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:
12
Ingredients
•
2
cups
All-Purpose Flour
•
1/2
cup
Unsweetened Cocoa Powder
•
1
tsp
Baking Soda
•
as needed
Baking Powder
•
as needed
Salt
•
1
cup
Granulated Sugar
•
1/2
cup
Canola Oil
or Vegetable Oil
•
2
Farmhouse Eggs® Large Brown Eggs
•
3
Bananas
, peeled, mashed, ripe
•
1/3
cup
Plain Greek Yogurt
or Vanilla Greek Yogurt
•
1
Orange
, juiced
•
1
tsp
Pure Vanilla Extract
•
1
cup
Semi-Sweet Chocolate Chips
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and line 14-18 muffin tins with paper cups.
2.
In a medium bowl, whisk together All-Purpose Flour (2 cups), Unsweetened Cocoa Powder (1/2 cup), Baking Soda (1 tsp), Baking Powder (as needed), and Salt (as needed).
3.
In a large bowl, whisk together Granulated Sugar (1 cup) and Canola Oil (1/2 cup). Add Farmhouse Eggs® Large Brown Eggs (2) one at a time, whisking well after each.
4.
Add Bananas (3) to a bowl along with Plain Greek Yogurt (1/3 cup), Orange (1), and Pure Vanilla Extract (1 tsp). Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out.
5.
Stir in Semi-Sweet Chocolate Chips (1 cup).
6.
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.
7.
Bake in preheated oven for 18-20 minutes, depending on size.
8.
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
358
FAT
15.4 g
PROTEIN
6.1 g
CARBS
53.5 g
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