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Freshly baked banana chocolate chip muffins cooling on a wire rack with a cup of coffee nearby. A few crumbs on the counter add to the homemade feel.

Banana chocolate chip muffins

Soft, moist, and packed with rich banana flavor and melty chocolate chips, these homemade banana chocolate chip muffins are the perfect weekend treat. Easy to make, bakery-style results every time!
5 from 1 vote
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Course: Breakfast, Dessert, Snack
Cuisine: American, Homemade
Keyword: Banana chocolate chip muffins, banana muffins, Best banana chocolate chip muffins vegan, Easy banana chocolate chip muffins vegan, easy banana muffins, Healthy banana chocolate chip muffins vegan, Moist banana chocolate chip muffins vegan, Vegan banana muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 220kcal
Cost: 5$

Equipment

  • 1 Muffin pan 12-cup standard size
  • 12 Paper muffin liners Optional but recommended
  • 2 Mixing bowls One for wet, one for dry ingredients
  • 1 Fork For mashing bananas
  • 1 Whisk For mixing ingredients
  • 1 Rubber spatula For folding batter
  • 1 Measuring cups Standard dry and liquid
  • 1 Measuring spoons For precise ingredient amounts
  • 1 Ice cream scoop For even batter distribution
  • 1 Wire rack For cooling muffins

Ingredients

  • 3 Large Bananas Ripe mashed
  • ½ cup Unsalted butter Melted
  • ⅔ cup Granulated sugar
  • ¼ cup Light brown sugar Packed
  • 2 large Eggs Room temperature
  • 2 teaspoon Vanilla extract Pure
  • ¼ cup Sour cream Or Greek yogurt
  • 2 cups All-purpose flour Spoon and leveled
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon Optional but recommended
  • 1 cup Chocolate chips Plus extra for topping

Instructions

  • Mash bananas in a large bowl.
  • Add butter, sugars, eggs, vanilla, and sour cream. Mix well.
  • In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  • Gently fold dry ingredients into wet. Avoid overmixing.
  • Stir in chocolate chips.
  • Scoop batter into muffin cups, filling nearly to the top.
  • Bake at 425°F for 5 minutes, then reduce to 350°F for 15-18 minutes.
  • Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1muffin | Calories: 220kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg