119 cal, 10g sugar.

I’m on a banana-chocolate train since I’ve made those banana chocolate chip sheet pancakes and I’m not getting off anytime soon. Such a simple and satisfying combo!

If you’re going to take away 1 recipe from this blog, and leave us sobbing here (don’t do that, don’t leave us, we have cookies), let this be the one.

This is such a simple recipe that creates the fluffiest tallest bakery-style muffins and they’re almost fat-free. Say what!

Here are the ingredients:

Bananas
Egg
Greek yogurt (secret sauce for muffin moistness)
Almond milk
Flour
Coconut sugar (you can even omit this one)
Chocolate

That’s all that went into this. It’s bananas. And yogurt. Yogurt is what makes these muffins super moist.

You’ll make the batter by beating your egg and blending with your mashed banana, yogurt, milk and coconut sugar. I even use my food processor for this step because as much as I LOVE bananas, I HATE mashing them. It comes from having made too many banana desserts, it’s PMSD. Post Mashing Stress Disorder.

Then you fold in your flour, and fold in your chocolate, pour into muffin pan and BAM, delicious healthy chocolatey muffins for everyone! Seriously they’re SO full of chocolate so they will make you popular, these muffins.

They also keep like a dream, feel free to freeze some for any future dessert/snack needs! OK let’s get to that recipe.

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Fluffy Banana Chocolate Chip Muffins

Healthy whole-grain muffins, sweetened with bananas and moist due to greek yogurt.

Prep Time10

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: lowsugar, naturallysweetened, wholegrain

Servings:

Calories: 119kcal

Ingredients

2 large ripe bananas mashed (about 240 g)
1 egg
1/4 cup greek yogurt (I use 2%) (60 g)
1/4 cup unsweetened almond milk* (60 g)
1/4 cup coconut sugar** (or other granulated sweetener) (48 g)
1 tsp vanilla extract
1-2 tbsp oil (optional, if you want richer tasting muffins)
1 tsp cinnamon
1 1/4 cup white whole wheat, all purpose, or gf all purpose flour (150 g)
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup + 2 tbsp semisweet chocolate chips (90 g)

Instructions

Preheat oven to 425F and grease a muffin pan (I highly recommend silicone pan for these since they're almost fat-free they will stick like crazy! also DO NOT USE muffin liners)
In a large bowl (or food processor) blend together mashed bananas, egg, yogurt, milk, vanilla, oil if using until smooth.
Whisk together flour, baking soda, baking powder, salt, cinnamon.
Pour dry into wet and fold until combined AKA all flour disappears. Do not overmix this.
Fold in chocolate chips (Still not overmixing, I'm watching you!)
Transfer to muffin pan and bake for 5 minutes. Then reduce oven temp to 350F and bake another 15-25 muffins until they're golden on top and baked all the way through (you can test with a thin knife).
Cool completely and enjoy!

Notes

Muffins can be kept refrigerated or frozen for longest shelf life. In other words, for longest shelf life, don’t use a shelf 🙂 Technology is your friend.

(*) Honestly you can simply use water instead of almond milk. But I always have almond milk on hand so I go with it.

(**) You can omit coconut sugar and muffins will still be very tasty. They may not satisfy a dessert craving but they will be awesome snack/breakfast muffins especially for kids.