Sort ingredients
lhenderlight
QR Code
Listen
Pdf
Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, whisk flour, baking soda, and salt.
In a large bowl, whisk bananas and brown sugar until no lumps of sugar remain. Add egg, yogurt, oil, and vanilla and whisk until combined.
Fold in dry ingredients until no streaks of flour remain, then fold in chips. Fill prepared cups with ¼ cup batter each.
Bake muffins until puffed, golden brown on top, and a tester inserted into the center comes out with a few moist crumbs attached, 20 minutes.
Let cool slightly in tin. Using a butter knife, carefully lift muffins from tin and transfer to a wire rack. Let cool completely.
Make Ahead: Muffins can be baked 1 week ahead. Once cooled, transfer to an airtight container or paper towel-lined resealable bag. Store at room temperature up to 4 days or refrigerate up to 1 week.