Healthy banana chocolate chip muffins are the perfect way to start your day! These healthy muffins have no added sugar, and are instead sweetened with just bananas and chocolate chips.
Banana Chocolate Chip Muffin Recipe
I've talked about my family's obsession with muffins in the past.
It's pretty obvious at this point that muffins are a big part of our breakfast routine (see also strawberry muffins, caramel apple crumb muffins, blueberry chia seed muffins). I think my children may be addicted to muffins... as well as myself!
But I can't help it. They're so easy to have first thing in the morning before making a larger breakfast. They're also perfect for having as an afternoon snack or to curb a chocolate craving.
I love that there are so many varieties of muffins to make since we make them so often. When I make muffins for my kids, I like to keep them low in sugar or sugar free. This is a great recipe for that!
Making a batch of these perfectly moist banana chocolate chip muffins at the beginning of the week is a great way to have some easy breakfasts made ahead of time or quick on-the-go snacks.
Why You'll Love this Recipe
Some people make banana bread when they have overripe bananas; I make these muffins. You're going to love them too, because...
- Homemade muffins are way better than any store-bought muffins you could buy!
- If you've got a sweet tooth but want to watch your sugar intake, this is one of the best healthy snacks that will satisfy that craving.
- The next time you have an abundance of ripe bananas, use them in this easy recipe and make yummy muffins! You can also freeze bananas to use in smoothies or muffins in the future.
Grab these simple ingredients to make the best banana chocolate chip muffins:
- all-purpose flour
- old fashioned rolled oats
- baking powder
- ground cinnamon
- kosher salt
- ripe bananas
- Greek yogurt
- large eggs
- vanilla extract
- chocolate chips
Substitutions and Variations
You can make these healthy chocolate chip banana muffins by swapping out the yogurt and using a dairy-free milk. Use almond milk or coconut milk and a non-dairy yogurt. You'll also need to use dairy-free chocolate chips! You can also use flax eggs to make these muffins vegan.
You can use a gluten free flour that is a 1:1 substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten. Bob's Red Mill flour is a fabulous option too.
Want to make these a little sweeter? Add a splash of maple syrup, honey or a bit of coconut sugar.
Turn these into healthy double chocolate banana muffins by mixing some unsweetened cocoa powder into the batter. Add extra chocolate chips too for a rich chocolate flavor.
I use semi-sweet chocolate chips, but you could use dark chocolate chips or milk chocolate if you prefer. You can also swap out the flour for regular whole wheat flour for a more robust flavor.
How to Make Banana Chocolate Chip Muffins
In a large bowl mix together flour, oats, baking powder, cinnamon and salt. Then, in a separate mixing bowl mash bananas and mix in plain Greek yogurt, eggs, vanilla extract, and your milk of choice.
Create well in the dry ingredients and pour in the wet ingredients. Stir until just combined and then fold in the chocolate chips.
Scoop the muffin batter into each muffin cup and then place the pan in the preheated oven.
Bake for 20-22 minutes until the tops of the muffins are golden brown and bounce back to the touch. You can also stick a toothpick into the center of the muffin and if it comes out clean, it's done!
Once done, allow the muffins to cool in the pan for a few minutes. Then, move them to a wire rack and allow them cool to room temperature.
How to Store Leftover Muffins
This moist banana muffin recipe is best fresh, but muffins can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s some main points:
Store leftovers in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!
Tips for Success
- Place plenty of chocolate chips on the top of the muffins before baking them. This will ensure that there is loads of chocolate chips throughout the whole muffin.
- Make a double batch and store them for later! You could have easy breakfasts for weeks if you store them in the freezer.
- Do not over-mix your muffin batter. Over-mixed batter creates tough and chewy muffins. You want to make the perfect healthy chocolate muffins that are light and airy!
You absolutely can! I would recommend you stay away from using bananas that are still green, as they can be a bit bitter. But if you have some bananas that aren't really ripe yet, you can still use them in this banana-chocolate chip muffins recipe.
I do not recommend using a stand mixer or a handheld electric mixer to make healthy chocolate banana muffins. Folding the ingredients together using a silicone spatula is perfect! If you use a mixer, you may accidentally overmix the batter and end up with tough muffins.
More Muffin Recipes
- Lemon Blueberry Muffins
- Cinnamon Apple Muffins
- Dairy-free Blueberry Oatmeal Muffins
- Mixed Berry Muffins
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 4 ripe bananas, mashed
- ¾ cup yogurt
- ¾ cup milk of your choice (I use whole milk)
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
- Preheat oven to 400ºF. Prepare a muffin tin with liners.
- Mix together flour, oats, baking powder, cinnamon and salt in a large bowl.
- In a medium bowl, mash bananas. Then mix in the yogurt, milk, eggs and vanilla extract.
- Create a small well in the dry ingredients and pour the liquid ingredients in.
- Stir until just combined, but do not over-mix.
- Fold in the chocolate chips.
- Pour into muffin tin and bake for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
Substitute 1 ½ cup dairy-free milk instead of milk and yogurt for a dairy-free version. Be sure to use dairy-free chocolate chips as well.
Skip chocolate chips or put them in only half the batter for a no-sugar added version of the muffin.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 182Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 205mgCarbohydrates: 32gFiber: 3gSugar: 11gProtein: 6g