These banana chocolate chip muffins are moist, flavorful, and perfect for a quick breakfast or snack.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, whisk together the sugar and egg until well combined.
Whisking thoroughly ensures the sugar dissolves properly.
Mash the bananas in a separate bowl and add them to the sugar mixture along with the applesauce and yogurt. Stir until smooth.
Ensure the bananas are fully mashed for a smoother batter.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The batter will be slightly lumpy.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for presentation.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins at the 10-minute mark to avoid overbaking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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