Best mistake I ever made. I baked these Ultimate Chocolate Chip Banana Muffins on Sunday morning before a grandchild’s soccer game.
I was rushing and not paying attention and I accidentally forgot to add an egg to my usual favorite recipe. Miraculously, I managed to get all of the other ingredients into the bowl and had the muffins in the oven before I remembered that my recipe called for one egg.
A Happy Accident Leads to the Fluffiest and Moistest Banana Muffins
Much to my surprise, these muffins are truly the best muffins I have ever, ever, ever made. I used Greek yogurt and baking soda in the batter and that provided enough moisture and leavening to make these the moistest and fluffiest banana muffins I have ever made. Or any muffins I’ve ever baked for that matter.
One Bowl Muffins Save Time and Dishwashing
These muffins have only a very few steps and ingredients. Especially if you accidentally forget the egg. I make these muffins in a stainless steel bowl because I can put it in the oven to melt the butter. I start by preheating the oven and melting the butter. Once it rests for 10 minutes, I beat the soft (not mushy!) bananas right into the melted butter until the bananas are totally smooth. If you like chunks of bananas that’s totally fine. But my daughter Claire would never go for that.
Once the bananas are mixed with the butter, all you have to do is add all of the ingredients in two steps, adding the flour, chocolate chips and chocolate chunks at the end to avoid overmixing.
Mixing the flour for just a few seconds and then adding the chocolate chips by hand ensures a light and fluffy batter. Scoop the batter with a large ice cream scoop (spray with canola oil first for easy release) into the cupcake liners.
Baking the Chocolate Chip Banana Muffins at Two Different Temperatures Gives them A Beautiful Crown
The muffins are baked for only 5 minutes at 425 degrees. After 5 minutes turn the oven down to 350 degrees and bake for 20-22 minutes. Amping up the oven temperature for only 5 minutes magically makes the muffins all puffy so they resemble bakery muffins. I promise. I don’t know the science behind this so let’s just call it magic and accept the process.
What Tricks Make these Chocolate Chip Banana Muffins so Fluffy and Moist?
Let’s start with the bananas.
I’m very picky about my bananas. They have to be soft. But not too soft. If they are too firm, they will taste like nothing. The banana flavor intensifies as the banana ripens but you don’t want a mushy banana because it will take on almost a fermented taste. Too banana-y. So when you go to the store, look at every banana (just kidding, everyone is so busy these days) and find three that are yellow, not green and which just yield to a push of your finger.
Using a mixer to chop the bananas into the melted butter creates a smooth batter which adds to the fluffy moistness. I made this up but the results speak for themselves. Just try it please.
Use the best chocolate you can find. I used Semi-Sweet Chocolate Chips from Ghirardelli in the batter and sprinkled organic dark chocolate chunks from Thrive Market over the top of each muffin. My philosophy about the ratio of chocolate chips to batter should be pretty clear from this combination.
Initially raising the oven temperature to create a taller, fluffier muffin also takes these muffins to another level. Don’t skip that step but don’t let them bake at the higher temperature for more than 5 minutes or they will be too crispy. You want a slightly crispy top but a nice soft and moist muffin on the inside.
Adding Greek yogurt provides the slight tang to offset the sweetness of the sugar, bananas and chocolate. Again, don’t ask too many questions. Just follow along.
This Banana Muffin Recipe will Definitely Be Your Favorite Forever
Please don’t make another banana muffin until you try the one-bowl, no egg, Ultimate Chocolate Chip Banana Muffins. These will make you a legend. And you will never make banana muffins or banana bread again without following this recipe. If I am right about this, I hope you will leave a comment and tell me how exciting this all is.
A mistake can lead to glorious and delicious results. Sometimes. This was one of them!
Ultimate Chocolate Chip Banana Muffins
These Ultimate Chocolate Chip Banana Muffins are the fluffiest, most moist muffins you have ever tasted. No egg, one bowl, two kinds of chocolate make these the best muffins ever.
Ingredients
Ingredients
- 3 ripe bananas
- 1/2 cup plain Greek yogurt
- ½ cup butter melted
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- 1 3/4 cups all purpose flour
- 1 11 ounce bag semi-sweet chocolate chips
- 4 ounces bittersweet or semi-sweet chocolate chunks
Instructions
Instructions
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Preheat oven to 425 degrees F. Line a muffin tin with paper liners and lightly spray with non-stick spray.
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Melt butter in the oven for 5-6 minutes in a medium heatproof bowl such as glass or stainless steel. Set aside to cool for 10 minutes.
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When the butter has cooled, add the bananas to the butter. With a mixer on low speed, mash the bananas with the butter and add the and Greek yogurt. Blend on low speed until the bananas are smooth. If you like a little texture in your muffins, you can beat the mixture just until everything is combined.
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On medium speed, beat in the sugar, vanilla, baking soda, and salt. Add the flour and beat on low speed just until the flour is combined. Don’t overmix.
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Fold in the chocolate chips then scoop the batter with a greased ice cream scoop into the lined muffin cups, filling a little more than 3/4 of the way full. Top with chocolate chunks.
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Put the pans in the oven. Set timer for 5 minutes and bake the muffins, then immediately turn the oven down to 350 degrees. Bake for 20 to 22 minutes, or until lightly golden brown. Let cool on a wire rack.
You might also want to try these delicious muffins:
Orange Chocolate Chip Muffins
Healthy Blender Cottage Cheese and Yogurt Blueberry Muffins