Easy Banana Chocolate Chip Muffins

banana chocolate chip muffins on a polka dot plate with bananas on the side.

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5 from 1 vote

Easy Banana Chocolate Chip Muffins

These muffins are packed with sweet bananas and yummy chocolate chips. Great for breakfast or a snack!

Course Breakfast/Brunch, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 364kcal

Author Marlynn Schotland

Equipment

12-cup Muffin Pan

Ingredients

3 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
1 teaspoon ground cinnamon
2 overripe bananas, mashed
2 eggs, at room temperature
⅓ cup dairy-free yogurt or regular plain yogurt
1 cup granulated sugar
1 cup almond milk
⅓ cup vegetable oil
¼ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 ½ cups semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips - or a combo!

Instructions

Preheat oven to 425°F. Line the muffin pan with muffin/cupcake liners, or grease with oil spray or butter. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate large bowl, whisk together the mashed bananas, eggs, yogurt, and sugar until well blended. Pour in the milk, vegetable oil, melted butter, and vanilla extract; whisk together to combine. Gently fold the wet ingredients into dry ingredients until well blended. Avoid over-mixing at this stage. Then gently fold In chocolate chips just until incorporated into the batter.
Using a ¼ cup measuring cup or a large ice cream scoop, scoop the batter into the prepared muffin pan. Fill each muffin liner all the way to the top. Sprinkle lightly with additional cinnamon and coarse sugar.
Bake at 400°F for 5 minutes. Then, reduce the oven temperature to 350°F and continue to bake for 22-25 minutes, just until the tops are lightly golden brown and a toothpick comes out clean when you gently test it in the middle of a muffin.
Remove muffins from the pan and cool on a cooling rack for 5 minutes before serving.

Notes

Makes: 12 to 15 muffins

Bananas: Use overripe bananas for the best result.

Substitutions: you can use sour cream instead of yogurt, and any milk instead of almondmilk.

Freezer instructions: Store in a freezer safe container and freeze for up to 3 months. When ready to serve, thaw muffins in the refrigerator or on the counter.

Double the recipe: You can double the recipe to make a double batch. Make one now, freeze one batch for later!

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