The boys loved these chocolate chip muffins so much I ended up making them three times in a week, so they would have some for school lunches. It’s a simple treat, but can be dressed up with buttercream frosting into a decadent dessert.
Chocolate Chip Muffins
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2/3 cup ripe banana, mashed
- 1/3 cup plain greek yogurt
- 2 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup chocolate chips
Preheat oven to 350°, and line a 12 count muffin tin with liners.
Beat butter with a mixer until light, add in sugar and beat until smooth.
Add in the eggs, one at a time, then the banana and yogurt, beat till smooth.
Add in the flour, baking soda, and salt, beat till smooth.
Fold in chocolate chips.
Divide evenly between prepared cups.
Bake for 15 to 20 minutes, until lightly golden on top. Let cool on a rack.
Muffins store well in the freezer.
Makes 12 muffins.