Chocolate Chip Banana Bread Muffins

These chocolate chip banana bread muffins are soft, moist and delicious! Easily made with simple pantry ingredients and ripe bananas, they make a great breakfast or snack.

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Banana Chocolate Chip Muffins

There’s something about these chocolate chip banana bread muffins that makes me feel so warm cozy! I took my favorite banana bread muffins and added chocolate chips to them similar to my chocolate chip banana bread recipe but in an easy grab-and-go breakfast or snack.

They turned out soft and fluffy with lightly golden muffin tops. Sour cream adds moisture and every bite is filled with rich chocolate chips which compliments the sweet and fruity banana flavor!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Banana: Overripe bananas are a must for the best chocolate chip banana muffin recipe! To ripen bananas quickly place on baking sheet with skin on and bake at 350°F for 10 minutes. Cool slightly.
• Semi-sweet chocolate chips: I like the little bit of dark chocolate these offer, but feel free to use milk chocolate chips if you prefer.
• Butter: I use unsalted because I add salt, but you can use whatever you prefer.
• Sugars: Granulated and light brown sugar add just the right amount of sweetness.
• Sour cream: I love the slight tang this adds, as well as how it works to give extra rise to the batter.

How to Make Chocolate Chip Banana Bread Muffins

• Mix. In a large bowl using an electric mixer, cream together softened butter and sugars. Add the eggs, vanilla, and sour cream and stir just until combined.
• Whisk. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined. Do not over mix.
• Fold. Using a rubber spatula, fold in mashed banana.
• Add chocolate chips. Stir chocolate chips into the mixture.
• Fill muffin tin. Fill two muffin tins lined with muffin liners 2/3 of the way full. Press a few extra chocolate chips on top, if desired.
• Bake. Bake in a 375°F oven for 18 to 20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.

Baking Tips

• Use ripe bananas. Riper bananas equal sweeter muffins. Bananas that are ripe are brown and spotty.
• Don’t over mix. The muffins won’t be as soft and tender if you overmix the batter. Mix just until combined.
• Don’t overfill. You don’t want to fill the muffin cups with batter all the way to the top. Fill them about 2/3 of the way full, so that the muffins have room to rise and don’t overflow.
• Chocolate chips. After filling the muffin cups with batter, I like to add a few extra chocolate chips on top. This makes them extra pretty and gives them an added boost of chocolate flavor.
• Toothpick test. Stick a toothpick in the center of the muffin to test if they are done. You can take them out of the oven when the toothpick comes out clean. If there is batter on the toothpick, continue baking and then retest in a few minutes.

Variations

• Extras. Feel free to mix in extra ingredients like chopped nuts (pecans or chopped walnuts are a fave), cinnamon or coconut. A crumble topping would be delicious!
• Lighter swaps. You can use Greek yogurt in place of sour cream or swap butter for applesauce using a 1:1 ratio.
• Chocolate chips. Feel free to use mini chocolate chips, white chocolate chips or dark chocolate chips.
• Cut the recipe in half. You can easily cut the recipe in half to make 12 muffins or about 24 mini banana bread muffins.

Storage

• To store: Make sure they have cooled completely before storing. Then place in an airtight container and store at room temperature for up to 3 to 4 days. Because the muffins are so moist, I like to add a few folded paper towels into the container. It absorbs the moisture and keeps them from getting soggy.
• To freeze: Place in a freezer container and freeze for up to 2 months. When ready to reheat, remove from freezer and cook in microwave until warm (about 15 to 30 seconds).

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