You know the old adage that breakfast is the most important meal of the day? As much as we agree, sometimes life is too hectic to fit a full meal into our morning routine. That’s why we love starting our day with a quick breakfast we can easily grab before we’re out the door.
These banana-chocolate chip muffins have all the indulgence of a dessert packed into a breakfast-approved package. Instead of the rich, buttery base of a classic banana bread, these muffins use plain whole-milk yogurt as the primary source of fat. The yogurt also lends a lightness to balance the naturally sweet bananas and the brown sugar. It’s basically a breakfast parfait in muffin form!
And because we strongly believe chocolate makes everything better, we stir in some chocolate chips before these muffins make their way to the oven. The type of chocolate you should use depends on your preference. Our team finds that bittersweet chocolate makes these muffins feel more breakfast-appropriate, but you can use any chips with a range of 45% to 70% cacao.
We also opted to make this recipe without muffin liners. As much as we love the decorative quality of the fluted paper, allowing the batter to have direct contact with the pan leaves you with a delightfully caramelized exterior.
The best part about this recipe? You can make them ahead of time and have moist, sweet muffins all week. The addition of vegetable oil helps them retain their moisture for far longer than butter. All you need to do is place the cooled muffins in an airtight container or resealable bag lined with a paper towel. From there, they can be stored at room temperature for up to 4 days or in the fridge for up to 1 week.
Made these? Let us know in the comments below.
