Banana Chocolate Chip Muffins

a close up of a banana chocolate chip muffin with a bite mixing

Print Recipe

5 from 9 votes

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins that are so soft and moist. They are going to become a go to recipe in your house!

Prep Time20

Cook Time20

Total Time40

Servings: muffins

Calories: 299kcal

Author: Lisa Longley

Ingredients

2 1/2 cups all purpose flour (spooned into measuring cups and leveld off)
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas (see note)
3/4 cup granulated sugar
1 cup vegetable oil
2 eggs at room temperature & lightly beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line muffin tins with paper liners or use a silicon muffin tin sprayed lightly with cooking spray.
In a large bowl whisk together the flour, baking soda, and salt until very well combined.
In a medium bowl whisk together the bananas, sugar, oil, eggs, yogurt, and vanilla.
Add the wet ingredients to the dry ingredients until just combined.
Stir in chocolate chips.
Add the batter to the prepared muffin tins, filling each one 2/3 full. The batter should divide evenly to make 18 muffins.
Bake 18 to 22 minutes or until the muffins are golden brown around the edges and a toothpick in the middle of a muffin in the middle of the pan comes out with just a few crumbs. Remove from the oven and once cool to the touch remove the muffins from the tin.
Allow the muffins to come to room temperature. Store in an airtight container for 4 to 5 days.

Notes

While it is very tempting to brown your bananas in the oven in order to speed along their ripening (i.e. make it instantaneous), I would urge you to let them age on their own. This brings out their natural sugars, thus making for sweeter muffins.

Nutrition