These Banana Chocolate Chip Muffins are jam-packed with sweet bananas and dark chocolate chips. The Greek yogurt keeps these muffins on the lighter side, while packing a punch of protein, which makes these muffins soft, moist, and flavorful!
Happy January, friends!
I’m just going to get it out there…how is it possible that it’s already 2016? I swear we just celebrated the start of last year, and now here we are, a year later.
Oh well, such is life, right? I hope you all had a fantastic holiday season and are ready to start the new year off with a bang!
I’m not one to make resolutions, as my good intentions usually end up going nowhere. Instead, I like to make goals, which I feel is more realistic for me. And if I set my mind to something, it’s almost a guarantee that it will get done. Setting goals (and achieving them) are a big part of my life.
And my goal for you is to incorporate these Banana Chocolate Chip Muffins into your life. I’m not going to shove a healthy treat or salad into your face today, as I’m certainly not a health food blogger.
And while I do like to watch what I eat, and occasionally I will share a healthy recipe on here, I’m not all about that.
So unlike other skinny recipes or low-fat treats that you’ll stumble upon today, these Banana Chocolate Chip Muffins are sweet, delicious, and not the most calorie-friendly muffin out there. But, they’re not the worst, either, since they’re lightened with Greek yogurt. How about that for the first Monday in January?
Banana is the name of my game and I love devouring and baking with them. From breakfast dishes to sweet treats, banana-anything is a winner in my book.
And if you’ve been hanging around here long enough, you’ll remember that I almost always have a few ripe bananas lying around the kitchen, as the hubster (who eats a banana almost every day) doesn’t like when the brown spots start showing. So that’s when I step in and grab those bananas for baking.
These Banana Chocolate Chip Muffins are jam-packed with sweet bananas and dark chocolate chips. The Greek yogurt keeps these muffins on the lighter side, while packing a punch of protein, which makes these muffins soft, moist, and flavorful!
I love sneaking Greek yogurt into baked goods whenever I can, so when I had the idea to whip up these muffins, I knew I would add in some yogurt. Not only does it add a touch of protein, but it also makes these muffins extra soft and moist. And that’s a must for me!
These Banana Chocolate Chip Muffins are perfect for a breakfast, dessert, or as a mid-morning snack. The combination of the sweet bananas and dark chocolate are a match made in heaven. It’s like eating banana bread, in muffin form, and drizzled with chocolate. Mmm mmm good!
And the best part is that these muffins can be prepped and ready in no time! Simply mix together your dry ingredients, followed by the wet ingredients, and then combine. Fold in the mashed bananas and dark chocolate chips, and spoon the batter into muffin tins.
Within 20 minutes, these Banana Chocolate Chip Muffins are ready to be devoured. They taste delicious when right out of the oven, as the chocolate gets all melty and gooey. But whenever you devour these babies, I guarantee you’ll love the delicious taste as much as me.
So the next time you have some ripe bananas lying around, why not whip up a batch of these Banana Chocolate Chip Muffins! Easy to make and full of flavor, you’ll love the decadent taste and soft texture.
Looking for more muffin recipes? I’ve got you covered!
Banana Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 egg
- 2 teaspoons vanilla bean paste or vanilla extract
- 3 tablespoons vanilla or plain Greek yogurt
- 1½ cups mashed banana about 3 bananas
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 425F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
- Slowly beat in the egg, vanilla, and yogurt. Add the flour mixture and beat until just combined. Gently fold in the mashed banana, followed by the chocolate chips.
- Spoon batter into prepared tin, filling 3/4 full.
- Bake for 5 minutes at 425F, then keeping oven door closed, lower temp to 350F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large bakery-style muffins.
- Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.
Nutrition
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