These banana chocolate chip muffins are deliciously tender and moist with bits of banana and chocolate chips speckled throughout.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 19
Ingredients
3cups(390g)all-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cup(113g)unsalted butter, softened
1cup(210g)light brown sugar, packed
2large eggs, at room temperature
2teaspoonsvanilla extract
1 ½cups(340g)plain whole-milk yogurt, at room temperature
1 ½cups(227g)finely chopped banana, about 3 small bananas
¾cup(127g)semisweet chocolate chips
Instructions
Adjust the oven rack to the lower-third position. (Just below the center.) Preheat to 375°F. Line a 12-cup muffin pan with paper liners or spray the cups with non-stick spray.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until well combined.
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
Add the eggs one at a time, mixing until well combined after each addition. Beat in the vanilla.
Add half the dry ingredients, and mix until almost fully combined. Add the yogurt and mix until almost fully combined. Add the remaining dry ingredients and mix just until no streaks of dry flour are visible.
Using a rubber spatula, fold in the bananas and chocolate chips.
Use an ice cream scoop to portion the batter evenly between the prepared muffin cups.
Bake for 20-25 minutes, rotating halfway through baking.
Cool the muffins in the pan for 5 minutes then transfer to a wire rack and let cool for 10 minutes before serving.
Notes
Bananas: Make sure to use extra spotty bananas. The riper the banana, the better the muffins will taste.
Yogurt: I prefer to use whole milk yogurt, nothing low fat.
Sugar: Dark or light brown sugar works wonderfully. Regular granulated or coconut sugar are also great options.
Don't overmix! Once the dry ingredients are added, mix just until they are moistened. Mixing too much will result in tough, chewy muffins.
Make ahead tip
Muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or up to 1 week stored in the refrigerator.
They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. You may wish to warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.