Healthy Banana Chocolate Chip Muffins
Healthy Banana Chocolate Chip Muffins are moist, fluffy, and naturally sweetened with honey and ripe bananas. Made with Greek yogurt and whole wheat flour, they're a wholesome breakfast or snack ready in just 35 minutes.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup honey
- ⅓ cup coconut sugar or light brown sugar
- 2 large eggs room temperature
- 1 cup mashed very ripe bananas
- ½ cup full-fat Greek yogurt room temperature
- ¼ cup milk dairy or plant-based
- ½ cup melted coconut oil or light olive oil
- 1 cup chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, whisk together the honey, coconut sugar, eggs, Greek yogurt, milk, and mashed bananas until smooth.
- Gradually add the dry ingredients into the wet ingredients. Stir gently with a rubber spatula until almost combined. Do not overmix.
- Fold in the melted oil until just incorporated.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
- Bake the Healthy Banana Chocolate Chip Muffins for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or allow to cool completely before storing.
Notes
- Coconut sugar may be replaced with light brown sugar.
- Almond or oat milk works well instead of dairy milk.
- Mini chocolate chips distribute more evenly throughout the batter.
- For bakery-style muffins, fill the liners almost completely full.