Totally Decadent Banana Chocolate Chip Muffins Light
Indulge in the guilt-free luxury of Totally Decadent Banana Chocolate Chip Muffins Light—a delightful treat that balances rich, comforting flavors with wholesome ingredients. Made with ripe bananas, protein-packed Greek yogurt, and sweetened naturally with honey, these muffins are irresistibly moist and tender. Whole wheat flour adds a hearty, nutritious base, while a sprinkle of cinnamon and a generous mix of mini dark chocolate chips elevate each bite with warm, decadent notes. Ready in just 35 minutes, including prep and baking time, these healthy banana chocolate chip muffins are perfect for breakfast, snack time, or dessert. Enjoy them warm from the oven, and savor their light and fluffy texture without the heaviness of traditional recipes.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 large Egg
- 1 cup Plain Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Mini dark chocolate chips
- 0.5 teaspoon Cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, Greek yogurt, honey, and vanilla extract, and whisk together until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the mini dark chocolate chips with a spatula, ensuring an even distribution throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 156.9 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 486 mg | 37% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3050 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.
