Whole Wheat Banana Chocolate Chip Muffins
Start your morning with a wholesome treat by whipping up these tender and flavorful Whole Wheat Banana Chocolate Chip Muffins! Packed full of natural sweetness from ripe bananas and a touch of honey, these muffins are made with nutrient-rich whole wheat flour, making them a healthier option for breakfast or snacks. A hint of ground cinnamon provides a warm, aromatic depth, while semi-sweet chocolate chips add just the right amount of indulgent decadence. Moistened with creamy Greek yogurt and baked to perfection, these muffins are both satisfying and guilt-free. Easy to prepare in just 15 minutes, they’re perfect for busy mornings or meal prep. Serve them warm straight out of the oven or enjoy at room temperature—their soft, comforting texture and balanced flavors are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 medium Mashed ripe bananas
- 1 large Egg
- 0.5 cup Plain Greek yogurt
- 0.3 cup Honey
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, mash the ripe bananas with a fork until smooth. Add the egg, Greek yogurt, honey, and vanilla extract. Whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chocolate chips using a rubber spatula or spoon, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 175.8 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2296 mg | 49% | |
*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.
