The right muffin can save your day. It can pull you out of a hungry slump or provide a good jolt of sugar and nutrients in the morning.
If you’re looking for something that twists a classic, this recipe for banana chocolate chip muffins does just that. The recipe includes plain yogurt and bananas, so the result will be a soft muffin with great moisture. Banana muffins taste similar to banana bread—and very ripe bananas, like banana bread, will work best for this recipe.
Not to fear though, this recipe is very easy to make: Just combine your dry ingredients and your wet ingredients separately, then stir together until combined. Then, you’ll fold in the bananas and chocolate chips, portion into muffin tins, and let your oven do the rest of the work.
Banana Chocolate chip muffins are a nice, warm treat almost anytime. If you like to change up your morning meal now and then or take a snack with you for the day, this is a great way to do that. Store these muffins in an airtight container at room temperature for up to five days or in the freezer for up to three months. To avoid freezer burn, wrap each muffin in plastic wrap and store in a freezer bag or container. Reheat in the microwave or thaw on the counter at room temperature when you want one.
Editorial contributions by Keaton Larson
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
-
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.
Cook’s Note
I like to adapt this muffin recipe for adults by adding chopped nuts or dried apricots.
Nutrition Facts (per serving)
| 274 | Calories |
| 13g | Fat |
| 38g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 274 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 3g | 14% |
| Cholesterol 16mg | 5% |
| Sodium 248mg | 11% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 2g | 6% |
| Total Sugars 21g | |
| Protein 4g | 7% |
| Vitamin C 1mg | 2% |
| Calcium 49mg | 4% |
| Iron 1mg | 8% |
| Potassium 144mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
