These Healthy Banana Chocolate Chip Muffins are moist, fluffy, and sweet! Made with honey, whole wheat flour, and protein packed Greek yogurt, these are perfect for breakfast or as an afternoon snack. This is a great recipe you’ll want to use over and over again!
Banana Chocolate Chip Muffins
Last week I asked you what kind of recipes you’d like to see more of in 2019 and while I received a variety of requests, the most common response was for “healthier baking recipes”. I actually love baking healthier treats, so I was thrilled to see you wanted more of them. I’ll be posting one healthy baking recipe each month! And we’re kicking things off with these healthy banana and chocolate chip muffin recipe! They’re bakery-style muffins that are moist, sweet, and have perfectly domed lids. I tested the recipe last week and was thrilled they turned out great on my first try! I’ve made them 6 times since then because they’re THAT good.
Healthy Banana Muffins
So what makes these banana muffins healthy? A couple of things! First off, we use 100% whole wheat flour in this recipe. Then we add in protein packed Greek yogurt, heart healthy olive oil, and 1 whole cup of mashed bananas. And finally, we sweeten these delicious muffins with honey and just a kiss of coconut sugar. So while I wouldn’t claim these muffins to be health food, they are made with healthier ingredients you can feel good about.
There’s also a handful of chocolate chips because chocolate makes everything better… right? RIGHT ↓
Tips and Tricks for Recipe Success
What Ingredients do I need to make Healthy Banana Chocolate Chip Muffins?
Surprisingly, very simple ones you probably already have in your kitchen! To make this banana muffin recipe you’ll need:
- ripe bananas (the riper the better!!!)
- eggs (I have not tested this recipe without eggs or with flax egg so I cannot recommend a substitute)
- coconut oil (or olive oil)
- brown sugar (or coconut sugar, however I do not recommend making this sugar free)
- whole wheat flour (or all purpose flour, white whole wheat flour, or gluten free cup for cup flour)
- honey (I have not tested this recipe with maple syrup… but it could work)
- Greek yogurt
- baking powder
- salt
- cinnamon
- and chocolate chips.
You’ll also need a muffin pan, 2 large bowls, and a spatula. That’s pretty much it! You’ll combine the wet ingredients in one bowl, the dry ingredients in a separate bowl, then mix everything together. No hand mixer or fancy appliances required!
How to bake MOIST banana muffins? EASY!
- First, you’ll want to preheat your oven to 400 degrees (F). Then you’ll line your muffin tin with paper liners and set it aside.
- Next you’ll make the batter. The first step is whisking together the bananas, eggs, . Then you simply whisk in the remaining ingredients… and that’s it. So easy!
- Then you’ll divide the batter evenly among the prepared muffin cups, filling each one all the way up. Bake for about 15 minutes, or until the tops have domed and a cake tester comes out dry when inserted in the middle of a muffin.
- And finally, be sure to only cool the banana muffins in the muffin pan, placed on a wire cooling rack, for 5 minutes before removing.
This recipe makes exactly 12 muffins… and they go FAST! So if you’re serving a crowd, consider making 2 dozen 😉 Even picky kids love this healthy banana muffins recipe!
For more Banana Recipes, Check Out:
- Chocolate Coconut Banana Bread Breakfast Cookies
- Old-Fashioned Banana Bars with Cream Cheese Frosting
- Healthy Raspberry Chocolate Chip Banana Bread (this is my FAVORITE banana bread recipe)
- Vegan Blueberry Banana Scones
- Healthy Double Chocolate Banana Muffins (a must try for chocolate lovers)
AND IF YOU TRY THIS RECIPE FOR HEALTHY BANANA CHOCOLATE CHIP MUFFINS, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.

Healthy Banana Chocolate Chip Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 3 Tablespoons coconut sugar (or light brown sugar)
- 2 large eggs, at room temperature
- 3/4 cup full-fat plain Greek yogurt
- 1 cup mashed ripe banana
- 1/4 cup coconut oil, melted (or mild olive oil)
- 1 cup chocolate chips
Instructions
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a medium bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
- In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there's just the faintest trail of dry ingredients left. You don't want to over mix here.
- Fold in the melted coconut oil and mix until it's just combined.
- Finally, fold in the chocolate chips, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Bake for 15 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
- Enjoy muffins warm, or store in a covered container for up to 2 days.
These look great! Do you know the calorie count on these?
Hi
I inserted this recipe to MFP and it gave me these counts: 282kcal, 41C, 12F, 5P
Enjoy!
Count you share the site where you can input recipe ingredients and have it return with calories of the item?? Thank you! I have not been able to give an easy to use one yet!
MyFitnessPal. There’s an app and a website.
Thanks for the info! Mine turned out delicious!
What is pastry flour? If I only have regular whole wheat flour, should I add baking powder or soda?
Do you think that it would be possible to substitute apple sauce for the mashed banana? I’ve got a house full of banana haters, but really love the idea of a treat that uses these healthier ingredients options.
Just tried this recipe! My muffins didn’t come out as brown – but these were surprisingly good (for being healthy!!)!
These are delicious! Will definitely make them again. The only issue I had was they stuck to the paper liners. Any suggestions?
I sprayed mine with cooking spray and they came out perfect!
Parchment paper muffin liners!!!! Completely non-stick.
Cakes with fruit in always fo this. Maybe spray the liners. Also I find if I put them in the fridge the wrappers peel off much better
Made this today and they tasted great. I added two bananas and i think it was too much. But overall love the ‘healthier version’. Thank you for sharing.
These. Are. SO. Good! Currently enjoying one straight out of the oven with some almond butter! 🙂
Just made these on a Sunday evening. They will be perfect for the week. I adapted slightly by putting less coconut sugar, added a table spoon of unsalted butter and they turned out beautiful and light! Recommend!
can you use all purpose flour instead whole wheat pastry flour ?
i like your recipes im learning a lot
that’s what I did, it worked really well!
that’s what I did, it worked really well! I love these muffins
This is an unusually high amount of baking powder, and some of my muffins had that baking powder after taste – what would happen if I decreased by a teaspoon or two?
Hi Tracey. This is actually a very common measurement for baking powder in muffin recipes. Is there any chance your baking powder was expired? That can leave a strange after taste in baked goods.
What’s the calorie count on these muffins?
I got 305 per muffin 🙂
Do you think you can substitute Greek yoghurt for plain yoghurt if that’s all I have at the moment? Or will it affect the recipe?
Have you ever made this in a bread pan?
Can I substitute applesauce for the Greek yogurt?
These were delicious! Mine seemed cooked through after 11 minutes, i was hesitant to take them out because they seemed a little pale, but glad I did as they were perfect. Moist and fluffy and just enough sweetness. Will keep this recipe!
Hi! What should the consistency of the batter be when everything is combined? Also I added some pecan pieces to the top!
Can anyone please help me with measure out the cups to grams or ml because it’s always so difficult and much work to work it out before i can actually start to bake so it would realy help if someone could help me to give me the same recipe but with grams and ml than the cups and oz. Thank you !!!
Can we replace eggs? If yes, with what and quantity, please?
This recipe looks amazing!! I’m up for anything with a healthy twist. Pinning now to make soon! And absolutely love your blog – it’s gorgeous!
Thank you so much!
Is there a reason that you add in the coconut oil after mixing in the dry ingredients? I feel like I would normally incorporate it in with the wet! Just made them, I think I overmixed a little so they didn’t rise very much but they taste so good! Thanks for the recipe.
Just made a practice batch (I halved the ingredients and yielded 6 muffins). In preparing for mothers day brunch and they came out perfect. They’re so delicious, I can’t wait to make them for my mothers. Thank you for sharing!
My husband and I aren’t even big fans of banana recipes but I tried this out to use up some over-ripe bananas and WOW! The next time I had bananas, I tripled the recipe. I freeze them and pull them out to microwave them for a quick breakfast snack. Crazy good!
Can I use 0 fat Greek yogurt? That’s all I got At home
These look delicious! Could flaxseed be added to this you think?
I made it and it tastes amazing!!! Thank you for this recipe
Just made these for the first time and they came out so good! I tripled the recipe and my muffins were a little longer so I ended up baking them for about 5 extra minutes but they are moist and so delicious!
These were great, thanks. Even my very picky 3 year old loved them. I used parchment paper liners and had zero sticking. I also only had full fat sour cream instead of yogurt and they were still great.
Just made these this evening and made a few without chocolate chips and then I made the remaining with the chips in a loaf pan ( I had to add about an extra 20 mins) and everyone loved them!! I also subbed pure maple syrup instead of the honey and full fat plain yogurt instead of Greek yogurt! I’ll be holding onto this recipe!
I tired the banana muffins two days ago and they were prefect. Awesome taste. It was moist and yummy. I really loved it and so did my son. This will be my go to recipe for banana muffin. Thanks a lot for sharing.
Looks delicious, thanks for the recipe. Is it possible to mix oat with the flour? If so should I change anything else?
I love this recipe and it’s always been a staple in my house. i recently went gluten free and was wondering if you think this could be subbed with gf flour? thanks!
Can I use maple syrup instead of honey? If so, same quantity? Want to make this for my 9 month old. Thanks!
Just made this following the directions in the “How to bake MOIST banana muffins? EASY!” section. I used mini chocolate chips, filled my muffin tins all the way to the top and this made the perfect amount. Highly Recommend!
I tried them out and they came out soo good! There was absolutely no compromise on taste by substituting with the healthier ingredients. Will definitely make these again!
Made them today, turned out delicious . Lovely and fluffy.
These just came out of the oven. I didn’t have the greek yogurt on hand so I substituted with buttermilk. They are so good! Definitely a recipe to save!
These are great tasting muffins I’m adding them to my collection I also made strawberry ones using the same recipe I didn’t have Greek yogurt so I took a half a cup of whole milk and added a little squeeze of lemon to it to make buttermilk. ( old school way) they turned out perfect! Thank you! 🙂
I’ve use this muffin base to make blueberry strawberry and banana whole wheat muffins, with honey, I use brown sugar in place of coconut sugar (truvia brown sugar)
I add about 2 cups of blueberries I always add a little extra fruit and one or two on top, so it shows through nicely. I also make an oat crumble topping with butter, flour oatmeal, trivia sugar, and a little cinnamon + dash of salt.
I started making muffins for our local farmers market so I’ll have to let you know how everything turns out! I think the muffins taste fabulous! thank you! 🙂
I’ve use this muffin base to make blueberry & strawberry + these banana whole wheat muffins, with honey, I use brown sugar in place of coconut sugar (truvia brown sugar)
I add about 2 cups of blueberries ( or 4 small bananas) I always add a little extra fruit and one or two on top, so it shows through nicely. I also make an oat crumble topping with butter, flour oatmeal, trivia sugar, and a little cinnamon + dash of salt.
I started making muffins for our local farmers market so I’ll have to let you know how everything turns out! I think the muffins taste fabulous! thank you! 🙂
The batter in these muffins is way too think! Why?
WOW I’m in LOVE with your recipe My muffins turned out perfect ; moist, juste sweet enough (I used 70% dark choc chips ,honey, and light brown sugar) I also love that you add a bit of coconut oil at the end!
Thanks so much
Yum! These came out so delicious. I had a couple of substitutions based on what I had on hand such as using brown sugar and plant based yogurt. Texture is great and flavor is on point! I will definitely be making these again ☺️
These were great…made with white flour as my whole wheat had expired (whoops)..but turned out just perfect! This recipe is a keeper! Thanks Ashley!!