Bust out your muffin tins and jump to the recipe below! These healthy(ish) banana chocolate chip muffins are soft, fluffy, and extra moist thanks to overripe bananas and honey! Whole wheat flour and protein packed Greek yogurt make them perfect for breakfast – or as an afternoon snack. While chocolate chips make them perfectly sweet – makes great mini muffins, too!

Kids Love Banana Chocolate Chip Muffins!

At least, my kids do… because we bake these healthy-ish banana chocolate chip muffins at least twice a week. In fact, we make them so often my 4 year old can assemble the muffin batter with little to no instruction. They’re a family favorite because:

• they taste delicious (hello, banana and chocolate chips!)
• bake up soft and fluffy, with just enough crunchy on top
• never stick to the muffin liners (my pet peeve!)
• you can bake them standard size or go crazy and make them jumbo or into mini muffins
• perfectly sweet thanks to just a little honey and some chocolate chips
• freeze great when cooled completely and wrapped in plastic wrapped

We always have a few of these banana chocolate chip muffins on the counter! And a few in the freezer for “muffin emergencies”.

But honestly, they’re also just delicious cold from the freezer. We let them thaw 10 minutes or so then dig in. Paired with a hot cup of coffee… they’re heaven!

What Makes these Banana Chocolate Chip Muffins Healthier?

• Greek Yogurt: Protein packed Greek yogurt makes these muffins soft, fluffy, and delicious! We love full-fat plain Greek yogurt, but in a pinch almost any yogurt variety will work.
• Olive Oil: Instead of butter, we use heart healthy olive oil, which adds a lovely earthy flavor and make them extra moist.
• Overripe Bananas: Like any decent banana bread recipe, these banana chocolate chip muffins call for overripe bananas. The ripe mashed bananas add sweetness and moisture to the muffin batter. I don’t suggest using regular unripe bananas.
• Whole Wheat Flour: A combination of whole wheat flour and all-purpose flour for less refined grains. If you prefer, you may use all whole wheat flour or all all-purpose flour.
• Honey & Coconut Sugar: Honey adds sweetness and moisture while coconut sugar adds sweetness and increases the depth of flavor. I don’t suggest using all honey, which can give the muffins a gummy texture. In a pinch, you may omit the honey. Just double the amount of coconut sugar.

I wouldn’t claim these banana chocolate chip muffins to be health food, but they do contain healthier ingredients that I feel good about. Plus, chocolate chips… because chocolate makes everything better, right? RIGHT ↓

Ingredients for Chocolate Chip Banana Muffins

These banana chocolate chip muffins contain simple ingredients that you likely already have in your kitchen! You’ll need:

• Mashed Bananas: Just like when you’re making chocolate chip banana bread, you’ll want to use overripe bananas. Ripe bananas mash easy and add essential sweetness and moisture to your muffin batter!
• Eggs: I have not tested this chocolate chip banana muffin recipe without eggs – or with flax egg. So I cannot recommend a substitute. For best results, follow the recipe as directed.
• Olive Oil: Instead of melted butter, we use a mild olive oil or melted coconut oil. If you use coconut oil, be sure to let it cool before adding it to the muffin batter.
• Sugar: While I prefer using coconut sugar, light brown or dark brown sugar will work fine as a substitute. I don’t suggest making these muffins sugar free.
• Flour: Part whole wheat flour and part all-purpose flour give these muffins structure. If you use all whole wheat flour, the muffins will have a heartier texture. And if you use all all-purpose flour, the muffins will have a soft fluffy texture.
• Honey: Use liquid honey, not the thicker variety. I have not tested this recipe with maple syrup… but I think it could work great as a sub,
• 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: Do not sub baking soda, which will make your muffin batter spread instead of rise.
• 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 the chocolate chips if you’re looking for less sugar. Or use a smaller quantity than called for. Dark chocolate chips, mini chocolate chips, or semi-sweet chocolate chips all work great. Mini chocolate chips work especially great for mini muffins!

Banana Chocolate Chip Muffins: The Equipment

• Muffin Pan
• Muffin Liners
• Large Mixing Bowls

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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

1. Bake muffins as directed and cool completely on a wire rack.
2. Place muffins on a baking sheet and place the baking sheet in the freezer.
3. Freeze the muffins until they’re solid. Then transfer the muffins into a freezer safe bag.
4. 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

Ashley Manila

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!

4.95 from 40 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Inactive Time 5 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Baking, Chocolate, Muffins

Servings 12 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
• 1/4 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, oil, 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. 
• 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. 

Notes

This recipe was improved and updated 08/20/2024. 

Keyword muffins, chocolate chip muffins, banana muffins, chocolate chip recipes

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