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Easy and Moist Banana Chocolate Chip Muffins

Easy and Moist Banana Chocolate Chip Muffins Your New Favorite Treat

These Easy and Moist Banana Chocolate Chip Muffins deliver fluffy, flavorful, and irresistibly moist treats that are perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 0.5 cup Melted Butter You can use vegetable oil for a lighter texture.
  • 2 Bananas, peeled and mashed Overripe bananas work best for flavor.
  • 2 large Eggs Binds the ingredients and adds structure.
  • 2 tsp Vanilla Extract Omit for allergenic concerns.
  • 0.75 cup Plain Full Fat Yogurt Sour cream or buttermilk can be used as a substitute.
  • 0.25 cup Milk Plant-based milk can substitute for your preference.
  • 2 cups White Flour Be sure to spoon and level for accuracy.
  • 1 cup Brown Sugar Feel free to reduce for less sweetness.
  • 0.5 tsp Baking Powder Essential leavening agent.
  • 0.25 tsp Baking Soda Essential leavening agent.
  • 0.5 tsp Kosher Salt Balances sweetness and enhances flavor.
For the Chocolate Chips
  • 1 cup Chocolate Chips (mini or regular) Opt for less if you prefer a subtler flavor.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin tin with grease-proof muffin liners.
  2. Melt ½ cup of butter and allow to cool, then add in 2 mashed bananas, 2 eggs, 2 teaspoons of vanilla extract, ¾ cup of yogurt, and ¼ cup of milk. Whisk until smooth.
  3. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
  4. Gently combine the wet and dry ingredients until just mixed.
  5. Fold in 1 cup of chocolate chips and transfer the batter to the muffin tin filled about ¾ full.
  6. Bake at 425°F for 8 minutes, then lower the temperature to 350°F (175°C) and bake for another 12 minutes.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Store in an airtight container at room temperature for 4-5 days or freeze individually wrapped for up to 3-4 months.

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