I love quick breads because they’re just that — quick! This banana chocolate chip muffin recipe is easy to prepare and you’ll have fluffy, delicious muffins ready in no time!
I have been making these banana muffins for 20 years now. My girls loved them when they were little and like them just as much now. It is one of my most requested recipes!
Now I’m sharing these delicious muffins with you!These delectable banana muffins are soft and moist and you’ll be gobbling up the whole pan! Make them mini (the perfect bite-sized muffin) or make them regular or even jumbo! Any which way, you’re sure to enjoy them!
This is a great muffin for work or school lunches, picnics, as a snack, dessert or to enjoy anytime!
Let’s get started!
Combine flour, baking soda, salt and sugar together. Stir and make a well.
Add mashed banana, yogurt, eggs, oil and vanilla.
Stir well.
Spoon into greased mini muffin tin.
Let stand 8 minutes while the oven preheats. I have always done this which gives the muffins a nice top. Sometimes I’m in a hurry and skip this step and you’ll get a flat muffin top, as you’ll see!
Bake at 350F for 8 to 10 minutes or until golden.
Let cool 5 minutes before removing from pan and placing on cooling rack.
These muffins are our favorite — they’re so soft and tender and delicious!
Or you can bake them in a regular muffin tin. After scooping into pan, let sit about 10 minutes which will give the muffin a nice top. Bake them at 350F for 18 to 22 minutes or until they spring back when touched and are golden at the edges.
So yummy!! A family favorite!!
Banana Chocolate Chip Muffins
1-3/4 cup flour
1 tsp baking soda
1/4 tsp salt
3/4 cup sugar — you can decrease to 2/3 cup
1/2 cup oil
2 eggs
1/4 cup yogurt
1 tsp vanilla
1 cup mashed bananas — I just use 3 medium sized bananas
You can add chocolate chips, raisins or nuts if you like.
Combine flour, baking soda, salt and sugar in a bowl. Add remaining ingredients. Stir well. Spoon into a greased mini muffin tin. Bake at 350F for 8 to 10 minutes for mini muffins or 18 to 22 minutes for regular muffins. Bake until golden and tops spring back when lightly touched. Let cool 5 minutes before removing to cooling rack.
enjoy from Our City Homestead to yours