banana chocolate chip muffins
Enjoy these irresistibly delicious Banana Chocolate Chip Muffins, ideal for breakfast or a snack. Be sure to check out the step-by-step photos and tips above for perfect results!
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix oil, yogurt, egg, and vanilla together in a separate bowl until well combined; stir into flour mixture until smooth. Gently fold in mashed bananas and chocolate chips. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 22 to 25 minutes. Cool briefly in the tin, then transfer to a wire rack to cool completely.
Video
Notes
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they're ready.
- You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans would work really well!
- You can add in any kind of chocolate you like from milk, dark or white.
- You can omit the chocolate chip altogether if you like or swap them for nuts or raisins.
- You can also add 1/2 tsp of cinnamon to the batter it's a super delicious addition during Fall.
- If you'd like to make a whole loaf rather than muffins then follow my recipe for Chocolate Chip Banana Bread.
- It's important to use ripe bananas because underripe bananas won't mash properly and will cause a lumpy batter. If your bananas aren't quite ripe enough follow my directions below to ripen them quickly at home.
- How to ripen bananas - If your bananas are not quite ready or ripe you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
- Storage - The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.