Moist Banana Chocolate Chip Muffins
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5.0
21 reviews
Excellent
Moist Banana Chocolate Chip Muffins
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Got 30 minutes? Make these bakery-style Banana Chocolate Chunk Muffins! They're tender, fluffy, and loaded with gooey chocolate chunks—the perfect anytime treat. No mixer needed!
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Ingredients
- 1 ½ cups mashed banana about 3 large or 4 small
- ½ cup plain whole milk Greek yogurt or use your favorite percentage
- ½ cup granulated sugar reduce to ⅓ cup for High altitude
- ¼ cup brown sugar packed, light or dark
- ⅓ cup vegetable oil I used avocado oil, other oils may be used coconut, even olive oil or melted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour I used organic, unbleached, add 2 TBS for high altitude
- 1 teaspoon baking soda
- 1 tsp baking powder reduce to ½ teaspoon for high altitude
- ½ tsp kosher salt
- 1 cup semisweet chocolate chunks Or chop up a bar of your favorite dark chocolate
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Instructions
- Preheat oven to 375° F (190° C) and line a standard muffin tin with 12 paper or silicone liners.
- In a mixing bowl, peel and mash the bananas with a fork until there are no large lumps.
- Add the egg, yogurt, sugar, brown sugar, oil, and vanilla to the bowl with the mashed bananas then mix until everything is fully incorporated.
- In a separate large mixing bowl, combine flour, salt, baking soda, and baking powder. Whisk together.Add the wet ingredients to the bowl with the dry ingredients and fold together with a spatula until there are no lumps or streaks of flour.
- Fold in the chocolate chunks and continue mixing until distributed. Avoid over-mixing.
- Using a rounded 2-ounce scoop or spoon, divide the batter between the muffin wells and top with additional chocolate chunks if desired. Fill them quite full for bakery-style muffins or ⅔ for smaller and more muffins.
- Bake at 375°F (190° C) for 16-22 minutes or until a toothpick comes out clean from the center.
Equipments used:
Notes
- StorageStore cooled banana chocolate chunk muffins in an airtight container or Ziploc bag on the countertop at room temperature for up to 3-4 days.These muffins can also be frozen and stored for up to 2 months. Simply thaw at room temperature.
- Recipe Tips
- High Altitude Chocolate Chunk Banana Muffins Adjustments
- Reduce granulated sugar to ⅓ cupIncrease flour by 2 tablespoonsDecrease baking powder to ½ teaspoon
- Watch your time in the oven. Remove muffins when they are puffed and golden on top and a toothpick inserted comes out clean or with a few moist crumbs.
- Bring your egg and yogurt to room temperature for 30 minutes before baking for best results.
- Use packaged chocolate chunks or chocolate chips, or chop your favorite chocolate bar.
- These bakery-style muffins bake up tall, so feel free to fill the tins to the top. Divide the batter evenly for consistent baking. For smaller muffins, fill the tins ½ - ⅔ full. This will yield about 20-22 muffins.
- Do not overcook. When in doubt, use a toothpick to test to see if the muffins are fully baked. Insert a toothpick into the center of a muffin, avoiding the chocolate. If it comes out clean, the muffins are baked.
- Overmixing muffin batter can result in tough muffins.
- Make sure your leavenings are fresh and not expired.
- I use a 2-ounce cookie scoop with a trigger release when making muffins.
- Measure the perfect amount of flour for your recipe using the “spoon and level” method or a kitchen scale.
- Dark baking tins tend to transfer heat more efficiently and usually require slightly shorter cooking times and sometimes a reduction of oven temp by 25° F.
Nutrition Information
Show Details
Serving
1serving
Calories
298kcal
(15%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
17mg
(6%)
Sodium
236mg
(10%)
Potassium
228mg
(7%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
48IU
(1%)
Vitamin C
2mg
(2%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 236mg | 10% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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