Banana Chocolate Chip Muffins
Delicious moist muffins made with ripe bananas and mini chocolate chips, perfect for any snack or breakfast.
Equipment
- cupcake tin
- Mixing Bowls
- whisk
- measuring cups
- measuring spoons
- spatula
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled (can sub gluten free cup for cup baking flour)
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 heaping cup mini chocolate chips plus more for topping
Wet Ingredients
- 1 ½ cups very ripe banana mashed (3–4 bananas)
- ¼ cup olive oil
- 2 large eggs
- 2 teaspoon vanilla extract
- ¼ cup sour cream or full fat Greek yogurt (can sub a dairy free alternative)
Instructions
Muffin Preparation
- Preheat the oven to 425F and line a cupcake tin with 12 parchment paper liners. This recipe makes 14 muffins so if you have another pan, fill with 2 liners.
- In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking powder, baking soda, salt, and chocolate chips.
- Mash and measure the banana to exactly 1 ½ cups. If you’re short, supplement with unsweetened applesauce.
- In a separate bowl, mix together the banana, olive oil, eggs, vanilla, and sour cream.
- Pour the wet ingredients into the dry ingredients and mix to combine.
- Scoop the batter into the liners, filling all the way to the top. Sprinkle with extra chocolate chips if desired.
- Bake at 425F for 10 minutes, then turn the oven to 350F and bake for another 5-7 minutes.
- Allow the muffins to rest in the pan for 5 minutes, then carefully transfer to a cooling rack.
- Enjoy while they’re still warm! But they’re just as delicious the next day.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!