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Banana Chocolate Chip Yogurt Muffins

Delightful muffins that blend the sweetness of ripe bananas with the rich taste of chocolate chips, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed banana (from 2 to 3 very ripe bananas) Use overripe bananas for maximum sweetness.
  • 1/4 cup honey For natural sweetness.
  • 1/4 cup melted coconut oil Adds rich texture.
  • 2 tablespoons almond milk or dairy milk For moisture.
  • 1 large egg To bind the ingredients.
  • 3/4 cup plain Greek yogurt Provides fluffiness.
  • 1 teaspoon vanilla extract For depth of flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Forms the base.
  • 1 teaspoon baking soda For leavening.
  • 1 teaspoon baking powder Helps muffins rise.
  • 1/4 teaspoon salt Enhances overall flavor.
Add-ins
  • 1/4 cup mini chocolate chips For chocolatey goodness.

Method
 

Preparation
  1. In a large mixing bowl, mash the ripe bananas until smooth.
  2. Stir in the honey and melted coconut oil until well combined.
  3. Beat in the egg, then add almond milk, Greek yogurt, and vanilla extract, mixing until just integrated.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  6. Fold in the mini chocolate chips until evenly distributed.
  7. Allow the batter to rest for at least 10 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. Fill each muffin liner about three-quarters full with the batter.
  3. Bake for 15 to 17 minutes, or until a toothpick comes out clean from the center.
  4. Let the muffins cool in the pan before transferring to a wire rack.

Notes

Ensure bananas are overripe for best results. Optionally, add nuts or a dash of cinnamon for added flavor.