Banana Chocolate Chip Muffins

(3 votes)
3 minutes
September 30, 2022
Carole Jones

Banana Chocolate Chip Muffins are made perfectly moist with the addition of sour cream to the batter.  These homemade muffins stay fresh for days and freeze beautifully!

Banana Chocolate Chip Muffins

I needed something sweet and indulgent this week.  I was one sad little Mom and these Banana Chocolate Chip Muffins really filled a gap in my heart.  Don’t judge….chocolate can do that for some people.

For the first time in 21 years, I do not have a little shadow “helping” me in everything I do during the day.  My little baby girl began Kindergarten this week and it was a difficult moment when I had to drop her off on Monday morning.  With six children, I can barely remember a time when there weren’t little hands making a mess of every room I just cleaned, or little eyes filled with tears because it was nap time, or little ouchies to kiss at every fall and bump of the head.

This is a new season in my life and I feel a bit like a lost puppy trying to find its way home.

If your fruit bowl is anything like mine, there are always brown bananas littering the bowl because no one will eat them once they have any dark markings.  I usually toss them in my freezer and use with my rockstar Chocolate Peanut Butter Banana Smoothie but when I opened my freezer, I must have easily had 15 bananas already there.  That meant it was time for some baked banana yumminess.  And since my heart was broken, I knew the addition of chocolate chips was also in order.

These were nothing short of fabulous.  The addition of sour cream to the batter really makes these banana chocolate chip muffins nice and moist, plus I was generous with the amount of chocolate chips so while they may be categorized as a “breakfast food”, I could eat these all day as a dessert.  And I just might.

Normally, I would have made these in my favorite silicone baking cup liners, but when I went to go grab them, they were missing.  Want to guess where I found them?  Outside in the sandbox.

If you love muffins, then be sure you print this amazing recipe for Blueberry Streusel Muffins!

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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

A perfectly tender banana muffin studded with chocolate chips throughout.  Last for days and freezer really well!

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


  • 1/2 C butter, room temperature
  • 1 C sugar
  • 2 eggs
  • 1/4 C sour cream
  • 3 large overripe bananas, mashed
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 C flour
  • 3/4 C chocolate chips


  1. In a large bowl, beat together the butter and sugar together until smooth then add the eggs, again beating until smooth. Add the sour cream, mashed bananas and vanilla. Mix together.
  2. Add all the dry ingredients and gently fold them into the wet ingredients, just until barely mixed. It is ok to have some streaks of flour in your finished batter. Do not over mix or you will have tough muffins. Line 12 muffin tins with paper liners and fill them to the top with the batter. You can also sprinkle a few more chocolate chips on the tops at this point.
  3. Bake in a preheated 350 degree oven for 20-25 minutes, until the middle of each muffin is set and no longer doughy when you touch them. Remove them from the pans and cool on a wire rack.
  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 269
  • Sugar: 29 g
  • Sodium: 220 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 51 mg

**My friend, this post contains Amazon affiliate links which means I receive a small compensation, at no additional cost to you,  if you make a purchase using my link.  If you decide to give these products a try, I will be your bestie if you would use the links from this post.  And no worries….I only link to products that I both use and love! ~Carole 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


W G Birick
6 years ago

I make half the recipe and use a mini. Muffin pan. Works and tastes great. Thanks.

6 years ago

You are very welcome!

6 years ago

Just Devine
Was a hit!

6 years ago

Glad to hear it Bella! I just made these again a few days ago as well.

6 years ago

Can you offer suggestions for dairy substitutes. We have 2 in our house with dairy allergies.

6 years ago

Hi Lauren! I have never made this recipe with a dairy substitute so I can’t guarantee how they would turn out, but you could certainly try an almond milk.

6 years ago

Easy to make, absolutely delicious! Thank you for the recipe!

6 years ago

You are very welcome Claire!

6 years ago

Made these a couple times. Awesome!!

6 years ago

Glad you loved them Lori!

5 years ago

They come out amazing !
Where do you recommend to store them and for how long ? 🙂

5 years ago

I’m so glad to hear it! They will last for 4-5 days in an airtight container, or you can individually wrap them in plastic wrap and freeze them for 4-6 months!

2 years ago

I make them often. My grandkids love them!

2 years ago

Thank you Debbie for leaving your review! It helps so much 🙂

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