These Chocolate Chip Banana Muffins are a family favorite, I have made them for the past 14+ years. I originally found this recipe in a fundraiser cookbook from JC Penney associates. This is my boy’s all-time favorite recipe, they would always get excited when they saw overripe bananas hanging on the rack. When they were younger, they would ask me to make these muffins all the time. Now that my boys are young adults, they are now making this recipe themselves and no longer wait for me to make them.
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I would buy a bunch of bananas at the grocery store. I love a fresh ripened banana, you know the ones that just turned yellow with a small amount of green on the peel. I won’t eat a banana once it is overripe or has any brown on the peel. I don’t like a mushy banana, they need to be just perfect. I was always looking for a recipe to make with ripe bananas. My boys did not favor banana bread, it would always go to waste or I ended up eating more than my share. Once I came across this recipe, I knew it was a keeper.
My oldest does not like banana’s, he has a texture issue with food, but he somehow managed to eat these banana chocolate chip muffins. As he became older, he finally saw how I made them and questioned why I was putting mashed up bananas in the recipe. I informed him that this is how the muffins are made, and all the muffins he ate prior to this had a banana in it. He insisted that he was never eating these muffins again, that did not last long, although he still won’t eat a banana. My youngest will figure out how many muffins each of us can have to split them equally. He will keep count of who ate how many, and how much more everyone is allowed to have. Heaven forbid if his brother eats one more than he did then he will state that Mack is the favorite son because he had 1 more muffin than he did. This is no joke, my youngest still does this and he is a young adult now. They get pretty possessive over the muffins.
Chocolate Chip Banana Muffins!
The BEST muffin you will ever try!
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, softened
- 2 or 3 ripe bananas - I always use 3 bananas
- 3/4 cup chocolate chips
Instructions
Mix all ingredients together until moistened.
Pour into greased muffin baking tray or use muffin paper liners.
Bake at 350 for 20 minutes or until golden brown.
Recipe makes 12 muffins.
Notes
Add chocolate chips to the tops on the muffins before baking.
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I get many questions about the calorie count for these muffins. I found this nutrition calculator, I would only click over if you really must know. Let’s just say they are so good and so worth all of those calories!
I prefer to use my Natural Stone Muffin Pan
. I love how golden brown the muffins turn out when using the baking stone. I typically do not use the muffin liners when baking the muffins in the baking stone, the stone bakes them up so evenly. I only used them for the photo for this post since it is sometimes hard to remove the muffins from the stone.
I save some chocolate chips and place them on top of the batter before baking. We love the muffins to be loaded with the chocolate chips so adding a few on the top gives more chocolate and makes them look irresistible as well. These are the moistest banana muffins I have ever eaten. This will become a family favorite for you too!
As you read through the comments on this post, you will see the positive feedback I have received on this recipe. Please let me know any variations you have tried so we all can try them.
Readers Versions:
Extra additions:
1/4 teaspoon cinnamon – pecans – walnuts – chia seeds
Substitutions: With any substitution please check for conversions – some substitutions need more or less of the ingredient.
Coconut sugar
White Wheat Flour
Olive Oil
yogurt
Buttermilk
applesauce
M & M’s
Gluten-Free Flour
*Readers have used bundt cake pans
along with loaf pans
and have baked up great. Always use the toothpick insertion method to check for doneness.
*Readers also have frozen these muffins with great success
Here are some other great muffin recipes to enjoy.
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Just made these muffins and they were absolutely delicious- I saw in the comments that some people had difficulty with the butter but if the butter is at room temperature for awhile or you heat it in the microwave so that it is very soft , it mixes nicely – I will definitely make this recipe again – my husband loves them
I am so glad that you love them. Great advice about the butter!
Thank you so much!
I love these muffins and have been making them for years. I’ve recently had gastric sleeve surgery in February so I’m watching calories very closely now. Do you happen to know the nutritional content?
I have not figured it out yet. I did just find this calculator for any recipe. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 I will have to do it for my recipe and update the post with it.
I hardly ever bake and I’ve never baked anything with banana. This was so easy, my 3 year old helped and they came out DELICIOUS! Will do this again for sure.
Caitlin, I am so glad you liked them. Yes, they are very easy to make and that is why we love them too!
This is the ONLY banana choc chip muffin I make. My whole family devours them, especially my grand daughters. They come out perfect every time. Never had the butter issue but I use my Kitchenaid to mix everything together. Will continue to enjoy these for many years to come!!
Mary, I love to hear feedback like this. This is the only one I make for my family and it is a staple in our house. I just made a batch last week and I am freezing half on them since we no longer have a house full of boys. Thanks for taking the time to leave me a comment. Happy baking!
Hi – I do not usually comment on things – but on this one – I must!! I just ate 2 of these wonderful muffins –
I baked 12 in the silicone cups and because they are a bit smaller than the tin I baked 4 in paper liners.
Well – either way they were perfect. For the first time I took them out early – 17 minutes – and they were just perfectly done. I have a gas oven – maybe it is hotter. Thank you – this will definitely be a keeper!! Oh – because of the hot temp at this time – I will freeze most of them – but keep 4 in the refrigerator (hmmmm they should be gone in two days!!)
Hi Jane, These are so worth taking the time to make and comment too! I am sure they were gone in no time as ours never last longer than 2 days, and that is not freezing any of them! So glad you loved them and yes, they will be a staple.
Love the muffins, has anyone tried to freeze them?
Hi Mary, I think a few have with success. I am getting ready to try this myself and I will update the post once I have the results.
I made these today and they are amazing. Thanks! (I used peanut butter and milk chocolate chips. Delicious! )
Regina, Love the idea of peanut butter chips. Peanut butter is my weakness!
Just made two batches and they turned out wonderfully thank you. I followed your recipe but added some chopped walnuts tooin the second batch as I didn’t quite have enough Choc chips. They also came out great, this recipe is a keeper!
Sarah, I am so glad you like them! Yes, it is a staple to make again and again!
My family’s all time favorite and my Granddaughter loves them, she just turned 1!
With the amount of moisture in these muffins, I’ve added 1/2 cup of oats and these are still deliciously moist! Definitely a keeper!
Thank you for sharing!
Sylvia, I love the oats idea! I will give that one a try.
They taste so good! I added some cinnamon, otherwise kept the recipe the same. I ended up with 20 muffins.
Erin, I like the cinnamon idea!
I made the choc banana muffins, and they were soo good! Very moist and delicious, I only used two ripe bananas.
I am so glad you like them, Katie!
These sound amazing! I can’t wait to try them!
I made those muffins and hum…butter issues. My butter was soft but since it didn’t say anything about whipping it with the sugar or melting it I juste cubed it and mixed everything togheter…maybe a bad judgement call on my part… I ended up with the scissors in there trying to break up the butter cubes that were not breaking up on their own.
Then when I took them out of the pan (I used paper liners) there was at least a tablespoon of butter that had sunk to the bottom of each hole…yuck.
They are delicious but gotta fix those butter indications.
Ficelle, I am sorry to hear about your butter issues. The recipe states the butter should be softened, so the next time let the butter sit out and soften up before using. Once the butter has been sitting at room temperature, it blends so much nicer than having to use those scissors of yours. Let me know how they turn out next time.
I had the same issue- butter was softened but not not enough apparently, so I panicked and used the back of the wooden spoon to cut it up but still had big clumps. I will instead whip together the sugar and butter first so I don’t have the same issue again!
Hi Christi, I sometimes have that issue with my butter as well. I am sure they turned out delicious even with the chunks of butter in a few muffins. It all melts and just makes some more buttery over the others.
Ficelle, I am sorry to hear about your butter issues. The recipe states the butter should be softened, so the next time let the butter sit out and soften up before using. Once the butter has been sitting at room temperature, it blends so much nicer than having to use those scissors of yours. Let me know how they turn out next time.
What is the nutritional information?
Kari, I have not taken the time to figure out the nutritional information on this recipe. I am sure it is not the best since there is a lot of butter. Here is some information on how you can input ingredients and it will calculate for you. http://www.oneingredientchef.com/how-to-get-nutrition-facts/
I got 307 calories per muffin using the recipe tool on verywell.com.
Sasha, Thank you so much for letting me know. Now I can let the others know who ask and don’t see your comment.
These look great but I was curious, what’s the difference between the Natural Stone pan vs a typical metal pan? Are those products supposed to bake more evenly? Or brown differently?
Erin, The natural stone provides even baking and it is nonreactive and lasts longer than metal baking pans.
Do you by chance know the calorie intake for these?
Jo, I do not know the calorie intake on these muffins. I would image that it is pretty high since the recipe has butter, sour cream and chocolate chips. I did find this calorie counter online – you do need to add the ingredients. I hope this helps. http://www.myfitnesspal.com/recipe/add_ingredient
Will this work with margerine instead of butter? My butter is frozen :-/
Jo, I have never used margarine for the recipe, but I would image that it works as well. The butter is just for moisture and flavor.
Whenever I make these, I used country crock, comes out great! (I also use my fitness pal to do the calories, for other peoples questions, and I always get more than 12 muffins, and adjust the calories accordingly ?)
Thanks for sharing Michelle! I love that you said “whenever I make these”, which means you have made them more than once. So glad you like them!
I made these today and they were honestly the best muffins I’ve ever had, so so moist and super easy to make. Great recipe! My fruit hating son had one and even though he detected the banana he still loved them!
Lucinda, They are the BEST! My son is the same way with bananas but loves these muffins enough not to care that there is a banana in them.
Made these banana chocolate muffins with my kids and they were Delicious! Thanks for sharing your recipe. ???
I am so glad you liked it!
This is amazing Love you
What is the calorie count on one of these fabulous muffins? I can’t stop making & eating them !!! Best Ever!!
Made this recipe today! Added 1/4 tsp of cinnamon to the batter and my family loved them! Delicious Will definitely make these again. Thank you so much for sharing! ❤️
I love the cinnamon idea! I bet they tasted great!
I have made your banana muffin recipe so many times now…..yummy! And so easy. Thank you ?
Leslie, I am so glad you love them as much as we do! So glad they have become a favorite in your house!
I just made these muffins and they are awesomely good instead of white sugar I used coconut sugar I also used white wheat flour and I tradeD the butter for olive oil which was a buttery blend they were again I’ll say awsome!!!!!!
Laural, Thanks for sharing your very smart, healthy substitutions. I use all organic ingredients now and really like your substitutions.
Can I substitute sour cream with something else? I don’t think we have them here from where I live. What would you suggest?
Jewel, I have had many others say the used greek yogurt or regular yogurt. I am sure any type of cream would do the trick. Let me know what you use and how they turn out!
I love the twist with the sour cream!
I have just started cooking with ripe banana’s recently. Now I feely silly for ever throwing them out! I used a large muffin pan and it yielded six. Also, I did not have any sour cream so I used buttermilk. They took almost 40 minutes to bake though. I am wondering if that was the right timeframe though since I have so little experience baking with bananas. Is the toothpick trick still a good way to check doneness?
My family loves these. We add chia seeds to ours and my boys gobble them up!! Thanks for sharing the recipe!
Trina, I love the idea of adding Chia seeds! Thanks for sharing the idea!
I made these tonight for my kiddos and they turned out perfect! Thanks for the recipe! ?
Thanks, Belinda!
This worked well. I didn’t make muffins and instead used my bundt pan. It took a couple minutes longer but turned out fantastically! I think next time I will add walnuts or pecans too. I can’t wait to try more if your recipes.
Holly, What a great idea to make with a bundt pan! Thanks for sharing that idea with us! You can never go wrong with adding nuts to a recipe in my opinion!
While these were delicious, when I took them out of the pan (I used liners), they were sopping with butter and there were puddles of butter in the bottom of each in the pan! Isn’t 1/2 cup of butter for 12 muffins too much? Can I sub more sour cream, buttermilk or yogurt instead to keep them moist?
Angela, I would say yes, you could cut back on the butter and still have moist muffins. I always use 3 smashed bananas so this helps with the extra moisture as well and could easily cut back on the butter. Give it a try and let me know if it was a success or not. If it is, I can share it on the recipe!
This recipe is awesome! I added 2 shakes of cinnamon and did 1 tablespoon of sour cream, 1 tablespoon of Greek yogurt since I was short on both ingredients. They came out beautifully and taste wonderful.
Myra, I love the idea of adding Cinnamon, Thanks for sharing it! I am so glad you like the recipe!
Hi , just baked your recipe! Omg it’s amazing! Even though the 1st batch got burnt top and bottom, the center is delicious! 2nd batch turned out wonderful! Super easy bake for a beginner like me!
One quick qns. How many days can I keep the muffins for?
Diana, I am so glad you like them! That is a bummer about burning the first batch because the top of the muffin is the best! It is a hard question to answer on how many days you can keep them because they have never made it past day #3 in my house, lol! I would image if you keep them in the refrigerator they would last longer. I store them in a sealed container and keep them on the counter, but like I said they never last long enough to spoil. I did have a reader say that she freezes hers and takes them out to eat when she is ready for more.
Best ever! I made mini muffins and got 39 filled almost to top. Chips on top kind of not sticking once baked. Used ff plain Greek yogurt. Nuts would make these outrageously delicious. After done I realized no salt in recipe but didn’t matter. Used 4 smaller bananas, 10-11 oz. and reduced sugar to 3/4 cup. Still plenty sweet. I don’t need to look for another recipe. This is the one. I could eat the whole batch but had to force myself to stop at 3 the first day. Wish I could post a pic. They look as good as yours but cute bite sized!
Diaz, I love the mini muffin idea! I bet they were so cute and yes it could be so easy to eat a lot of little mini muffins and not realize you ate so many! I place the chips on top of the muffins once poured in the muffin pan and before baking. This allows the chips to bake on the top and make them look nicer. I am so glad you liked the recipe and yes, nuts are the best in the recipe as well.
Just a quick question…I already have a bag of peeled ripe mashed bananas in the freezer. How many cups would I use for this recipe?? Thanks in advance!
Ashley, I would say that one large banana probably yields around 1 cup o less. I am thinking you could use 2 1/2 cups and have the proper amount of banana.
Do you think vanilla Greek yogurt could replace the sour cream?
Erin, I have had others who said they used yogurt in place of the sour cream!
I just made these with my two girls and they are absolutely delicious! I love that they are not overly sweet. No more throwing away over-ripe bananas in our house!
Elesha, I am so glad you liked them! It is a staple at our house!
Does it matter what order you put all the ingredients in? I’m worried about them not rising. Thank you 😉
Desirae, The order does not matter. I usually just add in the order of the recipe, but I have mixed up the order at times as well.
Can i use heavy whipping creme i dont have sour cream or Yogurt On hand
Tammy, I found this site and maybe this will help with using whipping cream. http://www.eatbydate.com/substitutions/cream-substitutes/
I made these tonight and they were incredible. I didn’t have any sour cream so I used plain Greek yogurt. INCREDIBLE. I was just wondering what is the best way to store them? Do they freeze well? Thanks!
Amanda, I never had to worry about storage, ours were lucky to last 3 days! lol I kept them sealed in a zip lock bag and I have never tried to freeze them. You could freeze one of them for a few weeks to see how they do. I would only try 1 that way you don’t ruin an entire batch. They are too good to let them go to waste!
Has anyone tried to use wheat flour? I wonder if I would use the same measurement?
Melinda, I found this on the web for an answer in using wheat flour. “Whole-wheat flour will make your baked products denser and heavier than all- purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour.” Please let me know how they turn out once you make them.
I forgot to add the sour cream in the muffin. I hope it taste right. :/
Stephanie, Oh no! I hope they are ok!
These look delicious!! I’ll be trying them very soon. Have you ever tried making them with white chocolate chips?
Christa, That sounds like a delicious idea! I will have to give it a try because one of my boys is a white chocolate fan!
These were delicious!! Light and tasty. I used fat free greek yogurt instead of sour cream and they were yummy, will definitely make again!
Brenda, I am going to try the fat free yogurt idea! Thanks! I am so glad you like them.
Hi!
This picture and the recipe looks amazing. Can’t wait to try it. Can you tell me what is the measurement cups to gram? I don’t wanna mess it up:)
Thanks a lot
vborso
I use an online converter when ever I am unsure. Try this one: http://www.convertunits.com/from/grams/to/cups
iVe made them a few times. Usually add walnuts, Sometimes the dough is a little tight, a couple tablespoons of milk took care of that, they are perfect, not overly sweet, and the kids love them too…
I’ve used this recipe numerous times and just wanted to say it is the absolute best! It’s always a hit at my house!! I’ve tweaked it a few times by adding a tsp of cinnamon ad I’ve also substituted the butter for coconut oil and it still turns out really good. But it is amazing just as is. Thank you!
Michelle, I am always so happy to hear when people love this recipe as much as my family does. Oh I love the cinnamon idea and I am definatley going to try the coconut oil substitute! Thanks for the great ideas!
Hi there. Wondering here 350 is fahrenheit right?
yes that is 350 F!
Thank you for sharing a wonderful recipe, I made these today and they turned out great:-)
Sarah, I am so glad you liked them!
im just curious, why sour cream? Im planing on making these and i dont really like sour cream 🙁
It is for moisture. You dont taste the sour cream. You can substitute yougurt in place of the sour cream/
I’ve already used this recipe 3 times, we just can’t get enough! The local farmer’s market sells ripe bananas really cheap. The only thing I substitute, because my family does not like sour cream-so we never have it on hand, was the 3 tablespoons of sour cream for 3 tablespoons of applesauce. So moist, and they are dense enough that they go a long way for my kids!
Thanks Madelyn! They are a staple in my houe and I will have to try the applesauce substitute as well!
My kiddos loved these. I did get 19 muffins out of this batch, using 3 large ripe bananas. It was a nice, dense muffin that they gobbled up. Thank you for the recipe!
Ali, I love to hear when your family love these as much as mine do! So glad and Thanks so much for letting me know!
I love this! I was wondering if I put the mixed ingredients into a loaf pan how long would I have to cook it? Has anyone done this?
Jessica, what a great idea. I would start with 30 minutes and go from there. Let me know how it works out!
I’ve made these a few times. They’re easy and taste great! I usually get 16-18 muffins out of the recipe.
Michelle, I am so glad that you like them!
Just found these on Pinterest, and among the many muffin recipes I’ve got pinned, decided to give these a try because they looked so easy. Was NOT disappointed!! They were not only easy, but delicious!! I got about 16 muffins from a cupcake pan. Can’t wait to share them! Yum! 🙂
Stephanie, I am so glad you liked them! Yes, they are super easy to make!
I know this is an older post, but I just whipped these up with three littles and all I had to do was make sure everyone got a turn measuring. It’s a great recipe for family baking and very tasty, not overpowered by banana flavor. Thank you!
Betsy, I am so glad to hear that the whole family could help. It is a very easy recipe to make!
Just whipped these up to take to my small group tomorrow morning, so delicious! The mom’s and their babies are sure to love them! Thanks!
Sara, I hope they all loved them! They are so easy to make and delcious!
Made these and they turned out amazing. I’m making them again right now and trying to decide what yumminess I can add to them this time. Thank you!
Rachel, How about some chopped nuts! I am so glad you like them!
These turned out wonderful!! Made them yesterday with my twins and we will be making them in the future as well.
Kerri, So glad you liked them! Thanks for letting me know!
These were great! A big hit with my family. Definitely a keeper. Thanks!
Heather, I love to hear feedback! Thanks so much and I am glad your family loved them!
My new go to recipe for ripe bananas!!
Hi. Could I substitute butter for oil? I’m in a rural part of Africa and butter is not always available/cheap. If so, let me know the amount. Thanks!
Julianne, you can substitue olive oil for butter. You would use ¼ cup + 2 tablespoons of olie oil for the 1/2 cup butter. Let me know how they turn out with the oil.
Made these today. Quick and easy. I used 3 bananas. These were so good and moist and gone so quick. The whole family loved them! Thx for such a great recipe. I will definitely make these more.
I’m not one to comment, but these are so amazing and moist and easy. Thanks for the recipe. : )
Sonia, Thanks for taking the time to leave a comment. I am so glad you liked them!
Can I substitute the sour cream with something else? There is no sour cream in my coutry, unless I could make from scratch, any ideas?
I made these two nights ago, but instead of sour cream I used greek yogurt…they still came out perfect
I will try, we do have greek yogurt! Thanks Maureen!!
Maureen, I am so glad to hear they were great with the yogurt substitute! I really appreciate you coming back to let us know!
Thanks for the recipe! My kids love this and so easy to make!
Hello,
Could you please advise what type of sugar you use? Is it caster?
Robyn, White sugar, I have also used organic sugar.
I just wanted to thank you for sharing this recipe. It is fabulous. My daughters beg me to make it weekly!
Cynthia, I am so glad your girls love them! It sounds just like my boys, they always ask if I bought banana’s at the grocery store!
this is the best yummiest banana muffins i make thanks for sharing your recipe..
Geodith, you are som welcome and I am glad you liked them!
Hi,
What kind of nuts would you suggest to use if I added some in or on top of these?
Holly, You can add what ever kind is your favorite. I love pecans, so that would be my choice!
Will the muffins still be moist if I take out the chocolate chips?
Katrina, Yes! The moisture comes from the bananas and the other wet ingredients! Let me know how they turn out!
Have made these a few times now and they are wonderful! Best banana muffin recipe that I have tried!
Brittany, Yeah, I love hearing that this recipe is a keeper! My family won’t let this one slip away!
309 calories or so (I used self rising) lots of recipe calculators out there 🙂
Thanks Heather!
I realized after it was too late that the recipe said mix, not stir. I didn’t have a mixer handy, so I just had to mix it as good as possible with a spoon. Just to clarify, did you use a mixer? Mine are still baking but i do know stirring was not easy, & still seemed impossible to get ingredients mixed well enough, so I’d like to know if I should use a mixer next time. Thanks!
Jennifer, I do mix by hand not a mixer. You can do either way and not have any problems! How did they turn out?
What is one stick butter? I dont know the phrase, I am Danish. 100 g? And what about 320 ? is it around 190-200 degrees
Birgitte, I am going to change the recipe to accommodate those who don’t know that measurement. I had someone else mention the same thing. 1 stick of butter equals 1/2 cup. I hope this helps!
May I know 1 stick of butter is equivalent to how many grams? I’m from Singapore..we use grams here.
Shirley, 1/2 cup of butter converts to 113 grams!
Hello DeDe, I’ve just tried your recipe and… wow, these muffins are amazing! Thank you!
Hugs from Italy.
Andrea, I am so touched that you took the time to let me know! I am so glad you like them, they are a staple in my home!
So tired of recipes that say “one stick of butter”. Way to be thoughtful to people in countries. How about using a real measurement?
I always Google or search measurements if I don’t know the equivalences. This happens to me a lot so searching for what I am looking for is second nature. 1/2 cup is one stick of butter.
I made these today and they are amazing. So moist and my son loves them! Which he usually doesn’t like banana muffins. I used m&ms and mixed some in and on too just like you stated. Thank you!!
Jolene, I LOVE the M&M idea! My boys would love that, I will have to use them the next time I make the muffins. I call my boys M&M because their names start with “M’s”
Made these this morning with some bananas that I otherwise would have thrown out. These muffins are AMAZING. Can’t wait to take them to work with me tomorrow…if they last that long!
Amanda, Making last that long is the hard part! I am so glad you liked them!
I made these today. I found them to be dry. I made them how you stated above except I didn’t put the chocolate chip on top, I added them into the batter because the directions stated “add all ingredients in together”. I made regular size muffins, not large. I didn’t over cook them in fact mine are lighter in color than yours & I did not miss any of the ingredients. I also used ripe bananas ( yellow in color ). How do I get these to be more moist??
Dana, I am not sure what you may of missed? Mine are always very moist and in fact most of the time they have extra butter and moisture on the tops of them when I remove them from the oven. My bananas are VERY ripe, they are turning brown because they are so ripe, so maybe that is the key is the banana. Maybe if you used a yellow banana it might not of been ripe enough to give the extra moisture and I use 3 bananas. I hope this helps and they are a success the next time you make them.
Thank you for the extra tips. I will defiantly try your feedback next time. I should have waited to write my comments until the muffins cooled off because once they did, they were moist! ( I tasted them fresh out of the oven & they were dry until they cooled ). My kids loved them when they came home from school. Thank you gain =)
These muffins are delicious and I make them regularly for my kids. I use 3 bananas like suggested. Thanks for a great recipe
Renee, I love hearing that others love this recipe as much as My family does. Thanks for coming back to let me know.
These are great!! Much more moist than the banana bread recipe that I have been using. Will use this one from now on for loaves and muffins!
Brittany, I am so glad you liked them. They are super moist!
Hello! I followed the recipe exactly and unfortunately found the muffins to be sort of bland in a way. What did I miss?? Maybe more sugar? I’m confused!
Sarah, You must of missed something. These muffins are far from bland. They are moist and very chocolatey and loaded with banana flavor???? Did you use ripe bananas and I use 3.
printer friendly option would be nice.
Ranay, I will have to check that out. Thanks for the great suggestion!
Made these today with mini choc chips, splenda, and splenda brown sugar in place of the regular sugar since we are diabetic. Came out delicious! Thank you for the recipe!
Yeah, I am so glad to here that they taste great with Splenda!
How many does one recipe make?
Margaret, I make 12 large muffins. I like my muffins to have a large top, so this recipe is perfect for 12.
We loved these muffins!! My 2 boys couldn’t keep their hands off them 😉 Really liked that they are soft and moist! Thanks for sharing!
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Thera, I am so glad you liked them. I completely understand about the boys not keeping their hands off them.
How big is a stick of butter? I’m in australia so not sure what size you mean. A small stick here would be 250 grams.
A stick of butter is equal to 1/2 cup of butter.
Thank you so much for this amazing recipe. They are hands down the best banana muffins I’ve ever eaten. We usually have leftovers the next day but these muffins were all gone on the same day I made them!
Sarah, I am thrilled that they were a hit in your house! Thanks for letting me know who you liked them!
What a fantastic recipe! I tried them yesterday and they came out perfectly. Brought them to a breakfast at school and everybody including myself loved these muffins. ♥
Definetly a keeper!!!
I love to hear about the happy people enjoying this recipe!
I had some very ripe bananas lying around so I made these. My entire family loved them. I added some nuts for crunch and they we’re perfect. I made a double batch and froze them. A double batch made 24 large muffins and two mini loafs. Would recommend.
I am so happy that your family loved them! I love the idea of adding the nuts. I will defiantly have to try adding some nuts in my next batch. Thanks for coming back and letting me know you tried the recipe and loved them.
Could I substitute the sour cream with plain Greek yogurt?
Michelle, absolutely you can substitute yogurt!
Made this with half whole wheat flour and half white flour, some ground chia seeds and a little cinnamon. Yummy!!
Sam, that sounds like a great addition! Thanks for sharing!
Hi
This might sound like a really stupid question but I’m from the UK and I’m not sure whether you use self raising flour or plain flour for this? Can someone help please 🙂
Louise, I use plain flour,self rising not needed, they rise plenty with plain flour.
these sound delish…. only problem, my family won’t eat anything with sour cream in it ( I know, you can’t taste it) they insist they can taste it…. even when I hide the sour cream and keep it a secret, they always seem to say “these have a weird taste”…..any suggestions for substitution?
Denise, you could use plain yogurt in its place, maybe they won’t taste that since sour cream does have a sour taste.
I loved these, they were delicious! Thanks for the recipe. Any clue approximately how many calories is in each muffin? 250 maybe? Thanks!
Kendra, I don’t think I want to know! Lol. I looked in the cookbook that I found the recipe. It was a cookbook from JCP associates to raise funds for United Way so the recipes did not require the nutrition details. So sorry I could not help.
I made these tonight and it was so simple and easy. They taste great also. It is a great snack with a little sweetness to curb that chocolate craving.
I made these with mini choc chips in a mini muffin pan…..amazingly tasty tidbits!!
Since I had three riped banana, I tried this recipe. All I could say was WOW! The muffins are so good, light, moist, and not too sweet. Thank you so much for sharing this wonderful recipe.
I love these! I’ve always loved banana muffins and these are so simple and delicious! Also, in case anyone wants to know, they still turn out great if you substitute gluten-free/paleo flour.
Noelle, Thanks for the tip on paleo flour!
I just made these on saturday and they’re all gone!!! I’m actually making more right now! haha! Seriously the best muffins I’ve ever made! 😀 Thank you for the recipe!
I know, my boys could eat them all day, every day and never tire of them!
Assuming so, but any idea if these babies FREEZE WELL?!
Kristi, I have not tried to freeze these yet, but I think they would be find just like any other CC cookie.
Your son should be a lawyer 🙂
I should think he would make a better Accountant/CPA
i loved these, only thing is- they need salt! add a half teaspoon and you are golden.
Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.^”;..
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looks so so yummy! Featuring you tonight and pinned!
Hi!
You were featured on BeBetsy!
We were co-hosts on Favorite Things Hop Thursday with Katharine’s Corner. Thanks for joining us in the fun and visit BeBetsy – Smashingly Good Living! Sharon and Denise
http://bebetsy.com/2013/04/30/katherines-corners-blog-hop/
I saw this recipe on “Katherine’s Corner” – oh my! They look so good! =)
Pinning to save!
I like this so much I will be featuring it on Monday. Thank you for sharing at the hop! xo
Oh, these look delicious! I’m pinning them! I followed you from the link party at Katherine’s Corner. Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/04/Tasty-Tuesdays-8-features-ad.html
These sound delicious!
Delicious! Yummmmo!
I would love for you to link up to my TGIF Link Party!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Oh my goodness, these look so good! I love your pictures! I always seem to have browning bananas sitting around that nobody wants to eat and I never know what to do with them. I feel the same about banana bread. My boys don’t love it so I either end up eating it all or throwing it away. Muffins are the perfect compromise! Totally going to try these! Pinning now! Found you over at Weekend Wonders – thanks for sharing this!
Best,
Jen @ Yummy. Healthy. Easy.
Oh, yum! These look delicious!
YOu definitely had me at chocolate chip. The banana just makes me feel better about myself since it is a fruit 🙂
Hi! I tried your recipe earlier and it was really great! I tweaked it a little bit because i didn’t have sour cream so i added just milk, i used about 8 or 9 small bananas instead of three large ones, added more dark chocolate chunks and pecan. I loved it so much. Thanks for sharing. 🙂
So glad you loved it! Thanks for letting us know about the small tweks you made!