Description
Deliciously moist Banana Chocolate Chip Muffins made with ripe bananas, Greek yogurt, and melty chocolate chips. These muffins are lightly sweetened with honey and use coconut oil for a tender crumb. Perfect for breakfast or a snack, this easy-to-make recipe yields 16 flavorful muffins with a tender texture.
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 mixture: In a large bowl, mash the ripe bananas until smooth. Stir in the honey followed by the melted coconut oil until fully combined.
- Add eggs and dairy: Beat the egg into the banana mixture until incorporated. Then add the almond or dairy milk, Greek yogurt, and vanilla extract. Mix well.
- Combine dry ingredients: In a separate small bowl, whisk together the all purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Stir in the mini chocolate chips. Gently mix until just combined to avoid overmixing, which can lead to tough muffins.
- Rest the batter: Let the batter rest for at least 10 minutes. This step allows the flour to absorb moisture, improving texture.
- Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tin with parchment paper liners.
- Fill muffin cups: Using a 1/4 cup scoop, fill each muffin cup with batter. This recipe yields about 16 muffins.
- Bake: Bake in the preheated oven for 17 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins light and tender.
- You can substitute honey with maple syrup for a different natural sweetness.
- Almond milk can be replaced with any other dairy or plant-based milk.
- If you prefer, use dairy butter melted instead of coconut oil.
- For a nut-free recipe, ensure the milk alternative is safe and avoid any nut-based toppings.
- Muffins store well in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.
- The resting time of the batter is crucial for the best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
