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–+ servings
3 banana muffins with chocolate chips on a plate

Sharon's Giant Banana Muffins

Staci at Random Sweets
Big, moist, and full of flavor, these mammoth banana muffins are Sharon Hohler’s go-to after giving up on banana bread that never turned out quite right. Made in large muffin tins, they’re ideal for brunch, a bake sale, or freezing for grab-and-go breakfasts. For an extra treat, add mini chocolate chips.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 14 muffins
Calories 447 kcal

Equipment

  • extra large muffin tin

Ingredients
  

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • 1 cup sour cream
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 1½ tsp salt
  • 4 cups ripe bananas, crushed with fork
  • 1 cup mini semi sweet chocolate chips, optional , chocolate chips are not included in the nutritional facts

Instructions
 

  • Spray large muffin tins with nonstick spray. Heat oven to 350℉.
  • Cream butter and sugar. Mix in eggs, vanilla, and sour cream.
  • Add the flour, baking soda and salt. Stir just until combined. Fold in bananas (and mini chocolate chips if using).
  • Fill muffin tins ⅔ full. Bake 25-30 minutes. Check with a toothpick to make sure it comes out clean. Cool on rack. Remove from pans.

Nutrition

Calories: 447kcalCarbohydrates: 66gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 534mgPotassium: 235mgFiber: 2gSugar: 35gVitamin A: 603IUVitamin C: 4mgCalcium: 36mgIron: 2mg
Keyword banana

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All text and images © Staci Mergenthal • Random Sweets

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