Healthier Banana Chocolate Chip Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
12 muffins
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Cuisine
American, Australian
Healthier Banana Chocolate Chip Muffins
Description
This muffin recipe balances whole wheat and all-purpose flours to provide structure with some whole grain texture. Baking powder creates lift, while cinnamon adds warmth. The wet ingredients include mashed ripe bananas for natural sweetness and moisture, Greek yogurt for fat and tanginess, along with honey and coconut sugar for sweetness. A neutral cooking oil keeps the muffins moist.
The batter is mixed gently to avoid overworking the gluten, resulting in soft muffins with just a few crumbs on a toothpick when baked. Chocolate chips add bursts of sweetness throughout. Baking in paper liners yields easy-to-handle muffins freshly golden on top.
These muffins suit a nourishing breakfast or snack option. Cooling them before serving improves texture. The recipe was updated recently for improved consistency.
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 egg room temperature
- 1 cup banana mashed very ripe
- 1/2 cup Greek yogurt room temperature, full-fat
- 1/4 cup milk cow milk or nut milks work fine
- 1/2 cup neutral cooking oil melted coconut oil or mild olive oil recommend, generic cooking oil
- 1 cup chocolate chips
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.
Notes
- Recipe was updated as of 08/20/2024 to improve results.
User Reviews
Overall Rating
5
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