Banana Chocolate Chip Muffins

Perfect for Breakfast or Dessert

Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins

When I saw that snow was in the forcast last week, I bought some bananas. The timing was perfect for them to be ripe enough for baking muffins on Emmy's snow day. These are her favorite breakfast muffin.


1/2 cup Salted Butter, softened
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla
2 Tablespoon Sour Cream
2 cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
¼ teaspon Cinnamon
3 ripe Bananas, mashed
3/4 cup mini chocolate chips, divided


Preheat oven to 350. Line muffin pans with cupcake liners or silicon baking cups.

Mix together butter and sugar until creamy. Beat in egg and vanilla. Mix in mashed banana and sour cream until well blended.

Add flour, baking soda, salt and cinnamon until well combined.

Stir in 1/2 cup chocolate chips. Use a cookie scoop to spoon batter into prepared muffin cups or paper liners. Fill almost to the top. This will make for nice rounded tops.

Sprinkle with remaining chocolate chips.

Bake at 350 for about 18-22 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack.


These muffins freeze beautifully. When freezing muffins, I like to "flash freeze" them; place them on a tray and pop the tray in the freezer for 15-20 minutes. This will allow the chocolate to set. Then, I place them into a freezer ziploc bag, remove any air, and return them to the freezer.

To reheat, either microwave them for about 15-20 seconds, or place in the fridge the night before to thaw, and microwave for 5 seconds the next morning. Muffins can be kept in the freezer for 3 months.

Recipe credit:

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