Healthy Chocolate Chip Banana Muffins
These Healthy Chocolate Chip Banana Muffins are super fluffy and make a perfect breakfast or snack! These muffins are made with whole wheat flour, coconut sugar, and 70% dark chocolate.
There’s nothing like a good classic banana muffin. This recipe for Healthy Chocolate Chip Banana Muffins is one of my new favourites.
These muffins have a fine crumb, (aka soft and moist on the inside) but get nice crispy tops as they bake. To me, the soft on the inside and crispy on the outside makes the most perfect muffin!
This recipe is also versatile and can be made gluten-free if needed, low-sugar or dairy-free.
Ingredient’s you’ll need
- Plain yogurt: this adds moisture to the bread and a light fluffy texture, sort of like buttermilk.
- Baking soda: When mixed with the yogurt, this helps the yogurt turn bubbly and fluffy.
- Regular flour: to give the muffins a lighter texture and finer crumb.
- Whole wheat flour: to add some healthy fibre to the muffins
- Cinnamon: to flavour
- Nutmeg: to flavour
- Salt: helps to balance out the sweetness of the muffins and bring out the flavour
- Butter: You can sub dairy-free butter or coconut oil
- Coconut sugar: Can sub brown sugar
- Eggs: 2 of them
- Vanilla extract: to flavour
- Bananas: three very ripe ones.
- Chocolate: 70% dark chocolate chips or chunks
This Healthy Chocolate Chip Banana Muffins recipe has plenty of submissions if you need.
For a gluten-free version: I like to use Bob’s Red Mill 1-1 gluten-free baking flour
For a dairy-free version: Swap out butter for vegan butter and the yogurt or some coconut yogurt.
For an all whole wheat version: substitute regular flour with whole wheat flour, but remove the extra 1 tbsp.
For a low-sugar version: cut the coconut sugar down to 1/4 of a cup, and use even riper bananas (the riper, the sweeter).
Tips for making this recipe perfectly
- For best results, use a stand mixer or hand mixer. You can still make these in a bowl, but the mixer will help incorporate everything better.
- Don’t overmix the batter when adding the yogurt, bananas and dry ingredients. Overmixing can lead to dense muffins and cause the tops to “peak” when you bake them. (stick up too much on top)
- Store in an air-tight container for up to a week. (Though these muffins are best enjoyed within 2 days!)
More muffin recipes to try
If you tried these Healthy Chocolate Chip Banana Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Healthy Chocolate Chip Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
These Healthy Chocolate Chip Banana Muffins are super fluffy and make a perfect breakfast or snack!
- 1/4 cup plain yogurt
- 1 tsp baking soda
- 3/4 cup+2 tbsp flour
- 3/4 cup whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup butter, at room temp
- 1/2 cup coconut sugar (can sub brown sugar)
- 2 eggs
- 1 tsp vanilla extract
- 3 medium very ripe bananas, mashed
- chocolate chips or chunks (as couple handfuls)
- Preheat the oven to 375 degrees F and line a muffin pan with muffin liners
- Mix the yogurt and baking soda together in a bowl. Set aside (the mixture should get bubbly)
- In a stand mixer, (or with a handheld mixer) cream the butter and sugar together for 3minutes until it’s fluffy and creamy.
- Add the eggs and vanilla and mix together for 2 minutes
- Next, add the yogurt and bananas and gently fold in.
- Add the flour mixture and gently fold in. Don’t overmix.
- Stir in the chocolate chips
- Transfer batter to muffin cups filling 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool and enjoy!
For best results, use a stand mixer or hand mixer. You can still make these in a bowl, but the mixer will help incorporate everything better.
Don’t overmix the batter when adding the yogurt, bananas and dry ingredients. Overmixing can lead to dense muffins and cause the tops to “peak” when you bake them. (stick up too much on top)
Store in an air-tight container for up to a week. (Though these muffins are best enjoyed within 2 days!)
- Serving Size: 1 muffin
- Calories: 222
- Sugar: 10g
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2.5g
Keywords: healthy banana muffins, whole wheat banana muffins
Which flour should i use for low carbs?
Hi there, Unfortunately I wouldn’t recommend substituting for a low-carb flour in this recipe. if you use a flour like almond or coconut flour the recipe won’t turn out properly.
Absolutely loved these muffins! So many friends and family loved them too! I left out the nutmeg and the cinnamon and used the noshu sugar free chocolate chips and it was incredible 🤤 100% making them again!!
Thanks so much Mel!!