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Chocolate Chip Banana Bread Muffins finished recipe

Chocolate Chip Banana Bread Muffins

These muffins are perfect for breakfast, brunch, afternoon snacks, or dessert, made with very ripe bananas for natural sweetness and chocolate chips for added flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
Wet Ingredients
  • 3 large ripe bananas, mashed
  • ½ cup unsalted butter, melted
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
Mix-Ins
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons semi-sweet chocolate chips optional, for topping

Method
 

Method
  1. Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. Warm individual muffins in the microwave for 10–15 seconds before serving if desired. To freeze, wrap each cooled muffin individually and place them in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Notes

For the best rise and texture, bake the batter immediately after mixing.

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