What’s more cozy than muffins rising in the oven?
I’m a bit of a muffin snob and damn, these are good muffins. They’re moist, they’re peppered with mini chocolate chips, and they’re so, so soft. I also think they’re the perfect size! Monster, bakery-style muffins are quite in fashion right now but I much prefer standard sized muffins. This recipe makes 18 standard sized muffins, but feel free to make fewer, larger muffins if you prefer.
This is an easy one-bowl recipe. It’s one of those batters that you just know is going to tasty extraordinarily good.
You can freeze these beauties for a rainy day and they’ll thaw quickly! Just place cooled muffins in a freezer bag, squeeze the air out, and place in the freezer. To thaw, simply pull a muffin or two out and place on a plate on the counter for about an hour.
Also, whenever you cook with bananas, don’t just assume how many you need. Mash them into a measuring cup so you get exactly one cup for this recipe. For me, that was 2.5 bananas. If I’d only used two, these wouldn’t have been as moist. Pro tip for all banana recipes!
Banana Chocolate Chip Muffins
1/3 cup vegetable oil
2 large eggs, at room temperature
1/2 cup milk
1/2 cup plain Greek yogurt (full fat; I use Greek Gods Yogurt)
1 cup mashed ripe bananas
1/2 tsp vanilla extract
1 cup packed brown sugar
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup mini chocolate chips
- Preheat oven to 425 degrees Fahrenheit. Spray 1.5 muffin tins with nonstick spray.
- Whisk together vegetable oil, eggs, milk, and Greek yogurt. Mix in mashed banana, vanilla, and brown sugar until uniform in color.
- Measure flour, baking powder, and salt right on top, carefully sprinkling the powder and salt evenly over the flour. Gently fold in until incorporated. Don’t over mix the batter. Fold in chocolate chips.
- Spoon into 18 muffin cups. They should be about three-fourths full. Bake for 5 minutes, then lower heat to 350 degrees and bake for another 10-15 minutes, just until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in the tins ten minutes. Remove (I run a knife around each before removing them) and let cool on a wire rack or serve immediately.
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