These moist banana chocolate chip muffins are a simple and delicious treat that are perfect for any occasion. They are incredibly easy to make, requiring minimal effort and just a few pantry staples. These muffins are especially great for using up those ripe bananas that have begun to brown - just don't let them get too mushy!
Why You'll Love This Recipe
- Easy to make: This recipe requires minimal ingredients and comes together quickly. It's perfect for beginner bakers or those looking for a simple dessert option.
- Deliciously moist: The combination of bananas and yogurt creates a wonderfully soft and moist muffin texture.
- Versatile: These muffins are great for breakfast, a snack, or even dessert. They can be enjoyed plain or with a dollop of whipped cream or ice cream.
- Kid-friendly: Children love the chocolate chips and banana flavor. It's a fun and tasty treat that they can even help make.
- Healthy alternative: These muffins are a great way to get a dose of potassium and fiber from the bananas. They're also a good source of protein thanks to the yogurt.
Ingredients You'll Need 👩🍳
- 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 your oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line the cups with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, yogurt, egg, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the mashed bananas and chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake for 22 to 25 minutes, or until the tops spring back when lightly pressed.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Use very ripe bananas for the best flavor and sweetness.
- Don't overmix the batter. This can result in tough muffins.
- For a richer flavor, use a good quality vanilla extract.
- Add your own personal touches by mixing in chopped nuts, dried fruit, or other add-ins.
Storage and Freezing
These muffins will stay fresh for up to five days at room temperature in an airtight container. To freeze, wrap each muffin individually in plastic wrap and store in a freezer bag or container. Frozen muffins will keep for up to three months. To enjoy, thaw at room temperature or microwave for a quick warm-up.
Nutritional Information
This recipe makes 12 servings, and each serving provides approximately:
| Nutrition | Per Serving |
|---|---|
| Calories | 274 |
| Fat | 13g |
| Carbs | 38g |
| Protein | 4g |
Enjoy!
These banana chocolate chip muffins are a surefire hit, so get baking and enjoy! Let me know if you have any questions or comments! Happy Baking!
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