Description
These Healthy Banana Chocolate Chip Muffins are a delicious and nutritious treat, made with whole wheat and all-purpose flours, natural sweeteners, ripe bananas, and Greek yogurt. Perfectly moist and flavorful, they are a great option for breakfast or a snack, combining wholesome ingredients with the indulgence of chocolate chips.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- â…“ cup honey
- â…“ cup coconut sugar or light brown sugar
- 2 large eggs
- 1 cup mashed very ripe banana (about 2-3 bananas)
- ½ cup full-fat Greek yogurt
- ¼ cup milk (cow or nut milk)
- ½ cup oil (melted coconut oil or mild olive oil)
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat & Prepare Pan: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, sift together the whole wheat flour, all-purpose flour, baking powder, salt, and ground cinnamon. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the honey, coconut sugar or light brown sugar, eggs, Greek yogurt, milk, and mashed bananas until the mixture is smooth and well combined.
- Combine Wet & Dry: Add the dry ingredients to the wet ingredients and gently fold them together until just combined. Be careful not to overmix to keep the muffins tender.
- Add Oil & Chocolate Chips: Gently fold in the melted oil followed by the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each cup to the top for nicely domed muffins.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for later enjoyment.
Notes
- Use very ripe bananas for maximum natural sweetness and moisture.
- Do not overmix the batter to avoid dense muffins; fold gently until just combined.
- You can substitute milk with any nut milk for a dairy-free option, but yogurt adds moisture and tang.
- Melted coconut oil imparts a mild flavor and healthy fats; mild olive oil is a good neutral alternative.
- Store muffins at room temperature in a covered container for up to 3 days or freeze for longer storage.
