Description
Deliciously moist and naturally sweetened Banana Chocolate Chip Muffins made with ripe bananas, Greek yogurt, and honey. These muffins boast a tender crumb with bursts of mini chocolate chips, perfect for breakfast or a snack.
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
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
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly then stir in the honey and melted coconut oil until well combined.
- Add Egg, Milk, Yogurt, and Vanilla: Beat the egg into the banana mixture until incorporated. Then add the almond or dairy milk, Greek yogurt, and vanilla extract. Mix gently.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Mix Dry Ingredients with Wet Ingredients and Add Chocolate Chips: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until combined. Fold in the mini chocolate chips carefully. Avoid over-mixing to prevent tough muffins.
- Let Batter Rest: Allow the batter to rest for at least 10 minutes so the flour can fully absorb the moisture, resulting in a tender muffin texture.
- Prepare Muffin Pan: Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with parchment paper liners for easy removal.
- Fill Muffin Cups and Bake: Using a 1/4 cup scoop, evenly distribute the batter into about 16 muffin cups. Bake for 17 minutes or until muffins are lightly golden brown and a toothpick inserted comes out clean.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not over-mix the batter; a few lumps are okay to keep muffins tender.
- If you prefer dairy-free, substitute almond milk and use a dairy-free yogurt variant.
- Resting the batter before baking enhances the texture significantly.
- Mini chocolate chips distribute better in muffins; regular size chips can clump.
- Check muffins around 15 minutes to avoid over-baking, which can dry them out.
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
