Healthy Banana Chocolate Chip Muffins
Transform your breakfast routine with these Healthy Banana Chocolate Chip Muffins, a guilt-free treat that's equal parts nourishing and indulgent. Packed with naturally sweet ripe bananas, protein-rich Greek yogurt, and a drizzle of honey, these muffins strike the perfect balance between wholesome ingredients and decadent flavor. Each bite is studded with mini chocolate chips for a touch of sweetness, while whole wheat flour, cinnamon, and optional mix-ins like nuts or seeds add heartiness and texture. Ready in just 30 minutes, they’re a quick and easy option for meal prep, an afternoon snack, or a grab-and-go breakfast. Moist, fluffy, and utterly delicious, these muffins are a family-friendly favorite that you’ll love baking time and again!
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Recipe Information
Ingredients
- 3 large Bananas (ripe, mashed)
- 1 large Egg
- 1 cup Plain Greek yogurt
- 0.33 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Mini chocolate chips (dark or semi-sweet)
- 0.25 cup Optional mix-ins (e.g., chopped nuts or seeds)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, combine the whole wheat flour, baking soda, cinnamon, and salt. Stir until evenly mixed.
Gradually add the dry ingredients into the wet banana mixture. Use a spatula to fold the ingredients together until just combined. Avoid overmixing.
Gently fold in the mini chocolate chips and any optional mix-ins like chopped nuts or seeds, if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 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.
Enjoy warm or store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 364.1 g | 132% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 168.0 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 544 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3167 mg | 67% | |
*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.
