The new thing in the world of groceries seems to be not quite perfect produce. And when I saw that my online grocer was offering imperfect bananas I thought, “sure, sign me up!”. Yup. I ended up with a 10lb box of ripe bananas. That’s a lot of bananas!!
So I made a few banana loaves and then figured it was time to try making some muffins. And these turned out amazing! Moist and chocolaty and delicious. And perfect for throwing in the freezer and then microwaving one at a time for a yummy afternoon snack.
A few notes. If you don’t have plain yogurt you could substitute vanilla yogurt or sour cream. The extra tablespoon of flour that you mix with the chocolate chips is intended to stop them from sinking to the bottom of your muffins during baking. And if you have enough extra chocolate chips be sure to add a few on the top of each muffin before baking. It looks great and adds extra chocolaty goodness to each muffin.
One more thing. Whenever I make this recipe, I always end up with more batter than needed to fill 12 muffin liners. You could make an extra 4 muffins, or you could do what I do and put the extra batter in a greased mini loaf pan. Bake for 40-50 minutes, let cool, remove from pan, and then you have a mini banana loaf to give to a friend 🙂
Banana chocolate chip muffins
Makes 16 muffins
Ingredients:
- 1 1/2 cups flour (plus 1 tbsp extra for chocolate chips)
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 3tablespoons high fat plain yogurt (mine is 11% milkfat)
- 3 ripe bananas
- 3/4 cup chocolate chips (plus 3-4 extra per muffin)
Directions:
- Preheat oven to 350 degrees. Line muffin tin with muffin liners.
- Combine white flour, whole wheat flour and baking soda in small bowl and set aside.
- Beat butter in mixer for one minute. Add sugar and vanilla and mix until smooth.
- Add eggs, beat for one minute.
- Add yogurt and bananas and beat mixture until smooth.
- Gently fold flour mixture into banana mixture using wooden spoon.
- Mix 1 tbsp flour with chocolate chips and then gently fold into batter.
- Using ice cream scoop, fill muffin liners 3/4 full. Add 3-4 extra chocolate chips on the top of each muffin.
Bake in the oven for 25-30 minutes or until toothpick inserted in muffin comes out clean.
Let cool for 5 minutes, remove from muffin tray and let rest on plate until cool enough to eat. Enjoy!!
