Chocolate Chip Banana Muffins

I made these muffins recently when my out of state in-laws were visiting. They were a big hit! I had to make a few substitutions for the ingredients I had on hand. I used sour cream instead of plain yogurt and milk chocolate chips instead of semi-sweet. They turned out fabulous and I made them a second time the following week!


1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (or sour cream)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips (or milk chocolate chips)


In a large bowl, add combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt (or sour cream) and vanilla. Stir into dry ingredients just until moistened.

Fold in bananas and chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. The recipes is for 16 muffins but I like muffins that go over the top of my muffin cups so I made 14.

Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

This recipe can be found at

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  1. Sandy says

    Use Dannon all natural yougart to cut the calories and fat
    Cut the sugar to 1/3 cup by increasing by 1 banana.
    Also use 1/2 whole wheat flour and !/2 regular

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