Description
Moist, tender, and loaded with melted chocolate, these after-school banana bread muffins come together in about 15 minutes using simple pantry ingredients. They are the perfect solution for busy parents needing a sweet, comforting treat.
Ingredients
Scale
- 3 large ripe bananas (about 1 ½ cups mashed)
- ¼ cup (57g) unsalted butter, melted
- 2 large eggs
- ½ cup (120g) plain or vanilla yogurt
- 1 teaspoon vanilla extract
- ¾ cup (150g) brown sugar
- ¼ cup (50g) white sugar
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Peel ripe bananas and mash them in a large mixing bowl until mostly smooth with a few small lumps.
- Add melted butter, eggs, yogurt, and vanilla extract to the mashed bananas. Whisk until well combined.
- Add brown sugar, white sugar, flour, baking soda, and salt to the wet mixture. Stir gently with a spatula until just combined; do not overmix.
- Gently fold in the chocolate chips using a spatula.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe, black-spotted bananas for maximum sweetness and flavor. Do not overmix the batter once flour is added to ensure tender muffins. These muffins freeze well for up to 3 months when wrapped individually.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: banana bread muffins, chocolate chip muffins, easy muffin recipe, after school snack, ripe banana recipe, quick breakfast