Banana Chocolate Chip Muffins
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This muffin recipe is the perfect solution for those overripe bananas that have been lingering a little too long on the counter. We’ve all been there—you buy a bunch with the best intentions for smoothies or quick breakfasts, or maybe the kids were obsessed with them last week and now suddenly want nothing to do with them.
Whatever the reason, these banana chocolate chip muffins are your delicious answer to making sure those bananas don’t go to waste. They’re perfect for busy mornings, lunchbox snacks, or a sweet afternoon treat. Plus, these muffins are freezer-friendly, so you can double the batch and freeze some for later!
And if you still have some extra bananas lying around, try some of my other favorite banana recipes like my Classic Banana Bread, Cheesecake Banana Bread, Banana Chocolate Chip Bars or my Chocolate Chip Banana Bread Cookies!
Table Talk with Tawnie
If you know me, you know I love a good muffin. I will totally take a muffin over a donut any day and just love how it feels like a *slightly* more nutritious way to enjoy cake in the morning!😂
If you’re like me and love a good muffin, try some of my other favorite muffin recipes like my Lemon Poppyseed Muffins, Blackberry Muffins and French Toast Muffins.
- Flour: I like to use all-purpose flour for the perfect muffin texture. Be sure to spoon and level the flour to avoid adding too much, which can make the muffins dense.
- Baking Powder and Baking Soda: This combination helps create a high-rise and fluffy texture. Ensure they’re fresh (not expired, ~3 months or less), as old leavening agents won’t give the same lift. Pro tip: Write the date you open a new jar or box so you’ll always know how old they are.
- Over-ripe bananas: Your bananas should have lots of brown spots or streaks on them. You want to use over-ripe bananas because they will mash into a puree, which allows them to distribute more evenly throughout the batter. Also, the riper the bananas, the sweeter and richer the banana taste, which will enhance the overall flavor of the muffins.
- Butter: You can also use melted coconut oil, olive oil, or vegetable oil, but I like the flavor the butter gives these muffins.
- Eggs: Be sure to use a room-temperature egg because so it mix evenly and create a fluffier muffin.
- Sour cream: I love adding sour cream to my muffins and cakes. It helps the muffins stay extra moist and rich. Substitute: full-fat Greek yogurt works as a great alternative.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Whisk dry ingredients
In a mixing bowl, whisk together all the dry ingredients and set aside.
Combine wet ingredients
In a separate mixing bowl, mash the bananas until smooth. Then add the rest of the wet ingredients and mix until combined.
Mix wet & dry ingredients
Fold the dry ingredients into the wet ingredients. Then add the chocolate chips and mix a few more times. DO NOT OVER-MIX! If you have time, let the muffin batter rest for 15-30 minutes.
Bake
Pour batter into the muffin tin. Bake at 425°F for 5 minutes. Then, without opening the oven, lower the temperature to 350°F and bake for an additional 12-15 minutes.
Let cool & enjoy!
Allow muffins to cool in the pan for about 5 minutes, then move to a wire rack to cool completely. Once cool, grab a glass of milk and ENJOY!!
Expert Tips
- Don’t over-mix the batter: Over-mixing the batter can lead to tough muffins.
- Room temperature ingredients: Make sure your eggs and sour cream are room temperature for even mixing. I like to let them sit out ~30 minutes – 1 hour before baking (depending on the temperature of your kitchen).
- Spoon and level the flour: Always spoon flour into the measuring cup and level it off. Scooping directly from the bag packs in too much flour, making muffins dry.
- Let muffins rest: Allowing the batter to rest improves the overall structure and gives the muffins a tall, bakery-style appearance.
- Bake at a higher temperature first: Start at 425°F for 5 minutes, then lower to 350°F for the remaining time. The high heat puffs up the muffins, creating a beautiful domed top.
Variations / Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Add ½ tsp. xanthan gum if your flour blend doesn’t already include it.
- Nuts: Add chopped nuts like walnuts, pecans or almonds for added crunch.
- Chocolate chips: Feel free to use dark chocolate or milk chocolate chips if you prefer!
- More variations: For more fun flavor variations on these banana muffins, try my Chocolate Banana Muffins, Strawberry Banana Muffins or Banana Nutella Muffins.
Storage / Freezing
- Store banana chocolate chip muffins in an airtight container for 2–3 days at room temperature.
- Or, store muffins in the refrigerator up to 1 week.
- To freeze, wrap muffins individually and freeze for up to 3 months—just thaw or warm in the microwave before eating!
FAQs
Why did my muffins sink in the middle?
It could be for a variety of reasons.
✔ Overmixing the batter—too much air can cause the muffins to collapse.
✔ Underbaking—test with a toothpick; it should come out clean or with a few crumbs.
✔ Opening the oven door too early—this causes temperature fluctuations.
How do I know my bananas are ripe enough?
Your bananas are ripe enough when they have lots of brown spots or streaks on them. They should also be very soft. If your bananas are still hard or have any bits of green still on them, they are not ripe enough for these muffins.
Why are my muffins sticking to the muffin liners?
Be sure to use high-quality parchment liners (cheaper ones tend to stick). Let muffins cool for 10 minutes before peeling off the liner. You can also lightly spray the liners with nonstick cooking spray before filling.
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Banana Chocolate Chip Muffins
Ingredients
- 1 ¾ cup all-purpose flour (spooned and leveled)
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- pinch of ground cinnamon and ground nutmeg (measure with your heart!)
- 3-4 over-ripe bananas (mashed, 1 ¼ cup)
- ¾ cup brown sugar (light or dark, packed (note: you can use a mix of granulated and brown, I just like the color the brown sugar gives the muffins))
- ⅓ cup unsalted butter (melted and slightly cooled (melted coconut oil or extra virgin olive oil, or vegetable oil are all other options, I just like the flavor the butter gives these muffins).)
- 1 large egg (room temperature)
- 2 Tbsp. sour cream (room temperature)
- 2 tsp. vanilla extract
- Chocolate options: ¾ cup – 1 cup semi-sweet chocolate chips, mini chocolate chips, or chocolate chunks
- Coarse sugar/decorating sugar for sprinkling on tops (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat and prep: Preheat the oven to 425°F and line a 12-count muffin tin with paper muffin liners. Set aside.
- Whisk dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.1 ¾ cup all-purpose flour, 1 ½ tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, pinch of ground cinnamon and ground nutmeg
- Mash and measure banana: In another mixing bowl, mash the bananas until a smooth puree consistency. Be sure to measure the proper amount of banana once it’s mashed to ensure you don’t have too much. Too much banana can make the muffins heavy.3-4 over-ripe bananas
- Add in wet ingredients: Whisk in the brown sugar (being sure to break up any clumps), the melted butter, egg, sour cream, and vanilla. Mix until combined.¾ cup brown sugar, ⅓ cup unsalted butter, 1 large egg, 2 Tbsp. sour cream, 2 tsp. vanilla extract
- Add dry into wet: Fold the dry ingredients into the wet ingredients, leaving a few flour pockets still is OK.
- Add chocolate: Add in the chocolate of your choice and mix just until combined and no more flour streaks remain. Do not overmix.Chocolate options: ¾ cup – 1 cup semi-sweet chocolate chips, mini chocolate chips, or chocolate chunks
- Optional rest time: Cover the bowl with a towel and allow the muffin batter to rest at room temperature for 15-30 minutes. Start Timer This improves the overall structure and gives the muffins a tall, bakery-style appearance.
- Divide into muffin tin: Portion the batter into the prepared muffin tin. It will make 12 muffins filled pretty much to the top! Sprinkle more chocolate chips on top if desired, and coarse sugar.Coarse sugar/decorating sugar for sprinkling on tops (optional)
- Bake: Bake at 425°F for 5 minutes. Start Timer Then, without opening the oven, lower the temperature to 350°F and bake for an additional 12-15 minutes. Start Timer All ovens vary; keep an eye on them and use a toothpick inserted in the center to check the doneness.
- Cool: Allow to cool in the pan for about 5 minutes, then move to a wire rack to cool completely.
- ENJOY!
Video
Notes
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- Store banana chocolate chip muffins in an airtight container for 2–3 days at room temperature. Or, store the muffins in the refrigerator up to 1 week.
- To freeze, wrap the muffins individually and store in the freezer for up to 3 months. Just thaw or warm in the microwave before serving.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
