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Moist Chocolate Chip Banana Bread Muffins

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These moist and tender chocolate chip banana bread muffins are freezer friendly and perfect for quick breakfasts or snacks. They feature a balanced texture with gooey chocolate chips and a subtle hint of cinnamon.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (175 g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
  2. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
  4. Add the melted butter, Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas and whisk gently until smooth.
  5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. A few streaks of flour are okay; do not overmix.
  6. Fold in the semi-sweet chocolate chips evenly through the batter.
  7. Using a spoon or ice cream scoop, fill each muffin cup about ¾ full.
  8. Bake for 18–22 minutes, starting to check at 18 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Once cooled, optionally freeze muffins in an airtight container or freezer bag with parchment paper between layers for up to 3 months.

Notes

Use overripe bananas for best flavor and moisture. Do not overmix the batter to avoid dense muffins. Room temperature eggs and yogurt help create a smooth batter. Cool muffins completely before freezing to prevent sogginess. Reheat frozen muffins gently in the microwave for about 20 seconds.

Nutrition

Keywords: banana bread muffins, chocolate chip muffins, freezer friendly muffins, moist banana muffins, easy breakfast muffins

Find it online: https://flurpchef.com/moist-chocolate-chip-banana-bread-muffins-easy-freezer-friendly-recipe/