Banana Chocolate Chip Yogurt Muffins
These banana chocolate chip muffins are easy to make and filled with healthy ingredients like Greek yogurt and honey! These are a delicious way to start the day.

I found myself with some ripe bananas on the countertop and I decided a muffin recipe was in order! Chocolate chip muffins are my favorite so I whipped up these healthy muffins.
Why I Love These Muffins
These muffins are easy to make and they’re only 130 calories each- even with a generous sprinkle of chocolate chips! I like to save a tablespoon of chocolate chips to sprinkle on once the muffins are in the baking tin ready to go in the oven. Plus, they’re really easy to make and they’re great for breakfast on the go!
Tips for Baking Muffins
- Once youโve removed the pan from the oven, take the muffins out of the pan to cool. If you leave them in the pan, theyโll steam and it can make the muffins soggy.
- You can use any chocolate chips you like, but I prefer to use dark chocolate mini chips. I like getting a little bit of chocolate in each bite!
- Do not overmix the batter! Stirring too much will make the muffins too dense.
Why You Must Let The Batter Rest
It’s critical to allow the batter to rest for at least 10 minutes. This allows the flour to absorb some of the moisture of the yogurt so you end up with deliciously fluffy and moist muffins. If you skip this step, the muffins can be soggy or dense. Don’t rush it!
Substitution Options
- For a lower sugar option, you can substitute chopped walnuts or pecans in place of chocolate chips.
- I like to use almond milk in this recipe but you can substitute it for dairy milk, coconut milk, or soymilk.
- Feel free to substitute agave or maple syrup in place of honey.
Banana Chocolate Chip Muffins
- Prep Time: 10 mins
- Rest Time: 10 minutes
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 16 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: Breakfast or Snack
- Diet: Vegetarian
Description
These banana chocolate chip muffins are easy to make and filled with healthy ingredients like Greek yogurt! These are a deliciously healthy way to start the day.
Ingredients
- 1 cup mashed banana (2-3 very ripe bananas)
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 2 tablespoons almond milk or dairy milk
- 1 egg
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
Instructions
- In a large bowl, mash up the bananas and then stir in the honey and melted coconut oil.
- Beat the egg into the mixture until incorporated,ย then add the milk, Greek yogurt, and vanilla.
- In a small bowl, combine the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and add the chocolate chips. Stir until just combined. Do NOT over-mix or the muffins can become tough.
- Let the batter rest for at least 10 minutes. This is critical so the flour can absorb some of the moisture.
- Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
- Using a 1/4 cup scoop, add the batter to each muffin tin. It should make about 16 muffins.
- Bake for 15-17 minutes or until lightly brown.
Notes
It’s important to let the batter rest for at least 10 minutes. This is critical so the flour can absorb some of the moisture.
How to Store Banana Chocolate Chip Muffins
Store the muffins in an airtight container for up to 4 days. You can also freeze the muffins for up to 1 month. Keep them in a freezer-safe zipper-top bag.
Looking for other muffin recipes? Try my Vegan Cranberry Pecan Muffin, Vegan Blueberry Muffins, or Cottage Cheese Muffins!
This post was originally published December 2014. Updated April 2025.
These are delicious!! I am gluten free and subbed regular flour for Bobs RedMill GF flour and had no issues. I will definitely be making this recipe again!ย
Yay! Thanks for letting me know that the gluten free substitution works!
Baked these muffins today. Very good. I had one problem though. The muffins stuck to my paper liners.ย
Hi Liz.
Could I use spelt flour instead of regular wheat flour?
oooh these look SO tasty! I am useless at baking but this looks easy enough ๐
xx rebecca // http://www.rebeccapiersol.me
I might try making these healthy muffins over the weekend! Look DELISH!
I completely agree mini chips > regular chips. They get dispersed more evenly!
I just found this recipe and these muffins look absolutely delicious! I will definitely give them a try the next time we have some almost too ripe bananas lying around. Yum!
These look so yummy…and pretty healthy to me, Liz! I bet they’d taste even more delicious with a smear of peanut butter :)!