Banana Chocolate Chip Muffins
Deliciously soft and tender muffins that are filled with ripe bananas and chocolate chips, perfect for breakfast or as a snack.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas Very ripe, spotted bananas are best for sweetness.
- 1 cup Greek yogurt Full-fat Greek yogurt recommended for better texture.
- 1/2 cup honey Can substitute with maple syrup for different flavor.
- 2 pieces eggs Large eggs preferred.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
Dry Ingredients
- 1 1/2 cups all-purpose flour You can experiment with gluten-free blends.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips Use any type of chocolate chips you prefer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas.
- Add Greek yogurt, honey, eggs, and vanilla extract to the bowl and mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Don't overmix the batter to avoid tough muffins. A few chocolate chips on top before baking can give them a nice finish. Allow to cool before indulging.