Each week, I buy a bunch of bananas at the grocery store. Most days, Travis packs one in his lunch… but occasionally there are 2 or 3 looking overripe sitting there staring at me on Saturday morning. Which is when I pull out my trusty Banana Chocolate Chip muffins recipe and throw a batch together. I’m not even a big banana person, but a warm muffin right from the oven with a little slap of butter on it is pretty delicious.
- 1 ¾ cups flour
- ½ tsp cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- 2 eggs
- ¾ c sugar
- 3-4 overripe bananas (I’ve also used as few as 2 bananas and it’s turned out fine)
- 3 TBSP sour cream or Greek yogurt (I use whatever we have on hand, typically coconut Greek yogurt)
- ¼ c canola oil
- ½ tsp vanilla extract
- 1 handful (or more) of chocolate chips
Step 1: Get ready for yum.
Preheat oven to 355 degrees and wipe some canola oil around your muffin cups (or use muffin cup inserts).
Step 2: Combine dry stuff.
In a smaller bowl, combine flour, cinnamon, baking soda and baking powder.
Step 3: Combine the wet stuff.
In a larger bowl, combine eggs and sugar. Mix until creamy. Smush the bananas out of their skin and mash them into the mixture with a fork. Really get in there and squish them and mash them and stir them around. Add yogurt/sour cream, canola oil, and vanilla extract. Stir until mixed.
Step 4: Mix everything together for a banana muffin party.
Add the dry mixture to the wet mixture (that’s why you used a bigger bowl) and mix everything together. Add a handful (or more if you’re sassy) of chocolate chips. Put equal-ish portions into your muffin cups.
Step 5: Bake
Bake for 20 minutes. Check to make sure they are done by inserting a knife into the middle of a muffin or two. Let cool for as long as you can stand smelling the banana chocolate chip goodness, then cut in half, stick some butter in there and enjoy!
This makes about 12-16 muffins (depending on how many bananas you used). Once completely cool, store in a Tupperware and enjoy all week.