Show Subscription Form




Chocolate Chip Banana Muffins Recipe

Read Reviews (11)
4.93 11
Publisher Photo
These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 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

Nutritional Facts

1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 186 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Chocolate Chip Banana Muffins in Best of Country Breads 2000, p20

Nutritional Facts

1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 186 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Chocolate Chip Banana Muffins(11)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 11, 2014

Muffins are a super easy, fast and super good, maybe next time I'll give a little less sugar.

MY REVIEW
Reviewed Aug. 30, 2013

Easy to make! Easy to eat! Yum! Made exactly as directed and turned out great.

MY REVIEW
Reviewed Jun. 30, 2013

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!

MY REVIEW
Reviewed Nov. 28, 2012

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.

MY REVIEW
Reviewed Oct. 3, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT