I don’t know about you, but it’s a rarity that my family eats through bananas before they get too ripe (ain’t nobody who likes to eat over-ripe bananas). I’m constantly freezing them and using them when baking. I also get bored with the same two or three banana bread-type recipes. So, I decided to switch things up a teeny bit and try a healthier version of chocolate chip banana bread, and make them muffins – mainly because it’s so hot here and I didn’t want the oven on longer than needed. This recipe is made with no butter. Say what?! I know, I’m huge butter fan, too, and it’s not often that I substitute for it in the kitchen. But, I had some plain Greek yogurt that I needed to use and I thought it would be a good idea to swap that in for the butter in this recipe. I’m glad I did. I don’t feel quite as guilty over eating these guys.
You will need 2-3 over-ripe bananas, AP flour, sugar, Greek yogurt, cinnamon, vanilla, baking powder, baking soda, salt, baking spray, eggs, milk and, of course, chocolate chips! Let those ingredients get to room temp!
Preheat your oven to 350 degrees. Line your muffin pans (you’ll need 2 – this recipe makes about 18 or so muffins) with paper cups and spray with baking spray (I like the spray with flour). Alternatively, you can grease and flour unlined cups.
In a large bowl, combine your dry ingredients: 2 cups of all purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt.
Whisk to combine.
Mash your bananas – you will need 1 cup.
Add your bananas, 1/2 cup of plain Greek yogurt, 3 tablespoons of milk (I used 2%), 2 eggs and 1/2 teaspoon of vanilla extract.
Using an electric mixer, beat on low until combined. Beat on high for 2 minutes.
Fold in 3/4 cup of chocolate chips (I used a combination of regular and mini semi-sweet chocolate chips).
Fill your muffin tins with your batter, about three-quarters of the way up (these don’t rise up a ton). Bake for 15-19 minutes at 350 or until a toothpick inserted comes out clean.
Allow to cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling.
Serve and enjoy!
Healthier Banana Chocolate Chip Muffins
Notes
Feel free to add toasted walnuts in place of or in addition to your chocolate chips!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup ripe mashed bananas (2-3)
- 1/2 cup plain Greek yogurt
- 3 tablespoons milk
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Line your muffin tin with paper cups and spray with baking spray. Or, grease and flour unlined cups.
- In a large bowl, combine your dry ingredients, except chocolate chips, and whisk just to combine.
- Mash your bananas - you will need one cup.
- Add your wet ingredients - mashed bananas, milk, eggs, Greek yogurt and vanilla - to your dry ingredients. With an electric mixer, beat on low speed until combine. Beat on high speed for 2 minutes.
- Gently fold in your chocolate chips.
- Fill your muffin tins three-quarters full with batter. Bake for 15-19 minutes or until a toothpick inserted comes out clean.
- Allow to cool in pan for about 10 minutes. Then, remove muffins to wire rack to continue cooling.
