Yogurt Banana Chocolate Chip Muffins

These healthy banana muffins with chocolate chips are lower in sugar and moist, thanks to yogurt. You can use dairy-free yogurt or regular! No oil needed.

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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!

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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.

More Banana Muffins to Love

• Banana Blueberry Muffins
• Classic Banana Muffins
• Paleo Banana Muffins

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

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