Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are a quick and easy bake, naturally sweetened with honey and ripe bananas, making them ideal for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
- 1 cup Greek yogurt Plain yogurt or sour cream can be used as substitutes.
- 1/4 cup honey Maple syrup or granulated sugar can be used as substitutes.
- 1 large egg Use room-temperature egg for easier mixing.
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips Reserve some for topping if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, mash the bananas until mostly smooth. Add the Greek yogurt, honey, egg, and vanilla. Whisk until combined and slightly glossy.
- In a separate bowl, whisk the flour, baking soda, and salt together so the leavening is evenly distributed.
- Pour the dry ingredients into the wet mixture. Stir gently with a spatula until the flour is just incorporated—small streaks of flour are fine.
- Fold in the chocolate chips with a few gentle strokes, saving a handful to sprinkle on top if you like.
Baking
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Smooth the tops slightly.
- Bake for 18–20 minutes, rotating the pan halfway if your oven runs unevenly. A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
Cooling
- Cool the muffins in the tin for 5–7 minutes, then transfer to a wire rack to finish cooling before serving.
Notes
Store cooled muffins in an airtight container for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, microwave for 12–15 seconds or bake at 300–325°F for 6–8 minutes.