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Healthier Banana Chocolate Chip Muffins are extra moist thanks to ripe bananas and honey! Whole wheat flour and protein packed Greek yogurt make them perfect for breakfast – or as an afternoon snack. Use dark chocolate, semi-sweet chocolate, or mini chocolate chips for a fun twist!
Banana Chocolate Chip Muffins
Recently I’ve received a ton of requests for “healthier baking recipes”. I love baking healthier treats, so I was thrilled to get to work and fulfill these requests.
Say hello to my first “healthier” recipe: banana chocolate chip muffins! They’re moist and sweet with perfectly domed lids. And we mix a handful of chocolate chips into the muffin batter to create gooey pockets of chocolate. My kids go crazy for these banana chocolate chip muffins… and I love one as a little treat with my morning coffee.
What Makes these Banana Chocolate Chip Muffins Healthier?
- Protein packed Greek yogurt, heart healthy olive oil, and mashed bananas make them extra moist.
- A combination of whole wheat flour and all-purpose flour for less refined grains.
- I sweeten these delicious muffins with honey and just a kiss of sugar.
I wouldn’t claim these muffins to be health food, but they contain healthier ingredients that I feel good about. Plus, chocolate chips… because chocolate makes everything better, right? RIGHT ↓
Chocolate Chip Banana Muffins: Ingredients
These muffins contain simple ingredients that you likely already have in your kitchen! To make this banana muffin recipe you’ll need:
- Bananas: Just like when making chocolate chip banana bread, you want to use ripe bananas. The riper the bananas the better!
- Eggs: I have not tested this chocolate chip banana muffin recipe without eggs – or with flax egg. So I cannot recommend a substitute.
- Oil: Melted coconut oil or mild olive oil work as a great substitute for melted butter.
- Brown Sugar: Coconut sugar will work as a substitute, however I do not recommend making this sugar free.
- Flour: Part whole wheat flour and part all-purpose flour give these muffins structure. I don’t suggest using all whole wheat flour.
- Honey: Use liquid honey, not the thicker variety. I have not tested this recipe with maple syrup… but I think it could work.
- Greek Yogurt: Adds protein and makes the muffins moist. Use full-fat plain flavored yogurt. If you can’t find this, use sour cream instead.
- Vanilla Extract: Adds a rich flavor while enhancing the other flavors in this recipe.
- Baking Powder: Helps the muffins puff up and rise inside the oven.
- Salt: Balances sweetness and helps enhance the other flavors in the muffins.
- Cinnamon: Adds subtle sweet spice and enhances the banana and chocolate flavors.
- Chocolate Chips: You can omit these or use less. Dark chocolate chips, mini chocolate chips, or semi-sweet chocolate chips all work great.
Banana Chocolate Chip Muffins: The Equipment
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How to Store Banana Chocolate Chip Muffins?
Have leftover muffins? Lucky you, because you can store them in an airtight container at room temperature for up to 3 days. You can reheat the muffins in the oven or microwave for gooey chocolate chips.
How to Freeze Banana Chocolate Chip Muffins
- Bake muffins as directed and cool completely on a wire rack.
- Place muffins on a baking sheet and place the baking sheet in the freezer.
- Freeze the muffins until they’re solid. Then transfer the muffins into a freezer safe bag.
- Press all the air out of the freezer safe bag and seal. Place in the freezer for up to 2 months.
How to Make Banana Chocolate Chip Muffins?
- Oven Prep: Preheat your oven 30 minutes prior to baking. Line a muffin pan with paper muffin liners.
- Make the Muffin Batter: Whisk together dry ingredients in one bowl and the wet ingredients in another bowl. Fold dry ingredients into the wet ingredients and mix until just combined.
- Add Muffin Batter to Muffin Pan: Divide evenly among the prepared muffin liners, filling each all the way up.
- Bake the Muffins: About 18 minutes, or until a toothpick inserted in the center of a muffin comes out dry.
- Cool on a Wire Rack: Cool in the muffin pan, on a wire cooling rack, for 5 minutes before removing.
More Banana Muffins:
- Blueberry Banana Muffins
- Cranberry Banana Muffins
- Healthy Double Chocolate Banana Muffins
- Maple Pecan Banana Muffins (Vegan)
- Healthy Banana Bread Muffins
Healthier Banana Chocolate Chip Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup honey
- 1/3 cup coconut sugar or light brown sugar
- 2 large eggs room temperature
- 1 cup mashed very ripe banana
- 1/2 cup full-fat Greek yogurt room temperature
- 1/4 cup milk cow milk or nut milks work fine
- 1/2 cup oil melted coconut oil or mild olive oil recommend
- 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 flours, baking powder, salt, and cinnamon; set aside.
- In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, milk, 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 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 18 to 20 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.
Super yummy! I used all regular flour.
These were so tasty. I swapped out gluten free flour for dietary reasons and these were so delicious even with that change. I love the added protein content with the yogurt! Thank you!