Banana chocolate chip muffins are healthy and made with no butter or sugar. Use yogurt and honey along with ripe bananas for this healthy breakfast treat.
Keyword banana chocolate chip muffins
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Haley D Williams
1 1/2cups(186 g) all purpose flour
3ripe bananasabout 1 1/2 cups mashed
1large egg,room temperature
1/2cupnonfat plain greek yogurt,room temperature
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.
Oat flour or whole wheat may be substituted for all purpose flour.
Almond milk may be substituted for dairy milk.
Storing banana chocolate chip muffins: Store banana chocolate chip muffins in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. Freezing banana chocolate chip muffins: Freeze muffins in an airtight container with parchment paper between layers for up to 1 month. Defrost in the refrigerator before bringing to room temperature or reheating in the toaster oven.Suggested kitchen tools: