The Perfect Banana Chocolate Chip Muffins – Super Easy!
I still remember the first time I made Banana Chocolate Chip Muffins, it wasn’t planned at all. I had a few overripe bananas sitting on the counter, way too soft for eating but perfect for baking. Rather than baking the traditional banana bread, I opted to experiment with a new and unexpected twist.
Servings: 12 Muffins
Calories: 290kcal
Ingredients
- 1 1/2 cups 375g mashed (very ripe bananas)
- 1/4 cup 50g vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup 60g full-fat Greek yogurt
- 1/2 cup 105g packed light brown sugar
- 1/3 cup 67g granulated sugar
- 1 3/4 cups 230g all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 heaping cup 220g mini chocolate chips
Instructions
- Mash the bananas in a large bowl until smooth, leaving a few lumps for texture. The riper the bananas, the richer and sweeter your muffins will be!
- Add the vegetable oil, eggs, vanilla extract, and Greek yogurt to the mashed bananas. Whisk everything together until smooth and fully combined to keep your muffins moist.
- In another bowl, mix the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly dispersed for consistent baking.
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Don’t overmix to keep the muffins light and fluffy.
- Stir in the mini chocolate chips, saving a few for topping if you want extra chocolatey goodness.
- Scoop the batter into a lined or greased muffin tin, filling each cup about three-quarters full.
- Bake in a preheated oven until golden and a toothpick comes out clean (or with melted chocolate streaks). Enjoy!
Notes
- Avoid overmixing the batter, lumps are fine! Mixing too much can lead to dense muffins instead of a soft, fluffy texture.
- Be sure to sprinkle extra chocolate chips on top before baking for that gooey, chocolatey goodness