What makes a moist banana chocolate chip muffin?

Using oil and sour cream make a super moist and light banana chocolate chip muffin. Butter is a great option for flavour but tends to dry out muffins faster than oil does. Also, make sure to use super ripe (black) bananas. Overripe bananas have more moisture and flavour!

Why are my banana muffins so dense?

A dense banana muffin is typically an issue of overmixing the batter. Make sure to use the ripest bananas possible (that are basically falling apart on their own) and leave big chunks of banana throughout your batter. Mix your batter just until all the ingredients are combined and then stop mixing!

What are some banana muffin variations?

Blueberry Banana Muffins - Sub out the chocolate chips for 1 cup of fresh blueberries. Banana Nut Muffins - My favourite nut paired with banana muffins are walnuts! Add 3/4 cup of toasted walnuts. Spiced up Banana Muffins - Add cinnamon and nutmeg to the flour mixture. Add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Plain Banana Muffins - Omit Chocolate Chips and keep the banana muffin classic. Banana Cupcakes - Add your favourite buttercream icing and turn your banana muffins into cupcakes! Maple buttercream icing would be a perfect addition!

The Best Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 18
Cuisine: American
Ingredients: 3 large overripe bananas (or 4 small bananas), lightly mashed; 3/4 cup granulated sugar; 1/4 cup vegetable oil; 1/2 cup sour cream, full fat; 2 large eggs, beaten; 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup mini chocolate chips

Banana Chocolate Chip Muffins

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This will be your staple banana chocolate chip muffin recipe! These banana muffins are super moist, light, and simple to make. Check out the blog post for variations, and tips on getting the perfect banana muffin!

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 37 mins
Yield: 18 1x
Category: Snack
Cuisine: American

Ingredients

Units Scale

3 large overripe bananas (or 4 small bananas), lightly mashed
3/4 cup granulated sugar
1/4 cup vegetable oil
1/2 cup sour cream, full fat
2 large eggs, beaten
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini chocolate chips

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Instructions

Preheat oven to 350˚F. Line 2 muffin tins with baking paper cups and set aside.
In a large bowl combine mashed bananas, sugar, vegetable oil, sour cream, and eggs. Mix by hand just until ingredients are combined (don’t overmix).
In a separate bowl, combine flour, baking powder, baking soda, salt and chocolate chips. Mix well. Add to the banana mixture, and mix until just combined (don’t overmix, it’s okay if you see a few lumps).
Spoon the batter 3/4 full into the muffin cups.
Bake for 18 -22 minutes or until the tops are brown and the middle is set.

Notes

Variations
Add 3/4 cup toasted walnut or pecans.
Add 1/2 teaspoon of cinnamon and nutmeg.

Store in an airtight container for 2-3 days or the freezer for 2 weeks.
You can make this recipe into a loaf if you’d prefer. Pour batter into a loaf pan, bake at 325˚F for 1 hour to 1 hour and 15 minutes. Cool in the pan.

Nutrition

Serving Size: 1
Calories: 182
Sugar: 16.2g
Sodium: 115mg
Fat: 8.1g
Saturated Fat: 3.3g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 27.2g
Fiber: 1.5g
Protein: 2.9g
Cholesterol: 27mg

Find it online: https://bakingforfriends.com/banana-chocolate-chip-muffins/