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+ servings
A chocolate chip banana muffin sitting on top of an overturned muffin pan
4.94 stars (29 ratings)

Easy and Moist Banana Chocolate Chip Muffin Recipe

This 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 easy banana muffins are made in one bowl and you can enjoy them as breakfast, a snack or bring to a brunch!

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.

Notes

These muffins freeze really well!
Make sure your flour is spooned into your measuring cup and leveled off otherwise you might be using too much flour.
Never scoop flour with your measuring cup. 
Serving: 1muffin, Calories: 197kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 118mg, Potassium: 64mg, Fiber: 1g, Sugar: 19g, Vitamin A: 178IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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