Healthy banana chocolate chip muffins

Chocolate chip banana yogurt muffins are easy to make and the perfect way of using those bananas that have gotten just a little bit to ripe for eating as they are. For this recipe, you WANT the bananas to be very brown and spotty. The riper the banana, the sweeter it is going to be. Just like in this banana chocolate bread recipe or these 3 Ingredient Chocolate Banana Pancakes.

Muffins are such a great snack or even a grab and go breakfast, you will love these healthy chocolate chip banana yogurt muffins! Another great recipe to try are these Banana blueberry oatmeal muffins or these Vegan apple cinnamon muffins. A fun twist on muffins are these delicious Vegan Savoury Muffins, packed with veggies and cheese. Perfect for a picnic or as a packed lunch or snack.

Ingredients

Listed below are the ingredients needed to make these chocolate chip banana muffins. For the full ingredient list with measurements, scroll down to the recipe card at the bottom of the page.

• Very ripe bananas
• Greek yoghurt, full fat and unsweetened
• Eggs, I use organic
• Honey, or maple syrup
• Milk of your choice 
• Coconut oil
• Vanilla extract 
• All purpose flour
• Cacao powder, unsweetened 
• Baking soda
• Chocolate chips, either milk chocolate or dark chocolate
• Salt, brings out all the flavors in these muffins

See recipe card for quantities.

Substitutions and variations

• Honey – instead of honey, use maple syrup.
• Oil – this muffin recipe uses melted coconut oil, it can be replaced with any neural oil like sunflower oil, grape seed oil or avocado oil.
• Nuts – For a little extra crunch, add ½ cup chopped nuts like pecans or walnuts to the batter.
• Chocolate – use either dark or milk chocolate chips or a chopped chocolate bar. White chocolate chips also tastes great!

I hope you give this healthy chocolate chip banana yogurt muffins a try and enjoy it as much as I do! Also see my Banana blueberry oatmeal muffins for great breakfast recipe.

Storage

For the best way of storing and keeping these chocolate yoghurt muffins fresh for longer, follow these easy steps below. They also freezes exceptionally well, perfect for a quick breakfasts or snacks on the go.

• The muffins need to be cooled down to room temperature before storing.
• Place in an airtight container lined with a paper towel, or lay them flat in one layer on a paper towel inside a large ziplock bag. The paper towel helps absorb any excess moisture, preventing the muffins from becoming soggy.
• Store at room temperature for up to 4 days.
• To freeze, use an airtight container. a great tip is to individually wrapping them in plastic wrap, that prevents the muffins from sticking together when frozen. They can be frozen for about 2-3 months. Defrost them at room temperature.