- 1-3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Eggland's Best Egg
- 1/2 cup canola oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (2 to 3 medium)
- 3/4 cup semisweet chocolate chips
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.
Reviews for Chocolate Chip Banana Muffins(10)
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Easy to make! Easy to eat! Yum! Made exactly as directed and turned out great.
I was looking for an amazing recipe for my leftover bananas and I finally found it!!! I LOVE these muffins. They are so moist and has the perfect chocolate and banana combination. The only thing I did different was instead of regular semi sweet chocolate chips, I used miniature semi sweet chocolate chips. I highly recommend this recipe for anyone who has overly ripe bananas and wants to use them!
This recipe appealed to me because of the yogurt - I had never made muffins with yogurt but imagined it would make them moist. Well, it did! This recipe is so good that I may not be able to make it again because I am eating too many of them! I've been searching for a moist muffin recipe for a long time and finally found it. I cut the sugar down to 1/2c, cut the oil to 1/4c and made up the other 1/4c with applesauce, added cinnamon (goes in nearly everything I bake), and used vanilla yogurt b/c that is all I had, and then also cut the vanilla to 1/2 tsp. Oh, and used 1c white flour and 3/4c whole wheat flour. Lastly, I mixed the bananas into the wet ingredients b/c I didn't want to take the chance of the batter getting too stiff from too many folds of ingredients.
Made this for a snack for my 4 year old to take for a school treat. Made a double batch so we had some at home and they were gone in a day. Everybody loved them.
I first made this recipe almost exactly as printed, but I substituted 1/2 of the sugar with Splenda. They were great! To make Banana/Peanut Butter/Chocolate Chip muffins the second time I made them, I used only 1 banana mashed and added a BIG scoop of peanut butter (creamy) and a little applesauce to make a full cup instead of using all banana. I also used proportionally about 1/3 whole wheat flour to 2/3 regular flour (to get the 1 3/4 C. flour needed). This time I used all Splenda to sweeten them. I used semi-sweet choc chips, but next time I think I will use peanut butter chips instead. I sprayed muffin tins and did not use paper liners. Bake 350 for about 20 min. Outstanding!!!