Banana chocolate chip muffins loaded with healthier ingredients in each serving. The batter combines whole wheat flour, yogurt, chopped walnuts, whole bananas, and dark chocolate chips. Each tender muffin is a great breakfast treat to start your day.
Banana chocolate chip muffins are easy to make and can be whipped up in minutes for a freshly baked breakfast treat. I always have bananas stocked on the counter, but not all of them get eaten at their peak, can you relate?
Don’t let those brown speckled overripe bananas go to waste, turn them into these delicious muffins. I’ve made a few healthier ingredient swaps to add whole grains and protein. You won’t believe how moist and flavorful they are. If you want a quick breakfast solution or snack, let’s get started, it’s time to bake!
How To Make Banana Muffins
There are a couple of substitutions that can be seamlessly incorporated into the muffin batter to add more nutrition to each bite.
Using whole wheat flour instead of all-purpose provides whole grains and fiber in each serving. I use white whole wheat flour to give a milder and sweet flavor and lighter color to the banana chocolate muffins. From an appearance and texture standpoint, the changes are barely noticeable.
One medium-sized banana provides about 1.3 grams of protein, and this recipe contains four! A 1/2 cup of plain Greek yogurt which contains 15 grams of protein is a nice way to give an additional boost to each muffin. If you have ever used sour cream to make a cake moister, the tart yogurt does something similar, as the acid helps to tenderize the wheat proteins. Double bonus!
Walnuts provide an excellent source of omega–3 essential fatty acids from alpha-linolenic acid for anti-inflammatory benefits. They are also good sources of B vitamins, molybdenum, manganese copper and antioxidant. I’ve been adding walnuts in my recipes whenever I can, like in my whole wheat banana nut bread.
The biggest complaint of baking with whole wheat flour is how dry the product can be. By adding ingredients like yogurt, eggs, sugar, and butter help to tenderize the cake. The order in how you mix them together really makes a difference in the rise and texture of your banana chocolate chip muffins.
I read a tip for baking with whole wheat flour that allowing the batter to sit gives the bran and endosperm time to hydrate and soften. I did the hydration step for about 10 minutes before baking this recipe, and I think it helped with a more tender texture. Make sure to fill the muffin cups all the way up with batter to ensure great rise and perfectly domed muffin tops!
To make these look and taste irresistible, I do two things. Sprinkle chopped walnuts on top for texture and a roasted flavor. Add dark chocolate chips right on top of the batter. About six chips, adds a nice pop of color, shine, and gooeyness when eaten warm. Oh yeah!
Have I convinced you to give these muffins a try? I hope so! It’s also a wonderful recipe for meal prepping breakfast for the week ahead. Once I’ve had my share of freshly-baked muffins, I wrap the cooled ones individually wrapped in plastic and place them in a resealable bag and freeze them.
Whenever I need a quick bite, I microwave the muffins for 1 minute, and they are hot and tasty, just like the day I made them! What is your favorite muffin flavor? Other than these banana chocolate chip muffins, of course.
How to reduce fat in baked goods
If you’re looking to cut back on the added fat in baked goods, unsweetened applesauce is a healthy substitute. For quick bread-like muffins and cake, replacing oil would be a 1:1 swap with little change to texture and bake time. If replacing butter, remove only half of the butter as the texture will change more than with oil. Recipes using applesauce tend to have less browning, which may result in overbaking. Just make sure to keep an eye on the appearance, use a toothpick to see if it comes out clean from the cake to test for doneness, or you can use an instant-read thermometer to check if the internal temperature reaches 210°F.
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Banana Chocolate Chip Muffins
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cup walnuts, chopped (divided)
- 1 ½ cup semi-sweet chocolate chips, divided
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 large large eggs
- 2 teaspoons pure vanilla extract
- ½ cup plain greek yogurt
- ½ cup whole milk
- 1 ½ cups mashed ripe bananas, about 4 bananas
- Set the oven rack to the lower position. Preheat to 375 °F. Line a 12 muffin cup tin with paper cups or lightly coat the tin with cooking spray.
- In a medium-sized bowl combine flour, baking powder, salt, ¾ cup chopped walnuts, and 1 cup chocolate chips. Set aside.
- In a large bowl or stand mixer, cream the butter until light and fluffy, 30 to 60 seconds. Add in sugar and beat until dissolved 60 seconds. Beat in one egg at a time, until combined.
- Stir in vanilla, yogurt, milk, and mashed bananas until combined. Gently mix in dry ingredients, until just combined, do not overmix.
- Fill each muffin cup to the brim, then allow to sit for 5 minutes. Sprinkle with remaining walnuts and chocolate chips, about 5 to 6 chips on top.
- Bake for 25 minutes and cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, or eat warm.
- Muffins can be stored for up to 2 days in an airtight container or frozen and reheated.
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