These banana muffins with chocolate chips are made with oil and no butter

They’re healthy and easy and, yes, delicious. Reason enough to get out of bed.



Adapted from Kim Kushner | The New Kosher | Weldon Owen, 2015

If something looks like banana bread and tastes like banana bread, chances are it’s banana bread. Unless it’s these cute, easy, healthy, banana muffins crammed full of chocolate and coconut in portable packages that are even better than banana bread. One taste and we think you’ll feel the same.–Renee Schettler Rossi
Banana Muffins Quick Glance 25 M 45 M Makes 24 standard muffins 5/5 - 4 reviews Print Recipe
Want it? Click it.
IngredientsUSMetric Email Grocery List
Ingredients sent!
Send Grocery List
Email the grocery list for this recipe to:
Send Is required Sign me up for your newsletter, too! Is required Nonstick cooking spray, for the pan (optional) 3 large eggs 1 1/4 cups granulated sugar 1 1/4 cups mild vegetable oil, plus more for the pan 2 teaspoons store-bought or homemade vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda Kosher salt 3 ripe, brown bananas, peeled and cut into chunks (about 1 pound) 1/2 cup unsweetened shredded coconut 1/2 cup plain yogurt (Greek or regular) 1 cup chopped chocolate or mini chocolate chips (dark or semisweet) Directions 1. Preheat the oven to 350°F (180°C). Spray two 12-cup standard muffin pans or two 24-cup mini muffin pans with nonstick cooking spray or slick them with oil. 2. In a stand mixer fitted with the paddle attachment, beat the eggs, sugar, oil, and vanilla on high speed until really well combined, about 2 minutes. Reduce the speed to low, add the flour, baking soda, and 1/2 teaspoon salt, and beat again until really well combined, about 2 minutes. 3. Crank the speed to medium, add the bananas, coconut, and yogurt, and beat for 1 minute. Reduce the speed to low or switch to a spoon, add the chocolate chunks or chips and mix until well combined. 4. Divvy the batter among the prepared muffin cups, filling each 2/3 to 3/4 full. (We used an ice-cream scoop or measuring cup for standard muffins and a mini ice-cream scoop or a very small measuring cup for mini muffins.) 5. Bake until a toothpick inserted in the center of a muffin comes out without any crumbs or wet batter clinging to it, 20 to 25 minutes for standard muffins or 15 to 20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 minutes. (If you can resist demolishing the entire batch of muffins within minutes, they will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.) Originally published February 17, 2016. Show Nutrition #Easy #Vegetarian #Fruit #Baking #Dessert
Easy Vegetarian Fruit Baking Dessert