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Chocolate Chip Banana Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large bananas well mashed
  • 1 cup plain Greek yogurt
  • 2 eggs room temperature
  • 2 teaspoons vanilla
  • 1 1/3 cups chocolate chips I like to use dark chocolate chips but semi-sweet are fine as well


  • Preheat oven to 350 degrees. Grease cupcake tin or line with cupcake liners.
  • In a medium bowl, combine the flour, baking powder, soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment (or using hand mixer), cream butter and sugars together until light in color.
  • Add banana and Greek yogurt. Mix until well combined.
  • Add eggs one at a time, mixing after each incorporation.
  • Blend in vanilla.
  • Add the dry ingredients to the wet ingredients in 2 incorporations, mixing just until combined.
  • Fold in chocolate chips by hand.
  • Fill muffin tin cups until 3/4 way full.
  • Bake 16-20 minutes, or until toothpick comes out clean.
  • Let cool in pan 5 minutes, then remove to wire rack to cool completely.


Muffins are best served warm out of the oven, but can be stored up to 5 days in airtight container, or frozen for up to 2 months.