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Healthy chocolate chip banana muffins are totally bikini-friendly! Made with bananas, chocolate chips, Greek yogurt, whole wheat flour, and coconut oil. Easy, low-fat, moist, and healthy muffins!
Meet my newest breakfast obsession. Did I mention it’s healthy?
You’re right. I’m the same person that was talking about donuts on Monday. That was a weekend treat! Scouts honor. Summer is here and I am nowhere near ready for it.
Here in Texas it’s at least 110 degrees everyday between June and September. That means no hiding behind turtlenecks and wide-leg yoga pants. Thats a pretty frumpy outfit, isn’t it? Most definitely. After all the cookies and cupcakes i’ve been enjoying these past few months, it’s time to reel it back in.
I’m not one to sacrifice flavor for healthy food, so if you’re looking for a treat that pleases your tastebuds AND leaves wiggle room in your skinny jeans… boy have I got a treat for you.
What’s so fabulous about today’s healthy chocolate chip banana muffins?
√ They’re made with 100% whole wheat flour (or white whole wheat is fine too)
√ 4 grams of fiber per muffin
√ Each muffin has less than 1/2 a tablespoon of oil (coconut oil so it’s actually good for you)
√ We’re using light brown sugar, no white sugar at all
√ We’re packing in the protein with Greek yogurt
√ Vitamins from the bananas
√ Chocolate chips are optional (Replace with walnuts for a healthy banana nut muffin instead!)
So what are you waiting for? Let those bananas rot, pick up some chocolate chips (or don’t), and lets get on it!
3 ingredients bring moisture (and of course, taste) to these muffins: greek yogurt combined with 1 1/2 cups of mashed ripe bananas and coconut oil. Using brown sugar also helps. Since this recipe calls for whole wheat flour (or white whole wheat), it’s important to incorporate lots of moisture. Most low fat muffins tend to be on the dry side, which is a texture I cannot get on board with. In my book, hockey puck textured muffins are not acceptable!
Greek yogurt and coconut oil also keep my Super Moist and Healthy Carrot Cake Muffins soft, tender, and of course, healthy! Combined, these ingredients are my secret weapon to “skinny muffin recipes”!
I love you Healthy Chocolate Chip Banana Muffins. Let me count the ways you’re so good to me: no mixer required, less than 30 minutes from start to finish, taste ridiculously amazing, we’re using healthy fats, use brown sugar instead of white sugar, are moist, soft, and tender perfection. Did I mention they require just a few dishes to clean? Oh, and they freeze well too. Shut the front door!
Let me stop so you can get to baking!
Healthy Chocolate Chip Banana Muffins
Ingredients
- 2 cups whole wheat flour or white whole wheat
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup light brown sugar packed
- 1/2 cup greek yogurt I used 0% fat, any will do
- 2 teaspoons vanilla extract
- 1 and 1/2 cups very ripe bananas mashed with a fork
- 1/3 cup coconut oil melted
- 1/2 cup bittersweet or semisweet chocolate chips or more, they can also be replaced with nuts
- 2 tablespoons rolled oats optional
Instructions
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray, set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until just combined. Set aside.
- In a medium bowl, combine the egg, light brown sugar, greek yogurt, vanilla extract, mashed bananas, and coconut oil. Using a spatula, mix until all the ingredients are combined. Slowly pour the wet ingredients into the dry ingredients.Gently begin to fold it all together. Work out any flour pockets but do not overmix the batter. Fold in the chocolate chips.
- Divide the batter between 12 muffin tins, filling 3/4 of the way up the tin. Sprinkle with rolled oats if desired. Bake the muffins for 18 - 22 minutes or until a toothpick inserted in the center of the muffin comes out with just a few crumbs. Allow muffins to cool completely.
Notes
- Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months.
Like This? Leave a comment & rating below!
Does anyone have nutritional info for this recipe? Thanks!
I always make this when I see my bananas are starting to turn brown. My family go mad for them. They nearly last 2 days. Delicious!
Anyone happen to know the ww points value/muffin?
Hi, is it possible to make the batter the night before? It would be awesome time saver to be able to have warm muffins in the morning.
No, I don’t advise mixing this from the night before. Since the recipe contains active ingredients (baking soda and powder) it’s best to mix the muffin batter right before baking.
URGENT question!!
Hi, I am a massive fan of healthy muffins as I’ve always loved baking but need to eat healthy these days, and this recipe looks perfect for me! I am in the middle of making a batch of these right now, but I didn’t realize that you meant liquified coconut oil (uh oh) so now I’ve got big chunks of solid coconut oil in my liquid mix, kind of like when you put hard butter in whilst making conventional cupcakes without a mixer, and can’t get rid of them! I’m going to leave it for a hit hoping they get a bit softer but coconut oil is notorious for holding it’s solid shape, do you think it would be alright if I heated up the entire mixture (as some of the coconut oil is already fully mixed in) so that it melts? Thanks!
Hi Katie!
Okay, so my suggestion would be to heat the dryer (empty) for about 5 minutes, turn it off and then place your bowl inside. This should cause the coconut oil to melt. Your muffins may end up being a little greasier because solid state vs liquid state coconut oil. But the dryer trick should help save your muffins! Good luck!
It was not easy for me to find a healthy choc chip muffin recipe that didn’t have wacky ingredients. Lol. Then, I found you.
Thank you for a great, easy, have all the ingredients on hand recipe! My son dislikes bananas so I replaced them with about 3/4 c apple sauce. They were perfect! Thank you!!! 🙂
You really should edit the recipe and note that the coconut oil should be in liquid state.
I just found this recipe. I used half quinoa flour to boost the protein even more, and I replaced the yogurt with plain kefir. They turned out to be the best muffins I ever made! These babies pack quite the protein punch now!
That’s great!
These are amazing. I forgot to put both ripe bananas in, so the batter was dry, but they still turned out great. Waiting for another banana to ripen so I can make a second batch with the forgotten banana!
Hi Marzia, I just came upon your delicious recipe. I was wondering if you would know what the sugar count would be. My son is on a very restricted sugar diet but these are his fav!
Thanks for the great recipe 🙂
Hi Tara,
I don’t have the sugar count on it, unfortunately. But, you can input the recipe on https://www.myfitnesspal.com/ and just divide by the number of muffins you’ve made and you’ll be able to get the exact amount of sugar in each of your muffins. I hope that helps! 🙂
Thank you for the website. I found this recipe today and had to try it based on all the wonderful reviews. Since we are in the middle of a nor’easter going out for ingredients was not possible. Here’s my subs: regular strawberry yogurt instead of Greek; half bananas half strawberries for the bananas; and 1/2 cup peanut butter chips. Muffins are perfect! So soft and delicious. Based on my experience and some of the reviews, the basic recipe could be made with so many other possibilities. Will definitely make over and over.
Definitely! These muffins are good with soo many ingredients.
Made them today, very good!