Description
These Banana Chocolate Chip Muffins are a perfect balance of sweet, moist, and tender, making them an ideal breakfast treat or a delightful snack. Packed with ripe bananas, rich chocolate chips, and a subtle hint of vanilla, they offer the indulgence of a dessert in a wholesome package that’s easy to make and enjoy.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg
- 1/2 cup plain whole-milk yogurt
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Additional
- 1/2 cup semisweet or bittersweet chocolate chips
- Cooking spray for greasing the muffin tin
Instructions
- Preheat and Prepare: Place a rack in the center of your oven and preheat to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined to ensure even distribution of the leavening agents and seasoning.
- Combine Wet Ingredients: In a large bowl, whisk the mashed bananas and light brown sugar until the sugar dissolves and the mixture is smooth with no lumps. Add the egg, plain whole-milk yogurt, vegetable oil, and vanilla extract, whisking thoroughly to create a moist batter base.
- Incorporate Dry Into Wet: Gently fold the dry flour mixture into the wet banana mixture until just combined and no streaks of flour remain; avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in the semisweet or bittersweet chocolate chips evenly throughout the batter, distributing them for every bite to have a touch of chocolate.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup with about 1/4 cup of batter to ensure uniform muffin sizes and even baking.
- Bake: Place the muffin tin in the oven and bake for 22 to 25 minutes, until the muffins are puffed, golden brown on top, and a toothpick inserted in the center comes out with a few moist crumbs attached, indicating perfect doneness.
- Cool: Let the muffins cool slightly in the muffin tin. Then, carefully use a butter knife to loosen the edges and lift them out. Transfer the muffins to a wire rack to cool completely to room temperature before serving or storing.
- Make Ahead Instructions: These muffins can be baked up to 1 week in advance. Once cooled completely, store them in an airtight container or a paper towel-lined resealable bag. They keep well at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
- These banana chocolate chip muffins are a perfect way to enjoy a sweet treat that feels like dessert but is suitable for breakfast.
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- For a healthier twist, substitute vegetable oil with melted coconut oil or use Greek yogurt in place of whole-milk yogurt.
- You can freeze baked muffins for up to 3 months; thaw at room temperature before enjoying.
- To make it dairy-free, replace whole-milk yogurt with a plant-based yogurt alternative.
Nutrition
- Serving Size: 1 muffin
- Calories: 213
- Sugar: 17 g
- Sodium: 189 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 17 mg
