Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins that are so soft and moist. They are going to become a go to recipe in your house!
Servings: 18 muffins
Calories: 299kcal
Ingredients
- 2 1/2 cups all purpose flour (spooned into measuring cups and leveld off)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas (see note)
- 3/4 cup granulated sugar
- 1 cup vegetable oil
- 2 eggs at room temperature & lightly beaten
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees. Line muffin tins with paper liners or use a silicon muffin tin, sprayed lightly with cooking spray
- In a large bowl whisk together the flour, baking soda, and salt until very well combined.
- In a medium bowl whisk together the bananas, sugar, oil, eggs, yogurt, and vanilla.
- Add the wet ingredients to the dry ingredients until just combined.
- Stir in chocolate chips.
- Add the batter to the prepared muffin tins, filling each one 2/3 full. The batter should divide evenly to make 18 muffins
- Bake 18 to 22 minutes or until the muffins are golden brown around the edges and a toothpick in the middle of a muffin in the middle of the pan comes out with just a few crumbs. Remove from the oven, and once cool to the touch remove the muffins from the tin.
- Allow the muffins to come to room temperature. Store in an airtight container for 4 to 5 days.
Notes
White it is very tempting to brown your bananas in the oven in order to speed along their ripening (i.e. make it instantaneous), I would urge you to let them age on their own. This brings out their natural sugars, thus making for sweeter muffins.
Nutrition
Serving: 1muffin | Calories: 299kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 145mg | Potassium: 87mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 6mg