Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins, are fluffy and full of chocolate chips. Plus, tips on how to create the perfect muffin every time!
I rarely have bananas sitting on my counter getting brown and mushy, because I have a smoothie every day for breakfast and I put a banana in each one because it makes it thick, and creamy, and I like it. So when I somehow ended up with brown bananas (I think it’s because I had some Kashi cereal for breakfast for a few days in a row instead) I jumped on the opportunity to make some Banana Chocolate Chip Muffins.
They turned out beautiful! Brown on the edges, nice tall peaks, and polka dot chocolate chips decorated the tops. Perfection! There are tricks to getting these kinds of results when baking muffins (or cupcakes) at home, and I’ll tell you what they are.
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Tip #1: Don’t overfill your muffin cups. The general rule is 2/3 full, not 3/4 full. There is a difference, believe me. This gives the muffin time to cook and get solid before it reaches the top of the paper cup and spills over.
Tip #2: Bake at 400 degrees Fahrenheit. I hate those recipes that say bake at 350. Not good! You want your muffins to shoot up quickly and create that peak, which kind of contradicts tip #1, but since it’s baked at a higher heat, it’s cooked enough when it reaches the top, and it won’t spill over. Tip #3: Use no less than 1 tsp of baking soda for a 12 (ish) muffin recipe. The baking soda helps leaven the muffin giving it that peak with the help of the higher heat of the oven. And when I say 12 (ish) muffin recipe, I mean, the recipe I altered for this post said 24 muffins; I cut it in half and got 18 muffins because I didn’t overfill my muffin cups. It might have had to do with the fact that it said 2 to 3 bananas, but they preferred 3, so I used 3, which means more batter, but that’s quite a bit more that 12 muffins, yeah?
Seriously though, these look good, but they taste good too, and now that you know some secrets to muffins, you can get to baking!
Banana Chocolate Chip Muffins
Ingredients
- 1 ⅓ cups (315 g) mashed bananas, (3 ripe bananas)
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 3 Tbsp sour cream
- 2 large eggs
- ½ cup (118 ml) oil, (vegetable/canola)
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 tsp baking soda
- ¾ cup (128 g) chocolate chips
Instructions
- In the bowl of a stand mixer, mix the bananas and sugar until the bananas are mostly smooth (not too chunky). Add the vanilla, sour cream, eggs, and oil. Mix until combined.
- In a separate bowl, combine the flour, salt, and baking soda. Add to banana mixture until incorporated. Fold in ½ cup of the chocolate chips.
- Spoon muffin batter into prepared muffin tins with paper cups, ⅔ full. Sprinkle remaining ¼ cup chocolate chips on the tops for good looks.
- Bake at 400 degrees Fahrenheit for 18 to 20 minutes until golden brown on top and edges.
Notes
Did you make this?
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Hi. I just made this recipe with gluten free flour and it tastes great. Thank you so much for sharing
Awesome! Thanks for sharing your experience!
I’ve been using this recipe for a couple of years now, without commenting, but thought it was time to say how great they are! Everyone I recommend to says how strange it is to put sour cream in but it does add to the recipe! I make them with my 3 year old son and then he pretty much scoffs them before anyone gets a look in! Heavenly while still warm!
Thanks so much for taking the time to share your experience with this recipe Laura! Glad it’s become a regular for your family!
I love sour cream in breads, muffins and cakes, but I’m curious if buttermilk could be swapped for the sour cream in any recipe? I’m making these tomorrow, btw!! 🤤🤤
If you wanted to substitute the sour cream with buttermilk in this recipe, that should be fine since it’s a small amount. If you were substituting a whole cup of sour cream you would have to make more adjustments though (i.e. add butter). Google how to substitute buttermilk for sour cream. Enjoy the muffins!
Hi there! How would you alter this for high altitude? I’m at 6500 feet up. Thanks!!
I’m at 4500 feet, so pretty high up. You should be able to make the recipe as is. You can decrease the baking soda to 3/4 tsp and add 2 Tbsp more flour if you are nervous, but the higher oven temp and everything should work as is. Let me know how it goes!
These muffins are delicious! We’ve made them many times now. How would you adjust the time/temperature for mini muffins? Should I shorten the time and bake at 400 or decrease the temperature?
Hi Izabela,
I’m so glad you like the muffins! I would probably decrease the temperature to 375 degrees and start checking them at 10 minutes. Good luck!
What can substitute sour cream? Thanks
Yogurt would work great.
Just made these muffins for myself I mean my kids lol. I used whole wheat flour and omitted the chocolate chips on top. My batter made 18 small muffins. Perfect size for little hands. They were a bit darker than yours but I assume it had something to do with the flour. Thanks for a great recipe I feel good making for my family 🙂
Hahaha! Love it! Yep, whole wheat flour would be why they are darker. So glad you liked these Amanda!
I just tried your recipe this evening and they turned out superb! Those muffins were beautiful, moist and delicious! I accidentally forgot to add the eggs but they’re still soft and fluffy. I am definitely gonna use this recipe again and again. Thanks a lot Amber!
Whoops! Glad they still turned out okay without the eggs. I’m really happy that you enjoyed the muffins Elle!
Have you tried this with gluten free flour? My son has food allergies but I want to try them.
I personally haven’t. Sorry Felicia. I really need to dabble into gluten free baking. I hope you can adjust the recipe to meet your needs. 🙂
Hi Amber, would this recipe still work for making a loaf instead of muffins??
For sure! It will take longer to bake, maybe closer to 30 or 45 minutes depending on the loaf size. Enjoy!