Easy Banana Chocolate Chip Muffins
Soft, tender, and naturally sweet, these banana chocolate chip muffins are an easy choice for breakfast, snacks, or a quick homemade treat. Ripe bananas and honey provide the sweetness, while Greek yogurt keeps the muffins moist without needing much oil. Add plenty of chocolate chips and you have a simple batch that both kids and adults can enjoy.
Print Pin Servings: 12
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.
