I've tried a lot of different versions of this muffin recipe and none of them quite measure up to this one in terms of:
- how banana-y they taste
- how balanced the chocolate chips are throughout the muffin
- moistness; they don't dry out by the next day
I can say with confidence that these really are the only ones I've found to satisfy all my expectations for a chocolate chip banana muffin!
And whether you've never had one of these before or you've also tried other similar recipes in the past, I'm hopeful you'll agree that these really are THE best.
1 1/2 cups All Purpose Flour
1/4 cup Quick Oats
1/2 cup Pure Maple Syrup
1 tsp Baking Soda
3 Ripe Medium Banana, mashed
1/2 cup Salted Butter, melted
2 Pasture Raised Eggs
1/3 cup Greek Yogurt
2 tsp Pure Vanilla Extract
3/4 cup Mini Chocolate Chips
Preheat oven to 350º F.
In a medium bowl, mash bananas and then add all remaining wet ingredients. Mix until well combined.
In a large bowl, combine all dry ingredients (including chocolate chips) and whisk for 30 seconds to ensure leavening agents are well distributed and chocolate chips are well coated. This will prevent them from sinking to the bottom during baking.
Make a well in the center of the dry mix and pour in your wet batter.
Using a fork, stir until well combined.
Grease and fill a 6 cup muffin tin. Bake for 17-22 minutes. (I pull mine out when they are just BARELY underdone on top to help them retain even more softness the rest of the week.
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