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Banana Chocolate Chip Yogurt Muffins

Banana Chocolate Chip Yogurt Muffins

  • Author: Lina
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Banana Chocolate Chip Yogurt Muffins are moist, fluffy, and packed with natural sweetness from ripe bananas, creamy tang from yogurt, and gooey pockets of semi-sweet chocolate. Perfect for breakfast, snacks, or dessert, they are easy to make with simple pantry ingredients and customizable to suit dietary needs or flavor preferences.

Ingredients

Scale

Wet Ingredients

  • 2 to 3 overripe bananas (about 1 cup mashed)
  • 1/2 cup plain yogurt (room temperature)
  • 1/4 cup vegetable oil or melted butter
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar

Add-ins

  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it to ensure easy removal and cleanup.
  2. Mash the Bananas: In a large bowl, thoroughly mash the overripe bananas until smooth with a few small lumps remaining, providing natural sweetness and moisture to the muffins.
  3. Mix Wet Ingredients: Add the plain yogurt, vegetable oil or melted butter, eggs, and vanilla extract to the mashed bananas. Whisk everything together until the batter is smooth and uniform.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and granulated sugar to distribute ingredients evenly and prevent clumping.
  5. Fold Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing, which can make muffins dense.
  6. Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter for pockets of melted chocolate in each bite.
  7. Fill and Bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter to keep muffins tender and light.
  • Use room temperature eggs and yogurt for smoother incorporation and better texture.
  • Add chocolate chips last and fold gently to prevent them from sinking.
  • Check doneness with a toothpick to avoid under- or over-baking.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: banana muffins, chocolate chip muffins, yogurt muffins, breakfast muffins, easy muffin recipe, healthy muffins, quick muffins, moist muffins

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Find it online: https://dishesbylina.com/banana-chocolate-chip-yogurt-muffins/