Banana Chocolate Chip Muffins

Updated: Aug 19, 2019


I had a few ripe bananas sitting on the counter, so I knew I had some baking to do. I decided on muffins because they come together so quickly and I love them. Generally, I don't combine chocolate and bananas because it's not my thing, but my younger son, Steven, loves it when I do. So with Steven in mind, I set out to make Banana Chocolate Chip Muffins. Let's face it muffins are hard to resist, especially when packed with bananas and chocolate. After a little mashing and mixing a star was born.


Ingredients for Banana Chocolate Chip Muffins:

yields 12 standard size muffins


3 cups all purpose flour

6 tablespoons granulated sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon fine sea salt

1 1/3 cups mashed bananas, 3-4 ripe bananas

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 cup Greek yogurt, room temperature

1/2 cup whole milk, room temperature

2 eggs, room temperature

1 teaspoon vanilla

3/4 cup mini semi-sweet chocolate chips

3/4 cup chopped walnuts, optional

2 tablespoons raw sugar

*12 paper muffin liners + 1 standard muffin pan


* I used free standing paper muffin holders



Time-Saving Tip: All of the ingredients can be measured out in advance so they're ready when you're ready to bake.


Let's see what we need.


We're ready to bake.


Preheat the oven to 425 degrees while combining the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon; set aside.


In another bowl, whisk together the eggs, yogurt, milk, and vanilla. Once fully incorporated, add the cooled melted butter and the mashed bananas.


Pour the wet ingredients into the flour mixture and combine until nearly fully incorporated; gently stir in the chocolate chips and if using, the walnuts.


Evenly divide the batter in the cupcake pan. Sprinkle the raw sugar evenly over all of the muffins. The muffins should take about 15-20 minutes to bake. Start testing for doneness at 15 minutes by sticking a toothpick in the middle of a muffin. If it comes out clean, it is done. If not done, bake a little longer until a toothpick comes out clean. Please do not over bake or they will be dry. Cool for about 10 minutes before removing them from the pan.


They're ready! They look so good and taste incredible. We all loved them, especially Steven.


Enjoy!


Banana Chocolate Chip Muffins:

yields 12 standard size muffins

breakfast/snack


  • 3 cups all purpose flour

  • 6 tablespoons granulated sugar

  • 3 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon fine sea salt

  • 1 1/3 cups mashed bananas, 3-4 ripe bananas

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

  • 1 cup Greek yogurt, room temperature

  • 1/2 cup whole milk, room temperature

  • 2 eggs, room temperature

  • 1 teaspoon vanilla

  • 3/4 cup mini semi-sweet chocolate chips

  • 3/4 cup chopped walnuts, optional

  • 2 tablespoons raw sugar

  • *12 paper muffin liners + 1 standard muffin pan

  • Preheat the oven to 425 degrees while combining the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon; set aside.

  • In another bowl, whisk together the eggs, yogurt, milk, and vanilla. Once fully incorporated, add the cooled melted butter and the mashed bananas.

  • Pour the wet ingredients into the flour mixture and combine until nearly fully incorporated; gently stir in the chocolate chips and if using, the walnuts.

  • Evenly divide the batter in the cupcake pan. Sprinkle the raw sugar evenly over all of the muffins. The muffins should take about 15-20 minutes to bake. Start testing for doneness at 15 minutes by sticking a toothpick in the middle of a muffin. If it comes out clean, it is done. If not done, bake a little longer until a toothpick comes out clean. Please do not over bake or they will be dry. Cool for about 10 minutes before removing them from the pan. Time-Saving Tip: All of the ingredients can be measured out in advance so they're ready when you're ready to bake.

2018 Cranberry Walk