Healthier Banana Chocolate Chip Muffins

Name: Healthier Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 Tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/3 cup honey; 1/3 cup coconut sugar or light brown sugar; 2 large eggs; 1 cup mashed very ripe banana; 1/2 cup full-fat Greek yogurt; 1/4 cup milk; 1/2 cup oil; 1 cup chocolate chips

User Reviews

5.0

102 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
12 muffins
Course
Breakfast, Snacks
Cuisine
American, Australian

Healthier Banana Chocolate Chip Muffins

Iris Warren

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Healthier Banana Chocolate Chip Muffins are extra moist thanks to ripe bananas and honey! Whole wheat flour and protein packed Greek yogurt make them perfect for breakfast - or as an afternoon snack. Use dark chocolate, semi-sweet chocolate, or mini chocolate chips for a fun twist!

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Ingredients

Servings

1 cup all-purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup honey
1/3 cup coconut sugar or light brown sugar
2 large eggs room temperature
1 cup mashed very ripe banana
1/2 cup full-fat Greek yogurt room temperature
1/4 cup milk cow milk or nut milks work fine
1/2 cup oil melted coconut oil or mild olive oil recommend
1 cup chocolate chips

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Instructions

Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
In a medium bowl, sift together the flours, baking powder, salt, and cinnamon; set aside.
In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, milk, and mashed bananas, mixing until ingredients are fully incorporated.
Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there's just the faintest trail of dry ingredients left. You don't want to over mix here.
Fold in the oil and mix until it's just combined.
Finally, fold in the chocolate chips, mixing just until combined.
Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
Bake for 18 to 20 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
Enjoy muffins warm, or store in a covered container for up to 2 days.