EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You’ll LOVE these simple, yummy breakfast treats!
I’ve been making banana chocolate chip muffins for years, because we love them! Recently I tried a “slightly different” recipe I found on Pinterest, which has sour cream as one of the ingredients. We had some super ripe bananas on the counter that were begging to be used… so they became yummy breakfast muffins!
This recipe is incredibly EASY to make with minimal “prep time” (10 minutes), and the addition of sour cream makes these banana chocolate chip muffins very moist and delicious! We really enjoyed them a lot, so I want to pass the simple recipe on to you today!
How To Make Banana Chocolate Chip Muffins
Preheat your oven to 350° F. Prepare a standard sized muffin tin, by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.
Place very ripe bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use an electric mixer to blend these ingredients well. You will still have little pieces of banana in the batter when done mixing.
Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir these ingredients together until batter is fully blended.
Just like that, you have the batter made for these banana chocolate chip muffins! In less than 10 minutes prep time, you are ready to get these muffins portioned out, and in the oven!
Bake The Banana Chocolate Chip Muffins
Pour or spoon the banana chocolate chip batter into the prepared muffin tin, equally dividing the batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells.
OPTIONAL: If you want, you can a few chocolate chips to the top of the muffins before baking (for appearance), but it is not necessary. I did not do this step, as you can see from the photos below.
Bake the banana chocolate chip muffins on the middle rack at 350° F for 20 minutes, or until the muffins are golden brown on top. When done, remove the pan from the oven.
Transfer the muffins to a wire rack to cool slightly before serving. This recipe makes 12 delicious banana chocolate chip muffins (and they freeze well).
Once cooled a bit, the muffins are ready for you (and those you love) to enjoy! Behold… my cute little banana chocolate chip muffin, on a plate, ready to slice in half and enjoy with a tiny bit of softened butter (and a cup of coffee)!
We really enjoyed these scrumptious banana chocolate chip muffins. My husband really loved these muffins, too, even though he is not the world’s biggest banana muffin or banana bread fan! They were so easy to make, and taste delicious!
I gave a few of the muffins to our oldest son to enjoy, and froze a few for another time when we want a muffin for breakfast! YUM! Hope you try this EASY and quick recipe! I’m pretty sure you will love these muffins as much as we did! Have a GREAT day!
Looking for More MUFFIN Recipes?
You can find ALL of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Original Recipe Source: https://designeddecor.com/tantalizing-tuesday-chocolate-chip-banana-muffins/
- 3 bananas (very ripe)
- 3 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup butter (2 sticks) , softened
- 2 eggs
- 1 cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 cup chocolate chips
Preheat oven to 350° F. Prepare a standard-sized muffin tin by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.
Place bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use electric mixer to blend well. You will still have little pieces of banana in the batter when done. Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir ingredients until batter is fully blended.
Pour or spoon batter into prepared muffin tin, equally dividing batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells. OPTIONAL: You can add a few chocolate chips to the top of the batter before baking (for appearance), but it is not necessary.
Bake on the middle rack of preheated 350° F oven for 20 minutes, or until golden brown on top. When done, remove from oven. Transfer muffins out of pan to a wire rack to cool slightly before serving. Enjoy!
Here’s one more to pin on your Pinterest boards!