banana chocolate chip muffins in a silver muffin tin

Banana Chocolate Chip Muffins

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Easy and quick these banana chocolate chip muffins will be your new favorite! Moist and delicious this simple recipe is the perfect homemade treat, filled with chocolate chunks for a delectable breakfast. Enjoy them all or freeze some muffins for later!




  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 1oz (2 Tablespoons) Vegetable Oil
  • 50 Grams (1/4 Cup) Brown Sugar
  • 100 Grams (1/2 Cup) Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp. 
  • 3 Large Ripe Bananas, smashed (12-13oz)
  • 4oz (1/2 Cup) Sour Cream or Greek Yogurt
  • 218 Grams (1 3/4 Cup) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt 


  1. Preheat oven to 400F/205C and grease a muffin tin. 
  2. In a large bowl add the butter, vegetable oil, and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract. Mix in the mashed bananas and sour cream.
  3. In a bowl whisk together the baking soda, baking powder, salt, and flour. Gently add the dry ingredients to the wet ingredients, gently fold together, after a couple of mixes add in the chocolate chunks then mix two more times, you will still have flour streaks and that is good. Overmixing creates a tougher muffin.
  4. Fill muffin tins full. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes. Freeze for up to three months and then microwave for 30 seconds when you want one!

Keywords: chocolate chip banana muffins, banana muffins, muffin recipe

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