Banana Chocolate Chip Yogurt Muffins Recipe
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.
- 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
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
- Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Stir in the honey and melted coconut oil until well combined.
- 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.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all purpose flour, baking soda, baking powder, and salt.
- 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.
- 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.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a muffin pan with parchment paper liners.
- Fill Muffin Tins: Using a 1/4 cup scoop, divide the batter evenly among about 16 muffin cups.
- 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
