These banana chocolate chip muffins offer a delightful taste experience with every bite. Perfectly moist and fluffy, these muffins are packed with the sweet flavors of ripe bananas and rich chocolate chips. The special twist of a crispy streusel topping adds a satisfying crunch that contrasts wonderfully with the soft muffin texture. Designed to be versatile, this recipe provides options for egg-free and dairy-free variations, ensuring everyone can enjoy these delectable treats regardless of dietary preferences.
Why You’ll Love This:
If you’re a fan of the classic combination of bananas and chocolate, these muffins are a dream come true. They’re incredibly easy to make, and the inclusion of a streusel topping elevates them from ordinary to extraordinary. The recipe is flexible, allowing for adjustments such as using almond yogurt to make it dairy-free, making these muffins a great choice for those with specific dietary needs. Whether you’re looking for a quick breakfast option, a school snack, or a sweet treat, these muffins are sure to please.
Perfect Occasion:
These banana chocolate chip muffins are perfect for a variety of occasions. Serve them at a casual brunch, pack them for a picnic, or offer them at a school bake sale. They’re also wonderful for festive occasions like family gatherings or celebrations where you want a sweet treat that’s both satisfying and easy to share. Moreover, their allergy-friendly options make them ideal for gatherings with diverse dietary needs.
Decoration Tips:
To make these muffins even more enticing, consider adding a few extra chocolate chips on top of the streusel before baking for a gooey, chocolatey finish. A light dusting of powdered sugar or a drizzle of honey over the cooled muffins can also add an extra layer of sweetness. If you’re serving these at a party or gathering, using decorative muffin liners can make them stand out and add a fun, festive touch.Ingredients:
- 125g (1 cup) All-Purpose Flour
- 110g (1/2 cup) Light Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon Powder
- 120g (1/2 cup) Unsweetened Plain Yogurt (use almond yogurt for a dairy-free option)
- 1 Ripe Banana, mashed
- 60ml (1/4 cup) Oil (vegetable or any flavorless oil)
- 40g Chocolate Chips
For the Streusel Topping:
- 75g (1/3 cup) Vegan Butter, melted
- 145g (1 cup + 2 tablespoons) All-Purpose Flour
- 112g (1/2 cup) Light Brown Sugar
- 1/4 tsp Salt
Instructions:
- Prepare the Streusel Topping:
- In a bowl, melt the vegan butter. Stir in brown sugar, flour, and salt until crumbly. Chill in the fridge or freezer until ready to use. This topping can be stored in the freezer for up to a month if not used immediately.
- Prepare Muffin Batter:
- In a mixing bowl, combine yogurt, mashed banana, oil, and brown sugar until the sugar is dissolved.
- In a separate bowl, sift together all dry ingredients. Gradually mix these into the liquid ingredients until just combined. Gently fold in the chocolate chips. Let the batter rest for 30 minutes at room temperature.
- Baking:
- Line a muffin tray with liners. Fill each liner three-quarters full with batter. Sprinkle a generous layer of streusel topping over each.
- Bake in a preheated oven at 370°F (188°C) for about 15-17 minutes.
- Allow to cool for 30 minutes before serving.
Enjoy!
