Banana Chocolate Chip Muffins

The right muffin can save your day. It can pull you out of a hungry slump or provide a good jolt of sugar and nutrients in the morning.

If you’re looking for something that twists a classic, this recipe for banana chocolate chip muffins does just that. The recipe includes plain yogurt and bananas, so the result will be a soft muffin with great moisture. Banana muffins taste similar to banana bread—and very ripe bananas, like banana bread, will work best for this recipe.

Not to fear though, this recipe is very easy to make: Just combine your dry ingredients and your wet ingredients separately, then stir together until combined. Then, you’ll fold in the bananas and chocolate chips, portion into muffin tins, and let your oven do the rest of the work.

Banana Chocolate chip muffins are a nice, warm treat almost anytime. If you like to change up your morning meal now and then or take a snack with you for the day, this is a great way to do that. Store these muffins in an airtight container at room temperature for up to five days or in the freezer for up to three months. To avoid freezer burn, wrap each muffin in plastic wrap and store in a freezer bag or container. Reheat in the microwave or thaw on the counter at room temperature when you want one.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup plain yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Steps

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Step 2

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Fold in chocolate chips. Scoop into muffin pans.

Step 3