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Bakery-style banana chocolate chip muffins with tall domes, mini chips and moist banana crumb visible.; title text reads Banana Chocolate Chip Muffins Recipe
Good Fork Daily Editorial Kitchen

Banana Chocolate Chip Muffins Recipe

Banana chocolate chip muffins with domed tops, moist centers and enough structure for freezer storage.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling 10 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup mashed ripe banana 225 grams
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/3 cup neutral oil
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla
  • 3/4 cup mini chocolate chips

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Mixing bowls

Method
 

  1. Heat oven to 425°F and line 12 cups.
  2. Whisk flour, leaveners, salt and cinnamon.
  3. Whisk banana, eggs, sugar, oil, yogurt and vanilla.
  4. Fold wet into dry and add chips.
  5. Bake 5 minutes at 425°F, then 12 to 14 minutes at 350°F.
  6. Cool 5 minutes in the pan, then move to a rack.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends prompt refrigeration of perishable leftovers and safe reheating.
  • This recipe was developed through culinary research and editorial review.