Banana Chocolate Chip Muffins
These delicious Banana Chocolate Chip Muffins have roasted bananas to enhance the sweet flavor and are chock-full of chocolate chips. They're the perfect breakfast sweet treat to prepare you for the day.
Have you ever tried using a roasted banana in a recipe? I have and have the recipe for my roasted banana chocolate chip muffins and banana cream cake for proof! Roasting the bananas really brings out the sugar. If you're like me and throw your overripe bananas in the freezer, peel and all, this is a recipe that will work perfectly.
I've noticed that I really like to add chocolate to my muffins. It's like a little something naughty that you've slipped into your breakfast. I need that in my life. If you don't want chocolate in your banana muffins, maybe try something like these banana and pumpkin muffins or these banana nut muffins.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- vegetable oil - no butter for this recipe. The vegetable oil keeps the muffins super moist and make for a quick prep time.
- sugars - granulated or white sugar and light brown sugar are both used in this recipe. You can use dark brown sugar if you would like.
- bananas - I always throw my brown bananas in the freezer to use at a later date but you can use your brown bananas that haven't been frozen too. Even bananas with that just have a few brown spots on them will become sweeter and softer in the roasting process.
- eggs - always use large eggs for my recipes unless the recipe specifies a different size.
- vanilla extract - store-bought or homemade vanilla extract both works great for this recipe.
- sour cream - I always use a full-fat sour cream in my cakes and cheesecakes.
- flour - All-purpose flour is used in this banana chocolate chip recipe. I prefer King Arthur's all-purpose flour.
- baking soda & baking powder - The leavening agents that give you that fluffy cake with a beautiful muffin top.
- salt - This helps balance the sweetness of the muffin.
- chocolate chips - you can use milk chocolate chips like I did or not. Semi-sweet and dark chocolate chips will work great. Use whatever chocolate chips you prefer.
FREE EMAIL BONUS: Treat yourself with these delicious recipes
Substitutions and Variations
- You can replace the milk chocolate chips with your favorite chocolate chips or chunks.
- Instead of using chocolate chips in this recipe, replace them with walnuts or pecans.
- You can choose to not roast your bananas if you want a quicker prep.
- You can replace the vegetable oil with applesauce if you prefer.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Banana Chocolate Chip Muffins
- Start by preheating the oven to 375 degrees F and lining your cupcake pan with paper liners.
- Place your 3 bananas in their peel on a baking sheet that's rimmed and bake for 15 minutes. There will be some juice that leaks out of the banana, I pour that into my batter too.
- In a large mixing bowl combine the vegetable oil, sugars, and bananas without the peels using a whisk or hand mixer.
- Mix in the eggs, vanilla extract, and sour cream.
- Using a hand mixer, mix in the flour, baking soda, baking powder, and salt on medium speed until the flour is just combined.
- Fold in the milk chocolate chips.
- Fill each paper liner about ¾ full and sprinkle a few additional chocolate chips on top.
- Place in the preheated oven and bake for 22 to 24 minutes or until a toothpick inserted in one of the middle muffins comes out clean.
How to Store/Freeze
Store these muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for a week or more.
They also freeze beautifully. Place them in a freezer ziplock bag or freezer container and place in the freezer for up to 2 months.
Thaw the muffins out on the counter for 1 to 2 hours before serving.
Recipe FAQs
The roasting of the bananas brings out the sugar. If you're like me and throw your overripe bananas in the freezer with the peel on still, roasting them will keep the bananas together, and the peel slide off after it's done roasting.
Yes! The bake time will definitely be longer, but I haven't tried it so I can't tell you exactly how much longer.
You can place the bananas in a brown paper bag. This can still take up to 3 days to ripen the bananas.
You can also ripen the bananas in the oven by reducing the heat to 300 degrees. Place the bananas still in their peels on a rimmed baking sheet. Flip the bananas every 10 to 15 minutes until the peels are brown and the banana feels soft and mushy.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Roasted Banana Chocolate Chip Muffins
Ingredients
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 overripe bananas roasted
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a cupcake tin with paper liners. Set aside.
- Place the 3 overripe bananas with their peels still on on a baking sheet with edges. Place into the preheated oven and bake for 15 minutes. The banana peels will begin to pop up and juice will bubble out. Set aside and let cool.
- In a large mixing bowl, add in the vegetable oil, granulated sugar, brown sugar and bananas. Mix on medium to combine. When you open up the bananas, it should almost look like a pureed consistency.
- Add in the room temperature eggs, vanilla extract, and sour cream. Mix on medium until incorporated.
- Add in the flour, baking soda, baking powder, salt. Mix on medium until it's just incorporated.
- Stir in 1 cup of milk chocolate chips with a spatula.
- Fill the cupcake liners ¾th full with batter. Sprinkle a few milk chocolate chips on top of each filled cup.
- Place into the oven and bake at 375 degrees for 22 - 23 minutes or until done. The easiest way to tell is when a toothpick comes out with moist crumbs or clean.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
