Banana Chocolate Chip Muffins
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!
Servings: 20 muffins
- 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
Preheat oven to 425°F. 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 425°F, then keeping oven door closed, lower temp to 350°F 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.
Serving: 1g | Calories: 187kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 128mg | Potassium: 164mg | Fiber: 1g | Sugar: 13g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg