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 offer a moist texture and a subtle sweetness, balanced by rich dark chocolate chips. They’re simple to prepare and sure to please both kids and adults alike.

Ingredients

• 3 ripe bananas
• 1 large egg
• ½ cup Greek yogurt
• ¼ cup honey (or 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 12-cup non-stick muffin pan or spray the 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. Add the egg, Greek yogurt, honey, and vanilla extract. Whisk together until smooth and creamy.
3. Step 3: Add the rolled oats, flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir gently just until combined—do not overmix.
4. Step 4: Gently fold in the dark chocolate chips.
5. Step 5: Divide the batter evenly among the 12 muffin cups in your prepared pan.
6. Step 6: Bake for 22 to 25 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.

Tips & Variations

• Try using whole wheat flour for a nuttier flavor and added fiber.
• Swap dark chocolate chips for nuts or dried fruit for a different texture.
• If you prefer sweeter muffins, increase the honey slightly or add a bit more vanilla extract.
• Use quick oats if you want a finer crumb; rolled oats give more texture.
• For vegan muffins, replace the egg with a flax egg and use maple syrup instead of honey.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To enjoy, warm refrigerated or frozen muffins in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas?

Yes! Overripe bananas are actually best for this recipe, as they provide the most sweetness and moisture.

Can I make these muffins gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free.

Healthy Banana Chocolate Chip Muffins with Oats and Greek Yogurt Recipe

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★★★★★

4.8 from 95 reviews

These healthy banana chocolate chip muffins are a delicious and nutritious treat made with ripe bananas, Greek yogurt, oats, and dark chocolate chips. Perfectly moist and lightly sweetened with honey, they offer a wholesome breakfast or snack option that combines whole ingredients with a comforting flavor.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 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 substitute with 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 and prepare pan: 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 wet ingredients: In a large bowl, mash 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 everything until the mixture is smooth and creamy.
3. Add dry ingredients: To the wet mixture, add 1 cup rolled oats, 1 cup all-purpose flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch of salt. Stir gently just until combined to avoid overmixing.
4. Fold in chocolate chips: Carefully fold in ½ cup of dark chocolate chips to the batter, ensuring even distribution.
5. Fill muffin pan: Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full.
6. Bake and cool: Bake in the preheated oven for 22 to 25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing.

Notes

• For a gluten-free option, substitute the all-purpose flour and oats with certified gluten-free versions.
• Use whole wheat flour for a heartier texture and extra fiber.
• Honey can be substituted with maple syrup or sugar depending on dietary preference and sweetness level.
• Do not overmix batter to keep muffins tender and light.
• Bananas should be very ripe for maximum sweetness and moisture.
• 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, Greek yogurt muffins, oat muffins, breakfast muffins, wholesome muffins