Description

Soft, naturally sweet banana muffins with chocolate chips, perfect for a quick breakfast or snack. Ripe bananas and olive oil create a tender texture without excess sugar, while chocolate chips add rich flavor. Ready to grab and go anytime.

Ingredients

1 3/4 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup mini chocolate chips
1 1/2 cups mashed ripe banana (3–4 bananas)
1/4 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream or full-fat Greek yogurt

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Instructions

Preheat oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners
Whisk flour, brown sugar, granulated sugar, baking powder, baking soda, and salt in a large bowl
Stir in 1 heaping cup mini chocolate chips with dry ingredients
Mash ripe bananas in a separate bowl
Whisk bananas with olive oil, eggs, vanilla extract, and sour cream until well combined
Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined
Divide batter evenly into prepared muffin cups, filling each 2/3 full
Sprinkle remaining chocolate chips atop each muffin
Bake for 20–22 minutes until golden and a toothpick inserted comes out clean
Cool for 1–2 minutes before removing from pans

Notes

Sub gluten-free flour blend for all-purpose flour
Use dairy-free yogurt/alternative for sour cream
For extra gooey chocolate pockets, mound 1–2 additional chips in center before baking
Store in airtight container at room temperature up to 2 days or freeze for 2–3 months

Prep Time: 15
Cook Time: 20
Category: Breakfast
Method: Baking
Cuisine: American