BEST EVER BANANA CHOCOLATE CHIP MUFFINS

Introducing my delicious Banana Chocolate Chip Muffins, the perfect companion to my popular Banana Chocolate Chip Bars! These muffins are incredibly moist and bursting with rich banana flavor. Just like the beloved bars, each muffin is studded with mini chocolate chips, ensuring a delightful speckling of chocolate in every single bite. Ideal for breakfast or a sweet snack, these muffins are sure to satisfy your cravings!

JUMP TO RECIPE

INGREDIENTS

• 1 3/4 cups all-purpose flour, spooned and leveled (can sub gluten free cup for cup baking four)

• 1/2 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 1 heaping cup mini chocolate chips, plus more for topping

• 1 1/2 cups very ripe banana, mashed (3–4 bananas)

• 1/4 cup olive oil

• 2 large eggs

• 2 tsp vanilla extract

• 1/4 cup sour cream or full fat Greek yogurt

• Sprinkle of turbinado sugar for topping

TO MAKE

1. Preheat the oven to 425F and line a cupcake tin with 12 parchment paper liners.

2. In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking powder, baking soda, salt, and chocolate chips.

3. Mash bananas and mix together the banana, olive oil, eggs, vanilla, and sour cream.

4. Pour the wet ingredients into the dry ingredients and mix to combine.

5. Scoop the batter into the liners, filling all the way to the top. Sprinkle with extra chocolate chips if desired and turbinado sugar.

6. Bake at 425F for 10 minutes, then turn the oven to 350F and bake for another 5-7 minutes.

7. Allow the muffins to rest in the pan for 5 minutes, then carefully transfer to a cooling rack.

8. Enjoy while they’re still warm! But they’re just as delicious the next day.