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(I originally found these muffins on All Recipes years ago, and I’m resharing the recipe now with a printable recipe card!)
My kids aren’t enormously fond of plain banana muffins, so they really appreciate the chocolate chips in this recipe.
And I appreciate the fact that my children cheerfully eat these muffins, because that means my overripe bananas aren’t going to waste!
Like most muffins, these are very easy to make.
First, turn your oven on to 350 ° F so that it’ll be hot when your muffins are ready to bake. Then combine all the dry ingredients in a bowl.
Mix the chocolate chips into the dry ingredients. All Recipes says to fold them in at the end, but I prefer to add them now, as it means less mixing is necessary once the dry and wet ingredients are combined.
(That’s when you’re in danger of developing too much gluten, so I like to keep the mixing there to a minimum.)
Whisk the oil, yogurt, egg, and vanilla together.
Mash several overripe bananas together to make 1 cup.
Incidentally, if you need to thaw frozen banana mush, letting the bag sit on top of a black grill in the sunshine works really well!
Combine the bananas and the yogurt/oil mixture.
Again, the original recipe instructs you to fold the bananas in at the end, but this means more mixing and more gluten development.
Then gently fold the banana mixture into the dry ingredients.
Don’t over-stir this…if you do, your muffins will be tough. Having a few streaks of flour is totally fine. 😉
Grease your muffin pan, or line it with paper cups.
When I grease mine, I set the muffin tin on my dishwasher door (so that overspray goes on the door, not on my counter or floor), spray the cups with nonstick spray, and then I use a pastry brush to make sure the spray is evenly distributed.
Spoon the batter into the greased muffin tins. The recipe says it makes 16 muffins, but if you want large muffins, you can just divide the batter between 12 muffin cups.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool for a few minutes and then remove them from the pan and let them cool on a wire rack.
(These cross wire cooling racks rock my world. Nothing sags between the wires, and they fit in half sheet pans. You probably need one. Or two.)
Like most muffins, these freeze fairly well, so I sometimes make very large batches to have on hand for quick breakfasts.
I hope this recipe helps you save some bananas from being wasted!
To make this a little healthier, you can sub 1/4 cup of yogurt for 1/4 cup of the oil, use fewer chocolate chips, and use half whole wheat flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size 1 muffin
Amount Per Serving Calories 274Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 16mgSodium 248mgCarbohydrates 38gFiber 2gSugar 21gProtein 4g
To make this a little healthier, you can sub 1/4 cup of yogurt for 1/4 cup of the oil, use fewer chocolate chips, and use half whole wheat flour.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.