Banana Chocolate Chip Muffins

Popular with the kids and provides tons of slow-burn energy.

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Other ingredients

  • 2 large over-ripe bananas, mashed
  • 1 cup chocolate chips


  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 3-4 tbsp cold butter


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin pans
  2. Topping: mix brown sugar and cinnamon, cut in butter till crumbly, set aside
  3. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  4. Other ingredients: combine and add to wet mix
  5. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  6. Fill muffin cups close to top
  7. Bake 18-22 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  8. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 16 muffins

Candice Gaspari

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