30 Minute Skinny Banana Chocolate Chip Muffins
My famous healthy banana chocolate chip muffins made with protein-packed greek yogurt and without any refined sugar. These fluffy muffins are freezer-friendly and make the perfect breakfast or snack that kiddos and adults love!
Servings 12 muffins
Calories 170cal
Ingredients
- 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas (about 1 ⅓ cup mashed banana)
- ¼ cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- ½ cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk (or milk of choice)
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
Notes
If you want to make the muffins a bit smaller, you can make 15 instead of 12. You'll just need to reduce baking time a bit, as muffins will bake faster since they're smaller.
Muffins are freezer-friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.
Nutrition
Serving: 1muffin | Calories: 170cal | Carbohydrates: 29.2g | Protein: 4.9g | Fat: 4.4g | Fiber: 2.3g | Sugar: 14.7g