Healthy Banana Chocolate Chip Muffins made with yogurt! Easy to make, lower in sugar and perfectly moist. You can use traditional yogurt or a dairy free alternative. These muffins are great for kids and enjoyed by the whole family.
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 350ºF for about 20 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.
Recipe adapted from my Yogurt Blueberry Banana Muffins
Keywords: yogurt banana muffins, healthy banana muffins, chocolate chip banana muffins