Description
This recipe for Banana Chocolate Chip Muffins isn’t just a recipe; it’s a cherished family tradition. It’s the smell of cinnamon and melting chocolate filling our home, the sight of tiny hands ‘helping’ to stir the batter, and the pure joy of pulling a tray of perfectly golden, fluffy muffins from the oven.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large, very ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- ⅓ cup melted unsalted butter
- ¼ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamo
- In a separate bowl, mash bananas and combine with sugar, egg, melted butter, sour cream, and vanilla. Whisk until well combined
- Pour the wet ingredients into the dry ingredients and fold gently until just combined
- Fold in chocolate chips, saving some to sprinkle on top. Divide batter among the muffin cups, filling 2/3 full
- Bake for 18-22 minutes until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack
Notes
Use very ripe bananas for the best flavor and moisture.
Don’t overmix the batter to keep muffins light and fluffy.
You can substitute half of the all-purpose flour with whole wheat flour, or use a gluten-free flour blend.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 21g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 38g
- Fiber: unknown
- Protein: 4g
- Cholesterol: unknown