If you’re like my family you have a staple banana muffin recipe that’s been passed down through the family! And if you don’t these are the banana chocolate chip muffins you’ve been looking for. I remember as a kid my mom saving all the brown bananas and packing them into the freezer for a rainy day of baking. It seems my freezer mimics my mom and grandmas – full of frozen fruits, nuts, chocolate chips and dough saved for a day of baking.
These banana muffins are super moist, light, and simple to make. I bet you’ll have all the ingredients in your house! Heck, why not bake some up today with the kids, get them involved and have some fun in the kitchen?!
When it comes to these muffins there are a few tricks to getting them just right. And the biggest part lies in the bananas!
Your bananas need to be overripe because you won’t get the flavour you want from ripe bananas nor the right texture for your muffins. The blacker the banana the better! You can store overripe bananas in the freezer and pull the frozen bananas out the night before to defrost or first thing in the morning when you’re ready to bake.
Secondly, don’t over-mash your bananas or use a mixer to whip them up to make a smooth paste!! When your bananas are ripe they basically fall apart. You want chunks of bananas to create moisture and texture.
When it comes to the batter…
the most common mistake is overmixing! A light hand and just mixing your batter until incorporated is key to a lighter muffin! It’s okay to see little bits of flour throughout.
My personal favourite part about banana muffins are the variations! This recipe is perfect for a base and then you can add and change up the rest. Make sure when changing things up you keep the main ingredients the same.
Here are some of my Banana Muffin Variations:
- Blueberry Banana Muffins – Sub out the chocolate chips for 1 cup of fresh blueberries.
- Banana Nut Muffins – My favourite nut paired with banana muffins are walnuts! Add 3/4 cup of toasted walnuts.
- Spiced up Banana Muffins – Add cinnamon and nutmeg to the flour mixture. I usually add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
- Plain Banana Muffins – Omit Chocolate Chips and keep the banana muffin a classic.
- Banana Cupcakes – Add your favourite buttercream icing and turn your banana muffins into cupcakes! Maple buttercream icing would be a perfect addition!
Banana Chocolate Chip Muffins
This will be your staple banana chocolate chip muffin recipe! These banana muffins are super moist, light, and simple to make. Check out the blog post for variations, and tips on getting the perfect banana muffin!
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 18 1x
- Category: Snack
- Cuisine: American
- 3 large overripe bananas (or 4 small bananas), lightly mashed
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup sour cream, full fat
- 2 large eggs, beaten
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
- Preheat oven to 350˚F. Line 2 muffin tins with baking paper cups and set aside.
- In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
- In a separate bowl, combine flour, baking powder, baking soda, salt and chocolate chips. Mix well. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps).
- Spoon the batter 3/4 full into the muffin cups.
- Bake for 18 -22 minutes or until the tops are brown and the middle is set.
Add 3/4 cup toasted walnut or pecans.
Add 1/2 teaspoon of cinnamon and nutmeg.
Store in an airtight container for 2-3 days or the freezer for 2 weeks.
You can make this recipe into a loaf if you’d prefer. Pour batter into a loaf pan, bake at 325˚F for 1 hour to 1 hour and 15 minutes. Cool in the pan.
- Serving Size: 1
- Calories: 182
- Sugar: 16.2g
- Sodium: 115mg
- Fat: 8.1g
- Saturated Fat: 3.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27.2g
- Fiber: 1.5g
- Protein: 2.9g
- Cholesterol: 27mg
Keywords: Banana, Muffins, Chocolate Chip, Breakfast, Snack
Using oil and sour cream make a super moist and light banana chocolate chip muffin. Butter is a great option for flavour but tends to dry out muffins faster than oil does. Also, make sure to use super ripe (black) bananas. Overripe bananas have more moisture and flavour!
A dense banana muffin is typically an issue of overmixing the batter. Make sure to use the ripest bananas possible (that are basically falling apart on their own) and leave big chunks of banana throughout your batter. Mix your batter just until all the ingredients are combined and then stop mixing!
Blueberry Banana Muffins – Sub out the chocolate chips for 1 cup of fresh blueberries.
Banana Nut Muffins – My favourite nut paired with banana muffins are walnuts! Add 3/4 cup of toasted walnuts.
Spiced up Banana Muffins – Add cinnamon and nutmeg to the flour mixture. Add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
Plain Banana Muffins – Omit Chocolate Chips and keep the banana muffin classic.
Banana Cupcakes – Add your favourite buttercream icing and turn your banana muffins into cupcakes! Maple buttercream icing would be a perfect addition!
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