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Healthy Chocolate Chip Banana Muffins

Delicious Healthy Chocolate Chip Banana Muffins to Savor

These Healthy Chocolate Chip Banana Muffins are a delightful, wholesome treat bursting with flavor for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 medium Ripe Bananas The star of the show, choose very ripe bananas for the best flavor.
  • 2 large Eggs Helps bind everything; swap for flax eggs if making it vegan.
  • ½ cup Greek Yogurt Adds creaminess and a protein boost.
  • ¼ cup Maple Syrup Natural sweetener; honey works as an adequate substitute.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1½ cups Old-Fashioned Oats Acts as a base, gluten-free oats are an option.
  • 1 teaspoon Baking Powder Essential for leavening.
  • ½ teaspoon Baking Soda Works with baking powder for rising.
  • ¼ teaspoon Salt Enhances all flavors.
  • ⅓ cup Mini Chocolate Chips Adds sweetness; save some for topping.
Optional Topping
  • ⅓ cup Extra Mini Chocolate Chips Sprinkle on top before baking for extra chocolatey bite.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spoon or scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease with cooking spray.
  2. In a large bowl, mash 3 very ripe bananas until smooth with a few lumps.
  3. Add 2 eggs, ½ cup Greek yogurt, ¼ cup maple syrup, and 1 teaspoon vanilla extract to the mashed bananas and mix until smooth.
  4. Fold in 1½ cups old-fashioned oats, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until just combined.
  5. Gently fold in ⅓ cup mini chocolate chips, reserving some for topping if desired.
  6. Fill each muffin cup nearly to the top with batter and sprinkle reserved chocolate chips on top.
  7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. The tops should be golden.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 0.7mg

Notes

Use very ripe bananas for the best flavor. Avoid overmixing to keep muffins fluffy. Store in an airtight container for freshness.

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