Banana Chocolate Chip Muffins
Our easy banana chocolate chip muffins are tender, tall, and full of flavor. Made with brown butter, Greek yogurt, and mini chocolate chips, this one bowl recipe is ready in 35 minutes.
Servings: 12 muffins
Equipment
- medium glass mixing bowl
- measuring cups
- measuring spoons
- large mixing bowl
- muffin pan
- paper liners for muffin pan
- whisk
- spatula
- large cookie scoop
Ingredients
- 2 cups (260g ) all-purpose flour
- ¾ cup (180g ) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup brown butter cooled
- ¼ cup vegetable oil
- 2 large eggs at room temperature
- ¾ cup Greek yogurt at room temperature
- 1 ½ cups (300g) mashed bananas
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips plus extra for the tops
Instructions
- Preheat the oven to 425°F. Line a muffin pan with paper liners, using every other cup.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 cups (260g ) all-purpose flour, ¾ cup (180g ) granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a medium mixing bowl, combine the mashed bananas, Greek yogurt, brown butter, vegetable oil, eggs, and vanilla.¼ cup brown butter, ¼ cup vegetable oil, 2 large eggs, ¾ cup Greek yogurt, 1 ½ cups (300g) mashed bananas, 2 teaspoons vanilla extract
- Add the banana mixture to the dry ingredients and stir until just combined.
- Gently fold in 1 cup of the mini chocolate chips.1 cup mini chocolate chips
- Scoop the batter into the prepared muffin cups, filling right to the top. Sprinkle with extra mini chocolate chips.
- Bake at 425°F for 5–7 minutes. Without opening the oven, lower the temperature to 350°F and bake for an additional 10–12 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Repeat with the remaining batter for the second batch.
Notes
Bananas - use very ripe bananas with plenty of brown spots for the best flavor and sweetness. 1 ½ cups mashed (3oog) is about 3 medium bananas.
Brown butter - make sure the brown butter is cooled and just barely warm before adding it to the wet ingredients. See my how to make brown butter post for all the details.
Fill every-other-cup - line every other muffin cup so that the muffins have room to spread and rise into those tall, bakery-style tops. This makes 12 large muffins in 2 batches.
Storage - store muffins in an airtight container at room temperature for 2 days, or freeze for up to 3 months.