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

• 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 34 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
• 1/2 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. 

Notes

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

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

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