Moist Banana Chocolate Muffins

What do you do when you have leftover overripe bananas? Don't throw it away. Try making banana chocolate muffins! These muffins are very moist, soft and delicious.

I always use 1/4 measuring cup rather than a spoon to pour the batter. It ensures 1/3 of the batter is poured in the muffin pan and it is mess free.

Banana Chocolate Muffin

banana chocolate muffin

• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 1½ cups mashed ripe bananas (about 3 medium)
• ¼ cup sour cream
• 1 tsp vanilla extract
• 1½ cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup semi sweet chocolate chips

1. Preheat oven to 350°F. Line the muffin pans with cupcake liner. Set aside.

   

2. In a standing mixer, cream the butter and sugar until light and fluffy.

   

3. Add the eggs one at at time. Mix well.

   

4. Beat in the mashed bananas, sour cream and vanilla.

   

5. Add the flour, baking soda, and salt. Beat well.

   

6. Blend the chocolate chips.

   

7. Bake for 20-25 minutes until golden brown. Transfer to cooling rack.