Breakfast Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Tips: These muffins are not sweet. You can add 1/2 c more sugar if you prefer it sweeter. You can use sour cream instead of Greek yogurt. You can use oil instead of butter.

Servings: 12


  • 3 ripened bananas
  • 1 stick butter, melted
  • 1 c coconut sugar or brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 c Greek yogurt
  • 1/2 tsp ground cinnamon
  • 1 1/2c whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c chocolate chips, I use Enjoy Life Mini chocolate chips


Preheat oven to 350 degrees.

In a large mixing bowl, whisk together butter and sugar until well combined. Add eggs, vanilla, cinnamon, Greek yogurt and whisk until smooth. Using a fork, mash bananas in the bowl. You can mash less for more textured muffins, or mash more until the mixture is completely smooth.

Mix flour, baking soda, and salt together in a separate bowl. Add that to the banana mixture and gently stir together until you don’t see any flour. You can fold in the chocolate chips or I prefer to sprinkle them individually on top.

Line muffin pan with paper liners or silicone liners. Fill each cup and bake for 30-35 minutes. Let cool for a few minutes.


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