These easy banana and chocolate chip muffins with yogurt are SO delicious and also super wholesome, sweetened only with pure raw honey and the sweetness of the bananas and chocolate chips.
After making multiple batches of homemade chocolate chip muffins while I developed that recipe, I promised myself I'd also have to make a batch of banana chocolate chip muffins soon too—and here it is! 🙂
But for this recipe, I was determined to ditch the white sugar for some pure raw honey. Besides, the ripe bananas and semi-sweet chocolate chips already provide a lot of sweetness, so there was really no need to add extra sugar. (Bonus: you'd never know the difference!)
And if you can't get seem to get enough banana recipes in your life, you can also try these awesome banana Nutella crepes or gluten free banana bread.
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❤️ Why you'll love this recipe
- No added processed sugar—sweetened only with honey, bananas and chocolate chips
- Greek yogurt or sour cream make these muffins moist and fluffy
- Takes less than 35 minutes to make from start to finish
- Great way to use up leftover or ripe bananas
- Fast, filling and wholesome make ahead breakfast for busy mornings
- Kid-friendly
- Baking instructions for banana chocolate chip mini muffins included!
🌿 Ingredients
This muffin recipe uses only simple, easy to find ingredients; you may already have many of them on hand. Just make sure the bananas are very ripe; the more brown spots the better. Chocolate lovers: feel free to use chocolate chunks to make banana chocolate chunk muffins. 🙂
See recipe card below for exact quantities.
📝 Instructions
To get started, first preheat your oven to 350°F. Grease or line one 12-muffin tin, two 6-muffin tins or one 24-mini muffin tin with muffin liners.
Step 1: Mash a couple small bananas in a small bowl with the back of a fork or a potato masher.
Step 2: Mix the the dry ingredients (flour, baking powder, baking soda and salt) in a medium mixing bowl. Use a whisk to incorporate everything together.
Step 3: In a separate larger bowl, use the whisk to beat the eggs a little. Then, add some honey, plain Greek yogurt, melted coconut oil and vanilla and whisk again.
Step 4: Using a silicone spatula, fold the dry ingredients into the wet until they are just incorporated. (Don't over mix!)
Step 5: Fold the mashed bananas and chocolate chips into the batter and then divide it evenly into the muffin cups.
Step 6: Bake your muffins for 21-23 minutes (or 13-15 minutes for mini muffins), or until a toothpick comes out clean. Let them in their tins for 5 minutes, and then remove onto a wire rack to finish cooling.
📋 Substitutions
Feel free to make any of the following adjustments according to your needs and preferences:
- Gluten free banana chocolate cup muffins - use gluten free all-purpose flour; I tested with Cup4Cup Gluten Free Flour and it worked perfectly
- Bananas - make chocolate chip muffins instead if you don't have any bananas on hand
- Honey - substitute maple syrup, agave syrup or white sugar
- Greek yogurt - substitute sour cream
- Coconut oil - use unsalted butter instead
- Semi-sweet chocolate chips - use any other kind of chocolate chips, mini chips or chocolate chunks
🔪 Equipment
Here is the equipment I used to make this recipe:
- muffin tin or mini muffin tin
- muffin liners
- potato masher (optional; you can also just use the back of a fork to mash the bananas)
- medium and large mixing bowl
- whisk
- silicone spatula
🍱 Storage
These muffins will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer.
🎉 Top tip
Remember that when it comes to bananas and baking, the riper and browner the bananas are the better! And these muffins are a delicious way to use up any over-ripe bananas that may be sitting on your counter.
Enjoy! 🙂
💭 FAQ
Yes; to make gluten free banana chocolate chip muffins, simply substitute an all-purpose gluten free flour blend for the regular all-purpose flour. Keep in mind that different GF flours may yield different results, so it might take some experimentation to find the one that works best for your recipe.
No; you can use any kind of chocolate chips, chocolate chunks or mini chips to make banana chocolate chip muffins.
You'll want to make sure the bananas you use for banana chocolate chip muffins are very ripe and soft so that your muffins are naturally sweet. The more brown spots they have, the better.
Make sure not to over-mix your muffin batter after you combine the wet and dry ingredients to avoid overly dense muffins.
🍳 Recipe
Banana Chocolate Chip Muffins
Equipment
- potato masher optional, to mash the bananas
Ingredients
- 2 small ripe bananas or 1 large banana
- 1 ¼ cups all-purpose flour or gluten-free flour; I tested with Cup4Cup Gluten Free Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 large eggs at room temperature
- ⅓ cup honey
- ½ cup plain Greek yogurt or sour cream
- ¼ cup coconut oil or unsalted butter, melted, plus extra for greasing (see notes)
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or chocolate chunks or mini chips
Instructions
- Prep: Preheat oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins (or for mini muffins, a 24-mini muffin tin.) Mash your bananas in a small bowl with the back of a fork or a potato masher and set aside.
- Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the honey, yogurt, coconut oil and vanilla and whisk again.
- Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the mashed bananas and chocolate chips into the batter and then divide it evenly into the muffin cups.
- Bake: Bake muffins for 21-23 minutes (13-15 minutes for mini muffins), or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
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