I’ve frequently wondered if I could make a banana chocolate chip muffin recipe using only one large banana and half a cup of chocolate chips. The happy answer is: Yes! The result is undoubtedly less chocolatey than if I had used a full cup of chips, but it was still delicious. So, next time you are faced with one rapidly over-ripening banana and some leftover chocolate chips, this banana chocolate chip muffin recipe will save the day (or at least a trip to the grocery store).
Banana Chocolate Chip Muffin Recipe Ingredients
2 Cups Bleached All-Purpose White Lily Flour (If you have a second banana, you can reduce this to 1 2/3 cups flour)
Note: We use White Lily because it is lighter than many baking flours, which yields fluffier baked goods, like muffins, pancakes, and yogurt banana chocolate chip bread.
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Fine Sea Salt
½ Cup Unsalted Room Temperature Butter (not melted)
3/4 Cup White Cane Sugar
2 Large Eggs
1 Large Mashed Banana
1 Teaspoon Vanilla Extract
1/3 Cup Plain Whole Milk Yogurt
½ Cup Semi-Sweet Chocolate Chips
Step 1 Take the butter out of the refrigerator and let it warm to room temperature.
Step 2 Preheat the oven to 350 degrees F and grease your 12-cup muffin baking tin.
Step 3 Whisk the dry ingredients together: flour, baking soda, baking powder, and sea salt.
Step 4 Using your stand mixer, cream together the butter and sugar until it becomes light and fluffy.
Step 5 Scrape the sides of the bowl and add the first egg. Beat well.
Step 6 Scrape the sides of the bowl again and add the second egg. Beat well.
Step 7 Add the mashed banana to the wet ingredients and stir gently.
Step 8 Pour in the vanilla extract and the yogurt. Stir until all the wet ingredients are thoroughly blended. It will look a little lumpy—that’s precisely what you are looking for. No need to keep mixing.
Step 9 Slowly incorporate the dry ingredients and mix the batter at a slow speed until it is creamy and smooth. At this point, it will look a lot like the cake batter you are used to seeing.
Step 10 Save a couple of teaspoons of chocolate chips to add to the top, but pour in the rest and stir to incorporate them into the batter.
Step 11 Spoon out the creamy batter into each greased muffin tin cup. Then add chocolate chips to the top of each one. Gently press the chips down to secure them.
Step 12 Place the muffin tin on the middle rack of the oven and bake for 20 minutes. Depending on your elevation or using gas vs. electric, it may take as little as 18 minutes or as long as 25, so check often when you get close.
Step 13 Pull out the muffin tin and let the muffins set and cool for approximately 10 minutes. Then turn the tin over, pop out the muffins, and let them cool on a rack before serving.
Overall Recipe Impressions
I was surprised how well this turned out, given that I only had one banana and ½ cup of chocolate chips. The cake part of the muffin was delightfully light and flurry, and there was enough banana to get the flavor in every bite. We were able to use up the last of pantry items while making a delicious treat. It saved us a trip to the grocery store and helped us with your “reduce our kitchen waste” goals for the year. So many wins!
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