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–+ servings
Freshly baked banana chocolate chip muffins with oats and Greek yogurt.

Healthy Banana Chocolate Chip Muffins with Oats and Greek Yogurt

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Author: Nico Pallotta

Wet Ingredients

  • 3 ripe bananas
  • 1 large egg
  • ½ cup (120 g) Greek yogurt
  • ¼ cup (85 g) honey sub maple syrup (expect less sweet) or ½ cup sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup (100 g) rolled oats or quick oats
  • 1 cup (150 g) all-purpose flour or whole wheat flour
  • 1 teaspoon cinnamon
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ½ cup (100 g) dark chocolate chips

  • Preheat the oven to 375°F (190°C). These muffins stick easily. Lightly oil a non-stick 12-cup muffin pan, or spray the paper liners with oil.
    Step 1 twelve-cup muffin pan sprayed with oil.
  • Add 3 ripe bananas to a large bowl and mash 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 until smooth and creamy.
    Step 2 Banana mixture with egg yogurt honey and vanilla whisked until creamy.
  • Add 1 cup rolled oats, 1 cup all-purpose flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch salt.
    Stir gently, just until combined. Do not overmix.
    Fold in ½ cup dark chocolate chips.
    Step 3 Oats flour cinnamon leavening and chocolate chips stirred into banana batter.
  • Fill the muffin pan. Divide the batter evenly between the 12 muffin cups.
    Step 4 Muffin batter evenly divided into lined muffin pan cups.
  • Bake at 375°F (190°C) for 22–25 minutes, until golden and a toothpick comes out clean.
    Let cool for 5 minutes, then remove from the pan.
    Step 5 Golden muffins baked and cooling in the pan.
Substitutions
  • Bananas → Thawed frozen bananas.
  • Egg → Flax egg or chia egg for a softer texture, or add 4 tablespoons flour to replace the egg
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or plain regular yogurt
  • Honey → Maple syrup or agave
  • Vanilla extract → Almond extract
  • Rolled oats → Quick oats or finely blended oats
  • Flour → Whole wheat flour or gluten-free flour blend
  • Cinnamon → Pumpkin spice or a pinch of nutmeg
  • Baking powder & baking soda → Sub baking soda with more baking powder. Baking powder cannot be replaced.
  • Dark chocolate chips → Semi-sweet chips, mini chips, or chopped dark chocolate
 
Tips
  • Use very ripe bananas for sweeter, softer muffins
  • Mix just until combined to keep muffins light
  • Oil the pan or liners to prevent sticking
  • Fill cups almost to the top for nice domes
  • Use up to ¾ cup chocolate chips for a more dessert-like muffin
  • Let muffins cool 5 minutes before removing
  • Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 3 months.
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