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Homemade Chocolate Chip Banana Bread Muffins photo

Chocolate Chip Banana Bread Muffins

These Chocolate Chip Banana Bread Muffins are moist, rich, and perfect for breakfast or snacks. Easy to make and delicious!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium ripe bananas, peeled and mashed (a scant 1 cup or 240g mashed)
  • 2 large eggs (at room temperature)
  • ¾ cup packed light brown sugar
  • 2 tablespoons whole Greek yogurt
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (plus more for topping)
  • ½ cup chopped pecans or walnuts (plus more for topping)
  • Turbinado sugar (for topping)

Equipment

  • Muffin tin
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it with non-stick spray.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.
  3. Step 3: In a large mixing bowl, combine the mashed bananas, eggs, brown sugar, Greek yogurt, melted butter, and vanilla extract. Whisk until the ingredients are well combined and smooth.
  4. Step 4: Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  5. Step 5: Gently fold in the chocolate chips and chopped nuts, ensuring they are evenly distributed throughout the batter.
  6. Step 6: Spoon the batter into the prepared muffin cups, filling each about ¾ full. For a finishing touch, sprinkle a few extra chocolate chips and nuts on top of each muffin. Don’t forget to add a sprinkle of turbinado sugar for a delightful crunch!
  7. Step 7: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly domed.
  8. Step 8: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy them warm or at room temperature!

Notes

  • These muffins stay fresh in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months.
  • Reheat in the microwave for a few seconds or thaw in the refrigerator overnight.