Moist Banana Chocolate Chip Muffins
User Reviews
5
Moist Banana Chocolate Chip Muffins
Description
Moist Banana Chocolate Chip Muffins combine mashed bananas and Greek yogurt to provide moisture and a slight tang, balanced with granulated and brown sugars for sweetness. A blend of all-purpose flour with baking soda and baking powder gives a tender rise while maintaining structure. Chocolate chunks folded into the batter melt slightly when baked, providing pockets of rich, sweet flavor. The muffins are baked in a standard tin, with instructions to fill cups fully for bakery-style or less for smaller muffins. They bake to a golden top with a soft crumb inside, suitable for any time you need a sweet, comforting baked good.
The recipe gently advises avoiding overmixing to prevent toughness, recommending fresh leavening agents and properly measuring flour. It offers high-altitude modifications like reducing sugar and leavening and suggests baking times that ensure muffins are cooked through with a clean toothpick test. Filling the cups evenly ensures uniform baking. These muffins can be stored airtight at room temperature or frozen, making them practical for making ahead.
Serving the muffins fresh is ideal, and they pair well with a cup of coffee or tea. The mix of banana sweetness and chocolate chunks makes them appealing as a morning treat or afternoon snack, with texture contrasts from moist crumb and melted chocolate pieces.
Following the notes can help adapt the recipe for different conditions; bringing eggs and yogurt to room temperature can improve batter mixing and final texture. Using chocolate chunks or chopped bars lets you customize the chocolate intensity. The recipe provides flexibility and clear guidance for consistent, moist muffins.
Ingredients
- 1 ½ cups banana about 3 large or 4 small, mashed
- ½ cup Greek yogurt or use your favorite percentage, plain, whole milk
- 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
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.
Notes
- Store cooled muffins airtight at room temperature for 3-4 days or freeze up to 2 months and thaw before serving.
- Adjust sugar and leavening for high-altitude baking: reduce sugar to ⅓ cup, increase flour by 2 tbsp, and reduce baking powder to ½ tsp.
- Use room-temperature eggs and yogurt for better batter incorporation and texture.
- Avoid overmixing the batter to maintain a tender crumb and prevent toughness.
- Test doneness with a toothpick inserted away from chocolate; it should come out clean or with moist crumbs.
- Fill muffin tins fully for bakery-style large muffins or ½ to ⅔ full for smaller portions, affecting total yield.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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