There they were in the fruit bowl…the three spotted yellow bananas. Should I toss them in the trash, and say good-bye? ….or perhaps Hello to you beautiful Chocolate Chip Banana Muffins? You guessed it! I knew those babies were capable of bringing a delicious, fragrant smell to the whole house and waking up the tribes to chocolate for breakfast!…No scratch that, I meant to say bananas for breakfast (sounds more healthy). Anyway you say it, they are bound to bring a smile to the masses and are delicious morning, noon and night!
Chocolate Chip Banana Muffins
A moist, light and fluffy batter, chocked full of bananas and chocolate chips. Easy to grab for a quick breakfast, but tasty enough to enjoy anytime, anywhere.
- 2¼ cups flour *See note
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter softened
- ¾ cup sugar
- ¼ cup brown sugar
- 3 medium ripe bananas mashed (about 1 cup)
- 1 cup sour cream
- 2 eggs
- 1½ teaspoons vanilla
- 1 cup chocolate chips *See note
Preheat oven to 350. Line regular size muffin tins with cupcake liners.
In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a large bowl cream together butter and sugars, then add the mashed bananas, sour cream, eggs, and vanilla, and stir until well blended. Add flour mixture to wet ingredients and mix until combined. If desired, stir in chocolate chips.
Pour about ¼ cup of batter into each muffin cup. Bake for 15-20 minutes until tops are lightly golden. Allow to cool for a few minutes before removing to a wire rack. Serve warm or at room temperature.
For a whole grain muffin, substitute the all-purpose flour with whole wheat flour.
I like to use 1/2 cup chocolate chips and 1/2 cup chocolate chunks.
If they don't disappear immediately, they freeze beautifully.