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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

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

Keywords: easy banana muffin recipe