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Chocolate Chip Banana Bread Muffins

These Chocolate Chip Banana Bread Muffins are moist, fluffy, and bursting with flavor—perfect for breakfast or a sweet snack!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Banana, Chocolate, Easy, Quick
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour (220g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium ripe bananas (peeled and mashed, a scant 1 cup or 240g)
  • 2 large eggs (at room temperature)
  • ¾ cup packed light brown sugar (165g)
  • 2 tablespoons whole Greek yogurt (30g)
  • ½ cup unsalted butter (melted and slightly cooled, 113g)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (plus more for topping, 80g)
  • ½ cup chopped pecans or walnuts (plus more for topping, 50g)
  • turbinado sugar (for topping)

Instructions

  • Preheat your oven to 350°F (175°C). This will ensure that your muffins bake evenly and rise beautifully.
  • Line a muffin tin with paper liners or grease it lightly with non-stick spray. This will help prevent the muffins from sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step is crucial for evenly distributing the leavening agent and ensuring a fluffy muffin.
  • In a separate bowl, mash the ripe bananas until smooth. Add the eggs, brown sugar, Greek yogurt, melted butter, and vanilla extract. Whisk together until well combined and smooth.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  • Fold in the chocolate chips and chopped pecans or walnuts. Save a handful of each for topping the muffins before baking.
  • Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full. Top with extra chocolate chips and nuts, and sprinkle a little turbinado sugar on top for added crunch.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly domed.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Muffin Tin
  • Parchment paper liners

Notes

  • Mix until just combined to avoid dense muffins.
  • Use overripe bananas for maximum sweetness.
  • Allow muffins to cool for the best texture.
  • Don't skip the turbinado sugar for a delightful crunch.