Healthy Banana Chocolate Chip Muffins with Oats and Greek Yogurt Recipe

Introduction

These Healthy Banana Chocolate Chip Muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with oats and Greek yogurt, they’re moist, flavorful, and easy to whip up.

Ingredients

• 3 ripe bananas
• 1 large egg
• ½ cup Greek yogurt
• ¼ cup honey (substitute maple syrup for less sweetness or ½ cup sugar)
• 1 teaspoon vanilla extract
• 1 cup rolled oats (or quick oats)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• ½ cup dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Lightly oil a non-stick 12-cup muffin pan, or spray paper liners with oil to prevent sticking.
2. Step 2: In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
3. Step 3: Add the egg, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and creamy.
4. Step 4: In a separate bowl, combine the rolled oats, flour, cinnamon, baking powder, baking soda, and salt.
5. Step 5: Gently stir the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the muffins tender.
6. Step 6: Fold in the dark chocolate chips evenly throughout the batter.
7. Step 7: Divide the batter evenly among the 12 muffin cups in the prepared pan.
8. Step 8: Bake for 22–25 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
9. Step 9: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use whole wheat flour for a nuttier flavor and added fiber.
• Swap honey for maple syrup to keep it vegan-friendly and slightly less sweet.
• Add nuts like walnuts or pecans for extra crunch and nutrition.
• For a nut-free version, use safe chocolate chips and omit any nuts.
• Make mini muffins by reducing baking time to about 15 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the microwave for 15–20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to maintain the right batter consistency.

Are these muffins gluten-free?

Not as written, since they include all-purpose flour. To make them gluten-free, use a certified gluten-free flour blend and ensure your oats are gluten-free.

Healthy Banana Chocolate Chip Muffins with Oats and Greek Yogurt Recipe

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★★★★★

4.9 from 191 reviews

Delicious and healthy banana chocolate chip muffins made with oats and Greek yogurt for added moisture and nutrition. These muffins are naturally sweetened with honey and packed with wholesome ingredients, making them a perfect guilt-free treat for breakfast or snack time.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Total Time: 32-35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 ripe bananas
• 1 large egg
• ½ cup Greek yogurt
• ¼ cup honey (or maple syrup for less sweetness, or ½ cup sugar)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup rolled oats (or quick oats)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch salt

Add-ins

• ½ cup dark chocolate chips

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly oil a non-stick 12-cup muffin pan or spray paper liners with oil to prevent sticking.
2. Mash and mix the wet ingredients: In a large bowl, mash the 3 ripe bananas with a fork or potato masher until mostly smooth. Add 1 large egg, ½ cup Greek yogurt, ¼ cup honey, and 1 teaspoon vanilla extract. Whisk together until the mixture is smooth and creamy.
3. Add the dry ingredients: Add 1 cup rolled oats, 1 cup all-purpose flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and a pinch of salt to the wet ingredients. Stir gently and just until combined to avoid overmixing, which can cause tough muffins.
4. Fold in chocolate chips: Gently fold in ½ cup of dark chocolate chips to the batter to distribute them evenly.
5. Fill the muffin pan: Evenly divide the batter into the 12 muffin cups, filling each about three-quarters full.
6. Bake the muffins: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
7. Cool the muffins: Allow the muffins to cool in the pan for 5 minutes, then carefully remove them to a wire rack or plate to cool completely before serving.

Notes

• Use ripe bananas for the best natural sweetness and moist texture.
• Do not overmix the batter to keep the muffins tender and fluffy.
• You can substitute all-purpose flour with whole wheat flour for added fiber.
• For a vegan option, replace the egg with a flax egg and use maple syrup instead of honey.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana muffins, healthy muffins, chocolate chip muffins, oats muffins, Greek yogurt muffins, breakfast muffins, healthy breakfast, easy muffins