Banana Chocolate Chip Yogurt Muffins (Print Version)
Moist muffins with ripe banana, chocolate chips, and creamy yogurt. Soft, flavorful, and great for all ages.
# Ingredients:
→ Wet Ingredients
01 -
1 cup mashed banana (from 2 to 3 very ripe bananas)
02 -
1/4 cup honey
03 -
1/4 cup melted coconut oil
04 -
2 tablespoons almond milk or dairy milk
05 -
1 large egg
06 -
3/4 cup plain Greek yogurt
07 -
1 teaspoon vanilla extract
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon baking soda
10 -
1 teaspoon baking powder
11 -
1/4 teaspoon salt
→ Mix-ins
12 -
1/4 cup mini chocolate chips
# Steps:
01 -
In a large mixing bowl, thoroughly mash the ripe bananas with a fork or potato masher until smooth. Stir in the honey and melted coconut oil until well blended.
02 -
Beat in the egg, then add the almond milk or dairy milk, Greek yogurt, and vanilla extract. Mix until integrated, avoiding overmixing.
03 -
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute leavening agents evenly.
04 -
Add the dry mixture to the wet ingredients. Gently fold until just combined. Sprinkle in mini chocolate chips and fold once more, ensuring even distribution. Do not overwork the batter.
05 -
Allow the batter to rest for at least 10 minutes to permit the flour to absorb the liquids and achieve optimal muffin texture.
06 -
Set oven to 350 °F. Place paper liners in a standard 12-cup muffin pan.
07 -
Using a 1/4 cup scoop, fill each muffin liner about three-quarters full with the batter.
08 -
Bake muffins for 15 to 17 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
09 -
Let muffins cool slightly in the pan before gently transferring to a wire rack to finish cooling completely.
# Notes:
01 -
Allowing the muffin batter to rest increases moisture absorption and produces a tender crumb.
02 -
Avoid overmixing once flour is added for softer, lighter muffins.