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Chocolate Chip Banana Muffins

These Chocolate Chip Banana Muffins are perfect to grab and go in the morning on your way out the door, lunch boxes or a mid-day snack to get you through the day. This recipe makes about 14 regular muffins.

Total Time

45min

5.0

2 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

2 cups

All-Purpose Flour

•

1/2 cup

Unsweetened Cocoa Powder

•

1 tsp

Baking Soda

•

1/2 tsp

Baking Powder

•

1/2 tsp

Salt

•

1 cup

Granulated Sugar

•

1/2 cup

Canola Oil

or Vegetable Oil

•

Large Eggs

•

Bananas , peeled, mashed, ripe

•

1/3 cup

Plain Greek Yogurt

or Vanilla Greek Yogurt

•

1/4 cup

Orange Juice

•

1 tsp

Pure Vanilla Extract

•

1 cup

Semi-Sweet Chocolate Chips

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C) and line 14-18 muffin tins with paper cups.

In a medium bowl, whisk together All-Purpose Flour (2 cups) , Unsweetened Cocoa Powder (1/2 cup) , Baking Soda (1 tsp) , Baking Powder (1/2 tsp) , and Salt (1/2 tsp) .

In a large bowl, whisk together Granulated Sugar (1 cup) and Canola Oil (1/2 cup) . Add Large Eggs (2) one at a time, whisking well after each.

Add Bananas (3) to bowl along with Plain Greek Yogurt (1/3 cup) , Orange Juice (1/4 cup) , and Pure Vanilla Extract (1 tsp) . Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out.

Stir in Semi-Sweet Chocolate Chips (1 cup) .

For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.

Bake in preheated oven for 18-20 minutes, depending on size.

Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.

Author's Notes

Will keep for several days at room temperature wrapped individually or in a sealed container. They freeze well wrapped individually and will keep for up to a month.

Nutrition Per Serving

CALORIES

343

FAT

15.4 g

PROTEIN

5.9 g

CARBS

50.8 g