Looking for a healthy snack or on-the-go breakfast option?
These Healthy Chocolate Chip Banana Muffins are the perfect start (or end) to your day! Made with simple ingredients and whole grains to keep you full longer, you’re sure to go through a whole batch in no time.
Scroll to the bottom of the post to get to the recipe card. Or if you have questions and need extra tips, keep reading!
What makes these healthy?
Honestly, the word “healthy” is super subjective. What’s healthy for one person may not be healthy for another.
That being said, this is what I look for in a nutritious food:
- Protein: It has to keep me full!
- Fiber: Helps with fullness and being regular in the bathroom
- Vitamins: It needs something added to bring me extra nutrients.
These Healthy Banana Chocolate Chip Muffins fit the bill! The Greek yogurt helps with protein, the whole wheat flour has fiber, and the bananas help add those extra nutrients.
Ingredients
- Whole wheat flour– Has more fiber than all-purpose flour, which keeps you full longer!
- Baking soda
- Salt
- Bananas– The browner, the better!
- Honey
- Vanilla extract– I used imitation vanilla because it’s cheaper
- Olive oil
- Egg
- Greek yogurt– Plain nonfat Greek yogurt has less added sugar
- Milk
- Chocolate chips– I used miniature chocolate chips to spread the chocolate goodness more!
Additions and substitutions
These muffins are delicious just as they are. But there are a few things you can change if dietary needs are different:
- Yogurt: Can use vanilla yogurt instead, or a non-dairy alternative
- Milk: Can use almond milk or another dairy-free milk
- Chocolate chips: You can use dark chocolate chips, milk chocolate, or any other favorite
- Egg: Use a flax egg if vegan. 3 tablespoons of water to 1 tablespoon flax.
- Flour: You can use white whole wheat flour instead.
- Honey: Can use maple syrup instead
How to make
Preheat the oven to 350 degrees. In a large bowl, combine the flour, baking soda, and salt.
In a medium bowl, add the bananas and mash. Then add the honey, vanilla, oil, egg, yogurt, and milk and mix together.
Add the wet ingredients to the dry ingredients and combine. Gently fold in the chocolate chips.
Pour into a greased muffin tin and bake for 20 minutes until a toothpick comes out clean. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
How to store
Once the muffins are done baking, they’ll stay fresh for about 3 days if left on the counter in an airtight container.
In the fridge, they’ll be good for up to 7 days.
Freezing them will make them last longer! Once they cool to room temperature, place them in a gallon-sized freezer bag. Add the recipe name and the date you froze them.
Once frozen, these muffins will stay fresh for up to 3 months!
How to eat these
Honestly, you could have these muffins any time of day. Here are some ways to use them up:
- Place in your kids’ lunchbox
- Slice in half and spread peanut butter over the halves for extra healthy fats
F.A.Q.
Can I turn this recipe into mini muffins?
Absolutely! You’ll need to reduce the cooking time. I recommend starting with 10-12 minutes and go from there.
They’re a cheaper alternative to those packages of muffins you find at the grocery store!
Can I turn this recipe into banana bread?
I haven’t done this, but I don’t see why not.
Just pour the batter into a greased 8×5 loaf pan and bake for 45-55 minutes instead.
Get the Freezer Meal Plan
This recipe was part of a freezer meal plan I created! Make 3 different snacks for your freezer in less than an hour using my plan. You can find it here on Etsy!
Healthy Banana Chocolate Chip Muffins
These Healthy Chocolate Chip Banana Muffins are made with simple ingredients and whole grains to keep you full longer!
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 1 tablespoon olive oil
- 1 egg
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon milk
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. In a large bowl, combine the flour, baking soda, and salt.
- In a medium bowl, add the bananas and mash. Then add the honey, vanilla, oil, egg, yogurt, and milk and mix together.
- Add the wet ingredients to the dry ingredients and combine. Gently fold in the chocolate chips.
- Pour into a greased muffin tin and bake for 20 minutes until a toothpick comes out clean. Let cool for 5 minutes, then transfer to a wire cooling rack to cool completely.
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.