Light and fluffy Bakery Style Chocolate Chip Banana Muffins – great for breakfast on the go!
In fairness, we don’t usually eat muffins for breakfast, but when we’re late for swimming lessons and the kid’s are telling me they’ll drown from lack of energy if they don’t eat before they swim, I have no qualms about slicing a muffin in two and telling them to stuff it down their necks quick!
We seem to be pretty organised on school days, but those swimming lessons mean we have to leave the house at 7:30 on a Saturday.
There’s no way I’m getting up before 7am on a Saturday, but it appears there’s also no way to get two kids ready and breakfasted within 30 minutes on a Saturday either.
So if it’s not half a banana muffin, it’s a handful of dry cereal. I know which one the kids prefer!
There are so many things I like about making these muffins:
- It only takes 5 minutes to mix the ingredients together and get it spooned into the muffin tin ready for the oven
- No stand mixer or arm-aching beating of butter and sugar – this is a simple stir-together recipe
- I get to eat the leftover spoonful of yogurt whilst I’m mixing
- The chocolate banana smell whilst these muffins are cooking is amazing!
- They rise up beautifully every time – golden on the top, really light and fluffy on the inside
- They keep really well – the banana keeps them moist, so they can keep for 3 and still taste amazing!
You can also swap the banana out for different fruits. Since this recipe uses flavoured yogurt, it’s a good idea to swap out for the same flavour yogurt. You don’t have to use fruit yogurt if you don’t want to (I like the added flavour). You can replace with Greek yogurt or soured cream if you prefer, and it will still taste great.
Cooked muffins can be stored in an airtight container at room temperate for 3 days.
- 200g (1 cup) golden caster sugar (or superfine sugar)
- 1 large egg
- 80ml (1/3 cup) vegetable or coconut oil (melted and cooled)
- 1tsp vanilla extract
- 230ml (1 cup) banana flavoured yogurt
- 250g (1 cup + 1 tsp) plain (all-purpose) flour
- 1tsp bicarbonate of soda
- 170g (1 cup) milk chocolate chips
- 2 ripe bananas, broken into small chunks
- 12-24 dried banana chips (depending on whether you want to decorate the muffins with one or two pieces each)
- Preheat your oven to 200C/400F and line a 12-hole muffin tin with muffin cases.
- Add the sugar and egg to a large bowl and mix using a fork or balloon whisk. Add in the oil and vanilla extract, stir, and then add in the yogurt and stir to combine. Next add in the flour and baking soda and mix together using a wooden spoon. Gently fold in all but two tbsp of the chocolate chips and all of the banana chunks.
- Fill the muffin cases with the with the cake mixture. Top each with one or two banana chips. Sprinkle on the reserved chocolate chips.
- Place the muffins in the oven and cook at 200C/400F for 5 minutes, then turn the oven down to 180C/360F and cook for a further 15-16 minutes until golden. Once cooked, leave to cool in the tin for 10 minutes before removing and cooling further on a cooling rack.