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healthy banana muffins

Healthier Banana Chocolate Chip Muffins

These healthy banana muffins are soft, moist, and loaded with chocolate chips. Made with ripe bananas, Greek yogurt, and whole wheat flour, they’re perfect for breakfast, snacks, or meal prep.
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Prep Time 15 minutes
Cook Time 18 minutes
10 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast, Snack, Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 ripe bananas mashed
  • 2 eggs
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1/3 cup olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 3/4 cup dark chocolate chips

Equipment

  • 1 Muffin Pan 12-cup standard size
  • 12 Muffin Liners paper liners
  • 2 Mixing Bowls medium and large
  • 1 Whisk, for mixing batter
  • 1 Cooling Rack for cooling muffins

Method
 

  1. Preheat the oven to 425°F (220°C). Line a muffin pan with paper liners or lightly grease the pan.
  2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the mashed bananas, eggs, honey, brown sugar, olive oil, Greek yogurt, and vanilla extract until smooth.
  4. Fold the dry ingredients into the wet ingredients gently until just combined. Do not overmix the batter.
  5. Add the chocolate chips and fold them into the batter evenly.
  6. Fill each muffin liner almost to the top for tall bakery-style muffins.
  7. Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 13 to 15 minutes.
  8. Insert a toothpick into the center of a muffin. If it comes out mostly clean, the muffins are done baking.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

Notes

  • Use extra ripe bananas for the sweetest flavor and moist texture.
  • Do not overmix the batter to keep the muffins soft and fluffy.
  • Store muffins in an airtight container for up to 3 days.
  • Freeze muffins for up to 2 months for easy meal prep.
  • For banana oatmeal muffins, replace 1/2 cup flour with rolled oats.
  • To make sugar free banana muffins, replace honey and brown sugar with mashed dates or monk fruit sweetener.