Banana Chocolate Chip Muffins Yogurt

Banana Chocolate Chip Muffins Yogurt – This Banana Chocolate Muffins recipe solves two kitchen dilemmas for me: how to use up my overripe bananas, and what to have for breakfast when my daughter runs through the school gate. The muffins are golden, fluffy, the perfect banana color, and with whipped cream they stay moist for days. If you don’t have cream in the fridge, or want to make the muffins a little lighter, you can substitute low-fat Greek yogurt.

Using a hand mixer (or stand mixer), beat butter and sugar on medium speed until fluffy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl.

Banana Chocolate Chip Muffins Yogurt

Banana Chocolate Chip Muffins Yogurt

Put 3 tablespoons of chocolate chips (can be sprinkled on muffins) and add the rest to the batter.

Gluten Free Chocolate Chip Muffins

Pour batter into prepared muffin pan (cup will be very full) and sprinkle evenly with reserved chocolate chips.

Bake the muffins for 23-25 ​​minutes, until the tops are golden brown. Let the muffins cool in the pan for about 10 minutes.

Then place them on a rack and let them cool for at least 10 minutes before serving. The muffins are fresh out of the oven, but can be stored in a single layer in an airtight container or resealable plastic bag for up to 4 days (line the top and bottom of the container or bag with paper towels to keep the muffins from getting soggy) ).

Would love to know how it turns out! Let me know by leaving a comment below. Or take a photo and share it on Instagram; be sure to @me.

Bakery Style Gluten Free Chocolate Chip Muffins

This website has been written and created for informational purposes only. I am not a certified dietitian and the nutritional information on this website has not been evaluated or approved by a dietitian or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. This information was calculated using the Electronic Nutrition Calculator. While I do my best to provide accurate nutritional information, these numbers should be considered estimates only. Various factors, such as the type and brand of produce purchased, the natural variability of fresh produce, and how ingredients are processed, can alter the available nutritional information for a recipe. Also, different online calculators provide different results based on their nutrient sources and algorithms. To get the most accurate nutritional information for a given recipe, you should use a nutrition calculator of your choice to calculate the nutritional information for the actual ingredients used in the recipe. This Banana Chocolate Chip Muffins recipe will help you make bananas that are soft, moist and absolutely delicious. Yogurt muffins in less than 35 minutes.

We have a lot of questions about how to make Chocolate Banana Bread Muffins, so here are the best banana muffin recipes for you!

Note: Bananas are naturally high in fructose and have 1 cup of chocolate chips, so I didn’t add too much sugar to this Chocolate Chip Banana Muffins recipe. If you like your muffins really sweet, add a few tablespoons of sugar. mix.

Banana Chocolate Chip Muffins Yogurt

Add all ingredients to a medium bowl and mix to form a dough.

Healthy Banana Oatmeal Muffins {with Chocolate Chips!}

Mash the bananas with a fork or potato masher. Make sure there are no chunks of bananas.

Add baking powder, baking soda, vanilla powder and salt to the flour. Mix everything so that all ingredients are evenly distributed in the flour.

When preparing the banana muffin batter, we need to keep in mind that if we over-mix the batter after adding the flour, gluten streaks will form and cause the banana muffins to be tough and springy.

With just the right ratio of yeast in the recipe and a gentle folding method, our banana muffins will always be soft, light and fluffy.

Healthy Banana Chocolate Chip Muffins • A Sweet Pea Chef

Bake at 400 F for 5 minutes, place muffins in oven, then reduce oven temperature to 350 F (177 C).

Cool muffins in a muffin pan for 3 minutes, then transfer to a wire rack to cool.

The high heat at the start of baking helps create a nice “oven spring” that gives the top of the muffin a dome shape, and then the inside of the muffin bakes for longer at a lower temperature. This helps the muffins rise. Nice and high.

Banana Chocolate Chip Muffins Yogurt

The best way to store Chocolate Banana Muffins is in a ziplock bag or airtight container at room temperature.

Banana Muffins With Chocolate Chips

They will keep for 4 days at room temperature and up to 1 week in the refrigerator.

Muffins can be frozen for up to 3 months. To freeze these single-cup banana muffins, wrap tightly in plastic wrap or foil, place in a dated ziplock bag, and place in the freezer!

Thaw completely before serving. You can reheat the banana muffins in the oven before serving.

You can use 100% white sugar or 100% brown sugar or a combination of white and brown sugar when making these Chocolate Chip Banana Muffins.

Easy Gluten Free Banana Muffins

Brown sugar adds a cool caramel flavor. It was nicely browned on our cake and a little moist on our banana muffins.

When using white sugar, the banana cake is lighter in color but has lots of chocolate chips in the center.

I recommend that you don’t skip the yogurt in this banana chocolate muffin recipe (although you can substitute some other toppings for the yogurt).

Banana Chocolate Chip Muffins Yogurt

Instead of yogurt, you can use sour cream, butter, Greek yogurt, or flavored yogurt.

Easy Banana Chocolate Chip Muffins Recipe

You can make yogurt by adding two teaspoons of lemon juice to 1/4 cup of milk, which you can use in this recipe.

Yes, you can make banana chocolate chip bread with this banana muffin recipe. Pour the dough into the pan and set the bake time to 70 minutes.

In this Chocolate Chip Banana Muffins recipe, we use two chemical leavening agents, baking soda and baking powder.

Bananas are a heavy ingredient, so we need to “double” the banana muffins to make them lighter and softer. Also, when baking soda is added, an acidic ingredient should be added to increase its efficacy. This recipe is yogurt.

Coconut Banana Muffins With Chocolate Chips

If the baking soda in the recipe is higher than called for, the banana muffins will have a slight “soapy taste”.

If we were not using yogurt or baking soda in this recipe, we would need to add 2 teaspoons of baking powder to this recipe.

I recommend reading this blog post to get a clearer understanding of how baking soda and baking powder work.

Banana Chocolate Chip Muffins Yogurt

A proper understanding of the functions of baking powder and soda can help you bake amazing cakes and other baked goods.

Best Chocolate Chip Muffins No Eggs Recipes

We used very little chemical leavening agent in this recipe and found it was enough to make our Chocolate Chip Banana Muffins nice, light and fluffy.

Replace 2 eggs with 1/4 cup mashed banana or 1/4 cup applesauce + 1/4 cup yogurt and 1/2 teaspoon baking soda.

So, if we didn’t use eggs, we would need a total of 1 tablespoon of baking soda, 1/2 cup of yogurt, and 1 3/4 mashed bananas. The rest of the recipe remains the same.

We use equal parts (30-40ml) of acidic ingredients and 1/4 teaspoon of baking soda instead of eggs.

Best Ever Greek Yogurt Chocolate Chip Muffins

You can use your favorite chocolate chips in these banana muffins. I prefer semisweet chocolate chips or milk chocolate chips. If you don’t have chocolate chips, you can chop up a piece of chocolate.

Yogurt Banana Chocolate Muffins are soft, moist and delicious. We can make yogurt banana muffins in 35 minutes. I hope you enjoy this one cup banana muffin recipe.

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Banana Chocolate Chip Muffins Yogurt

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