Description
Deliciously moist and healthy skinny banana chocolate chip muffins made with whole wheat flour, natural sweeteners, and a hint of cinnamon. These muffins are perfect for breakfast or a guilt-free snack, combining the sweetness of ripe bananas with the indulgence of mini chocolate chips.
Ingredients
Scale
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
Add-ins
- 1/3 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to ensure the muffins do not stick.
- Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Whisk in the honey or maple syrup, Greek yogurt, egg, vanilla extract, coconut oil or melted butter, and light brown sugar until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Gently fold in the mini chocolate chips to the batter, ensuring even distribution without breaking them up.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For a dairy-free option, substitute with dairy-free yogurt and dairy-free chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, muffins can be frozen for up to 2 months. Thaw at room temperature before serving.
