Description
These Healthy Chocolate Chip Banana Muffins are a deliciously moist and naturally sweet treat, perfect for breakfast or a snack. Made with ripe bananas, Greek yogurt, and oats, they offer a nutritious twist on classic muffins with the added delight of mini chocolate chips.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas
- 2 eggs
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well to ensure easy removal of muffins.
- Mash bananas: In a large mixing bowl, mash the ripe bananas thoroughly until you get a smooth consistency without large chunks.
- Mix wet ingredients: Add eggs, Greek yogurt, maple syrup, and vanilla extract to the mashed bananas. Whisk the mixture until all ingredients are well combined and smooth.
- Combine dry ingredients: Stir in the oats, baking powder, baking soda, and salt gently into the wet mixture to avoid overmixing, which helps keep the muffins tender.
- Add chocolate chips: Fold in the mini chocolate chips carefully, reserving a few to sprinkle on top of the muffins before baking for an attractive finish.
- Fill muffin tin: Divide the batter evenly among the muffin cups, filling each almost to the top to allow space for rising.
- Top with chocolate chips: Sprinkle the reserved chocolate chips on the surface of each muffin for added texture and chocolate bursts.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Greek yogurt adds protein and moisture but can be substituted with a dairy-free yogurt for a different diet need.
- Ensure not to overmix the batter to keep muffins tender and fluffy.
- Mini chocolate chips distribute better throughout the batter compared to regular chips.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make these gluten-free, use certified gluten-free oats.
