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Moist Chocolate Chip Banana Bread Muffins

moist chocolate chip banana bread muffins - featured image

These moist chocolate chip banana bread muffins are tender, flavorful, and perfect for breakfast or a snack. They combine ripe bananas, brown sugar, and melty chocolate chips for a delicious homemade treat.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) plain yogurt (whole milk preferred)
  • 1 cup (175g) semi-sweet or milk chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. Mash the bananas in a medium bowl using a fork until mostly smooth with a few small lumps remaining.
  3. Add melted butter, brown sugar, eggs, vanilla extract, and yogurt to the bananas. Whisk gently until combined and smooth.
  4. In a separate large bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  5. Pour the banana mixture into the flour mixture. Use a spatula to fold gently until just combined. The batter should be thick and slightly lumpy—do not overmix.
  6. Fold in chocolate chips, reserving a small handful for topping.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
  8. Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use ripe bananas for natural sweetness and moisture. Room temperature eggs and yogurt blend better. If bananas are underripe, bake them at 300°F for 15 minutes until skins turn black. For vegan version, substitute eggs with flax eggs and butter with coconut oil.

Nutrition

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