BEST Banana Chocolate Chip Muffins

These banana chocolate chip muffins are moist, flavorful and not too sweet. They make for a great everyday breakfast or snack and take only 10 minutes to make!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 248

Author Lily Ernst

Ingredients

1 & 3/4 cups (220g) all-purpose flour
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup (240g) overripe mashed bananas (about 3 medium)
1/2 cup (120ml) vegetable oil
2 large eggs
1/4 cup (60g) plain yogurt
1 tsp vanilla extract
1/2 cup (95g) mini chocolate chips

Instructions

Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.
In a large bowl, stir together the flour, sugar, cinnamon, baking soda and salt.
1 & 3/4 cups (220g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp salt
Toss in the chocolate chips and set aside.
1/2 cup (95g) mini chocolate chips
In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt and vanilla extract.
1 cup (240g) overripe mashed bananas, 1/2 cup (120ml) vegetable oil, 2 large eggs, 1/4 cup (60g) plain yogurt, 1 tsp vanilla extract
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter amongst the 12 muffin cups. Sprinkle a few more chocolate chips on top if desired.
Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.

Notes

The muffins last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge.

Tips:

Use overripe bananas. Because there is not a lot of sugar in this recipe, use overripe bananas for the most flavorful and naturally sweet muffins.
Use mini chocolate chips. Again, because there are not a lot of chocolate chips in this recipe, use mini chocolate chips for better dispersion so there is chocolate in every bite.

Nutrition