Banana Chocolate Chip Muffins Light
Indulge in the perfect balance of natural sweetness and indulgence with these Banana Chocolate Chip Muffins Light! Made with ripe bananas, creamy Greek yogurt, and a hint of coconut or vegetable oil, these muffins are a lighter take on a classic favorite—keeping them moist and tender while helping you feel good about every bite. Enhanced with warm cinnamon, a dash of vanilla, and a scattering of rich dark chocolate chips, these muffins strike the ideal harmony between wholesome and decadent. With just 10 minutes of prep and under 20 minutes of baking, this quick and easy recipe yields a dozen fluffy muffins that are perfect for breakfast, an on-the-go snack, or even a guilt-free dessert. Serve them warm for melty chocolate goodness or enjoy them cooled as a portable treat that stays moist for days. Perfect for banana lovers, these light muffins are destined to be a new favorite for your family!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 large egg
- 0.25 cup Greek yogurt
- 2 tablespoons oil (vegetable or melted coconut oil)
- 1 teaspoon vanilla extract
- 0.25 cup brown sugar
- 1.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the egg, Greek yogurt, oil, vanilla extract, and brown sugar to the mashed bananas. Whisk until well combined and smooth.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix thoroughly.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix as this can make the muffins dense.
Fold in the dark chocolate chips evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your light and fluffy Banana Chocolate Chip Muffins!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 129.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 245 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
