Print

Print Recipe

These banana chocolate chip muffins come together quickly with wholesome ingredients like Greek yogurt and honey. Moist and tender with a lightly sweet flavor, they make a tasty, simple breakfast or snack.

Ingredients

Scale
  • 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
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips (plus about 1 tablespoon reserved to sprinkle on top)

Instructions

  1. Mash bananas in a large bowl until mostly smooth.
  2. Stir in honey and melted coconut oil.
  3. Beat in the egg, then add milk, Greek yogurt, and vanilla, mixing until combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined, keeping the batter slightly lumpy.
  6. Fold in mini chocolate chips, reserving about 1 tablespoon to sprinkle on top.
  7. Let the batter rest at least 10 minutes to allow the flour to absorb moisture.
  8. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  9. Divide the batter into muffin cups using a 1/4-cup scoop, filling cups evenly (about 16 muffins).
  10. Sprinkle the reserved chocolate chips on top if desired.
  11. Bake for 15–17 minutes until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  12. Remove muffins from pan immediately and transfer to a wire rack to cool.

Notes

Letting the batter rest for at least 10 minutes before baking is key to achieving a tender, fluffy texture as the flour absorbs moisture., Remove muffins from the pan promptly to avoid trapped steam that can make texture soggy., Gentle folding is important to avoid developing gluten which can make muffins tough., Can substitute milk with plant-based options like almond, soy, or coconut milk., Honey can be replaced with agave syrup or maple syrup., Egg can be replaced with flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, set for 5–10 minutes) to make muffins egg-free., Chocolate chips can be swapped for chopped nuts or dried fruits for less sweetness., Store muffins in an airtight container at room temperature for up to 4 days or freeze up to 1 month; thaw and warm gently before serving.

Nutrition

Find it online: https://cookingcrumbs.com/banana-chocolate-chip-yogurt-muffins/