Banana Chocolate Chip Muffins

By Yossy Arefi

Published September 25, 2026

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
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Ready In
30 min, plus cooling
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If you are the proud owner of a few overripe bananas, these chocolate-studded muffins are one of the best bang-for-your-buck treats you’ll find. They come together in one bowl in about half an hour, and packing them with mashed banana and Greek yogurt keeps them exceptionally soft and tender. There is just enough chocolate added to give them a little flavor boost without being totally overpowering. You could even stir in ½ cup of toasted chopped walnuts for more flavor and texture.

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Ingredients

Yield:12 muffins

  • 4 tablespoons / 85 grams unsalted butter, melted, plus more for the pan

  • 1 ½ cups / 330 grams mashed ripe bananas (about 3 large)

  • ½ cup / 100 grams granulated sugar

  • ½ cup / 120 grams Greek yogurt

  • 2 large eggs

  • 2 tablespoons avocado or vegetable oil

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 2 cups / 256 grams all-purpose flour

  • ½ cup / 85 grams semisweet chocolate chips

  • 2 tablespoons turbinado sugar (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

38 grams carbs; 48 milligrams cholesterol; 271 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 2 grams fiber; 221 milligrams sodium; 5 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees with a rack set in the center. Generously butter a 12-cup muffin tin (or, if you prefer, line with paper liners).

  2. Step 2

    In a large bowl, combine the bananas, sugar, yogurt, eggs, melted butter, oil, vanilla and salt. Whisk until combined. Whisk in the baking powder and baking soda, then use a flexible spatula to gently fold in the flour. When there are a few streaks of flour left, add the chocolate chips and fold until well combined.

  3. Step 3

    Divide the mixture among the wells of the muffin tin (using about ⅓ cup of batter per well) and sprinkle each with turbinado sugar, if using. Bake the muffins until they are puffed and a toothpick inserted in the center comes out clean or with a bit of chocolate, about 20 minutes.

  4. Step 4

    Let the muffins cool in the pan for 5 minutes then remove them to a rack to cool.

  5. Step 5

    Serve immediately or store extras in an airtight container at room temperature for up to 2 days.

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Comments

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Veronica J.

Can you freeze these? If so would you do pre-baking or post?

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