Name: Skinny Banana Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: PT-487269H20S
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas (preferably overripe); ¼ cup Greek yogurt (plain or vanilla); ¼ cup honey (or maple syrup); 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup all-purpose flour (or whole wheat/gluten-free alternative); ½ cup semi-sweet chocolate chips

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Why You’ll Love This Recipe

These muffins are not only delicious but also guilt-free! With the natural sweetness of ripe bananas and a bit of honey, they are perfect for anyone looking to enjoy a healthier version of a classic treat. The Greek yogurt adds moisture and protein, while the chocolate chips give you that little indulgence you crave without overwhelming sweetness. Plus, they’re super easy to make and only take 30 minutes from start to finish!

Ingredients

3 ripe bananas (preferably overripe)
¼ cup Greek yogurt (plain or vanilla)
¼ cup honey (or maple syrup)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup all-purpose flour (or whole wheat/gluten-free alternative)
½ cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Skinny Banana Chocolate Chip Muffins Recipe

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it to prevent the muffins from sticking.

2. Mash the Bananas

In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks if you like a bit of texture in your muffins.

3. Mix the Wet Ingredients

Add the Greek yogurt, honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth and well combined.

4. Combine the Dry Ingredients

In a separate bowl, mix together the flour, baking soda, baking powder, and salt.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix, which can make the muffins tough.

6. Add the Chocolate Chips

Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.

7. Spoon the Batter

Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

8. Bake the Muffins

Top the muffins with the reserved chocolate chips, then place the tin in the preheated oven. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

9. Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your healthier banana chocolate chip muffins!

Servings and Timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes

Variations

Nuts: Add chopped walnuts, pecans, or any other nuts you like for added crunch and flavor.
Dried Fruit: You can mix in dried cranberries, raisins, or chopped dates for a fruity twist.
Flour Options: For a gluten-free version, use a gluten-free flour blend. For a heartier muffin, try using whole wheat flour instead of all-purpose flour.

Storage/Reheating

Storage: Store muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer shelf life (up to 5 days).
Freezing: To freeze, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag or container. They will stay good for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.

FAQs

Can I use a sugar substitute instead of honey?

Yes, you can use a sugar substitute like stevia or a sugar-free maple syrup if you prefer a low-calorie version of these muffins. Just ensure the consistency of the batter stays the same.

Can I use flavored yogurt instead of plain Greek yogurt?

Yes, flavored Greek yogurt can be used, but it may alter the flavor slightly. Vanilla or honey-flavored Greek yogurt would work well with these muffins.

Can I make these muffins without chocolate chips?

Of course! You can omit the chocolate chips or replace them with other add-ins like nuts, dried fruit, or even dark chocolate chunks for a different flavor.

Can I make these muffins vegan?

Yes, to make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based yogurt. You can also replace honey with maple syrup.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. You can also check the tops to make sure they’re golden brown.

Conclusion

These Skinny Banana Chocolate Chip Muffins are the perfect balance of healthy and indulgent. With ripe bananas, Greek yogurt, and a touch of honey, they offer a lighter take on traditional muffins without sacrificing flavor. The chocolate chips add just the right amount of sweetness, making them a delightful treat for breakfast or snack time. Try this recipe today, and enjoy a healthier muffin without missing out on the deliciousness!

Skinny Banana Chocolate Chip Muffins Recipe

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These Skinny Banana Chocolate Chip Muffins are a healthier version of a classic treat. Made with ripe bananas, Greek yogurt, and honey, they are light, fluffy, and lower in fat and sugar while still delivering on flavor. Perfect for breakfast or a snack!

Author: Amy
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it to prevent sticking.
In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks if you like a bit of texture.
Add the Greek yogurt, honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Whisk everything together until smooth and well combined.
In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Top the muffins with the reserved chocolate chips, then place the tin in the preheated oven. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.