These healthy Banana Chocolate Chip muffins are full of banana flavor, with much less fat than the traditional version. This recipe makes it possible to eat healthier while still indulging in delicious baked goods!
Looking fore more lightened up desserts? These Skinny Pineapple Cupcakes are a reader favorite. Or whip up a green monster smoothie to start your day.
Why this Recipe Works
We love the combination of bananas and chocolate. If you like our Chocolate Chip Banana Bread, today’s skinny banana muffin recipe is going to blow you away.
- These banana muffins are oil free! Greek yogurt and banana make the muffins plenty moist.
- Naturally sweetened for delicious flavor.
- More fiber and fewer calories than traditional banana muffins.
- Enjoy them any time of day. Banana chocolate chip muffins are perfect for breakfast, but they have just enough sweetness to work as a dessert too!
Despite the fact that these skinny banana muffins are definitely healthier than your average chocolate chip banana muffin, they don’t taste like diet food. The insides are soft and fluffy with the perfect ratio of soft crumb to chocolate chips.
No one will miss the oil or butter!
Ingredient Notes
- Greek yogurt – We used a vanilla flavored version which contains a little extra sweetness that works well in these muffins.
- Sweeteners – This bread is sweetened with a combination of agave nectar and honey.
- Flours – Using half all purpose flour and half whole wheat flour is best. You get the fiber and nutrients of whole wheat with the softer texture of white flour.
- Bananas – The riper the better! You will need three large bananas, mashed. Use our guide to quickly ripen bananas in the oven.
- Chocolate morsels – We used semi-sweet mini morsels to add that little bit of decadence to the low fat banana muffins. You could also use some Lily’s sugar free chocolate chips.
Tips and Tricks
- This recipe yields about 18 standard sized muffins or 36 mini muffins.
- To make mini muffins you will need to shorten the baking time. Smaller muffins cook through faster!
- Feel free to swap out the chocolate chips for other favorite muffin mix-ins like chopped walnuts or pecans. Or use a little of both!
- Add walnuts like we did in our banana nut muffins!
Recipe FAQs
These muffins are not completely fat free because Greek yogurt does contain some fat. They are, however, much lower in fat than most muffins.
One of our healthy banana chocolate chip muffins contains just 2 grams of fat. Compared to the 6 grams of fat found in the full-calorie version, that’s not too shabby!
Yes, these banana muffins can be frozen for up to one months. After cooling, transfer them to freezer bags or a freezer safe container.
We usually suggest mashing the banana with a fork or masher before combining it with the other ingredients. This ensures you won’t end up with big chunks of un-mashed banana in the batter.
That said, if your banana is very ripe and you’re using an electric mixer, mashing it separately may not be necessary.
Yes, but the taste and texture will be affected. Whole wheat flour is less refined with a stronger taste than all-purpose flour. If you choose to use only whole wheat flour your muffins will taste drier, denser and grainier.
More Easy Muffin Recipes
- Blueberry Muffins
- Zucchini Muffins
- Cinnamon Sugar Muffins
- Pumpkin Cream Cheese Muffins
- Morning Glory Muffins
More Easy Breakfast Recipes
See all Breakfast and Brunch recipes
Healthy Banana Chocolate Chip Muffins
Ingredients
- 2 Tablespoons honey
- ¼ cup agave nectar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 large bananas mashed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 6 ounce Vanilla Greek Yogurt
- ½ cup mini semi-sweet chocolate morsels
Instructions
- In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1-2 minutes until fully combined. Fold in chocolate morsels.
- Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about 1/4 cup).
- Bake in a 350 degree F oven for 18-20 minutes. For mini muffins, bake 11-13 minutes.
- Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use. ENJOY.
Notes
- For mini muffins, recipe makes about 36 muffins.
- This recipe yields about 18 standard sized muffins or 36 mini muffins.
- To make mini muffins you will need to shorten the baking time. Smaller muffins cook through faster!
- Feel free to swap out the chocolate chips for other favorite muffin mix-ins like chopped walnuts or pecans. Or use a little of both!
- Add walnuts like we did in our banana nut muffins!
- See blog post for more recipe tips and tricks.
Nutrition
Healthy Banana Chocolate Chip Muffins are a “better-for-you” version of a classic muffin flavor. Sweet, easy to make and freezer friendly!
Soooooooo is it still healthy if I eat all the mini muffins in one sitting??
They are so tiny….I bet I’d be fine. 😉
You’re so cute and little you’d be totally fine 🙂
They look so good. Definitely one of my favorite muffins!
These look amazing Amy. I am going to try them with maple syrup. My munchkin is sugar sensitive (honey too). Agave and brown rice syrup or maple syrup would be awesome. Wish me luck.
Can I get a calorie count for a regular size muffin? They are in the oven right now, they smell great! 🙂 Thanks for the recipe!
Yum! I bet these are delicious. I love that the only sweeteners are honey and agave. Can’t wait to give them a try!
I love a good chocolate chip muffin in the morning and really any time of day. It is a must to have a few healthy versions in your back pocket when you are trying to lighten thing up. I cannot wait to try this recipe.
These look great! I’m out of agave nectar. Would 1/4 cup plain sugar work just as well?
Aimee…I love your lightened up version of one of my favorite muffins….perfectly studded with those chocolate chips! I love baked goods for breakfast, too. And these would be a great way to start my day!
I am a huge fan of chocolate in bread! I also love the idea of Greek yogurt in the mix to keep things moist!
You know how I feel about muffins and bananas…love that these are healthy!!! They sound awesome!
Can beat a skinny muffin! Looks great!
Love the sound of these muffins! Pinned!
These muffins look really good! I love the idea of honey. They look delicious!
These look delicious! Thanks for sharing the recipe!
Love these so much. Eating healthy in the New Year so this a great way to keep on track!
Those mini muffins are so cute! These muffins look amazing, with their domed tops and chocolate chips. I’ve been eating bananas like they are going out of style and these like the perfect way to eat them!
I like no-guilt muffins so much more, Aimee! They taste better to me when they’re full of Greek yogurt AND bananas because they’re so nice and moist without being oily or greasy. These look fantastic. 🙂
ooooh these are the perfect breakfast! Just enough of a treat, without the guilt!
I love muffins as a quick “I-woke-up-late-and-don’t-have-time-to-eat-breakfast” (not that I’m speaking from experience or anything” or an on-the-go snack! These look fantastic. Bananas and chocolate chips is one of the classic combinations that you can never go wrong with, and I love the addition of Greek yogurt! Makes baked goods so tender and moist! Pinned! 🙂
I wish I knew what agave nectar was, so I could try these! I’d love to trick the kids with something healthier. I’d have them at chocolate chips.
Agave nectar is often used as a vegan replacement for honey. It is simply a sweetener, you can easily substitute it with an equal amount of honey or maple syrup.
It’s a type of sweetener, I’ve seen it at Walmart before, and there are some tea shops that carry it as well.