Healthier Chocolate Chip Banana Muffins
Upgrade your snack game with these Healthier Chocolate Chip Banana Muffins—a guilt-free indulgence that's as nutritious as it is delicious! Made with ripe bananas, whole wheat flour, and naturally sweetened with honey, these muffins are a wholesome twist on a classic. Greek yogurt and melted coconut oil keep them moist and tender, while a hint of cinnamon adds warmth to every bite. Dark chocolate chips provide the perfect balance of richness, making these muffins a family favorite for breakfast or a midday treat. Ready in just 30 minutes and packed with fiber and essential nutrients, these easy-to-make muffins are the perfect blend of health and decadence. Ideal for meal prepping or enjoying fresh out of the oven!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 large Egg
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Plain Greek yogurt
- 0.25 cup Coconut oil (melted)
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with liners or lightly grease it with non-stick spray.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the egg, honey, vanilla extract, Greek yogurt, and melted coconut oil to the mashed bananas. Whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix.
Fold in the dark chocolate chips, reserving a few for sprinkling on top if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If you reserved chocolate chips, sprinkle them over the tops of the muffins.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 150.4 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 288 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3036 mg | 65% | |
*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.
