Banana Chocolate Chip Yogurt Muffins Recipe

Introduction

These Banana Chocolate Chip Yogurt Muffins are moist, flavorful, and perfect for a quick breakfast or snack. Combining ripe bananas, creamy Greek yogurt, and sweet chocolate chips, they offer a delightful balance of taste and texture.

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
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips

Instructions

1. Step 1: In a large bowl, mash the bananas thoroughly, then stir in the honey and melted coconut oil until combined.
2. Step 2: Beat the egg into the banana mixture, then add the milk, Greek yogurt, and vanilla. Mix well.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Step 4: Add the dry ingredients to the wet ingredients, then fold in the mini chocolate chips. Stir until just combined—avoid over-mixing to keep muffins tender.
5. Step 5: Let the batter rest for at least 10 minutes to allow the flour to absorb moisture fully.
6. Step 6: Preheat your oven to 350°F (175°C) and line a muffin pan with parchment paper liners.
7. Step 7: Using a 1/4 cup scoop, divide the batter evenly into the muffin tin, filling about 16 cups.
8. Step 8: Bake for 15-17 minutes until the muffins are lightly browned and a toothpick inserted comes out clean.

Tips & Variations

• For extra moisture, substitute Greek yogurt with full-fat yogurt or sour cream.
• Swap mini chocolate chips for chopped walnuts or pecans for added crunch.
• If you prefer a sweeter muffin, sprinkle a little sugar on top before baking.
• Use ripe bananas for the best natural sweetness and flavor depth.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat in the microwave for about 20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for these muffins?

Yes, you can substitute all-purpose flour with whole wheat flour for a heartier texture, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture.

Can I make these muffins dairy-free?

Absolutely. Use a plant-based yogurt and milk alternative to make this recipe dairy-free while keeping the same delicious results.

Banana Chocolate Chip Yogurt Muffins Recipe

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★★★★★

4.4 from 147 reviews

These Banana Chocolate Chip Yogurt Muffins are a moist and flavorful treat, combining the natural sweetness of ripe bananas with the richness of Greek yogurt and a hint of honey. Perfect for a healthy breakfast or snack, they are easy to make with simple ingredients and a straightforward baking process.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 16 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1/4 cup mini chocolate chips

Instructions

1. Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Stir in the honey and melted coconut oil until well combined.
2. Add Egg and Dairy: Beat the egg into the banana mixture until fully incorporated. Then add the almond or dairy milk, Greek yogurt, and vanilla extract and mix well.
3. Combine Dry Ingredients: In a separate small bowl, whisk together the all purpose flour, baking soda, baking powder, and salt.
4. Mix Batter: Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the mini chocolate chips carefully, avoiding over-mixing to prevent tough muffins.
5. Rest the Batter: Let the batter rest for at least 10 minutes to allow the flour to absorb moisture, resulting in a tender muffin texture.
6. Prepare for Baking: Preheat the oven to 350°F (175°C) and line a muffin pan with parchment paper liners.
7. Fill Muffin Tins: Using a 1/4 cup scoop, divide the batter evenly among about 16 muffin cups.
8. Bake: Bake for 15-17 minutes or until the muffins are lightly browned and a toothpick inserted comes out clean.

Notes

• Do not over-mix the batter to keep the muffins tender and light.
• Resting the batter before baking is essential for moisture absorption and better texture.
• You can substitute almond milk with any other milk of choice.
• Ensure bananas are very ripe for maximum sweetness and flavor.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana muffins, chocolate chip muffins, Greek yogurt muffins, healthy muffins, breakfast muffins, easy muffin recipe