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These muffins are a family favorite! Soft, super delicious and customizable and my very favorite-easy!! How cool is this?! My very own WEBSITE!! I cannot wait for what’s in store for my little spot on the internet. I’ve been dreaming of this for years. It has definitely been a long time coming. It still has a long way to go, but I thought I’d just get to posting because I have SO much to share!
Back to the muffins, sorry super excited about this space! They are the perfect amount of banana and sweetness. I love to make a double batch and share with family and friends or freeze them because they freeze so well!
If you want picture perfect muffins add a sprinkle (just a pinch) of cinnamon and a few chocolate chips to each muffin before baking. They’ll look and taste amazing, and who doesn’t want more chocolate!? Shh…want to hear a secret?! I use Guittard Milk Chocolate Chips for everything! I especially love to mix them with classic Nestle Toll House Semi-Sweet Chocolate Chips (trust me you’ll want the big bag), for even more depth and chocolate! I’m hoping to share lots more baking tips and tricks I’ve learned through loads of trial and error.
I don’t have a long story or description on these muffins, but I do know they are delicious and worth making (over and over again). I’m so excited to have a format where I can share recipes a little more easily! I’d love for you to make this recipe, share, and pin! Can’t wait for lots more posts in the future!!
Chocolate Chip Banana Muffins
Ingredients
- 1 cup white sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 Tablespoons sour cream
- 2 eggs
- 1/2 cup butter room temperature
- 3 ripe bananas
- 1 teaspoon cinnamon
- 3/4 cup chocolate chips I like to mix semi sweet and chocolate!
Instructions
- Cream together butter and sugar. In a separate bowl mash bananas. I like to use my mixer to make this step really easy! Add all ingredients except for the chocolate chips in a large bowl. Mix well. Fold in chocolate chips. Scoop batter into greased muffin tray or prelined muffin tray. Sprinkle cinnamon on top of each muffin and add a couple chocolate chips. Bake at 350 degrees for 17-20 minutes or until golden. Makes about 18 regulars sized muffins.
Notes
- This recipe can be customized so easily! Switch up the chocolate chips, add spreads, switch up the spices. Choose your adventure!
- I like to freeze my bananas in chunks once they get too ripe. I have a gallon sized bag of bananas at any given time in my freezer and it’s wonderful! Perfect for any baked good or smoothie! If you do this I took out enough banana sections to equal 3 whole bananas, kept in a separate bag in the fridge overnight. Use like normal when you’re ready to bake.
- This recipe doubles, and freezes well.
