Banana Chocolate Muffins Recipe
This is a Banana Chocolate Chip Muffin recipe that will have you skipping your usual stop at the local bakery for breakfast and instead opting for homemade on the regular.
Servings: 8 jumbo muffins
Calories: 604kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ⅓ cup vegetable oil
- 1 cup dark brown sugar packed
- 2 large eggs room temperature
- ½ cup whole milk
- ½ cup full-fat sour cream
- 1 cup mashed overripe bananas about 2 large bananas
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Prepare: Preheat oven to 425ºF. For standard-size muffins, line two 12-cup muffin tins with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. For jumbo muffins, line two 6-cup jumbo muffin tins with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
- In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon cinnamon
- In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated.⅓ cup vegetable oil, 1 cup dark brown sugar, 2 large eggs, ½ cup whole milk, ½ cup full-fat sour cream
- Add in the mashed banana until well combined.1 cup mashed overripe bananas
- Gently fold in the dry ingredient mixture until no dry spots of flour are left.
- Gently fold in chocolate chips.1 ½ cups semi-sweet chocolate chips
- Fill each cup of muffin tin almost to the top with muffin batter. For jumbo muffins, this will make about 8 muffins. For standard-size muffins, this will make about 16 muffins.
- Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 22-24 minutes for jumbo muffins or 15 minutes for standard-size muffins, or until a toothpick inserted into the center of the center muffin comes out clean. Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- This recipe makes about 8 jumbo muffins or 16 standard-size muffins
- Store in airtight container or ziptop storage bag at room temperature for up to one week
- To freeze, wrap each muffin tightly in plastic wrap and store in a ziptop storage bag that's freezer-safe for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave for 1 minute on 50% power or until muffin is defrosted and warmed through. Be careful as the chocolate may be hot and will certainly be melty!
Nutrition
Serving: 1serving | Calories: 604kcal | Carbohydrates: 83g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 490mg | Potassium: 430mg | Fiber: 5g | Sugar: 44g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 5mg
