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Looking for a muffin that feels like a treat but still fits easily into breakfast or snack time?
These Banana Chocolate Chip Muffins are soft, fluffy, and packed with ripe banana flavor,
with Greek yogurt adding moisture and a little extra protein.
They’re naturally sweetened with bananas and honey, and come together in just 30 minutes.
Why You’ll Love This Recipe
These muffins are especially appealing because they deliver the comforting flavor of banana bread with plenty of chocolate chips, while using whole wheat pastry flour, Greek yogurt, ripe bananas, and honey.
- Soft and fluffy: Greek yogurt helps keep the muffins moist and tender.
- Naturally sweetened: Ripe bananas and honey provide the sweetness without refined sugar.
- Quick to make: The batter comes together easily and the muffins are ready in about 30 minutes.
- Great for the freezer: Make a batch now and save some for later.
- Family-friendly: The combination of banana and chocolate makes these an easy favorite for both kids and adults.
For Banana Chocolate Chip Muffins
- Whole Wheat Pastry Flour – this gives the muffins a soft texture while adding whole grains. White whole wheat flour can also be used.
- Baking Soda – helps the muffins rise and gives them a light, fluffy texture.
- Salt – balances the sweetness and brings out the other flavors.
- Ripe Bananas – these provide the main banana flavor and natural sweetness. The riper they are, the sweeter and more flavorful the muffins will be.
- Honey – adds extra sweetness without using refined sugar.
- Vanilla – adds a warm, sweet flavor that complements the banana and chocolate.
- Olive or Melted Coconut Oil – just a little oil helps keep the muffins moist and tender.
- Egg – helps bind the ingredients together and gives the muffins structure as they bake.
- Nonfat Plain Greek Yogurt – adds moisture and helps create a soft texture while also providing protein.
- Unsweetened Almond Milk – loosens the batter and helps bring everything together. You can use your preferred milk instead.
- Chocolate Chips – add little pockets of chocolate throughout the muffins and make the banana flavor even more enjoyable.
Ingredients Details
- 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas (about 1 ⅓ cup mashed banana)
- ¼ cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- ½ cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk (or milk of choice)
- ½ cup chocolate chips
Step-by-Step Instructions
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick 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 and even better the next day. Makes 12 muffins.
Expert Tips
- Choose very ripe bananas. Since the bananas contribute much of the sweetness, ripe fruit gives you the best flavor and texture.
- Don’t overmix the batter. Once the wet ingredients are added to the dry ingredients, mix only until just combined. Too much mixing can make the muffins dense.
- Keep an eye on the baking time. Muffins are ready when a toothpick comes out clean or with just a few crumbs attached.
- Let them cool properly. Give the muffins 5 minutes before transferring them to a wire rack so they can finish cooling without becoming soggy.
- Use muffin liners if preferred. They can make serving and storing the muffins easier, while the recipe still calls for preparing the muffin tin with nonstick cooking spray.
Recipe Variations
- Add walnuts: Fold in chopped walnuts for a little crunch.
- Use pecans: Chopped pecans are another delicious addition.
- Add nut butter: Spread your favorite nut butter over a warm muffin before serving.
- Make smaller muffins: Make 15 muffins instead of 12 and reduce the baking time slightly because the smaller muffins will cook faster.
- Turn them into banana bread: Make the muffin batter as written and pour it into a 9×5-inch loaf pan lined with parchment paper. Bake for 50-60 minutes or until a toothpick comes out clean.
Storage & Reheating
To store: Let the muffins cool completely, then keep them in an airtight bag or container in the fridge for optimal freshness (especially during summer months).
To freeze: Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.
Serving Suggestions
These muffins are delicious warm, especially when the chocolate chips are still soft. Serve them for breakfast with fresh fruit and yogurt, or enjoy one as an afternoon snack with coffee, tea, or a glass of milk.
For an extra indulgent touch, spread a little nut butter over a warm muffin.
You May Also Love
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The Ultimate Chocolate Chip Cookie Recipe
Soft & Chewy Snickerdoodle Cookies
Brown Butter Brown Sugar Cookies
Quick and Easy Cinnamon Swirl Bread Recipe
Recipe FAQs
1. Can I use regular whole wheat flour instead of whole wheat pastry flour?
Yes, you can use white whole wheat flour as listed in the recipe. Keep in mind that different flours can slightly change the texture, so measure carefully and avoid adding extra flour unless necessary.
2. How ripe should the bananas be?
The riper, the better. Very ripe bananas are softer, sweeter, and more flavorful, which is especially helpful because the recipe relies on bananas and honey for sweetness.
3. Why did my muffins turn out dense?
The most common reason is overmixing the batter. Once you combine the wet and dry ingredients, mix only until they are just combined. Overmixing can make the finished muffins dense rather than soft and fluffy.
4. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, they’re ready. Let them cool for 5 minutes in the pan before transferring them to a wire rack.
5. Can I freeze these banana chocolate chip muffins?
Yes, these muffins freeze very well. Place them in a zip-top freezer bag or airtight container and freeze for up to 3 months. When you’re ready for one, microwave it for 30–45 seconds or let it thaw at room temperature.
Easy Banana Chocolate Chip Muffins
Ingredients
- 1 ½ Cup whole wheat pastry flour (or white whole wheat flour)
- 1 tsp baking soda
- 1/4 tsp salt
- 3 unit ripe bananas (about 1 ⅓ cup mashed banana)
- ¼ cup honey
- 1 tbsp vanilla
- 1 tbsp olive or melted coconut oil
- 1 egg
- ½ cup nonfat plain greek yogurt
- 1 tbsp unsweetened almond milk (or milk of choice)
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick 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 and even better the next day. Makes 12 muffins.
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Recipe Notes
- Choose very ripe bananas. Since the bananas contribute much of the sweetness, ripe fruit gives you the best flavor and texture.
- Don't overmix the batter. Once the wet ingredients are added to the dry ingredients, mix only until just combined. Too much mixing can make the muffins dense.
- Keep an eye on the baking time. Muffins are ready when a toothpick comes out clean or with just a few crumbs attached.
- Let them cool properly. Give the muffins 5 minutes before transferring them to a wire rack so they can finish cooling without becoming soggy.
Nutrition
Calories: 170kcal | Carbohydrates: 29.2g | Protein: 4.9g | Fat: 4.4g | Fiber: 2.3g | Sugar: 14.7g - Use muffin liners if preferred. They can make serving and storing the muffins easier, while the recipe still calls for preparing the muffin tin with nonstick cooking spray.
You May Also Love
From cozy classics to indulgent new favorites, these are the desserts our readers can’t stop making!
The Ultimate Chocolate Chip Cookie Recipe
Soft & Chewy Snickerdoodle Cookies
Brown Butter Brown Sugar Cookies
Quick and Easy Cinnamon Swirl Bread Recipe
Happy Baking.
