Description
Deliciously moist Banana Chocolate Chip Muffins made with ripe bananas, honey, coconut oil, and a touch of Greek yogurt for extra softness. These muffins are perfect for breakfast or a sweet snack, featuring melted coconut oil and mini chocolate chips for a delightful treat.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed banana (2-3 very ripe bananas)
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 2 tablespoons almond milk or dairy milk
- 1 egg
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Stir in honey and melted coconut oil until combined.
- Add Egg and Dairy: Beat the egg into the banana mixture until incorporated. Then, add the almond or dairy milk, Greek yogurt, and vanilla extract; mix until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients. Gently fold in the mini chocolate chips. Stir just until combined to avoid overmixing and tough muffins.
- Rest the Batter: Let the batter rest for at least 10 minutes so the flour can absorb moisture fully, ensuring a moist texture.
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with parchment paper liners.
- Scoop Batter into Muffin Tins: Using a 1/4 cup scoop, evenly portion the batter into the muffin tin cups. This recipe yields about 16 muffins.
- Bake: Bake the muffins for 17 minutes or until the tops are lightly browned and a toothpick inserted comes out clean.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter as it can cause the muffins to become dense or tough.
- The resting time is important for hydration of the flour and better muffin texture.
- Substitute dairy milk with almond or any plant-based milk to keep it dairy-free.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Mini chocolate chips melt less and distribute more evenly than regular chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
