cream or full fat Greek yogurt (or dairy-free alternative)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a muffin tin with 14 parchment paper liners.
  2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and chocolate chips.
  3. In a separate bowl, combine the mashed banana, olive oil, eggs, vanilla extract, and sour cream.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Scoop the batter into the liners, filling each to the top. Sprinkle extra chocolate chips on top if desired.
  6. Bake at 425°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 5–7 minutes.
  7. Allow the muffins to rest in the pan for 5 minutes before transferring to a cooling rack.
  8. Serve warm or enjoy the next day.

Notes

  • If short on banana, supplement with unsweetened applesauce.
  • Use dairy-free yogurt or sour cream for a dairy-free version.
  • Do not overmix the batter to keep muffins soft and fluffy.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Muffins can be frozen for up to 2 months and reheated before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-chocolate-chip-muffins/