These easy chocolate chip banana bread muffins are soft, moist and delicious! Made with simple pantry ingredients and ripe bananas, they make a great breakfast or snack.
Preheat the oven to 375°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
In a large bowl, cream together the butter and sugars with an electric mixer. Mix in the eggs, vanilla, and sour cream just until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly stir the dry ingredients into the wet ingredients with a wooden spoon just until combined, being careful not overmix. Fold in the banana and chocolate chips.
Fill the muffin liners 2/3 of the way full. Press a few extra chocolate chips on top, if desired.
Bake 18 to20 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.
Notes
Baking tips:
Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
Don’t over mix the batter! The bread will not be as soft and tender if over-mixed.
Fill the muffin liners 2/3 of the way full so they have room to rise.
Can add in extras like chopped nuts, cinnamon, coconut and more.
Use ripe bananas that are brown and spotty! The riper they are, the sweeter they are.
Could cut recipe in half to make 12 muffins instead of 24.
Storage: Store in a zip top bag at room temperature for up to 3-4 days. To avoid getting soggy, add in a few folded paper towels to absorb moisture.Freeze: Add to a freezer bag or container and store in freezer for up to 2 months. To reheat, place in the microwave for 15-30 seconds, or until warm.