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Healthy chocolate chip banana muffins are totally bikini-friendly! Made with bananas, chocolate chips, Greek yogurt, whole wheat flour, and coconut oil. Easy, low-fat, moist, and healthy muffins!
Meet my newest breakfast obsession. Did I mention it’s healthy?
You’re right. I’m the same person that was talking about donuts on Monday. That was a weekend treat! Scouts honor. Summer is here and I am nowhere near ready for it.
Here in Texas it’s at least 110 degrees everyday between June and September. That means no hiding behind turtlenecks and wide-leg yoga pants. Thats a pretty frumpy outfit, isn’t it? Most definitely. After all the cookies and cupcakes i’ve been enjoying these past few months, it’s time to reel it back in.
I’m not one to sacrifice flavor for healthy food, so if you’re looking for a treat that pleases your tastebuds AND leaves wiggle room in your skinny jeans… boy have I got a treat for you.
What’s so fabulous about today’s healthy chocolate chip banana muffins?
√ They’re made with 100% whole wheat flour (or white whole wheat is fine too)
√ 4 grams of fiber per muffin
√ Each muffin has less than 1/2 a tablespoon of oil (coconut oil so it’s actually good for you)
√ We’re using light brown sugar, no white sugar at all
√ We’re packing in the protein with Greek yogurt
√ Vitamins from the bananas
√ Chocolate chips are optional (Replace with walnuts for a healthy banana nut muffin instead!)
So what are you waiting for? Let those bananas rot, pick up some chocolate chips (or don’t), and lets get on it!
3 ingredients bring moisture (and of course, taste) to these muffins: greek yogurt combined with 1 1/2 cups of mashed ripe bananas and coconut oil. Using brown sugar also helps. Since this recipe calls for whole wheat flour (or white whole wheat), it’s important to incorporate lots of moisture. Most low fat muffins tend to be on the dry side, which is a texture I cannot get on board with. In my book, hockey puck textured muffins are not acceptable!
Greek yogurt and coconut oil also keep my Super Moist and Healthy Carrot Cake Muffins soft, tender, and of course, healthy! Combined, these ingredients are my secret weapon to “skinny muffin recipes”!
I love you Healthy Chocolate Chip Banana Muffins. Let me count the ways you’re so good to me: no mixer required, less than 30 minutes from start to finish, taste ridiculously amazing, we’re using healthy fats, use brown sugar instead of white sugar, are moist, soft, and tender perfection. Did I mention they require just a few dishes to clean? Oh, and they freeze well too. Shut the front door!
Let me stop so you can get to baking!
Healthy Chocolate Chip Banana Muffins
Ingredients
- 2 cups whole wheat flour or white whole wheat
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup light brown sugar packed
- 1/2 cup greek yogurt I used 0% fat, any will do
- 2 teaspoons vanilla extract
- 1 and 1/2 cups very ripe bananas mashed with a fork
- 1/3 cup coconut oil melted
- 1/2 cup bittersweet or semisweet chocolate chips or more, they can also be replaced with nuts
- 2 tablespoons rolled oats optional
Instructions
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray, set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until just combined. Set aside.
- In a medium bowl, combine the egg, light brown sugar, greek yogurt, vanilla extract, mashed bananas, and coconut oil. Using a spatula, mix until all the ingredients are combined. Slowly pour the wet ingredients into the dry ingredients.Gently begin to fold it all together. Work out any flour pockets but do not overmix the batter. Fold in the chocolate chips.
- Divide the batter between 12 muffin tins, filling 3/4 of the way up the tin. Sprinkle with rolled oats if desired. Bake the muffins for 18 - 22 minutes or until a toothpick inserted in the center of the muffin comes out with just a few crumbs. Allow muffins to cool completely.
Notes
- Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months.
Like This? Leave a comment & rating below!
these muffins were sooo good. My husband and boys loved them (they are pretty fussy). I used coconut sugar (and dropped it to half a cup) and they were still sweet enough for my taste. will definitely make them again. thanks for the great recipe 🙂
I love hearing these alterations that you guys are making! Thanks for sharing Renee and i’m over the moon to hear that the guys loved them too! 🙂
Just made these muffins for the second time and they are so quick, easy and delicious. I am not crazy about sweets but these are just right. I didn’t have the rolled oats this time so I added about 1/4 cup of roasted golden flax seeds for texture and health benefits. I also added about 1/4 teaspoon of ground ginger. I’m going to make the carrot muffins tomorrow. Thank you so much for such great recipes!
So glad you hear you enjoyed them Jodie! Throwing in some flax seeds into the muffins is a great idea. Hope you enjoy the carrot muffins too! 🙂
Is the coconut oil supposed to be in liquid form or solid?
It’s suppose to be in liquid state, Cynthia. Another reader suggested to place your jar of coconut oil in warm water for a few minutes to get it in liquid state. Hope that helps!
Just made these, most delicious muffins I have made for a while. Thanks for sharing!
Glad you enjoyed them Alex!
This recipe sounds great. I’m interested in adding some almond/peanut butter. How much would you recommend and do you think I’d need to change anything else in the recipe?
Hi Kyndra,
The easiest way that I can think of to add almond/peanut butter into these banana muffins is while you’re dividing the batter into the muffin cups. Just place half the batter into the muffins tins, drop 1/2 a teaspoon or so of peanut butter into the center and then pour the rest of the batter over the peanut butter. This way you get a gooey almond/peanut butter center without having to alter the recipe.
Adding the peanut butter into the recipe would require some testing to make sure none of the other ingredients need to be changed, so unfortunately, I can’t make any suggestions on that.
Hope that helps! 🙂
Just tried them – they are fantastic! healthy but yummy 😉
Glad you enjoyed them!
Hi, I was hankering for some sort of banana and chocolate chip muffin this morning. I wanted a somewhat healthier version and came across your recipe. I am not an adventurous cook and so because I did not have any whole wheat flour on hand I decided to grind my own flour out of oatmeal in my Nutribullet. The muffins turned out absolutely beautiful but they were definitely sweet, Next time I will experiment and cut back the brown sugar to 1/2 cup. I also did not have any chocolate chips so I chopped up semi-sweet Baker’s chocolate. Thank you so much, this is now my go to muffin recipe,
I’m so glad you found your go-to banana chocolate chip muffin recipe! Ohh, oat flour sounds like it would make for an amazing muffin! Thanks for sharing your tweaks, great ideas for others too! =)
is the flour plain flour or self raising? thankyou
It’s whole wheat flour that doesn’t have any leavening agents. Depending on where you’re located, it may or may not be available to you. If whole wheat flour isn’t available for if you prefer not to use it, all purpose flour can also be substituted. Hope that helps!
thankyou so much marzia i made them yesterday with wholemeal plain flour they were absolutely beautiful i used raw sugar instead but still turned out amazing thanks again
These were absolutely delicious, was surprised at how moist they were. I used chocolate chips, walnuts and vanilla greek yogurt. I will definitely be making these again!
Hi, Marzia! I came across your site while searching for healthy muffin ideas and these turned out AWESOME. I’m not much of a cook or baker, nor an internet commenter, but I just wanted to thank you for the recipe. I used canola oil and white whole wheat flour without any problem. May splurge on coconut oil for the next time. Also made a batch of your carrot cake muffins yesterday and they too were fantastic! Thanks again!
Thank you Amy for taking the time to comment! I am so glad that you enjoyed both of my muffin recipes! Canola oil is absolutely fine, but if you enjoy a little more of that coconut taste, if will really make a difference to the carrot cake muffins.
Thanks again! =)
Hi these look amazing and I can’t wait to try them. But I’d there any replacement for the Greek yogurt I’m looking to make them non dairy?
Thanks!
Hi! I haven’t tried it, but I think 1/2 cup of unsweetened applesauce would work. I would cut the sugar back to 1/2 cup so that the banana muffins aren’t overly sweet.
These are so amazing!! I mixed white chocolate chips with semi sweet and used banana cream greek yogurt! So delicious. Thanks for sharing! Adding to my recipe collection!
Definitely the best low fat muffin recipe I’ve tried! I chopped up 70% dark chocolate instead of chocolate chips – super yummy! Thanks for posting this!
Hi Marzia,
I made a batch over the weekend and loved them! Can you tell me the nutrition facts for these? I’m trying to track my caloric intake via an app, so I’d love to enter this information.
Hi Natalia! I’m so glad you enjoyed the muffins.
Each muffin has (this includes with chocolate chips):
132 calories
9.5 grams of fat
36grams of carbs with 4.5grams of fiber
4 grams of protein.
Without the chocolate chips:
98 calories
7 grams of fat
32 grams of carbs with 3 grams of fiber
3.5 grams of protein
I came up with 258 calories per muffin in my fitness pal entered exactly as recipe above!
Hey I just made these muffins and they are spectacular! I made a pan of mini ones and the extra batter went to a few regular size muffins. The mini muffins only took 12 minutes to bake! Less time to wait to eat them! Yum!
Delicious! I didn’t have greek yogurt in the house so I used regular vanilla yogurt. Amazing recipe, thanks for sharing!
I just baked these for my son and I. And they turned out amazingly moist and full of flavor. Great recipe thinking of adding flax seed next time for extra fiber.
Hi Will vegetable oil work ?
Yes, vegetable oil and canola oil can both be used in place of coconut oil. 🙂
Cannot wait to bake these at the weekend. Love your blog, photos and recipes! Thanks for inspiring! From over here in Windsor, UK.
Thank you Sophie! This really makes my day! Really appreciate you reading the blog!
I made these last night and they are delicious! I used honey vanilla greek yogurt, and sprinkled walnuts on top…perfect breakfast on the go with my coffee. Thanks for the recipe!
I’m so glad you liked the muffins, Irene! Yum, honey vanilla yogurt + walnuts sounds like a win!