Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

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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!


Units Scale
  • 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


  1. Preheat oven to 350˚F. Line 2 muffin tins with baking paper cups and set aside.
  2. 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).
  3. 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).
  4. Spoon the batter 3/4 full into the muffin cups.
  5. 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.


Keywords: Banana, Muffins, Chocolate Chip, Breakfast, Snack

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