TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 16 servings


  • 1-3/4 cups 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

207 calories: 1 each, 10g fat (3g saturated fat), 14mg cholesterol, 186mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein .


  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

Reviews for Chocolate Chip Banana Muffins

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Reviewed Jan. 11, 2016

"As a volunteer Field Editor for Taste of Home, I love to try out new recipes. I made these today for my daughters who are 8 & 12. They both gave thumbs up when I asked how they were. I can't offer an opinion because I am gluten and dairy free. I only had 1/4 cup of canola oil so I topped it up with apple sauce and melted butter. I also used only 1/2 cup sugar I filled the muffin cups and got 12 large muffins. Very easy to make!"

Reviewed Oct. 28, 2015

"Great muffins! I prefer mini chocolate chips in them, I also think they would be good with peanut butter chips too!"

Reviewed Apr. 25, 2015

"These were delicious! I measured about 1/2 cup of sugar and poured toasted wheat germ right on the sugar in my measuring cup to equal the 3/4 indicated. (Great way to cut sugar and add some extra nutrition). Also realized I forgot to add the salt once I had the filled muffin tin in the oven. Was worried how they would turn out without it, but did not even miss the salt at all! Thanks for the super quick and easy recipe."

Reviewed Feb. 21, 2015

"My boys love them (2 and 5 yrs). I made them into mini muffins with mini chocolate chips (bake 13 minutes) and they came out perfect!"

Lori Ellen
Reviewed Feb. 19, 2015

"Very Very Very delicious! I made exactly as written."

Reviewed May. 6, 2014

"I made these today to send with my kids for their mid-morning snack at school. I altered by cutting sugar down to 1/2 cup (will cut even more next time) and added chopped walnuts and cinnamon. They are so moist and delicious! My kids gobbled one up straight out of the oven and the house smelled so good when my hubby came home from work. Thanks for a super simple recipe. :)"

Reviewed Mar. 11, 2014

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

Reviewed Aug. 30, 2013

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

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!"

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."

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