Healthy Banana Chocolate Chip Muffins

Recipe Ingredients

For these healthy chocolate chip banana muffins, you’ll need mostly pantry staples and a few other basic ingredients. Here’s a look in more detail of what we need:

• whole wheat pastry flour – you can use whole wheat pastry flour, whole wheat white flour, or a mix of whole wheat and all-purpose flour. 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 Almond Flour Banana Muffins!
• baking soda – baking soda gives these muffins a nice muffin top dome.
• sea salt – salt enhances that banana flavor.
• fresh bananas – overripe bananas add natural sweetness and moisture! Use extra spotty, even black, for the most flavor.
• pure maple syrup – maple syrup adds the right amount of sweetness we all love in a muffin recipe. If your bananas are a little on the underripe side or you have a sweet tooth, you can add 1/4 cup granulated sugar, like white sugar, brown sugar, or coconut sugar.
• yogurt – use plain Greek yogurt, Skyr yogurt, or traditional. If you are dairy free, an almond milk, cashew milk, or coconut milk yogurt will also work. Sour cream is a good sub if that is all you have on hand.
• large eggs – regular eggs give these muffins structure and lift. I have not tested this chocolate chip banana muffin recipe with a flax egg, but you can try these Healthy Banana Muffins instead.
• vanilla – pure vanilla extract makes the best banana chocolate chip muffins.
• milk of choice – go for dairy-free milk, like unsweetened almond milk or coconut milk, or regular dairy milk. Measure it out in a measuring cup while you prepare the rest of the ingredients
• chocolate chips – I like a mix of mini chocolate chips and regular dark chocolate chips, but use whatever you have on hand.

How to Make Chocolate Chip Banana Muffins

These chocolate chip banana muffins are so easy, I bet you’ll start making these on a weekly basis. Here’s a step-by-step overview of how they are made!

Whisk Wet Ingredients

In a large bowl combine mashed bananas with maple syrup and granulated sugar, if using. Then, whisk in yogurt, eggs, and vanilla until smooth.

Make Banana Muffin Batter

Slowly add half of the flour mixture to the banana mixture, gently stir a few times, then add milk, and then remaining flour. 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 with an ice cream scoop, filling each muffin cup about 2/3 way full. Top with extra chocolate chips if you want some to show in the muffin tops.

Bake

Bake muffins in the preheated oven set to 425ºF for 5 minutes, then drop the oven temperature down to 350ºF and continue baking for 10-15 minutes, or until golden brown. Cool slightly on a wire rack before enjoying.

Serving Suggestions

These banana chocolate chip healthy muffins are delicious just as is, maybe cut in half and slathered with some butter, for an easy breakfast. We like to enjoy them both warm and cold from the fridge. Some of my favorite ways to serve include:

• Jam / Jelly
• Nut Butter, like peanut butter or almond butter
• Glass of milk
• Hot cup of coffee
• Blueberry Banana Smoothie or Peanut Butter Banana Smoothie

Want my Top 5 Muffin Recipes?

Recipe Tips & Notes:

Check Greek yogurt banana muffins at 10 minutes with a toothpick inserted into center of muffins. 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 overbaking.

Baking the muffins first at 425ºF will lend itself to a higher rise for the tops of the muffins, AKA MUFFIN TOP! But you can bake straight at 350ºF for 20 minutes, if preferred.

If you want to make mini muffins, bake at 350ºF and start checking for doneness at the 10-minute mark.

If you want to transform these muffins into banana bread, prepare the recipe as written, then use a loaf pan and bake at 375ºF for about 25 minutes, then check every 10 minutes for wet batter. You may need to cover the top with foil to prevent too much browning.