Banana Chocolate Chip Yogurt Muffins
Soft, moist, and perfectly sweet, these Banana Chocolate Chip Yogurt Muffins are a wholesome treat for breakfast, snacks, or dessert. The combination of ripe bananas, creamy yogurt, and melty chocolate chips creates a bakery-quality muffin that’s both delicious and nourishing. They’re easy to make, freezer-friendly, and ideal for using up those overripe bananas sitting on your counter.
Why You’ll Love This Recipe
- Extra moist thanks to Greek yogurt and mashed bananas.
- Made with simple pantry staples — no mixer required.
- Perfect for meal prep, snacks, or quick breakfasts.
- Freezes beautifully for make-ahead convenience.
Time Taken
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Total Time: 30–35 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- ½ cup plain or vanilla Greek yogurt
- ⅓ cup honey or brown sugar
- ¼ cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix mashed bananas, yogurt, honey (or sugar), melted butter, egg, and vanilla until smooth.
- Gradually fold in the dry ingredients until just combined—do not overmix.
- Stir in chocolate chips.
- Divide the batter evenly among muffin cups, filling about ¾ full.
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Storage Tips
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap each muffin individually and store in a freezer bag for up to 2 months. Reheat in the microwave for 15–20 seconds before serving.
Ingredient Substitutions
- Use whole wheat flour for added fiber.
- Swap Greek yogurt for sour cream or plant-based yogurt.
- Replace butter with applesauce for a lighter version.
- Use dark chocolate chips or chopped chocolate for richer flavor.
Serving Suggestions
Enjoy these muffins warm with a spread of peanut butter or almond butter. They pair perfectly with coffee, tea, or a glass of milk. For a brunch spread, serve them alongside fresh fruit or yogurt parfaits.
You Must Know
For the best flavor and sweetness, use very ripe bananas—the more speckled, the better. They not only add natural sweetness but also ensure the muffins stay moist and flavorful.
Chef’s Special Tips
- Fold the dry ingredients gently to avoid dense muffins.
- Add a sprinkle of oats or extra chocolate chips on top for a bakery-style look.
- Use room-temperature ingredients to help the batter mix evenly.
- Let the muffins cool before removing from the pan to prevent breaking.
Conclusion and Call to Action
These Banana Chocolate Chip Yogurt Muffins strike the perfect balance between indulgence and nourishment. Whether enjoyed fresh from the oven or packed for an on-the-go snack, they’re sure to become a family favorite. Gather your ripe bananas and whip up a batch today—you’ll love every soft, chocolate-studded bite.