Moist, tender banana muffins loaded with chocolate, almonds and crowned with a sweet streusel topping. Perfect for breakfast, a mid-day snack, or dessert.
My family loves banana muffins and whenever we have brown bananas sitting on the counter we look forward to my husband making banana muffins. Since he was out of town, I decided to take the opportunity to make a muffin version of the Chunky Monkey Banana Bread I posted a couple of years ago. I added a streusel topping to dress them up a bit.
These are big muffins. The batter is thick, so don’t be afraid to fill the muffin cups more full than you normally would – they rise up beautifully. Or if you prefer smaller muffins, you could divide the batter between more muffin cups.
These muffins were a big hit with my family and a fun way to change up banana muffins. I don’t often eat chocolate for breakfast, but a little bit now and then couldn’t hurt – right?
What do you like to make with your brown bananas?
I’ve updated this post with a short fun video to let you see how easy these Chunky Monkey Banana Muffins are to make!
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Chunky Monkey Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ¼ cup butter melted
- ½ cup sour cream I used low fat
- 2 eggs
- 1 teaspoon vanilla
- 1 cup coarsely smashed chunky very ripe banana (2 large)
- 1 cup semi-sweet chocolate chips
- ½ cup sliced almonds toasted and cooled
Streusel Topping
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons butter melted
- 2 tablespoons sliced almonds slightly crushed
Instructions
- Preheat oven to 350°. Lightly grease a muffin tin with non-stick cooking spray or vegetable oil, or line with paper muffin liners.
- Prepare streusel topping and set aside.
- In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
- Combine sugar, melted butter, sour cream, eggs and vanilla in a large mixing bowl; beat until well blended. Stir in bananas. Add flour mixture to banana mixture, stirring just until moistened. Mix in chocolate chips and nuts.
- In a small bowl, whisk together sugar and flour. Add butter and mix until mixture has a sandy texture. Mix in almonds.
- Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake at for 20 to 25 minutes, until a tester inserted into the center comes out clean.
- Cool muffins for five minutes in the muffin pan before removing to a wire rack to cool.
More muffin recipes you might like:
Whole Wheat Chocolate Chocolate Chip Muffins, Barbara Bakes
Simply Sinful Cinnamon Muffins, Barbara Bakes
Cinnamon Roll Muffins with Cream Cheese Frosting, Recipe Girl
Blueberry Lemon Muffins {gluten free}, Lauren’s Latest
Lemon Poppy Seed Muffins, Two Peas and Their Pod
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Jo Ann
Good morning, I noticed while reading your recipe that there is a number 8 but there isn’t anything listed for it. Should number 9 be number 8?
Thanks
Melissa Griffiths
Thank you for pointing that out. We moved to a new kind of recipe card on the website (it’s just how the recipe is displayed, doesn’t change the recipe) and when we converted things sometimes there are hiccups in the formatting. So I got that fixed and I appreciate a second set of eye!
april
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Barbara Schieving
Thanks April!