Banana Chocolate Chip Muffins (Printable Version)
Tall, moist muffins with ripe bananas and rich chocolate chips for a flavorful treat.
# What You'll Need:
→ Dry Ingredients
01 -
1 ¾ cups all-purpose flour
02 -
¼ cup dark brown sugar
03 -
½ cup granulated sugar
04 -
2 teaspoons baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
1 cup semisweet chocolate chips, plus extra for topping
→ Wet Ingredients
08 -
1 ½ cups mashed ripe banana (about 3-4 bananas)
09 -
¼ cup neutral oil (vegetable or canola)
10 -
2 large eggs, room temperature
11 -
1 teaspoon vanilla extract
12 -
½ cup plain Greek yogurt
# Step-by-Step Guide:
01 -
Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or grease generously with nonstick spray.
02 -
In a large bowl, whisk together flour, dark brown sugar, granulated sugar, baking powder, baking soda, and salt until evenly incorporated.
03 -
Stir in the semisweet chocolate chips to the dry mixture and set aside.
04 -
In a separate bowl, whisk mashed bananas, oil, eggs, vanilla extract, and Greek yogurt until smooth and homogeneous.
05 -
Gently fold the wet ingredients into the dry ingredients using a spatula or large spoon until just combined. The batter should be thick and slightly lumpy; avoid overmixing.
06 -
Cover and refrigerate the batter for 30 minutes or overnight to improve texture and muffin rise (optional).
07 -
Divide the batter evenly, filling each muffin cup to the top, ensuring 12 muffins total.
08 -
Bake at 425°F for 10 minutes. Without opening the oven door, reduce temperature to 350°F and bake for an additional 10–15 minutes until muffins are golden and a toothpick inserted comes out clean.
09 -
Immediately after baking, sprinkle extra chocolate chips on top. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
# Additional Notes:
01 -
Chilling the batter thickens it and helps produce taller muffins with improved texture.