These Banana Chocolate Chip Muffins are a staple for a fast breakfast grab, after-school treat, or mid-afternoon pick-me-up! They’re chocked full of wonderful chocolate chips and bananas plus ingredients to keep them moist and delicious like tahini, sour cream, and more. These will be your go-to recipe!
We love muffins and have many recipes. Would you also like to try our Strawberry Pancake Muffins, Streusel Topped Rhubarb Muffins or Blueberry Bran Muffins? Or try our Carrot Cake Banana Bread too.
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
What is in Chocolate Chip Banana Muffins?
Simple ingredients with the exception of the tahini, which is optional anyway, and I have given you substitutions in the ingredient list. Everything else you may just have on hand.
If you are wondering about the taste of the tahini, it makes the muffins taste nutty and slightly earthy. It is a nice addition but not necessary but does keep it nut-free for those that have allergies.
Ingredients
1 1/2 cup all-purpose flour (190 grams), spoon and level method or better weight your flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light brown sugar, packed (150 grams)
1/4 cup unsalted butter, room temperature (60 grams)
1/4 cup tahini, well stirred (60 grams) (substitutes are canola oil, peanut butter, yogurt or more sour cream)
2 large eggs, room temperature (approx 50 grams without a shell each)
2 large overripe bananas (1 cup mashed)* see notes under facts, tips, and tricks
1 teaspoon vanilla extract
1/4 cup full-fat sour cream (60 grams)
1 cup semi-sweet chocolate chips (160 grams)
Sesame seeds, for sprinkling *optional
How to Make Chocolate Chip Banana Muffins
This moist and delicious muffin recipe is easy to make. We provide you with easy step-by-step instructions and great photos to assist you, too, so your muffins will turn out magnificent every time. Have ready two separate bowls, one for dry ingredients and one for the batter. Also, a whisk and spatula are needed too.
Preheat your oven to 425°F (220°C).
Line the muffin cups with paper liners or lightly spray with non-stick spray.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Add butter, tahini, and brown sugar into a large bowl. Using an electric mixer (hand mixer or stand mixer), beat until creamy, 3-4 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla, mashed bananas, and sour cream.
Mix in dry ingredients just until incorporated. Do not overmix. Fold in chocolate chips.
Divide batter evenly between 12 muffin tins.
Add a few chocolate chips on top and sprinkle with sesame seeds, if desired.
Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for additional 15-18 minutes. Test doneness with a toothpick.
Allow the muffins to cool in the tin for a couple of minutes, then transfer to a wire rack until ready to serve.
Facts, Tips, and Tricks for the Best Banana Chocolate Chip Muffins
Sometimes people wonder, hmmm, why didn’t my muffins turn out like they do in the picture? Well, use our handy tips to make sure your portions are correct, and you are following the same guidelines as we do for the recipe.
One large peeled banana weighs approx 5 oz (140 grams). You may have to use an additional banana if your bananas are smaller.
Please use RIPE or OVERRIPE bananas since we are using only ¾ cup of brown sugar. The rest of the sweetness comes from bananas. Bananas become even sweeter as they ripen and are much easier to work with when softer too.
One large egg weighs approx 50 grams without a shell.
For the best results, ensure that all your ingredients are at room temperature.
Muffins were also tested with whole wheat flour, so you can substitute the all-purpose flour with WW flour if desired.
The muffins are finished when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Expert Tip:
The initial 425°F oven temperature encourages the batter to puff. Baking at a higher temperature for 5 minutes ensures beautiful domed tops since high heat causes the batter to go through a rapid rise.
How to Store Banana Chocolate Chip Muffins
Muffins will keep fresh for 3-4 days if stored in an airtight container in a cool place. They will also keep fresher longer if stored in the refrigerator.
If wrapped well and stored in an airtight container, these muffins will freeze well for up to 3 months.
How Many Calories Are in a Banana Chocolate Chip Muffin?
The calorie count for these banana muffins is 328 per serving which is one muffin. You can reduce that by adding in fewer chocolate chips and lower fat sour cream or yogurt, but the result may differ slightly too.
Tahini also drives up the calories, but it is easy for your body to digest because of its high alkaline mineral content. It is high in fiber, protein, minerals, and vitamins, making it a healthy addition to your muffins. So not only should calories be taken into account when analyzing an ingredient list, but also the benefits may well outway the calories.
Pin it HERE!!
Pin it HERE!!
Banana Chocolate Chip Muffins
Ingredients
- 1 ½ cup all-purpose flour 190 grams, spoon and level method or better weight your flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup light brown sugar packed (150 grams)
- ¼ cup unsalted butter room temperature (60 grams)
- ¼ cup tahini well stirred (60 grams) (substitutes are canola oil, peanut butter, yogurt or more sour cream)
- 2 large eggs room temperature (approx 50 grams without a shell each)
- 2 large ripe bananas 1 cup mashed* see notes
- 1 teaspoon vanilla extract
- ¼ cup full-fat sour cream 60 grams
- 1 cup semi-sweet chocolate chips 160 grams
- Sesame seeds for sprinkling *optional
Instructions
- Preheat your oven to 425°F (220°C).
- Line the muffin cups with paper liners or lightly spray with non-stick spray.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Add butter, tahini, and brown sugar into a large bowl. Using an electric mixer (hand mixer or stand mixer), beat until creamy, 3-4 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla, mashed bananas, and sour cream.
- Mix in dry ingredients just until incorporated. Do not overmix. Fold in chocolate chips.
- Divide batter evenly between 12 muffin tins.
- Add a few chocolate chips on top and sprinkle with sesame seeds, if desired.
- Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for additional 15-18 minutes. Test doneness with a toothpick.
- Allow the muffins to cool in the tin for a couple of minutes, then transfer to a wire rack until ready to serve.
Comments & Reviews
Noreen Huffman says
Great!
Tara Noland says
So glad you liked them!
Red Dates says
This BANANA CHOCOLATE CHIP MUFFINS looks so delicous, thanks for sharing, I will make it this weekend.
Tara Noland says
Enjoy!! Tell me how you liked them once you make them.