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Chunky Monkey Banana Muffins recipe from Barbara Bakes
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4.59 from 12 votes

Chunky Monkey Banana Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Keyword: baking, Breakfast, Chocolate
Servings: 12 muffins
Author: Barbara Schieving

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.