Chocolate Chip Banana Bread Muffins

Name: Chocolate Chip Banana Bread Muffins
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 3 medium-sized ripe bananas; 2 large eggs; ¾ cup packed light brown sugar; 2 tablespoons whole Greek yogurt; ½ cup 1 stick unsalted butter; 1 teaspoon vanilla extract; ½ cup chocolate chips; ½ cup Chopped pecans or walnuts; turbinado sugar

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Cook Time
mins
Total Time
30 mins
Course
Breakfast
Cuisine
American

Chocolate Chip Banana Bread Muffins

Iris Warren

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This hand-held version of my go-to banana bread is moist and flavorful and chock-full of crunchy nuts and mini chocolate chips. A perfect mid-morning or afternoon snack!

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Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 medium-sized ripe bananas peeled and mashed (a scant 1 cup or 240g mashed)
2 large eggs at room temperature
¾ cup packed light brown sugar
2 tablespoons whole Greek yogurt
½ cup 1 stick unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
½ cup chocolate chips plus more for topping
½ cup Chopped pecans or walnuts plus more for topping
turbinado sugar for topping

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Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a bowl, sift or whisk together flour, baking soda, and salt and set aside.
In another bowl, whisk together eggs, brown sugar, and vanilla until smooth.
Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have a scant 1 cup. Whisk into egg mixture along with yogurt.
Drizzle in melted butter, whisking as you go, until incorporated.
Add dry ingredients and stir until just incorporated and no streaks of dry ingredients remain. Fold in nuts and chocolate chips.
Use a large cookie scoop to divide batter among muffin cups (about 1/4 cup each, taking care not to fill them more than 3/4 of the way full). Sprinkle with turbinado sugar, and some extra chopped nuts and chocolate chips (if desired).
Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool on a wire rack. Store muffins in an airtight container at room temperature for up to 6 days.

Notes

You can also make this recipe in a standard size loaf pan (buttered and lined with parchment). Bake for about 50 to 60 minutes or until a long skewer inserted in the thickest part comes out with a few moist crumbs attached.