Healthy Banana Chocolate Chip Muffins
These healthy banana chocolate chip muffins are proof that wholesome breakfasts can still taste like a treat. Made with ripe bananas, Greek yogurt, honey, and plenty of chocolate chips, they’re soft, fluffy, and perfect for busy mornings.
I’m adding another lighter baking recipe to my collection today with these healthy banana chocolate chip muffins. There’s no butter or refined sugar in sight, but you’d never know it from the taste! They’re soft, fluffy, and perfect for breakfast alongside a coffee smoothie.
I have to give most of the credit to the bananas. This recipe uses three ripe bananas, so each muffin gets plenty of natural sweetness and moisture. Add a handful of chocolate chips, and suddenly I’m reaching for one every morning!
Why You’ll Love This Recipe
- Naturally sweet and wholesome. Ripe bananas and honey add plenty of sweetness, so there’s no need for refined sugar.
- A breakfast that tastes like dessert. Soft banana muffins studded with chocolate chips make mornings a whole lot more delicious.
- Great for meal prep. Bake a batch on the weekend and enjoy easy grab-and-go breakfasts or snacks all week long.
- The perfect way to use ripe bananas. When those spotty bananas start taking over your counter, this recipe comes to the rescue! My peanut butter banana bread is another favorite way to put those overripe bananas to good use!
Ingredient Notes
- All-purpose flour, baking soda, and baking powder: These ingredients work together to create muffins that are soft, fluffy, and perfectly risen.
- Cinnamon: Adds a cozy warmth.
- Ripe bananas: The star of the recipe! Use very ripe bananas with lots of brown spots for the sweetest flavor and best texture.
- Honey: Naturally sweetens the muffins without refined sugar. Maple syrup can be substituted if preferred.
- Vanilla extract: Adds warm, sweet flavor and enhances the banana and chocolate flavors.
- Coconut oil: Keeps the muffins moist and tender without the need for butter. Be sure to melt it before adding it to the batter.
- Egg, Greek yogurt, and milk: This trio adds moisture, richness, and protein while helping create a soft, fluffy texture.
- Chocolate chips: A handful of chocolate chips makes these muffins taste like a treat. Semi-sweet, dark, or mini chocolate chips all work great.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add nuts. Fold in ½ cup chopped walnuts or pecans for added crunch and healthy fats.
Swap the chocolate chips. Try blueberries, raisins, dried cranberries, or chopped dates instead.
Use different flour. Whole wheat flour or oat flour can be substituted for all-purpose flour for a boost of fiber.
Make them dairy-free. Use a dairy-free yogurt and non-dairy milk, such as almond milk or oat milk.
Make mini muffins. Bake in a mini muffin tin for smaller snack. Start checking for doneness around 10-12 minutes.
How to Make Banana Chocolate Chip Muffins
- In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together the bananas, honey, vanilla, oil, egg, milk and yogurt on medium-high for 1-2 minutes or until well combined, smooth and creamy.
- Add dry ingredients to wet ingredients. Mix just until combined.
- Using a wooden spoon or rubber spatula, gently fold in the chocolate chips.
- Divide batter evenly into the muffin tin and bake for 20 minutes or until toothpick comes out clean or with just a few moist crumbs. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
Expert Tips
Measure the flour correctly. For light, fluffy muffins, don’t scoop directly from the bag. Instead, spoon and level the flour or use a kitchen scale so you don’t accidentally pack in too much.
Use very ripe bananas. The darker and spottier the bananas, the sweeter and more flavorful your muffins will be.
Don’t overmix the batter. Mix just until everything is combined to keep the muffins soft and tender.
Top before baking. Sprinkle a few extra chocolate chips on top for that bakery-style look.
How to Store Banana Muffins
Room temperature. Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerator. For a slightly longer shelf life, keep them in the fridge for up to 5 days. Warm briefly before serving for the best texture.
Freezer. Freeze muffins in a freezer-safe bag or container for up to 1 month. For easy grab-and-go snacks, wrap individually before freezing.
To reheat. Warm in the microwave for 15–20 seconds or in a toaster oven until just heated through.
Recipe FAQ
Yes, just thaw them completely and drain off any extra liquid before using.
No ripe bananas? No problem. Just bake unpeeled bananas on a sheet pan at 350°F for 10 minutes to soften and sweeten them. Allow them to cool before using.
This usually happens from overmixing the batter or using too much flour. Be sure to spoon and level your flour and mix just until combined.
Related Recipes
If your kitchen is overflowing with overripe bananas, these recipes are a delicious place to start.
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Banana Chocolate Chip Muffins
Ingredients
- 1 ½ cups (186 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- 3 ripe bananas, about 1 1/2 cups mashed
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil, melted
- 1 large egg, room temperature
- ½ cup nonfat plain greek yogurt, room temperature
- 1 tablespoon milk, room temperature
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Prepare a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix together the bananas, honey, vanilla, oil, egg, milk and yogurt on medium-high for 1-2 minutes or until well combined, smooth and creamy. Add the dry ingredients to the bowl and mix until just combined, about 15 seconds. Using a wooden spoon or rubber spatula, gently fold in the chocolate chips.
- Divide batter evenly into the muffin tin and bake for 20 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm, but can be stored in an airtight container for 3 to 5 days.
Notes
- Oat flour or whole wheat may be substituted for all purpose flour.
- Almond milk may be substituted for dairy milk.
Inspired by Ambitious Kitchen’s Skinny Banana Chocolate Chip Muffins
