Banana muffins are a perfect was to use up old bananas that can’t be eaten on their own. These banana muffins are perfectly moist, with just the right amount of sweetness. Mini chocolate chips make each bite feel like an extra special treat. These banana muffins are perfect as they are, but can also be modified in so many way!
There are a few steps to ensure a perfectly moist banana muffin. The first step is having the right ingredients
—Very Ripe Bananas-the outside should be covered in mostly dark skin and the inside very soft and squishy
—Honey. You can increase or decrease the amount of honey, or replace it with sugar instead
—Egg. Since I doubled the recipe I used two eggs, but one is enough
—Melted Butter. Butter adds a lot of flavor and the perfect fat content needed for this recipe. Simply melt in the microwave. I prefer salted butter but unsalted will also work, just add an extra pinch of salt when mixing the batter
—Sour Cream. This ensures a super moist banana muffin-for dayssss! You can also replace it with yogurt if you’re in a bind, but sour cream is the best option here
—Vanilla Extract. For flavoring, this elevates the muffin and keeps it from tasting too eggy
—All Purpose Flour. Just regular old flour works perfectly! No need for anything fancy or difficult to find
—Baking Soda. Baking soda is the perfect rising agent for these muffins, don’t replace with baking powder, it will not work to rise as well
—Mini Chocolate Chips. These are optional (but not really). The tiny ones feels extra special and sweet when you bite into them. I like to add just a little so it’s not overwhelmingly sweet and chocolatey. If you’re craving something more chocolatey check out this double chocolate banana bread recipe!
To make the recipe start by peeling very tiles bananas and adding them to a large bowl. Mash very well with a fork or whisk, I like to use a whisk since I will be using it for the rest of the ingredients also! When bananas are no longer lump they’re ready for the rest of the ingredients.
Now it’s time for the butter. Slice the stick of butter into smaller chunks then place on a domed plate or microwave safe bowl. Warm up on the microwave in 30 second increments until melted. Be careful, you don’t want it too hot or it might cook the egg! Add the melted butter to the bowl and mix again.
Measure out honey and add it to the mashed bananas. I like to spray my measuring cup with a small amount of avocado spray or whatever I have on hand. This helps the honey slide right out instead of sticking to the cup. Mix in the honey well.
Then crack in a large egg. Most recipes will call for a room temperature egg but with this recipe it’s okay to use one straight out of the fridge! Mix the egg in with a whisk until completely combined with the batter.
Next add a dollop of sour cream. This will help keep the muffin very moist and decadent. Whisk it in well before adding a dash of vanilla extract for flavoring and balance.
In a separate bowl, add flour and baking soda and give it a really good whisk. Many times baking soda has small clumps that don’t want to mix well and can be very unpleasant when bitten into. To avoid this, whisk the baking soda into the flour before adding to the wet mixture. To be extra careful, you can even sift it through a sifter to ensure there are no lumps.
Add the flour into the wet batter and gently fold it in. When it’s mostly folded add in the mini chocolate chips. Here is also where any other ingredients can be added, such as nuts or other chocolates. Continue folding until the batter it just mixed through, try not to over mix to avoid the batter turning out a tough muffin after baking.
Line a muffin tray with cupcake liners. Use an ice cream scoop to divide the batter evenly, about 3/4 of the way full. Bake in a preheated oven at 350° Fahrenheit for 20 minutes, or until a toothpick inserted into the middle comes out clean. Remove the tray from the oven and after a moment remove the muffins and let them cook down on a wire rack. Enjoy warm or room temperature-I assure you they won’t last long!
Prep Time: 15 minutes
Cook Time: 20 minutes
- 3 very ripe bananas
- 1/4 cup honey
- 1 large egg
- 1/3 cup butter, melted
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 and 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/2 cup mini chocolate chips
1. Preheat oven to 350° line a muffin tray with cupcake liners and set aside
2. Mash bananas very well. Then add honey, egg, melted butter, sour cream, and vanilla extract. Whisk very well
3. In a separate bowl, add flour and baking soda. Whisk well. Then combine with the wet batter and gently fold in
4. Add chocolate chips and continue mixing until just combined
5. Divide batter evenly in the cupcake pan using an ice cream scoop
6. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean
7. Remove muffins from oven, cool, and enjoy!