Banana Chocolate Chip Muffins with Oats and Greek Yogurt

These banana chocolate chip muffins are soft, moist, and easy to make, using oats and Greek yogurt instead of butter or oil, for a simple, healthier muffin you can enjoy for breakfast, snacks, or a light dessert any day of the week.

For more healthy breakfast recipes, check out our banana nut muffins, creamy blueberry chia pudding, healthy blueberry muffins, and banana overnight oats with Greek yogurt.

Close-up of moist banana chocolate chip muffin showing oats and melted chocolate inside.

Why you’ll love these healthy banana chocolate chip muffins!

These banana chocolate chip muffins are soft, moist, and full of chocolate, yet made with simple ingredients like oats and Greek yogurt. No butter. No oil. Just a cozy, satisfying muffin that works for breakfast, snacks, or a lighter dessert 🍌🍫

Louise and I bake these every week at home. They’re easy, reliable, and always disappear fast. We love that they feel familiar and comforting, but still fit into a balanced, Mediterranean-style way of eating 🧁

Thanks to the oats and yogurt, these are fiber-rich and protein-rich, and they stay tender for days. They’re a great example of healthy banana chocolate chip muffins that don’t taste “healthy” at all.

If you’re looking for banana muffins that are simple to make and easy to love, this recipe delivers—every single time 😊

P.S. Have more ripe bananas to use up? Try our banana chocolate muffins, banana pancakes, or banana oatmeal muffins.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Ripe bananas oats yogurt flour and chocolate chips arranged on a simple kitchen counter.

Bananas: Use very ripe bananas for natural sweetness and moisture. The riper, the better. Substitute thawed frozen bananas in a pinch.
Egg: Helps bind the batter and keeps the muffins tender. Substitute a flax or chia egg if needed, though the texture will be slightly softer.
Greek yogurt: Adds moisture and structure without butter or oil. Substitute low-fat Greek yogurt, Skyr for even more protein, or plain regular yogurt.
Honey: Gently sweetens the muffins and keeps them moist. Substitute maple syrup or agave for a similar result.
Vanilla extract: Adds warmth and rounds out the banana flavor. Substitute almond extract for a slightly different aroma.
Rolled oats: Give these banana muffins with oats and chocolate chips a hearty, satisfying texture. Substitute quick oats or finely blended oats.
Flour: All-purpose flour keeps the muffins light and soft. Substitute whole wheat flour for more fiber or a gluten-free blend.
Cinnamon: Adds warmth and balance. Substitute pumpkin spice or a pinch of nutmeg.
Baking powder & baking soda: Help the muffins rise evenly. You can substitute baking soda with more baking powder.
Dark chocolate chips: Add richness without too much sweetness, perfect for these moist banana chocolate chip muffins. Substitute semi-sweet chips, mini chips, or chopped dark chocolate.

Banana chocolate chip muffins on marble table golden and lightly domed.

How to Make Banana Chocolate Chip Muffins

Step 1) Preheat the oven and prep the pan

Preheat the oven to 375°F (190°C).
Lightly oil a non-stick 12-cup muffin pan. If using paper liners, spray them with oil to prevent sticking.

Step 1 twelve-cup muffin pan sprayed with oil.

Step 2) Mash the bananas and mix the wet ingredients

Add the ripe bananas to a large bowl and mash with a fork or potato masher until mostly smooth.
Add the egg, Greek yogurt, honey, and vanilla. Whisk until creamy and well combined.

Step 2 Banana mixture with egg yogurt honey and vanilla whisked until creamy.

Step 3) Add the dry ingredients

Add the oats, flour, cinnamon, baking powder, baking soda, and salt.
Stir gently with a spoon until just combined. Do not overmix—this keeps the muffins soft.

Step 3 Oats flour cinnamon leavening and chocolate chips stirred into banana batter.

Step 4) Fill the muffin pan

Divide the batter evenly between the 12 muffin cups. Fill each cup almost to the top.

Step 4 Muffin batter evenly divided into lined muffin pan cups.

Step 5) Bake and cool

Bake at 375°F (190°C) for 22-25 minutes, until golden and a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes, then remove and enjoy.

Step 5 Golden muffins baked and cooling in the pan.

Tips

Use very ripe bananas with brown spots. They mash easily and make the muffins sweeter.
Stir the batter just until combined. Overmixing can make the muffins dense.
Lightly oil the pan or liners. These muffins are moist and can stick.
Fill the muffin cups almost to the top for nicely domed muffins.
For a more dessert-like muffin, use up to ¾ cup chocolate chips.
Let the muffins cool for 5 minutes before removing them from the pan so they don’t break.

Frequently Asked Questions

Can I use sugar instead of honey?

Yes, you can use sugar instead of honey. Use ½ cup granulated sugar in place of the honey. The muffins will be slightly less moist but still soft and flavorful. White sugar keeps the flavor neutral, while brown sugar adds a bit more moisture and a light caramel note. The oven temperature and baking time stay the same.

Can I use maple syrup instead of honey?

Yes, you can use maple syrup instead of honey. Use the same amount, and expect muffins that are slightly less sweet and a bit lighter in texture. Maple syrup blends easily into the batter and still keeps the muffins moist. The baking time and oven temperature stay the same.

Are these banana chocolate chip muffins good for breakfast?

Absolutely. With oats, bananas, and yogurt, they work well as banana muffins for breakfast, especially with coffee or fruit.

Can I use quick oats instead of rolled oats?

Yes. Quick oats work just fine and give a slightly softer texture.

Can I make these muffins more sweet or more chocolatey?

You can add a little more honey or extra chocolate chips if you prefer a sweeter muffin.

How to store these banana chocolate chip muffins?

Store them in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.

Can I freeze them?

Yes, these muffins freeze very well. Let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw at room temperature or warm gently in the microwave or oven.

More Easy Breakfast Recipes to Try

If you try this Banana Chocolate Chip Muffins Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.

Banana Chocolate Chip Muffins with Oats and Greek Yogurt

Why you’ll love these healthy banana chocolate chip muffins!

Ingredients

How to Make Banana Chocolate Chip Muffins

Step 1) Preheat the oven and prep the pan