Banana Chocolate Chip Muffins Recipe: Moist and Delicious

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These moist banana chocolate chip muffins are a breeze to make, especially when you have ripe bananas on hand. Perfect for a quick breakfast or a sweet snack, they are a favorite among kids who love discovering the most chocolate chips in each bite!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12 muffins

Why You’ll Love These Banana Chocolate Chip Muffins

A perfectly baked muffin can turn your day around. These banana chocolate chip muffins offer a delightful twist on a classic with the addition of plain yogurt and ripe bananas, ensuring every bite is moist and flavorful. The best part? They’re incredibly easy to whip up. Simply combine the dry and wet ingredients, fold in the mashed bananas and chocolate chips, and let the oven do the rest.

Ideal for breakfast, an afternoon pick-me-up, or a late-night treat, these muffins are versatile and can be stored for later. Keep them in an airtight container at room temperature for up to five days, or freeze them for up to three months. To avoid freezer burn, wrap each muffin in plastic wrap and store in a freezer-safe bag or container. When you’re ready to enjoy, simply reheat in the microwave or let them thaw at room temperature.

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

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a separate bowl, whisk together oil, yogurt, egg, and vanilla extract until well combined. Stir the wet mixture into the dry ingredients until just smooth.
  4. Add Bananas and Chocolate Chips: Gently fold in the mashed bananas and chocolate chips. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  5. Bake: Bake in the preheated oven for 22 to 25 minutes, or until the tops spring back when lightly pressed. Allow to cool briefly in the tin before transferring to a wire rack to cool completely.

Cook’s Note

For a more grown-up twist, try adding chopped nuts or dried apricots to the batter. These additions bring a new layer of texture and flavor to the muffins.

Nutrition Facts (Per Serving)

  • Calories: 274
  • Total Fat: 13g (17% DV)
  • Saturated Fat: 3g (14% DV)
  • Cholesterol: 16mg (5% DV)
  • Sodium: 248mg (11% DV)
  • Total Carbohydrate: 38g (14% DV)
  • Dietary Fiber: 2g (6% DV)
  • Total Sugars: 21g
  • Protein: 4g (7% DV)
  • Vitamin C: 1mg (2% DV)
  • Calcium: 49mg (4% DV)
  • Iron: 1mg (8% DV)
  • Potassium: 144mg (3% DV)

Enjoy these delicious banana chocolate chip muffins as a comforting treat any time of the day!

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