Moist Banana Chocolate Chip Muffins
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If you’re after a treat that blends sweet bananas with rich chocolate, moist Banana Chocolate Chip Muffins are perfect for you. These easy-to-make muffins are great for any time of day. With creamy butter, Greek yogurt, and a touch of vanilla, they’re incredibly moist and delicious. Topped with oats and extra chocolate chips, you’re going to love them. Be warned, though, you may not be able to stop at one!
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It’s safe to say I love these muffins. They are super easy to make, and they’ll be ready in 30 minutes. And yes, they really are deliciously moist! The perfect breakfast, brunch, or dessert option, they are perfect for Easter, Thanksgiving, Christmas, and family gatherings. They are also great as lunchbox treats or after-school snacks for kids.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Moist Banana Chocolate Chip Muffins Recipe with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Don’t worry, you don’t need to be a baking pro to make these muffins. Just follow my instructions, and you’ll soon be tucking into the best banana and chocolate chip muffin!
First, set your oven to 180ºC (350°F). Get your cupcake sheet ready with 6 liners. This makes for easy cleanup and perfect muffins.
Mash the Bananas
Grab those ripe bananas and mash them with the back of a fork until they’re smooth. The riper, the better, as they’ll be sweeter and mash easily.
Tip: Make sure your bananas are well mashed to avoid any chunks in your muffins.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Mix Dry Ingredients
Using a fine strainer, sift together the flour, baking powder, baking soda, and salt. This helps to mix everything evenly and get rid of any lumps.
Combine Wet Ingredients
In a large bowl, use an electric mixer to blend the butter, vegetable oil, and both sugars until the mixture is creamy and smooth. This forms a rich, flavorful base for your muffins.
Add Eggs and Yogurt
Next, mix in the eggs, Greek yogurt, and vanilla extract until everything is well combined. The yogurt adds a lovely moistness to the muffins.
Tip: Ensure your eggs are at room temperature for a smoother batter.
Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, using a wooden spatula to gently combine. Be careful not to overmix to keep the batter light.
Tip: Gently fold the dry ingredients into the wet mixture to avoid tough muffins.
Add Chocolate Chips
Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
Tip: Coat the chocolate chips lightly with flour before adding them to prevent them from sinking to the bottom.
Fill the Liners and Bake
Spoon the batter into the prepared cupcake liners. For an extra touch, sprinkle some more chocolate chips and rolled oats on top.
Place the muffins in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the muffins a couple of minutes before the suggested time to avoid overbaking.
Let the muffins cool slightly before serving. Enjoy the delicious aroma filling your kitchen, and dig in!
Ingredients
- 2 ripe bananas
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup unsalted butter
- ½ cup sugar
- ½ cup light brown sugar tightly packed
- 2 large eggs room temperature
- ¼ cup Greek yogurt
- ½ tablespoon vanilla extract
- ¾ cup chocolate chips
- 2 tablespoons chocolate chips for toppings
- 1 tablespoon rolled oats for toppings
Instructions
- Preheat the oven to 180ºC (350°F).
- Prepare a cupcake sheet with 6 liners.
- Mash the bananas with the back of a fork.2 ripe bananas
- Use a fine strainer to mix and sieve the flour, baking powder, baking soda and salt.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a bowl, mix butter, oil, and sugars with an electric mixer until creamy and smooth. Add the eggs, Greek yogurt and vanilla extract. Add the flour mixture and combine with a wooden spatula. Add the chocolate chips and mix.¼ cup vegetable oil, ¼ cup unsalted butter, ½ cup sugar, ½ cup light brown sugar tightly packed, 2 large eggs, ¼ cup Greek yogurt, ½ tablespoon vanilla extract, ¾ cup chocolate chips
- Transfer the mixture to the prepared sheet. Top with a bit more chocolate chips and oats.2 tablespoons chocolate chips, 1 tablespoon rolled oats
- Bake for 12-15 minutes.
- Serve and enjoy!
Notes
- Banana Selection: Use overripe bananas with brown spots. They’re sweeter and mash easily, giving your muffins a natural sweetness and moist texture.
- Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature. This helps them blend more smoothly into the batter, resulting in a more consistent texture.
- Mixing Method: When combining the wet and dry ingredients, use a gentle folding motion. Overmixing can lead to dense muffins, so mix just until everything is combined.
- Chocolate Chips: Toss your chocolate chips in a little flour before adding them to the batter. This prevents them from sinking to the bottom during baking, ensuring you get chocolate in every bite.
- Baking Time: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re done.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag for up to a month. Just reheat in the microwave for a quick treat.
- Customization: Feel free to add nuts, dried fruit, or even a swirl of peanut butter to the batter for extra flavor and texture.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Making these muffins is really easy, but here are some extra tips so you can make them perfect every time.
- Banana Selection: Use overripe bananas with brown spots. They’re sweeter and mash easily, giving your muffins a natural sweetness and moist texture.
- Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature. This helps them blend more smoothly into the batter, resulting in a more consistent texture.
- Mixing Method: When combining the wet and dry ingredients, use a gentle folding motion. Overmixing can lead to dense muffins, so mix just until everything is combined.
- Chocolate Chips: Toss your chocolate chips in a little flour before adding them to the batter. This prevents them from sinking to the bottom during baking, ensuring you get chocolate in every bite.
- Baking Time: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re done.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag for up to a month. Just reheat in the microwave for a quick treat.
- Customization: Feel free to add nuts, dried fruit, or even a swirl of peanut butter to the batter for extra flavor and texture.
How to Store Moist Banana Chocolate Chip Muffins
To keep your Banana Chocolate Chip Muffins fresh, store any leftovers in an airtight container at room temperature. They’ll stay delicious for up to three days.
If you want to enjoy them over a longer period, these muffins are suitable for freezing. Simply place them in a sealed bag and store them in the freezer for up to a month. When you’re ready for a quick treat, just reheat them in the microwave for a few seconds, and they’ll taste as good as new.
