Banana Chocolate Chip Muffins
Servings: 22 muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1-1/2 cups ripe bananas, mashed (about 3 bananas)
- 1/3 cup low-fat yogurt (plain or vanilla)
- 1 tsp vanilla textract
- 1/4 cup mini semi-sweet chocolate chips
- 1/4 cup mini semi-sweet chocolate chips for tops of muffin (optional)
Instructions
- Preheat the oven to 350℉. Place muffin liners into your muffin pan (or grease with cooking spray) and set aside.
- Combine the flour, baking soda and salt into a medium-sized bowl. Whisk or sift all ingredients together and set aside.
- Mash the ripe bananas well and set aside.
- Using the paddle attachment of your mixer, cream the butter until softened, about 1-2 minutes.
- Add sugar to the butter and mix well. Scrape down the sides of your bowl.
- Add eggs one at a time to the sugar/butter mixture, mixing well and scraping down the sides of the bowl after each addition.
- Once the eggs have been incorporated, add the mashed banana, yogurt and vanilla to the mixture. Mix well.
- Add in the flour mixture all at once. Mix on low speed until just combined – don’t over mix.
- Using a spatula, carefully fold the mini chocolate chips into the batter.
- Using a cookie or ice cream scoop, scoop the batter into the muffin tins, filling about each muffin well until it is about two-thirds full. If desired, add a few mini chocolate chips to the top of each muffin.
- Bake at 350℉. For standard-sized muffins, bake for 15-18 minutes. For mini muffins, bake for 12-14 minutes and for small mini loaf pans, bake for 30-33 minutes. Regardless of pan size, bake until a toothpick inserted into the center of a muffin comes out with just a few crumbs or is clean.
- Cool on a wire rack for about 5 minutes. Remove muffins from the pan and continue cooling on the rack until completely cooled. Makes about 20-22 standard muffins.