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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!

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it to prevent sticking.
  2. 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.
  3. Add the Greek yogurt, honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Whisk everything together until smooth and well combined.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
  6. Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
  7. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. 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. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For added crunch, consider adding chopped walnuts, pecans, or other nuts to the batter.

Mix in dried cranberries, raisins, or chopped dates for a fruity twist.

For a gluten-free version, use a gluten-free flour blend or try whole wheat flour for a heartier muffin.

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