Name: Banana Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray -; 1 1/2 c. (180 g.) all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. kosher salt -; 3 ripe bananas, mashed -; 1/2 c. (110 g.) packed light brown sugar -; 1 large egg -; 1/2 c. plain whole-milk yogurt -; 1/4 c. vegetable oil -; 1 tsp. vanilla extract -; 1/2 c. semisweet or bittersweet chocolate chips -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Banana Chocolate Chip Muffins

1. Cooking spray -

2. 1 1/2 c. (180 g.) all-purpose flour -

3. 1 tsp. baking soda -

4. 1/2 tsp. kosher salt -

5. 3 ripe bananas, mashed -

6. 1/2 c. (110 g.) packed light brown sugar -

7. 1 large egg -

8. 1/2 c. plain whole-milk yogurt -

9. 1/4 c. vegetable oil -

10. 1 tsp. vanilla extract -

11. 1/2 c. semisweet or bittersweet chocolate chips -

How to cook deliciously - Banana Chocolate Chip Muffins

1. Stage

Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, whisk flour, baking soda, and salt.

2. Stage

In a large bowl, whisk bananas and brown sugar until no lumps of sugar remain. Add egg, yogurt, oil, and vanilla and whisk until combined.

3. Stage

Fold in dry ingredients until no streaks of flour remain, then fold in chips. Fill prepared cups with 1/4 cup batter each.

4. Stage

Bake muffins until puffed, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, 22 to 25 minutes.

5. Stage

Let cool slightly in tin. Using a butter knife, carefully lift muffins from tin and transfer to a wire rack. Let cool completely.

6. Stage

Make Ahead: Muffins can be baked 1 week ahead. Once cooled, transfer to an airtight container or paper towel-lined resealable bag. Store at room temperature up to 4 days or refrigerate up to 1 week.