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Banana Chocolate Chip Muffins Recipe

Banana Chocolate Chip Muffins Recipe
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★★★★★

4.8 from 18 reviews

These Banana Chocolate Chip Muffins are a deliciously moist and naturally sweet treat, made with ripe bananas, honey, and mini chocolate chips. Perfect for breakfast or a snack, they combine wholesome ingredients like Greek yogurt and almond milk for added nutrition. Enjoy a warm, tender muffin that balances the sweetness of bananas and chocolate with a soft crumb.

Ingredients

Scale

Wet Ingredients

  • 1 cup mashed banana (2–3 very ripe bananas)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 2 tablespoons almond milk or dairy milk
  • 1 egg
  • 3/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Dry Ingredients

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

Add-ins

  • 1/4 cup mini chocolate chips

Instructions

  1. Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the honey and melted coconut oil until well combined.
  2. Add Egg and Dairy: Beat the egg into the banana mixture until incorporated. Then add the almond milk (or dairy milk), Greek yogurt, and vanilla extract, mixing thoroughly.
  3. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  4. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients, then fold in the mini chocolate chips. Stir gently until just combined—avoid over-mixing to keep the muffins tender.
  5. Rest the Batter: Let the batter rest for at least 10 minutes. This allows the flour to absorb moisture, ensuring a moist texture.
  6. Prepare Oven and Muffin Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with parchment paper liners.
  7. Fill Muffin Cups: Using a 1/4 cup scoop, fill each muffin cup with the batter. This recipe makes about 16 muffins.
  8. Bake: Bake for 15-17 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.

Notes

  • Use very ripe bananas for the best natural sweetness and moistness.
  • Do not over-mix the batter to avoid tough muffins.
  • Letting the batter rest is important to achieve ideal texture.
  • Mini chocolate chips distribute better throughout the muffin than large chunks.
  • You can substitute almond milk with any milk of your choice based on dietary preferences.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: banana muffins, chocolate chip muffins, healthy muffins, breakfast muffins, snack recipes, homemade muffins

Find it online: https://cheframi.com/banana-chocolate-chip-muffins-recipe/