These healthy banana muffins with chocolate chips are easy to make, lower in sugar and perfectly moist, thanks to yogurt. You can use dairy-free yogurt or regular! No oil needed in this recipe.
I’m back with yet another banana muffin recipe.
I just can’t help myself, friends. There are so many ways to bake muffins and I want to give you all of them!
Plus, one of my favorite muffin recipes happens to be these yogurt blueberry banana ones, so naturally I had to make the next best thing:
Banana Chocolate Chip Muffins with Yogurt
As with most muffin recipes, these are are quick and easy.
You’ll need mostly pantry staples and a few other items.
A Look at the Ingredients…
- whole wheat pastry flour – Or whole wheat white flour, or a mix of whole wheat and all-purpose. Whole wheat pastry flour will yield the softest muffins. This recipe wasn’t tested with grain-free flours. If you’re looking for a grain-free / gluten free muffin, try these ones!
- baking soda & salt – baking soda is the leavening agent here and salt balances the flavor of the muffins.
- ripe bananas – Adds natural sweetness and moisture! Use extra spotty, even black, for the most flavor.
- maple syrup – Lightly sweetened with maple syrup for more flavor and the sweetness we all like in a muffin recipe. Also option to add 1/4 cup granulated sugar, like brown sugar (for those with a sweeter tooth).
- yogurt – You can use Greek, Skyr, or traditional. Also tested with almond-based greek yogurt so these muffins are dairy free friendly!
- eggs – I have not tested this recipe without eggs yet. If you’re looking for a better muffin recipe to use sans eggs, I recommend this one.
- vanilla – Always a good idea when baking muffins.
- chocolate chips – I like a mix of mini and regular sized ones here. Add a sprinkle to the tops too!
Baking Banana Muffins with Yogurt (& Chocolate Chips)
Preheat oven to 425ºF and spray muffin pan with oil.
NOTE: If using paper liners, you may want to lightly spray with oil to prevent too much sticking, since this recipe does not have any oil in it. I also like silicone muffin cups, which don’t need spraying.
First Mix Dry Ingredients
In a medium bowl whisk together the flour with baking soda and salt, then set aside.
Begin Mixing 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.
TIP: Careful not to over-mix or you’ll end up with tough muffins.
Fill Muffin Pan
Evenly distribute batter into prepared pan, filling each muffin cup 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.
Muffin Top Baking Tip
Baking the muffins first at 425ºF will lend itself to a higher rise, AKA MUFFIN TOP! And who doesn’t want that?!
How to Tell When Muffins are Done
Check muffins at 10 minutes with toothpick inserted into center of muffin. Muffins are done when no wet batter is present on the toothpick. Or just a few crumbs.
If you have a little bit of wet batter on the toothpick, bake another 2 minutes then check again, to prevent from over-baking.
FAQs About Banana Muffins
- Can I use a different flour? – This muffin recipe works best with a wheat variety. I like whole wheat pastry because it will lend itself to a softer muffin. You can also use whole wheat white. OR use half all purpose, half whole wheat.
- What about a grain free flour or gluten-free? – If you’re looking for a grain-free, gluten-free flour, try this recipe. I haven’t tested this muffin recipe with a 1:1 baking flour yet, so I can’t speak to the results.
- Should I wait for my bananas to go black? – The spottier the banana, the more flavor and sweeter the muffin will be. I would let them go fairly spotty before baking with them. TIP: keep the bananas together in their bunch and place in a paper bag for a day, then check on their progress.
- Can I sub the eggs? – I assume this recipe would be okay using flaxseed eggs, but I haven’t tested yet myself. You would use 2 TBSP flaxseed meal + 1/3 cup + 1 TBSP water. Note: I would not use flaxseed eggs with a 1:1 gluten-free flour here, as the recipe might turn out gummy.
- Can I make these muffins into banana bread? – I imagine that would work! I haven’t tested this yet myself but you can prepare the recipe as written, then use a med/large loaf pan and bake at 375ºF for about 25 minutes, check in 10 minute increments and check for wet batter with toothpick. You may need to cover the top with foil to prevent too much browning. If you’re looking for more banana bread recipes, click here.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 3/4 cups whole wheat pastry flour(see notes)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup well-mashed, extra-ripe banana (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
- 1/4 cup milk of choice
- 2 large eggs
- 1/2 TBSP vanilla extract
- 2/3 cup chocolate chips, plus more for topping (I used mix of mini and regular sized)
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- In a medium bowl whisk together dry ingredients; set aside.
- 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.
- 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.
- Muffins best enjoyed within 3-4 days. Best served warm with your favorite butter or nut butter – so good!
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.
Recipe adapted from my Yogurt Blueberry Banana Muffins