Skip having a banana for breakfast ONE DAY and suddenly there’s 3 brown spotted dark yellow fruits that no one wants anymore. What to do with them? Two things: 1- freeze them for smoothies or banana muffins later or make these delicious banana chocolate chip muffins for a quick treat or breakfast on the go.
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Minimal ingredients
These muffins contain very few ingredients. Ones you know and trust and likely already have in your pantry.
No preservatives or unnecessary ingredients to make these muffins shelf stable. There’s no need for a shelf!
Fluffy, moist muffin texture with the beautiful combination of banana and chocolate means these muffins do not hang around long enough to sit on a shelf for later.
Ingredient List
Jump to Recipe- 3 overly ripe bananas (or thawed out frozen bananas you stored for such a time for as this)
- 1 stick butter
- 2 eggs
- 1/4 cup sour cream
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 cup semi-sweet chocolate chips
How to make banana chocolate chip muffins
In a standing mixer or with a hand held mixer, cream together softened butter with the brown sugar.
Next, add in sour cream and vanilla. Allow those to mix into the batter.
Add each egg separately and make sure they’ve been mixed in well before adding the next egg.
Now add in all bananas in to the batter and allow them to mix in very well. This may take about 2 minutes.
Next, add salt, baking soda, baking powder, and flour. Allow these to mix for about 30 seconds.
Lastly, measure out and pour in the chocolate chips to the batter. Quickly mix the chips in then pour the batter into a greased muffin pan. Alternatively, you can use cupcake liners.
Fill each muffin 3/4 full to allow for expansion during baking.
Bake muffins in a 350 degree preheated oven for 22-24 minutes depending on how brown you prefer your muffins.
Use a toothpick to insert into the center of a muffin to see if the toothpick comes out clean of raw batter. This will let you know if you need to allow the muffins to cook longer.
Allow muffins to cool some before removing from the muffin pan. These muffins are so soft and fluffy, they may easily fall a part if not allowed to cool for a little while first.
Recipes makes 16 muffins.
Muffins pair well with
The chocolate addition and cake-like texture of these delicious banana chocolate chip muffins are near perfection with a glass of cold milk.
Additionally, a cooled down muffin tastes great with a scoop or two of homemade vanilla ice cream.
If you’d like to have a muffin for breakfast, pairing it with a cup of steaming coffee is always a great idea, in my book.
These muffins make for a tasty dessert or even a breakfast on the go.
Can banana chocolate chip muffins be frozen?
Absolutely!
Store muffins in a plastic freezer-safe bag or another form of freezer safe container you prefer.
Muffins will last 3 months in the freezer for the best results when re-warmed.
Can these muffins be stored on the counter or the refrigerator?
Either or.
If you choose to store these muffins on the counter, be sure the muffins are covered completely.
Banana chocolate chip muffins are best if eaten within a week of baking if kept in a sealed container in the refrigerator.
Can I turn this muffins recipe into banana chocolate chip bread?
Yes, it is possible to convert this recipe to a loaf of sweet bread instead of 16 muffins.
You will need to grease a bread loaf pan to start then pour in the entire batter into the loaf pan.
The cook time is significantly longer. Bake time at 350 degrees in a preheated oven with take 1 hour or more.
Test done-ness with a tooth pick not only in the center but in two more spots of the loaf as well. I have been tricked a few times in to believing the bread is done but it, in fact, was not.
Allow the bread to cook for 30 minutes before slicing. The bread will continue to cook as it sits. Leave the bread in the loaf pan while it cools so it will not fall a part.
This bread is so moist and soft that it can easily fall a part if not set during cooling.
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More homemade baked goods options
Baking at home means you have complete control over the ingredients list. As a food allergy family, ingredient lists are very important to us. The use of peanuts is prevalent in many baked goods and treats. We must be diligent in reading labels and “when in doubt, it’s a no”.
When we seek out and test recipes at home that our food allergy child can eat, we are much more confident in out sweet treat loving child’s freedom to consume them.
Bonus: baking at home encouraged our son to take up baking which, as it turns out, he is really good at. It also taught him fractions in a way I was struggling to help him learn in our homeschool lessons. Learning by living and doing is an integral part of our education.
Banana Chocolate Chip Muffins
Ingredients
Equipment
Method
- In a standing mixer or with a hand held mixer, cream together softened butter with the brown sugar.
- Next, add in sour cream and vanilla. Allow those to mix into the batter.
- Add each egg separately and make sure they’ve been mixed in well before adding the next egg.
- Now add in all bananas in to the batter and allow them to mix in very well. This may take about 2 minutes.
- Next, add salt, baking soda, baking powder, and flour. Allow these to mix for about 30 seconds.
- Lastly, measure out and pour in the chocolate chips to the batter. Quickly mix the chips in then pour the batter into a greased muffin pan. Alternatively, you can use cupcake liners.
- Fill each muffin 3/4 full to allow for expansion during baking.
- Bake muffins in a 350 degree preheated oven for 22-24 minutes depending on how brown you prefer your muffins.
- Use a toothpick to insert into the center of a muffin to see if the toothpick comes out clean of raw batter. This will let you know if you need to allow the muffins to cook longer.
- Allow muffins to cool some before removing from the muffin pan. These muffins are so soft and fluffy, they may easily fall a part if not allowed to cool for a little while first.
