Description
Deliciously moist muffins made with ripe bananas and chocolate chips, perfect for breakfast or as a snack.
Ingredients
Scale
- 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
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it.
- Mash the bananas in a medium bowl until smooth but slightly chunky.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, whisk together mashed banana, honey, coconut oil, milk, egg, Greek yogurt, and vanilla until smooth.
- Combine the wet and dry mixtures, folding gently to avoid overmixing.
- Fold in mini chocolate chips until evenly distributed.
- Scoop the batter into muffin cups, filling them about 2/3 full.
- Bake for 5 minutes at 400°F, then reduce the temperature to 375°F (190°C) and continue baking for 15-20 minutes until golden brown.
- Let cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use very ripe bananas and don’t overmix the batter to keep the muffins light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: banana muffins, chocolate chip muffins, easy baking