These are the easiest, most tastiest muffins to make! They are a great go-to for a quick breakfast. Plus, it’s one of the best ways to use ripe bananas, at least in my opinion. These Easy Banana Chocolate Chip Muffins are too good to have just one!
These muffins saved my life during my first trimester of pregnancy. From about week six to 16, I probably made these banana chocolate chip muffins at least once a week! They were often the only thing that sounded good, especially in the mornings. Something about the soft, fluffy, sweet bread and the warm gooey chocolate chips hit the spot.
Besides satisfying the cravings of a pregnant lady, these muffins are a great go-to for a quick grab and go breakfast. I personally like to warm mine up in a microwave for 10 or so seconds so the chocolate is nice and gooey!
The sour cream makes the muffins nice and soft, but if you ever run out of sour cream or don’t have it on hand, you can always use vanilla yogurt as a replacement. I have also made this recipe with just one egg and it turned out just fine. So, the recipe is pretty flexible!
Pair this recipe with a tasty smoothie, protein shake, glass of milk, or orange juice and you have a complete breakfast!
The best part about this recipe is that you throw all the ingredients together and combine with a hand mixer. It is super easy and quick. Enjoy!
| Prep Time | 10-15 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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- 3 ripe bananas puree in blender til smooth
- 2 cups flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 1/2 tsp vanilla
- 3 Tbsp sour cream can use yogurt instead
- 2 eggs
- 1/2 cup butter softened
- 1 cup chocolate chips
Ingredients
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|
- Turn on oven to 350 degrees.
- Puree bananas in a blender til smooth.
- Soften butter in microwave for 10 seconds.
- Combine bananas, butter, and the rest of the ingredients in a bowl. Mix.
- Spoon into greased muffin tins or muffin liners.
- Bake for 20 minutes or until lightly brown.
