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Banana Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 88 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Chocolate Chip Muffins are a deliciously moist and tender treat that combines the natural sweetness of ripe bananas with rich chocolate chips, making them perfect for breakfast or a snack. With a subtle hint of vanilla and the creaminess of whole-milk yogurt, these muffins offer a perfect balance of indulgence and wholesome flavor in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon 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 teaspoon vanilla extract

Additional

  • 1/2 cup semisweet or bittersweet chocolate chips
  • Cooking spray for greasing the muffin tin

Instructions

  1. Preheat and Prepare Tin: Place a rack in the center of the oven and preheat to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly with cooking spray to ensure easy release of the muffins after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the mashed bananas and light brown sugar until the sugar dissolves and no lumps remain. Add the egg, plain whole-milk yogurt, vegetable oil, and vanilla extract, whisking until the mixture is smooth and fully incorporated.
  4. Incorporate Dry Into Wet: Gradually fold the dry ingredients into the wet banana mixture, taking care not to overmix. Fold just until no streaks of flour remain to maintain a tender crumb.
  5. Add Chocolate Chips: Gently fold the semisweet or bittersweet chocolate chips into the batter evenly.
  6. Fill Muffin Cups: Using a 1/4-cup measure, scoop the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake: Bake in the preheated oven for 22 to 25 minutes, or until the muffins are puffed and golden brown on top. Insert a toothpick or tester into the center of a muffin; it should come out with a few moist crumbs attached but no raw batter.
  8. Cool and Remove: Let the muffins cool slightly in the tin. Carefully use a butter knife to loosen the edges and lift each muffin out. Transfer them to a wire rack to cool completely, preserving their texture and flavor.
  9. Make Ahead Storage: These muffins can be baked up to one week in advance. Once cooled, store them in an airtight container or a paper towel-lined resealable bag at room temperature for up to 4 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • These banana chocolate chip muffins offer the indulgent flavor of a dessert with the wholesome appeal suitable for breakfast.
  • Use ripe bananas for maximum sweetness and moisture in the muffins.
  • Be careful not to overmix the batter to keep the muffins light and tender.
  • The yogurt adds moisture and a slight tang, enhancing the overall flavor and texture.
  • You can substitute whole-milk yogurt with Greek yogurt for a protein boost, but it may slightly change the texture.

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

Find it online: https://littlespoonbites.com/banana-chocolate-chip-muffins-recipe/