Skinny Banana Chocolate Chip Muffins Recipe
If you’re looking for a delicious treat that’s bursting with banana flavor, melty chocolate bits, and the happy knowledge that you’re eating something a little lighter, these Skinny Banana Chocolate Chip Muffins are about to become your new go-to recipe. They’re everything you dream of in a wholesome muffin—soft, moist, packed with ripe banana, and perfectly sweet without going overboard. Whether served for breakfast, an after-school snack, or late-night nibble, this recipe proves you don’t have to sacrifice taste to eat a little lighter. These muffins whip up in no time and disappear just as quickly!
Ingredients You’ll Need
The ingredient list for Skinny Banana Chocolate Chip Muffins is comfortingly simple, but each item plays a starring role, contributing its own special texture, taste, or gorgeous golden color. Use the best bananas you can find and you’re already halfway to muffin heaven!
- 3 ripe medium bananas, mashed: Ultra-ripe bananas make these muffins naturally sweet and extra moist.
- 1/4 cup honey or maple syrup: A touch of natural sweetener adds mellow depth and keeps things just sweet enough.
- 1/4 cup plain Greek yogurt: This brings moisture and a gentle tang, plus a little boost of protein.
- 1 large egg: The secret to binding everything together smoothly for a tender crumb.
- 1 teaspoon vanilla extract: Just a splash turns the flavor up and gives a homey, bakery-style aroma.
- 1/4 cup coconut oil or melted butter: Either will give you a rich flavor, but coconut oil keeps things lighter and adds a hint of tropical flair.
- 1/2 cup light brown sugar: For that irresistible caramel note and perfect muffin finish.
- 1 cup whole wheat flour: Makes these muffins heartier, nuttier, and more nourishing.
- 1/2 cup all-purpose flour: The perfect mix to keep the texture light while still wholesome.
- 1 teaspoon baking soda: Lifts the muffins and ensures your batch is perfectly fluffy.
- 1/2 teaspoon baking powder: Offers an extra boost to help them rise sky-high.
- 1/2 teaspoon salt: Brings out all the best in the chocolate and banana flavors.
- 1/2 teaspoon ground cinnamon: Adds gentle warmth that’s absolute magic with bananas and chocolate.
- 1/3 cup mini chocolate chips: Mini chips mean you get the perfect amount of chocolate in every bite without overdoing it!
How to Make Skinny Banana Chocolate Chip Muffins
Step 1: Prep the Oven and Pan
There’s something special about preheating the oven that signals deliciousness is coming! Set your oven to 350°F (175°C) and get your muffin tin ready by lining it with paper liners or giving it a light spray with cooking oil. Taking a moment now makes clean-up a breeze later and ensures those muffins slide right out.
Step 2: Mash and Mix Wet Ingredients
In a large mixing bowl, mash the bananas until there are almost no lumps. The riper your bananas, the sweeter and more flavorful your Skinny Banana Chocolate Chip Muffins will be. Add the honey or maple syrup, Greek yogurt, egg, vanilla, coconut oil (or melted butter), and brown sugar. Whisk it all together until silky smooth—this is where the magic starts to happen!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Mixing these together separately ensures your leavening agents are evenly distributed, so each muffin bakes up perfectly fluffy and tender.
Step 4: Bring It All Together
Gradually add your dry ingredients to the bowl of wet ones. Stir gently with a spatula or wooden spoon—you want everything just combined. Overmixing will make the muffins dense, and you’re aiming for light and dreamy! Once almost all the flour disappears, sprinkle in the mini chocolate chips and fold them gently into the batter.
Step 5: Fill and Bake
Divide the batter evenly between your prepared muffin cups, filling each about three-quarters full. This ensures the muffins rise beautifully without overflowing. Slide the pan into your preheated oven and bake for 18–20 minutes, or until a toothpick poked into the center comes out clean (aside from a melted chocolate smudge or two!).
Step 6: Cool and Enjoy
Once baked, let the muffins cool in the pan for about 5 minutes—this makes them easier to remove without breaking. Then, transfer them to a wire rack to cool completely. Take a moment to admire your golden, chocolate-flecked beauties before diving in!
How to Serve Skinny Banana Chocolate Chip Muffins
Garnishes
A handful of mini chocolate chips sprinkled over each muffin before baking adds a bakery-worthy finish. For a brunchy twist, dust cooled muffins with a bit of powdered sugar just before serving—simple, classic, and pretty.
Side Dishes
These muffins shine alongside fresh fruit, a creamy Greek yogurt parfait, or even a dollop of nut butter. Pair them with a hot latte or a tall glass of icy milk for the coziest snack or breakfast spread imaginable.
Creative Ways to Present
Try serving these Skinny Banana Chocolate Chip Muffins in a colorful basket lined with a tea towel for a cheerful brunch table. Arrange them on a pretty cake stand, or surprise kids with muffin “faces” made using tiny banana slices and extra chocolate chips for a cute after-school treat!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover muffins in an airtight container right on your countertop for up to 3 days. If it’s especially warm, you can pop them in the fridge to keep them fresh a little longer—just bring them to room temperature before enjoying.
Freezing
These Skinny Banana Chocolate Chip Muffins freeze beautifully! Simply wrap each muffin in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep for up to 2 months, making them perfect for busy days or lunchbox emergencies.
Reheating
To reheat, unwrap a muffin and microwave it for 10–15 seconds (from room temp) or about 30 seconds (from frozen). You can also pop them into a warm oven for 5 minutes—the result is nearly as heavenly as fresh-baked!
FAQs
Can I use all whole wheat flour instead of a mix?
Absolutely! Using all whole wheat flour gives these muffins an even heartier feel, but be aware the texture may be a bit denser. If you love that wholesome, nutty flavor, go for it—you may just want to use slightly more banana or yogurt for extra moisture.
Can I make Skinny Banana Chocolate Chip Muffins without eggs?
Yes! You can use a flaxseed or chia egg as a substitute: mix 1 tablespoon ground flaxseed (or chia seeds) with 2.5 tablespoons water, let it gel for a few minutes, and use it in place of the egg. The muffins will still be soft and delicious.
Can I add nuts or other mix-ins?
For sure! Chopped walnuts, pecans, or even a handful of shredded coconut are welcome additions. Just be mindful not to overload the batter—about 1/3 cup total mix-ins is a good limit to keep the texture perfect.
How do I make these dairy-free?
For a dairy-free version, substitute the Greek yogurt with a non-dairy yogurt and use dairy-free chocolate chips. The flavor and texture remain just as scrumptious, so everyone gets to enjoy a bite.
Why are my muffins dry or tough?
Dry muffins usually mean the batter was overmixed, or they were baked just a few minutes too long. Mix until just combined and keep an eye on your oven—every oven is a little different. Pull the muffins as soon as a toothpick comes out clean for best results.
Final Thoughts
I hope you fall for these Skinny Banana Chocolate Chip Muffins as hard as I have! They’re soft, not too sweet, loaded with comforting banana and chocolate, and just light enough to enjoy any day of the week. Whip up a batch soon, and don’t forget to share—though you may be tempted to keep every last one for yourself.
Print
Skinny Banana Chocolate Chip Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and guilt-free Skinny Banana Chocolate Chip Muffins that are perfect for breakfast or a healthy snack. These moist and flavorful muffins are packed with bananas and mini chocolate chips, making them a crowd-pleaser for all ages.
Ingredients
Wet Ingredients:
- 3 ripe medium bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil or melted butter
- 1/2 cup light brown sugar
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix wet ingredients: In a bowl, mash bananas and mix in honey, Greek yogurt, egg, vanilla, coconut oil, and brown sugar.
- Combine dry ingredients: In a separate bowl, whisk whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes until done.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For a dairy-free option, use dairy-free yogurt and chocolate chips.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
