I’ve never met a banana bread, banana cake, or banana muffin that I didn’t love.
In just those three categories, I have over 100 recipes on my site. Yes, I’m a banana fiend when they’re baked into something.
Banana muffins that could pass for dessert, that are studded with chocolate chips, and that are topped with streusel make me very happy to eat ‘breakfast’.
The muffins can pass as a healthy dessert because there’s fruit included. That’s how my brain works.
Seriously though they’re wonderfully light and fluffy in the interior and the streusel on top is slightly crunchy. So good.
My daughter was eating at least 3 at a sitting until they were gone. Preteen metabolism how I miss thee.
They’re perfect for breakfast, brunch, snacks, desserts, or anytime you have ripe bananas to use.
I had enough batter for 12 full-sized muffins and one mini loaf. If you don’t have a mini loaf pan, the recipe will make about 14 muffins. Since two muffin pans don’t easily fit in my oven, I went the mini loaf route.
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Banana Chocolate Chip Streusel Muffins
Ingredients
Muffins
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- ¼ teaspoon baking powder
- 1 ⅓ cups mashed ripe bananas, about 3 medium
- ¼ cup vegetable or canola oil
- ¼ cup sour cream, lite okay; Greek yogurt may be substituted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
Streusel
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, cold
- cinnamon, optional for sprinkling
Instructions
- Muffins – Preheat oven to 350F and line a 12-count muffin pan (and 1 mini loaf pan if necessary) with liners; set aside.
- To a large bowl, add the the first five ingredients (through baking powder) and whisk to combine; set aside.
- To a separate bowl, add the bananas and mash. Add the oil, sour cream, egg, vanilla, and whisk to combine.
- Add the wet ingredients to the dry and stir just until moistened and combined; don’t overmix.
- Add the chocolate chips and stir to combine.
- Dollop batter into muffin cups, filling each 3/4-full; set aside. Note – I had enough batter for 12 muffins and 1 mini loaf.
- Streusel– To a large bowl, add the sugars, flour, and cut the butter in using two forks until pea-sized crumbles form.
- Evenly sprinkle the streusel over the muffins and bake for about 22 to 25 minutes or until done. Allow pan to cool on a wire rack for about 5 minutes before removing muffins. Optionally sprinkle with cinnamon before serving. Muffins are best warm and fresh but extra will keep airtight at room temp for up to 5 days.
- Adapted from Taste of Home
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made recipe exactly as given, (just added nutmeg). I gave half of them to my neighbor. He told me they were the best muffins he ever had. He said the chocolate added a nice kick to the overall flavor and texture.
Thanks for the 5 star review and I am glad your neighbor said they were the best muffins he had ever had!
I made recipe exactly as given, (just added nutmeg). I gave half of them to my neighbor. He told me they were the best muffins he ever had. He said the chocolate added a nice kick to the overall flavor and texture.
The streusel didn’t quite turn out when I made them but the muffin itself was delicious! Can’t wait to make these again and get the streusel right next time ;)
Glad you enjoyed the muffins overall! If you are looking for a different variation of streusel you could try from this recipe https://www.averiecooks.com/pumpkin-crumb-coffee-cake/ Probably won’t need/use all of it but just a suggestion.
The streusel didn’t quite turn out when I made them but the muffin itself was delicious! Can’t wait to make these again and get the streusel right next time ;)
This looks so good!
thanks!
hey girl- these muffins look so good!
Averie The Best of Two Worlds the Bananas and Chocolate chips Umm!
Thanks
Banana muffins are always the answer, especially if they have chocolate!!!!
That is so true!
I could eat the banana batter by itself and then have the topping for dessert. Too bad I’m out of bananas.
Banana batter of any sort is heavenly! I honestly usually short my banana bread loaves by about 1/4 cup of batter that I reserve for eating :)
I would eat these all day long until they were gone, no joke. Muffins never last long in my house!
Skylar did eat them all day long. Like 3+ at a time. I wish I could do that…lol
I love the idea of streusel on top of a muffin for a little extra texture. I usually associate it with cinnamon spiked coffee cakes and quick breads but it sounds (and looks) wonderful with banana and chocolate chips!
I figured the streusel would be fun thing outside of a coffee cake since that’s where I usually think of it as well! It hit the spot on these!