Yogurt Banana Chocolate Chip Muffins
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
Ingredients
Dry Ingredients
- 1 3/4 cups whole wheat pastry flour (see notes)
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 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)
Instructions
- 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!
Notes
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