CHOCOLATE CHIP BANANA MUFFINS

Name: CHOCOLATE CHIP BANANA MUFFINS
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 11
Ingredients: 1 3/4 cup flour; 1/4 cup brown sugar; 1/2 cup coconut sugar; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup Hersheys semi sweet chocolate chips; 1 EGG; 1/2 cup vegetable oil; 1 tsp vanilla; 1/2 cup Plain Greek yogurt; 2 mashed bananas

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Servings

11

Prep

15 min

Cook

25 min

DRY INGREDIENTS

flour		1 3/4 cup
brown sugar		1/4 cup
coconut sugar		1/2 cup
baking soda		1 tsp
baking powder		1 tsp
salt		1/4 tsp
Hersheys semi sweet chocolate chips		1/2 cup

WET INGREDIENTS

EGG		1
vegetable oil		1/2 cup
vanilla		1 tsp
Plain Greek yogurt		1/2 cup
mashed bananas		2

These chocolate chip banana muffins are a favorite in my family. They are perfect for breakfast or afternoon snack.

They are moist, soft, amazingly delicious and in addition super quick & easy to make.

Notes: In my recipe, I used Hershey’s semi-sweet chocolate chips but milk chocolate chips will also work.

Directions

Preheat oven to 400 degrees F.
Line the muffin tin with paper cases.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the wet ingredients (egg, banana, vanilla, vegetable oil, and yogurt).
Pour the wet ingredients into the dry ingredients and stir together until just combined.
Stir in the chocolate chips.
Spoon the batter into the muffin cases, filling each 3/4 full.
Bake in the oven for 20-25 minutes or until well risen and golden around the edges.
Test by inserting a toothpick into the center of a muffin. If it comes out clean, they are cooked.
Leave the muffins to cool slightly before removing them from the pan and transferring them to a wire rack to cool completely.
Sprinkle with a little extra sugar if liked before serving.