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Muffin tin with banana bread muffins, one cup filled with raw pecans and one with chocolate chips, and cup of coffee

Chocolate Chip Banana Bread Muffins

This hand-held version of my go-to banana bread is moist and flavorful and chock-full of crunchy nuts and mini chocolate chips. A perfect mid-morning or afternoon snack!
Yield: 12 muffins
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 ¾ cups / 220 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium-sized ripe bananas, peeled and mashed (a scant 1 cup or 240g mashed)
  • 2 large eggs, at room temperature
  • ¾ cup / 165 g packed light brown sugar
  • 2 tablespoons / 30 g whole Greek yogurt
  • ½ cup / 113 g 1 stick unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup / 80 g chocolate chips, plus more for topping
  • ½ cup / 50 g chopped pecans or walnuts, plus more for topping
  • turbinado sugar, for topping

Instructions

  • Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • In a bowl, sift or whisk together flour, baking soda, and salt and set aside.
  • In another bowl, whisk together eggs, brown sugar, and vanilla until smooth.
  • Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have a scant 1 cup. Whisk into egg mixture along with yogurt.
  • Drizzle in melted butter, whisking as you go, until incorporated.
  • Add dry ingredients and stir until just incorporated and no streaks of dry ingredients remain. Fold in nuts and chocolate chips.
  • Use a large cookie scoop to divide batter among muffin cups (about 1/4 cup each, taking care not to fill them more than 3/4 of the way full). Sprinkle with turbinado sugar, and some extra chopped nuts and chocolate chips (if desired).
  • Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool on a wire rack. Store muffins in an airtight container at room temperature for up to 6 days.

Notes

  • You can also make this recipe in a standard size loaf pan (buttered and lined with parchment). Bake for about 50 to 60 minutes or until a long skewer inserted in the thickest part comes out with a few moist crumbs attached.