Healthy Banana Muffin Recipe

5 from 4 votes

Healthy Banana Muffin Recipe

Soft, moist banana muffins made with Greek yogurt, maple syrup, warm cinnamon, and chocolate chips. This easy one-bowl batch is ideal for breakfast, snacks, and freezing.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 148

Author: Candace

Equipment

Ingredients

1 ¼ cup mashed banana
1 cup Greek yogurt
½ cup maple syrup
⅓ cup oil
2 eggs
1 ½ teaspoons cinnamon
1 ½ teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
2 cups all purpose flour
¾ cup chocolate chips divided
¼ cup walnuts optional

Instructions

Preheat oven to 400˚F with rack just below the middle of the oven. Grease muffin tins or use pan release.
In a large bowl, mix banana, yogurt, maple syrup, oil, and eggs until well combined.
Stir in cinnamon, baking soda, vanilla, and salt.
Toss ½ cup chocolate chips, and nuts if using, with flour and fold into banana mixture. Mix until just combined.
Divide batter evenly between 18-20 muffin tins.
Top muffins with remaining chocolate chips.
Pop muffins into the oven and reduce the temperature to 375˚F. Bake for 18-22 minutes or until a toothpick comes out clean.

Notes

Why the temperature change in the recipe? Adding muffins to a very hot oven, then dropping the temperature allows the muffins to rise quickly at the beginning, then bake through without burning.
Nutrition information does not include optional ingredients.
Do not over-mix muffin batter.
Cover muffins loosely with foil if they begin to brown too much.
Cool muffins before removing from tin.
Bake Times: Mini muffins: 11-13 minutes Regular muffins: 18-20 minutes Jumbo muffins: 20-24 minutes
Store muffins at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.

Nutrition