Healthy Banana Chocolate Chip Muffins with Oats and Greek Yogurt Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in chocolate chips: Gently fold in ½ cup of dark chocolate chips to the batter to distribute them evenly.
- Fill the muffin pan: Evenly divide the batter into the 12 muffin cups, filling each about three-quarters full.
- 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.
- 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
