Moist Banana Chocolate Chip Muffins with Yogurt
My recipe for moist banana chocolate chip muffins has the perfect balance of banana and chocolate. The batter uses yogurt along with eggs to make them super moist, fluffy, and flavorful. These best part aside from how they taste, is how easy they are to make in just one bowl! Ready in just 35 minutes, enjoy them for breakfast, a snack or bring to a brunch!
What I love about baking with banana is that anytime you do, your whole house smells like heaven, especially when you make homemade banana muffins.
I know bananas get a bad rap when it comes to other flavors – don’t even get me started on banana laffy taffys, but when it comes to baking, you CANNOT go wrong with a delicious banana chocolate chip muffin recipe!
This banana muffin recipe is made with a mixture of eggs and yogurt which is the secret to keeping them super moist for days. The eggs keep the structure but the yogurt is really doing all the work. The fat from the yogurt coats the flour which slows down the gluten and also locks in moisture when baking, which is why they are still moist on day 3.
This is also why you don’t want to use a low fat yogurt- we need the fat to do the work! Otherwise it would just be the same as adding another liquid ingredient turning these into sad moist-less (lol) muffins.
These are smaller than my bakery style banana muffins, which are more fancy looking, but they are soo snackable and perfect for a kiddos lunch box. Fun fact, you can also make them into mini banana muffins!
As a trained pastry chef I really take the time to test my recipes until I am happy with them. The multiple 5 star reviews on this recipe agree! The same goes for my double chocolate banana muffins, which I 10/10 think you should make next.
The best bananas to use
Overripe bananas that are black, or spotty bananas, are the best ones to bake with for moist banana bread, cakes or muffins! The darker they are the sweeter they will be which is great for baking!
These can also be baked in large batches and is a great way to get rid of a bunch of bananas!
Ingredients You’ll Need
Making the muffins
To bake, start on a high temperature at 425° F for the initial few minutes (see the exact instructions below) and then continue baking at a lower temperature.
When you do it this way, the initial high heat creates the domes rounded top that everyone loves, and then lowering it bakes the center of the muffin.
Tips:
- Don’t over mix! It’s important to just fold in the ingredients until the batter is formed. Over mixing will cause the gluten in the starch to become stretchy which will change the texture of the muffins.
- Don’t bake longer than 25 minutes total. Since muffins are a lot smaller than banana breads or cakes, in most cases they only need 20-25 minutes to bake. Any longer than that and they risk becoming dry.
Moist Banana Chocolate Chip Muffins with Yogurt
Ingredients
- ½ cup Melted Butter, cooled
- 2 Bananas, peeled and mashed
- 2 Eggs, large
- 2 tsp Vanilla Extract
- ¾ cup Plain Full Fat Yogurt
- ¼ cup Milk
- 2 cups White Flour
- 1 cup Brown Sugar
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 cup Chocolate Chips, mini or regular
Instructions
- Preheat oven to 425F.
- Melt the 1/2 cup butter in a medium size microwave safe bowl and let cool for 5 minutes. Add the mashed bananas, 2 eggs, 2 tsp vanilla, 3/4 cup yogurt, and 1/4 cup milk and mix to combine.
- In another bowl combine the 2 cups flour, 1 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt.
- Mix the wet ingredients into the dry ingredients and mix only until the batter comes together. Do not overmix. Pour the chocolate chips in and lightly mix again.
- Line a muffin tin with 18 liners. Fill the muffins ¾ of the way full. Place a few more chocolate chips on top for garnish. Bake for 8 minutes on 425 then lower to 350 for 12 mins.
I didn’t have yogurt, so used sour cream instead. They were still perfect. My daughter requested these while home from college; She loved them! ⭐️⭐️⭐️⭐️⭐️
Hooray! So glad you were able to make them sour cream is a great sub! Thank you so much for coming back and leaving a review!!
Thank you for this awesome recipe!! I substituted the white (all purpose) flour with GLUTEN FREE 1 to 1 baking flour to accommodate gluten free family. I use Bob’s Red Mill GF products.
These turned out super moist and delicious. Hands down, these are the best.
YAY Roxanne!!! I am so happy to hear that!! So good to know they were great with gluten free flour too! Thank you SO much for coming back and leaving a comment and rating, appreciate you!
I didn’t have yogurt on hand, so I used extra whole milk and they still turned out delicious and moist. Next time I will try with yogurt! 1 cup of chocolate Chips is a bit too much though! The chocolate overwhelms the banana flavor. Next time I will use less.
Hey Gabi! Thank you so much for your rating and comment! So happy you like them!!
My family loved this recipe! Little ones approved and I find that I can’t pass by the kitchen without grabbing one. So good! Thank you!
Awww YAY Julie! Thank you so much for making this recipe and leaving such a nice review and rating! So glad your family is enjoying them!!
I have banana mashed and in the freezer. Can anyone tell me how much 2 bananas measure? Mine are frozen in 1 cup containers.
Since bananas are different sizes its hard to say how they measure- I use medium size bananas so which are about 118g each. 1 Mashed banana can be around 1/2 cup so I would use 1 cup for this recipe.
Excellent. Made 12 muffins and a small cake. However, after baking I realized “I left out the milk. They were really quite good without so I’d probably do the same next time.
Good to know Kelli! Glad you liked them! Thank you so much for rating and reviewing!!
These muffins tasted delicious! While they were baking in the oven, they rose beautifully. Once I took them out of the oven, I was a little disappointed to see them deflate and go flat! Because they flattened so much, they got a little dense. They stayed incredibly moist but had a sponge-like consistency. If you have any tips on how I can tweak the recipe, lmk! They tasted soooo good, I can’t wait to get the recipe perfected.
Hi! So glad you loved the taste of these! Because these guys have melted butter in them they are more of a dense muffin than a light and fluffy one. I’d also make sure that you are using the correct amount of flour- If you have a kitchen scale I would use it to measure out the ingredients or make sure to spoon your flour into the measuring cup and then level it off. Also make sure the baking soda is still good! Hope this helps!! Thanks so much for making these!
Hi there,
Do you use salted or unsalted butter?
Hey Alexis! I always use unsalted butter unless it’s specified in the recipe. Lemme know how they come out if you make them!
These muffins are really good! I didn’t have plain yogurt so I used vanilla flavored and they are delicious!
Grandkids love them!
YAY! Connie so glad you made these and enjoyed them! Thanks so much for coming back and leaving a rating and review!! XO
Hi, I want to sub the flour with gf, but I really don’t like the texture of my gf flour in a muffin.. I would say it’s too springy and dry (It’s Namaste, similar to BRM 1:1). I also have almond, coconut and oat flour. Would you recommend any of those or any combo of those for this recipe? Thanks.
Hi Sara, I havent tested those out with this recipe so I cant say for sure.
The banana muffin recipe that I’ve been searching for! lol
I made a few adjustments:
3 bananas because mine were in the smaller side
Added the brown sugar to the wet ingredients. Only 2/3 cup
Added pecans and cinnamon instead of chocolate as we wanted a breakfast muffin.
Delicious.
Hi Jackie! I am so glad to hear all this! Glad you were also able to make the adjustments you needed. Thank you so much for the 5 star rating!
Great recipe! I. Not one for coming back for different temperatures as I get busy and did unless it is totally necessary I try to avoid it. So I put them on at 350 for 15min. Mine were made small as I was making them for my grandkids. I let them rest for 5 min. Super moist and perfect!
So glad to hear it Carrie! Thank you for the comment and the 5 star rating, wohoo!
These were easy and delicious! I made mini muffins for my toddler so I cut the sugar in half and added only about 1/4 cup chocolate chips and probably 1/2 – 3/4 cup frozen blueberries. SO GOOD! I also used vanilla Greek yogurt instead of plain. Baked them at 350 since they were minis and they didn’t take long at all.
SO smart to make these for toddlers Megan, Im totally gonna do that now for my 1 year old! YAY! Thanks for making these and for the great idea!
I’ve made this a bunch of times with mini muffin tins. So good! Thank you
Yayyy Sinead! Thank you so, so much for letting me know! This comment made my day!
I followed the recipe exactly as written…These were very good however the muffins stuck to the paper liners 🤷♀️ any idea why 🤔
I like to use liners that are labeled as grease proof. Some liner brands seem to stick more than others. I also find that super ripe bananas with lots of brown spots work the best as they keep the muffins more moist (and help with sticking!) Thank you so much for giving these a try Stephanie and coming back to leave a review!
The best muffins ive ever made!!! I added cinnamon and clove and it was chefs kiss 🤍🤍
Adding cinnamon and clove sounds amazing Ashley! I’m so glad these turned out super yummy for you!
So delicious and convenient for on the go breakfast!
These are sooo good! I’ve tried a lot of different muffin recipes, and keep coming back to this one to make again. I also love that it makes enough for 12 regular muffins and 16 mini muffins. You have to try it to understand how addicting these are!
What a compliment Kristin!! Thank you so so much for making these and letting me know how much you love them and for the 5 star rating!
Ok these hands down are the BEST banana chocolate chip muffins I’ve ever made! Everybody loves them and I’m all about the moist muffins!
I did cut back on the sugar to 3/4 C and is still plenty sweet. Thanks for the recipe ❤️ Will definitely be sharing!
YASSSSS Thank you jess! You made my day!
We LOVE these muffins & make them weekly! Any chance you think this would work as a loaf? Thanks so much!!
YAYAYAYAY So excited to hear this! Yes! I dont see why it wouldnt work as a loaf. You would just have to adjust your baking time, I would probably check at the 50 minute mark.
Can I make a loaf with this recipe?
I haven’t personally tried this exact recipe as a loaf Molly, but I don’t see why it wouldn’t work as a loaf. You’ll need to adjust your baking time and check it often to make sure it doesn’t get over baked. You can also add in chocolate chips to my banana bread recipe: https://frostingandfettuccine.com/banana-bread-with-oil/
These were so yummy!! We have a bunch of severe food allergies in our family so we subbed GF bobs 1:1 flour, and used chia eggs in place of the regular eggs! I also didn’t have yogurt so just used 3/4 total of coconut milk and it worked! They turned out great and even rose higher than I thought they would for being gluten free!
Awww Amber! I’m so, so glad they turned out great and that the swaps worked so well. It means a lot that you took the time to share your experience and leave a comment. Thank you for trying the recipe and I hope this one will become a repeat for your family!
Can I use one cup of buttermilk instead of yogurt and milk?
Hi Brenda, I havent tried it but I think it could work!
Amazing recipe that is perfectly moist!
Thank you so much Krystal!
The flavor is great. But for some reason mine did not rise very much and were quite dense. I followed the recipe as is with no substitution but it did not turn out fluffy. My oven temp was correctly set and reduced 8 minutes into baking. Not sure what went wrong. Recipe states 1/2 tsp baking powder. Is that correct or should it be more?
Hey Rina, I’m not sure what could have gone wrong here, yes the baking powder amount is correct. If the baking powder is older it could not be as effective as a fresh pack.
Awesome, delicious, and easy muffins. I made mine with milk chocolate chips and since I only had 0% fat plain yogurt- I did 1/2 cup plain non fat yogurt with a 1/4 cup sour cream. Really love this recipe 😊
Thank you Sarah! So glad you love this recipe, those swaps were so smart!
Recipe is good, I like that it has yogurt and milk. Big BUT is that it sticks to liners and you lose so much of your muffin, I should have listened to someone else’s comment and sprayed with oil. I doubled the recipe and probably filled up more than 3/4 and came out with 39 muffins. I also used 1/4 cup less of sugar. One batch calls for 1 cup so since I doubled I only used 1.5cups brown sugar.
Hey V! Sometimes this happens but can also be because of the liners, if they are lesser quality they will totally stick.
Great recipe!! AMAZING!! I used nonfat plain yogurt bc that’s all I had so I used buttermilk instead of just milk. These came out really nice! Thanks for this delicious recipe!
So great! Glad it worked out using the yogurt, thanks for making this!
About to try these.. what if I only have the regular cupcake size pan? What would be the cooking time? And would I only fill half way?
Hi! Good news, the recipe as written is for a regular muffin pan, so no adjusting needed! I included the variation for mini muffins in the post, but if you follow the recipe card that’s for the regular muffin pan! Fill them 3/4 of the way full and bake at 425 for 8 minutes, then lower the oven to 350 and bake 12 more. Hope you love them, let me know how they turn out!