Ooey-Gooey Banana Chocolate Chip Muffins


This recipe is a favorite of mine that I keep going back to again and again. I came up with these banana muffins by comparing recipe after recipe of banana muffins. Every recipe I find is unique, but there always seems to be just a little something missing. So I took all the good parts from recipes and made it into my own delicious muffin. And trust me, these babies are good! I have people ask me to make this recipe for get-togethers and breakfasts. These muffins are made with a cup of greek yogurt and some sour cream. It may seem strange to throw in sour cream, but from my baking experience, that’s what makes cakes, cupcakes, and muffins extra yummy. I believe that little ingredient plus the greek yogurt, makes all the difference. And honestly, they’re a healthy alternative to regular muffins because you cut out a lot of the oil usually used, while still having a delicious taste your tastebuds will crave. I always have to whip up two batches of these because one gets eaten way too fast! Try them for yourself and you’ll see why I keep coming back again and again.


All you need is:

2 bananas

1 vanilla greek yogurt cup (or banana flavor)

3 tbsp sour cream

1 egg

2 cups flour

1 cup sugar

1 teaspoon vanilla

1 tsp baking soda

A pinch of salt

Milk Chocolate or Semi-Sweet Chocolate chips (about a half bag but add more if desired)




Super Easy Baking Steps:

Add bananas to a mixing bowl and mash up. Add in the wet ingredients (yogurt, butter, sour cream, 2 eggs). Make sure to add softened butter—not melted—for a better consistency. Mix the wet ingredients with a mixer and then add in flour, sugar, vanilla, baking soda and salt. If mix is too solid, add in a little bit more sour cream or butter until you reach the desired muffin consistency. Lightly mix in or fold in the chocolate chips so the batter is not over-mixed. Line 24 muffin tins and fill tins 3/4th of the way full. You may only fill 18 cups depending on how much batter you divide up in the muffin tins. Add several chocolate chips to the top of each cup for a prettier presentation when cooked. Cook for about 25 minutes at 350 degrees or until golden brown. (Cooks about 15-17 minutes at 375). My batter usually looks white in the process of baking. You can use mini chocolate chips if desired; the deliciousness is the same.


Once cooked, enjoy your ooey-gooey chocolate chip muffins for breakfast, a snack, or anytime!

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  1. What’s up, this weekend is nice in favor of me,
    since this time i am reading this wonderful informative post here at my house.

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