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!
