Healthy Banana Chocolate Chip Muffins are moist, soft, and ready in 30 minutes. Packed with protein and potassium, yet without refined sugars, they deliver enough sweetness that kids still consider them a treat!
Don’t let the rest of your ripe bananas go to waste! Keep them for banana protein muffins, healthy banana oatmeal cookies, and healthy banana pancakes!
Table of contents
These healthy muffins contain so many nutritional benefits while giving us a soft moist and bakery style muffin. We’re using ripe bananas which deliver sweetness and moisture, Greek yogurt for protein, a hint of cinnamon for added flavor, and loads of chocolate chips!
Take these on the go as a healthy snack or pack one in your lunch. Enjoy it on its own or slathered in melted butter!
Why Banana Chocolate Chip Muffin Recipe is Healthy?
- Whole wheat: Less refined than regular all purpose which means it contains more nutrients.
- Greek yogurt: Adds protein, calcium, and probiotics while providing moisture.
- Ripe bananas: High in potassium, vitamin B6, and vitamin C, and when ripe they’re delicious and give us natural sweetness!
- Cinnamon: A warming spice that consists of antioxidants. We need those to help prevent cell damage.
- No refined sugar: Sweetened only with maple syrup and honey, the only refined sugar found in these babies is the small amount in the dark chocolate chips.
Ingredients for Healthy Banana Chocolate Chip Muffins
- Bananas: You’ll need about 3 large bananas. Mash them to as smooth or as chunky as you like.
How do I know my bananas are ripe enough? At first glance, bananas that are covered in brown spots, are usually on their way to ripe town. It’s not enough to assume, however, because it can take a while for the banana inside to catch up. When you press it, it should be soft, so open it and if it’s brown and mushy and smells sweet, it’s a good one!
- Egg: Just one is all you need for binding the ingredients together.
- Greek yogurt: I prefer to use 2% fat for moisture and richness, but anything more than that I find a little too thick.
- Maple syrup: Maple has a delicious flavor that pairs well with cinnamon, vanilla, and chocolate chips. So does honey, use either one.
- Oil: Olive, avocado, or melted coconut oil is neutral in flavor and contains healthy fats.
- Pure vanilla extract: Just because vanilla is awesome and enhances and rounds out flavors nicely.
- Dry ingredients: Cinnamon, baking powder, baking soda, salt, and whole wheat flour.
- Chocolate chip: I use dark chocolate chips which are typically at least 65-70% pure cocoa. You can swap them for any of your favorite chocolate chips.
- Cooking spray: Use what you have or pick up Misto, which is what I use. I spray the muffin liners to avoid sticking.
How to ripen bananas quickly. Place a few ripened apples or bananas with the unripened ones in a tightly sealed brown paper bag. Leave on the counter for a couple of days and allow the ethylene gases to speed up the process. If you’re in more of a hurry, bake the entire banana (peel and all) in an oven at 350 degrees for 15-20 minutes. Allow to cool to the touch, remove the mashed banana from inside the black peel.
Have more ripe bananas that need to be used? Make whole grain healthy banana oatmeal muffins or healthy oatmeal muffins made with oat flour!
How to Make Lightened Up Banana Chocolate Chip Muffins
- Prep: Preheat the oven to 375 degrees F and line a muffin tin with liners. I use these bleach-free parchment paper liners if you’re interested. Then, spray with cooking spray.
- Mash bananas and start the batter: In a large bowl mash, the ripe bananas using a fork. Then, whisk together the egg, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder and soda, and salt.
- Add flour: To the muffin mixture, gently blend in the flour. Make sure everything is incorporated without overmixing.
- Let the batter rest: Just for a few minutes so the flour has time to absorb into the rest of the ingredients and the leavening agents have time to start working towards light and fluffy muffins!
- Fold in the chocolate chips and divide the batter: Once you’ve added some chips, save some extra for adding on the top before baking. Use an ice cream scoop to scoop the batter and fill each of the prepared muffin cups in the muffin pan to about 3/4 full.
- Bake and cool: Place a few extra chocolate chips on top of the muffins for presentation (not a must, they just look cute), and bake on the middle rack for 20 minutes. Let the muffins cool for 5 minutes or so before diving in.
How do I know when banana chocolate chip muffins are done? Take a toothpick and insert it into the center of one of the muffins. If it comes out clean (no batter coming up with it), they’re ready!
Optional Add-In’s and Variations
- Flour: I suggest sticking with whole wheat flour when possible otherwise you could try white whole wheat flour or pastry flour. All flours react differently with other ingredients, so avoid regular all-purpose or coconut flour.
- Yogurt: If using anything under 2% m.f. you’ll notice the muffins will be less moist, especially if you use 0%. Regular (non-Greek) yogurt will also work.
- Applesauce: You can replace the yogurt with sweetened or unsweetened applesauce if desired.
- Egg-free: Omit the poultry egg and learn how to make a flax egg or chia egg in its place.
- Add-ins: Swap the dark chocolate chips with semi-sweet or milk chocolate. You can omit them completely or use blueberries. Add some walnuts for crunch! You may also love these healthy blueberry banana muffins!
Make mini muffins! Use a mini muffin tray to make double the amount of smaller muffins. Bake for 15 minutes and test with a toothpick. Leave them in a little while longer if they need it.
Tips for Best Results
- Bananas: The riper the bananas the better. Brown spots, brown patches, bruised, and scary-looking bananas are what we’re looking for!
- Gluten-free flour: If you’re interested in trying gluten-free muffins check out my almond flour banana muffins.
- Keep the ratios: It’s important when baking to keep the ratio of liquid to dry ingredients as listed in the recipe. If you plan to swap sweeteners, make sure they’re liquid and not dry like any granulated sugar.
- Do not overmix the batter: This will activate the gluten and release too much of the trapped air leaving muffins heavy, dense, and rubbery.
I haven’t tried it myself, but if I were to, I would probably stick with a 1:1 all-purpose gluten-free flour, almond flour, or oat flour. If you do try any of those or something else, let me know what you think.
You can! Swap the yogurt with a dairy free yogurt like coconut yogurt, and the egg with an egg replacer.
They can stay out at room temperature for a couple of days, but if you still have some left, putting them in the fridge is a good idea to get a few extra days.
You can. Loaves of quick bread take longer than muffins so you’ll want to double the cooking time and reduce the temperature just a bit. Use the toothpick method to check to see if they’re done.
If you are looking for a delicious banana bread with applesauce, I have one right here. Throw in some chocolate chips for good measure!
How to Serve?
These muffins have a ton of flavor and are nice and sweet so they don’t need anything extra! Just enjoy them with a cold glass of milk (whether almond milk or dairy), an almond breakfast smoothie, or a mug of healthy hot chocolate.
There is something amazing about bananas and chocolate with peanut butter, so you could cut them in half and slather them in some peanut butter.
How to Store Greek Yogurt Banana Muffins?
To store: Keep muffins moist by covering them and leaving them in a cool dry area on your countertop for 2 days. You can then transfer them to the refrigerator for a few extra days!
To freeze: Transfer muffins to a freezer-friendly bag once they have completely cooled. Keep them frozen for up to 3 months. Thaw only what you’ll use and let them sit at room temperature on the counter to thaw out.
More Healthy Muffins to Try
- Healthy morning glory muffins
- Cranberry orange muffins
- Lemon zucchini muffins
- Healthy blueberry muffins
- Healthy chocolate muffins
- Healthy pumpkin muffins
- Oat flour banana muffins
Healthy Banana Chocolate Chip Muffins
- 3 large ripe with brown spots bananas 1 1/2 cups mashed
- 1 large egg
- 1/2 cup Greek yogurt 2%+ fat
- 1/4 cup maple syrup or honey
- 3 tbsp olive, avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups whole wheat or spelt flour
- 1/2 cup dark chocolate chips +more for topping (if you wish)
- Cooking spray I use Misto
- Preheat oven to 375 degrees F, line 12 muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add bananas and mash with a fork. Add the egg, yogurt, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
- Add flour, gently stir until well incorporated but do not overmix. Let batter sit for a few minutes to absorb the flour, add chocolate chips and stir a few times.
- Using an ice cream scoop, fill each opening of a muffin tin 3/4 full and add a few extra chocolate chips on top (optional). Bake on a middle rack for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for about 5 minutes and enjoy!
- Store: Covered in a cool dry place for 2 days. Then refrigerate in an airtight container for another 3 days.
- Freeze: Freeze for up to 3 months. To thaw just remove muffins from the freezer and let defrost for a few hours or overnight on a counter.
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. Bruised bananas are even better. Scary looking brown bananas are awesome.
- Flour. I do not suggest to use all purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour. If you would like to use almond flour, check out my almond flour banana muffins.
- Liquid sweetener: Not dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Yogurt: You can use 0% yogurt, however muffins will be less moist. Regular (not Greek) yogurt will work as well, so will sweetened or unsweetened applesauce.
- Other sizes: Mini banana muffins try baking for 15 minutes and do a toothpick test. Bake longer, if necessary. Banana bread use my healthy banana bread.
I made these diary chocolate chip banana muffins with 3% regular yogurt instead of the greek yogurt, substituted the melted coconut oil with melted butter and substituted the flour with gluten free Sorghum flour and they came out really moist and yummy. Thank you for this awesome recipe!!
I’m so happy to read this! Thanks for your positive feedback!
Made this yesterday with my kids! AMAZING!!!!!! I doubled the batch and froze six for healthy school snacks. They were so good they barely made it that far!
Thanks Olena. This recipe is a winner!!!
So glad you (and the kids!) enjoyed it!
Can I use regular flour??
Baking is a science and the recipe has not been tested as such, usually though you will just need to add more all purpose flour as wheat is more dense.
These were so yummy! My whole family loves them. I used 1 cup of whole wheat flour and 1/3 cup oats.
So glad you and your family loved them!
We have overripe bananas to use this weekend. I made this recipe and added blueberries since I did not have chocolate chips on hand. They are healthy and delicious- my son and husband loved them!
Woohoo! So glad you were able to use what you had on hand and that your family loved them!
Another muffin win! Easy and delicious, kids (and adults) loved them!
So glad you loved them!