Banana Chocolate Chip Muffins
have so many recipes for banana chocolate chip muffins. I think my favourite is a combination of all of them. I used to use sour cream but now I stick to Greek yogurt because it just makes me feel better about using it. Many recipes call for butter but this recipe is so flavourful that you won’t miss the butter. Plus, I get annoyed with melting butter… it usually ends up splattered in my microwave. If you don’t have buttermilk, just measure a little less than 2 tablespoons of whole or 2% milk and add a little fresh lemon juice. And as far as chocolate goes, I tend to stick to dark and semi-sweet but you decide on your favourite. And finally, when I am ready to scoop out the last muffin, there’s no chocolate left in the batter. So I end up giving it its own generous portion
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 12 large muffins
- about 3 bananas
- ½ cup Greek yogurt can substitute with sour cream
- ⅓ cup vegetable oil
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 cup sugar
- 2 cups all-purpose Flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 tbsp buttermilk
- 1 cup chocolate use chocolate chips or shaved chocolate, milk, semi-sweet, dark, white
- 1 tbsp turbinado sugar for sprinkling on top optional
Preheat oven to 400F degrees. Prepare muffin pan by greasing cups and top surface or lining with paper cups.
In one bowl, mash bananas with fork. You should have about 1 cup.
Add pure vanilla extract, yogurt (or sour cream), and oil. Stir until combined and set aside.
In second bowl, sift flour, baking soda, and salt. Set aside.
In mixer bowl, add egg and sugar. Mix until light, creamy, and fluffy, a few minutes.
Decrease speed and slowly spoon in banana mixture. Mix until combined.
Add dry ingredients slowly until just combined. Then pour in buttermilk and mix just enough to combine.
Add chocolate chips and chopped chocolate and mix just to distribute. Do not over-mix.
Divide batter in pan and fill to the top. Yes, to the top. Sprinkle sugar on top.
Bake at 400F for 5 minutes then lower temperature to 350F and continue baking for another 20 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool for a few minutes. Then remove each muffin and place on wire rack to cool.
Keyword banana, chocolate, Greek yogurt, loaf, muffins, vanilla, yoghurt