Description
These Banana Chocolate Chip Muffins are moist, naturally sweetened with honey and ripe bananas, and made with wholesome ingredients like Greek yogurt and coconut oil. Perfect for a healthy breakfast or snack, they combine the rich flavors of banana and chocolate chips in a soft, tender muffin that’s easy to make and sure to please the whole family.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed banana (2-3 very ripe bananas)
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 2 tablespoons almond milk or dairy milk
- 1 egg
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Prepare Wet Ingredients: In a large bowl, mash the ripe bananas until smooth, then stir in the honey and melted coconut oil until combined.
- Incorporate Egg and Dairy: Beat the egg into the banana mixture until well incorporated, then add the almond or dairy milk, plain Greek yogurt, and vanilla extract, mixing well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Batter: Add the dry ingredients to the wet ingredients, then fold in the mini chocolate chips. Stir just until combined, being careful not to over-mix to keep the muffins tender.
- Rest Batter: Let the batter rest for at least 10 minutes to allow the flour to hydrate and improve muffin texture.
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with parchment paper liners.
- Fill Muffin Cups: Using a 1/4 cup scoop, portion the batter evenly into 16 muffin cups.
- Bake: Bake for 17 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.
Notes
- Make sure bananas are very ripe for natural sweetness and maximum flavor.
- Do not over-mix the batter; over-mixing can make muffins tough.
- Resting the batter before baking helps improve texture by hydrating the flour.
- You can substitute dairy milk with any plant-based milk for a dairy-free version.
- Use mini chocolate chips to ensure even distribution throughout the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
