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Healthier Banana Chocolate Chip Muffins
5 from 102 votes

Healthier Banana Chocolate Chip Muffins

Healthier Banana Chocolate Chip Muffins combine whole wheat and all-purpose flours with ripe mashed bananas, Greek yogurt, and chocolate chips. The muffins have a tender, moist crumb with the warm sweetness of cinnamon and a gentle honey sweetness. These muffins are leavened with baking powder and lightly spiced, offering a balanced flavor profile suitable for breakfast or snack.

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

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

    Cup of Yum
  1. Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
  2. In a medium bowl, sift together the flours, baking powder, salt, and cinnamon; set aside.
  3. In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, milk, and mashed bananas, mixing until ingredients are fully incorporated.
  4. 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. 
  5. Fold in the oil and mix until it's just combined. 
  6. Finally, fold in the chocolate chips, mixing just until combined.
  7. Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top. 
  8. 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.
  9. 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.