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Chocolate Chip Banana Muffins Recipe

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. YIELD: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


  • 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.

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

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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!"

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."

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."

Reviewed Jun. 5, 2012

"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!!!"

Reviewed Nov. 28, 2011

"I have been converted by a muffin! I never liked banana muffins but these are outstanding! They disappear as fast as I make them. The kids love them and so do the ladies at the geriatrics home....."

Reviewed Apr. 9, 2011


Reviewed Mar. 19, 2011

"I replaced the yogurt with buttermilk. My husband said these were very good and ate several at one sitting! (I am dieting.) I sent the rest home with my son and grand kids."

Reviewed Apr. 8, 2010

"Fantastic! I substituted 3/4 cup whole wheat flour and 1/4 whole milk for part of oil and still turned out very moist and yummy!"

Reviewed Apr. 11, 2009

"To cut down on the fat I used only 1/4 cup vegetable oil and added 1/4 cup applesauce. The muffins were so moist and delicious. amb"

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