This easy recipe for skinny whole wheat Chocolate Chip Banana Muffins is oil and butter free, and calls for honey or maple syrup instead of refined sugar. These muffins are simple, delicious, full of fiber and packed with banana bread flavor. Perfect for using up those super ripe bananas!
I love baked goods with bananas in them so having banana-anything for breakfast is the best, especially banana muffins. They’re just so comforting, warm, and they smell delicious.
This recipe was adapted from The Best Foolproof Banana Muffin Recipe Ever. This isn’t the first time I’ve adapted this recipe. These Healthy Banana Applesauce Muffins also came from that recipe. It’s just a great recipe and the more variations of banana muffins there are, the better.
It’s a pretty simple recipe too. It only takes 10 minutes of prep and everything comes together all in one bowl.
Everyone loves them and I mean everyone, even kids! I always make sure to have kids approve my healthy muffins before I post the recipe. So if kids like it, I know the recipe is definitely a keeper.
Hooray for easy breakfast recipes that are also healthy!
So what exactly makes these Banana Muffins healthy you ask?!
- Whole wheat flour instead of white
- Greek yogurt instead of butter or oil
- Honey or maple syrup instead of refined sugar
- Bananas = Fruit 😂
Y’know, I really like to “healthify” baked goods. I’ve been doing it since I started baking regularly years ago. It’s actually one of the main reasons I started baking. It isn’t that hard. It just takes some patience, practice, and experience; knowing what will work, what won’t, and how to make up for any “loss” of flavor.
I bake a bunch so I use refined sugar a lot and that’s why I love these muffins because there’s no refined sugar. These babies are naturally sweetened and lightly sweetened too. It calls for honey or maple syrup. I had to use honey because I didn’t have enough maple syrup and I’m kind of mad about that. I’d choose maple syrup over honey any day and that maple-banana flavor can’t be beat. Next time though.
The original recipe calls for 1/4 cup more sugar but you won’t miss it at all. The great thing is that both honey and maple syrup are sweeter than regular sugar so we actually get away with using less while still having the same amount of sweetness. Woohoo! Plus, the chocolate chips kinda make up for it too.
I only had mini chocolate chips on hand so I used those and I have to say I prefer the mini ones over the regular sized ones because there’s chocolate in every single bite. And it makes the muffins look prettier and like the ones you see in the coffee shops.
Since the original recipe was already low in fat all I had to do was replace the oil with the greek yogurt, no problem. However, the honey made the batter a little runnier but I just upped the flour a smidgen and it worked out perfectly. It was the same consistency as the original and the muffins turned out great.
I just love it when something healthy turns out so great without having to sacrifice great taste.
I love replacing butter or oil with Greek yogurt in healthy baked goods. It keeps them so moist but only if you add just the right amount. I recent adapted this delicious Mini Blueberry Banana Muffin Recipe and added Greek yogurt to it but it didn’t work out so well. I added way too much. The result was little rubber muffins. Yuck. The amount in these Healthy Banana Muffins though is just perfect! These muffins are so soft and moist that you forget that they’re whole wheat.
Not only does the Greek yogurt replace the oil/butter, it keeps the muffins moist, and adds protein.
See? They’re perfect for a clean eating breakfast.
First, let me just say don’t be afraid of whole wheat flour. Don’t scorn it and don’t run from it. It is so good for you and much healthier than white flour.
I know many baked goods that are baked with whole wheat flour have a drier, denser, “harsh” texture but that’s not the case with these muffins!
I used to avoid wheat breads, muffins, bagels, etc for years! They just did not taste as good as the white flour version. It turns out it’s just the store bought goods that taste like this. Well, the majority of them. When you bake it yourself at home it’s so much better. Trust me.
Also, there are multiple nutritional benefits. It’s higher in fiber (obviously), it helps to lower blood cholesterol, and it also keeps you fuller longer which aids in losing weight. So if you haven’t already, go and grab a bag of whole wheat flour!
These banana muffins are completely guilt-free so chow down. Have three of them if you want. They taste good and they’re good for you too!
Well, what are you waiting for?! Go make ‘em.
Oh, and don’t forget to use overripe bananas; too ripe to eat but perfect for baking. 👍
- 3 overripe bananas, mashed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup honey or maple syrup
- 1/3 cup 2% Greek yogurt, plain or vanilla
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups whole wheat flour
- 3/4 cup semisweet chocolate chips
- Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
In a large bowl combine bananas, baking soda, baking powder, salt, and cinnamon.
Stir in the honey/maple syrup and greek yogurt.
- Beat in the eggs and vanilla extract.
Add the flour and gently mix until fully incorporated. Do not overmix.
- Slowly fold in the chocolate chips.
Scoop batter into the muffin pan distributing it evenly between the cups.
Bake for 17 - 18 minutes until toothpick inserted comes out clean or mostly clean.
Cool in pan 10 minutes then remove.
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