Chocolate Banana Muffins
Make banana chocolate chip muffins healthy with Greek yogurt and coconut oil. They're the perfect breakfast, snack, or treat!
Servings: 12 servings
Ingredients
- 3 medium ripe bananas mashed
- ½ cup 2% Greek yogurt
- 1 large egg
- ¼ cup honey
- 2 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips divided
Instructions
- Preheat oven to 350ºF and prepare a muffin tin with muffin liners.
- In a large bowl, mix the wet ingredients together until well combined: ripe bananas, honey, vanilla, egg, oil, and Greek yogurt.
- Add the dry ingredients to the wet ingredients in the same bowl: flour, cocoa powder, baking soda, and salt. Mix until combined, without over-mixing. Fold in half of the chocolate chips.
- Pour the batter into the prepared muffin tins, and top the muffins with the remaining chocolate chips.
- Bake for 23–27 minutes or until a toothpick comes out clean.
Notes
Note: This recipe is adapted from Ambitious Kitchen.
My Top Tip: Use ripe bananas for maximum flavor. It also makes it easier to mix the batter with a whisk or even a fork.
Storage: Store the chocolate banana muffins in an airtight container. They'll last at room temperature for 1–2 days, or in the fridge for up to a week.
Freezing: Let the chocolate banana muffins cool completely, then wrap them in foil or plastic wrap and place them in freezer-safe bags. They'll last in the freezer for up to 3 months. Defrost at room temperature.
Nutrition
Serving: 1g | Calories: 157kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 167mg | Potassium: 191mg | Fiber: 3g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 1mg
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