Yogurt Banana Chocolate Chip Muffins
User Reviews
4.7
33 reviews
Excellent
Yogurt Banana Chocolate Chip Muffins
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Healthy Banana Chocolate Chip Muffins with yogurt are easy to make, have less sugar, and are perfectly moist. You can use traditional yogurt or a dairy free alternative. These muffins are great for kids and enjoyed by the whole family. Oil-free recipe.
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Ingredients
- 1 3/4 cups whole wheat pastry flour see notes
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup well-mashed extra ripe bananas (about 2 medium bananas)
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar can omit
- 2/3 cup plain greek or skyr yogurt
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/4 cup milk of choice
- 2/3 cup chocolate chips plus more for topping (I used mix of mini and regular sized)
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Instructions
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- Mix Dry Ingredients: In a medium bowl whisk together dry ingredients; set aside.
- Mix Wet Ingredients: In large bowl combine well-mashed banana with maple syrup and granulated sugar, if using. Whisk in yogurt, then add eggs and vanilla, whisking until smooth. Slowly add in half of the flour, gently stir a few times then add milk, remaining flour and fold in chocolate chips. Careful not to over-mix or you’ll end up with tough muffins.
- Bake: Evenly distribute batter into prepared pan, filling about 2/3 way full. Top with more chocolate chips if you want some to show in the muffin tops. Bake muffins at 425ºF for 5 minutes. Then drop oven temp down to 350ºF and continue baking for 10-15 minutes. Check muffins at 10 minutes with inserted toothpick. Muffins are done when no wet batter is present on the toothpick.
- Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
Notes
- FLOUR - you can use half whole wheat, half all-purpose. Or all whole wheat white flour. If using just all-purpose, add an additional 3 tablespoons flour. I have not tested this recipe with a 1:1 gluten-free baking flour; results may vary if you try this.
- SUGAR - if your bananas are not very brown or spotty, I recommend adding about 1/4 cup of granulated sugar (i.e. coconut or brown sugar).
- YOGURT - this recipe was tested with both Greek, Skyr and dairy-free yogurt alternatives. All work well.
- BAKING TEMP - you can also bake straight at 375ºF for about 18 minutes, or until inserted toothpick is clean. Your muffins just won't get as high compared to the high baking temp first in directions above.
- STORAGE - store in an airtight container at room temperature for the first day, then in the fridge for 2-3 days.
- FREEZE - Place the muffins in a zip top freezer bag, squeeze out as much air as possible, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.
- REHEAT - pop a muffin in the microwave for 10-15 seconds, or warm in the toaster oven for just a few minutes.
- Recipe adapted from my Yogurt Blueberry Banana Muffins
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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