Easy Greek Yogurt Banana Chocolate Chip Muffins

This recipe for Greek Yogurt Banana Chocolate Chip Muffins is a healthier twist on the classic muffin. Packed with the goodness of bananas and yogurt, these moist muffins are perfect for breakfast or an afternoon snack.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 12

Calories: 120kcal

Ingredients

Main Ingredients

▢ 1.5 cups all-purpose flour
▢ 1 teaspoon baking soda
▢ 0.5 teaspoon salt
▢ 3 ripe bananas mashed
▢ 0.5 cup Greek yogurt
▢ 0.5 cup brown sugar packed
▢ 1 large egg lightly beaten
▢ 1 teaspoon vanilla extract
▢ 0.5 cup mini chocolate chips plus more for topping if desired

Instructions

Preparation Steps

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mix the mashed bananas, Greek yogurt, brown sugar, egg, and vanilla extract until well combined.
Add the dry ingredients to the banana mixture and mix until just combined. Fold in the mini chocolate chips.
Divide the batter evenly into the prepared muffin tins, filling each cup about 3/4 full. Sprinkle additional chocolate chips on top if desired.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition