Since everyone is making banana bread, I thought: “Let’s make banana muffins instead!” I had a few extra ripe bananas lying around and rather than making the quintessential baked good of quarantine life these days, I decided to bake some banana chocolate chip muffins. Who doesn’t like bananas and chocolate chips together? Absolutely perfect for breakfast or a snack!
- 2 1/4 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 4 tablespoons of unsalted butter
- 2 ripe medium bananas
- 2 eggs
- 1 cup plain Greek yogurt
- 1 cup of chocolate chips (either regular sized or mini chocolate chips are fine)
- 1 teaspoon of vanilla extract
- Preheat oven to 350°F and line a muffin pan with liners.
- In a mixing bowl, cream together the butter and sugars. Add the mashed bananas, Greek yogurt, eggs, and vanilla extract. Mix well.
- In a separate mixing bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until it’s well combined.
- Add in the chocolate chips and mix well.
- Fill each muffin liner about 2/3 full. Optional: top off each with chocolate chips.
- Cook for 18-20 minutes and let cool for 15 minutes.
This recipe made 24 muffins and I had some leftover batter that I poured into a round 6″ cake pan. The muffins come out super moist and fluffy. The banana flavor is particularly notable. I love that there’s Greek yogurt in them because Greek yogurt is an excellent source of calcium, proteins, and probiotics. If you don’t want chocolate chips, you can mix in walnuts instead.