Banana Chocolate Chip Muffins Recipe
Quick Banana Chocolate Chip Muffins. Soft and fluffy banana bread muffins with chocolate chip. These banana muffins are the perfect way to use up overripe bananas.
Servings: 18 muffins
- 2 large eggs
- 3/4 cup granulated sugar
- 3 ripe bananas
- 3 Tbsp sour cream
- 1/4 cup canola oil
- ½ tsp vanilla extract
- 1 3/4 cups all-purpose flour, measured then sifted
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chip morsels
Preheat oven to 355°F and line a muffin pan with muffin liners.
In a small bowl, combine the flour, cinnamon, baking soda and baking powder, set aside.
In a large bowl, on medium speed, beat sugar and eggs until creamy (about 2 minutes).
With a fork, mash the bananas. Add bananas, sour cream, oil and vanilla to egg mixture. Mix by hand until combined.
Add flour mixture and gently mix with a spatula to combine.
Fold in chocolate chip morsels.
Divide the batter among the muffin liners.
Bake in a preheated oven at 355°F for 18-22 minutes or until a toothpick comes out clean.
TIP: All ovens are different, you don’t want to overbake the muffins. Keep an eye on them and remove from the oven when a toothpick comes out clean in the center of muffin.
Calories: 183kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 21mgSodium: 46mgPotassium: 115mgFiber: 1gSugar: 17gVitamin A: 74IUVitamin C: 2mgCalcium: 29mgIron: 1mg