Description
Moist, soft Healthy Banana Chocolate Chip Muffins made with ripe bananas, Greek yogurt, whole wheat flour, and dark chocolate chips. This easy breakfast muffin recipe is ready in 30 minutes and uses no refined sugar.
Ingredients
Scale
- 3 large ripe bananas with brown spots, about 1 1/2 cups mashed
- 1 large egg
- 1/2 cup Greek yogurt, 2% fat or higher
- 1/4 cup maple syrup or honey
- 3 tablespoons olive oil, avocado oil, or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups whole wheat flour or spelt flour
- 1/2 cup dark chocolate chips, plus more for topping if desired
- Cooking spray for the muffin pan or liners
Instructions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with parchment paper liners and lightly coat them with cooking spray.
- Add the bananas to a large mixing bowl and mash well with a fork until mostly smooth.
- Add the egg, Greek yogurt, maple syrup or honey, oil, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until combined.
- Add the whole wheat flour and gently stir until the batter comes together. Do not overmix.
- Let the batter sit for a few minutes so the flour can absorb moisture.
- Fold in the dark chocolate chips with a few gentle turns of the spatula.
- Fill each muffin cup about three-quarters full. Add extra chocolate chips on top if desired.
- Bake on the middle rack for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before serving.
Notes
- Use very ripe bananas with plenty of brown spots for the best sweetness and flavor.
- Use maple syrup or honey rather than dry sugar to keep the wet-to-dry ratio balanced.
- Greek yogurt with 2% fat or higher gives the muffins the moistest texture.
- Regular yogurt or applesauce can work, though the texture may change slightly.
- For mini muffins, bake for about 15 minutes and test with a toothpick.
- Store covered in a cool, dry place for 2 days, then refrigerate in an airtight container for up to 3 more days.
- Freeze cooled muffins for up to 3 months. Thaw on the counter for a few hours or overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13
- Sodium: 147
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
- Cholesterol: 14