Light and fluffyĀ 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 days 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.
These Cooked Bakery Style Chocolate Chip Banana Muffins can be stored in an airtight container at room temperate for 3 days.
TheĀ Bakery Style Chocolate Chip Banana Muffins Recipe:
Bakery Style Chocolate Chip Banana Muffins
Ingredients
- 200 g (1 cup) golden caster sugar - or superfine sugar
- 1 large egg
- 80 ml (ā cup) vegetable or coconut oil - melted and cooled
- 1 tsp vanilla extract
- 230 ml (1 cup) banana flavoured yogurt
- 250 g (2 cups + 1 tbsp) plain (all-purpose) flour
- 1 tsp bicarbonate of soda
- 170 g (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
INSTRUCTIONS
- Preheat your oven to 200C/400F (fan), 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.200 g (1 cup) golden caster sugar, 1 large egg
- Add in the oil and vanilla extract, stir, and then add in the yogurt and stir to combine.80 ml (ā cup) vegetable or coconut oil, 1 tsp vanilla extract, 230 ml (1 cup) banana flavoured yogurt
- 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.250 g (2 cups + 1 tbsp) plain (all-purpose) flour, 1 tsp bicarbonate of soda, 170 g (1 cup) milk chocolate chips, 2 ripe bananas
- Fill the muffin cases with the with the cake mixture. Top each with one or two banana chips. Sprinkle on the reserved chocolate chips.12-24 dried banana chips
- Place the muffins in the oven and cook at 200C/400F (fan) for 5 minutes, then turn the oven down to 180C/360F (fan) 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.
ā Notes
Nutrition
Some of the links in this post may be affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Lauren says
These were lovely and so easy to make! I love how they have that 'muffiny holey' texture. I struggled to find banana yoghurt so had to use x2 Muller Corner Banana Flake yoghurts, which came to about 10ml's less than the required amount but they still turned out perfect! Thank you for another trustworthy recipe!
Simone Sammy-Romany says
This looks delicious, can't wait to try it. I was just wondering because banana sizes vary would it cause a problem with the recipe's bake time?
Nicky Corbishley says
Hi Simone, so long as the bananas aren't huge then it shouldn't cause a problem. Hope you enjoy the recipe š
Minnie says
Made these last night, Friday treat in kids lunch boxes - very happy childrenāŗ
Paul Anthony says
These look really good...I am not much a a baker...more of a griller...but going to give them a try....curious, can we make them as banana chip bread instead of muffins...would that alter the cook time or anything else?
Also, is "bicarbonate of soda" the same thing as baking soda or powder....greetings from America! š
Julia @ Happy Foods Tube says
These chocolate chip banana muffins!!! They look perfect and delicious! Will be trying them pretty soon!
Nicky Corbishley says
Thanks Julia! Hope you enjoy them š
Laura Coyne says
I can't seem to find banana yogurt in my local supermarket. How would this work out with Greek yogurt?
Nicky Corbishley says
Hi Laura, just replace Greek yoghurt like-for-like with banana yoghurt. The flavour won't be quite as intense, but it will still be great. You could also replace with vanilla yoghurt if you prefer. They'll be sweeter doing that than with the Greek yoghurt. Hope that helps!