Hi friends! I’m finally back in Chicago after two weeks of travel and am SO excited to get back in the kitchen and develop summer recipes for you. In fact, developing creative, healthy recipes is my favorite part about my job. It’s where my mind works it’s magic the most and often when I feel most fulfilled. I LOVE LOVE LOVE being able to bring you delicious, nourishing recipes for you to share with your friends and family. It just makes my heart happy.
Speaking of healthy recipes, these banana muffins were a blissful experiment that came to life back in 2013. They were the result of me always trying to make something new for my mom for breakfast. I used to make her muffins every week so that she could bring them to work and these healthy banana muffins became one of her favorites in the entire world. We’d make them together, often adding in heart-healthy toasted walnuts for a dose of healthy fats. To this day, they still make an appearance in my kitchen every month or two.
Safe to say my muffin obsession started with these babies. They’re packed with protein thanks to greek yogurt and are naturally sweetened with only honey and bananas — okay and a few chocolate chips because chocolate chips deserve to be in every diet out there.
A few year ago, I posted the recipe on my Instagram for the first time and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!
Damn it, just crown me the muffin woman right now. Or not. I don’t know?
These healthy banana muffins are lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter. I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for YEARS and they never fail me.
In fact, they’re these healthy banana muffins are the MOST POPULAR muffin recipe on Pinterest. I couldn’t believe that’s how much they’re loved (that’s why I gave them a little photography update!).
Here are my simple secret substitutions for lightened up banana muffins:
Whole wheat pastry flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking. You can also use a low fat or full fat greek yogurt in these!
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe. BOOM!
Seriously these muffins are the easiest to make and everyone will love them – even kids! I love enjoying one when I’m feeling like I really need a treat. I pop them in the microwave for 10 seconds to reheat then slather them with a little salted almond butter or peanut butter for a treat or snack under 200 calories.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
If you like this recipe, you might also like:
Skinny Double Chocolate Banana Muffins
My Favorite Healthy Banana Bread
Healthy Carrot Cake Muffins with Cream Cheese Glaze
30 minute Skinny Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas (about 1 1/3 cup mashed banana)
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk (or milk of choice)
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
616 comments
Love these and I have a bazillion banana muffin recipes too – they are so great for helping keep fat down but still giving great texture (and flavor) Pinned!
Hi I’ve just made these and they have collapsed!!!!! ??? never has happened b4 when I make regular muffins. What have done wrong??
Made these today & they are awesome. Made exactly as written except for using regular milk. Used mini chocolate chips to spread the chocolatey goodness around. What a WO derful treat.
Me too…was hoping to spot a reply on your comment, because otherwise they’re yummy.
Mine collapsed too!
I’ve made these multiple times and they are great! Last time, they collapsed! I think because I used Almond flour and they weren’t as thick. I’m going to try again today!
Missy,
Almond flour has very different baking qualities than whole wheat flour or white whole wheat flour. It doesn’t contain gluten and needs several adjustments to help get the rise and texture you would want in a muffin. I haven’t tried adjusting these for almond flour, but I have used white whole wheat flour and it worked beautifully. Hope this helps.
The exact thing happened to me. Very disappointed after the time and expense of ingredients. Won’t make again.
You could try banana flour as I have made muffins that are somewhat similar with that type of flour and they did not collapse at all. I’m going to try the recipe today actually.
I made them without the almond milk (mainly because I forgot) and cooked them 1 minute longer. They didn’t fall 🙂
I used all purpose gluten free flour (due to celiac) and used about 0.5-1 tsp xanthan gum in addition. That may help with issues with using GF flour options.
Yum! What a delicious little treat! And Burch? So good!
I made these tonight – they were fabulous! another wonderful recipe – thank you!
I’m glad you liked them, Chloe! They are definitely one of my favs.
Can you help me about the measurements for flour..what11/2 means how many cups or grams..sorry
Hi! It means 1 1/2 cups of flour (using measuring cups).
These muffins sound lovely!! So yummy!
I cannot wait to make these! Could I use agave nectar instead of honey?
Sure!
What about brown rice syrup?
Looks so good!
Pinning these! with fall baking season upon us, i need all the skinny i can get! 🙂
Hello I want to make these since I love all your recipes but because of last experiences with various recipes I am always nervous when a recipe only says 3 bananas since some are very small or large could you give me a cup measurement around ? Please
You can use 3 ripe medium sized bananas and you should be fine. Typically that’s about 1 1/3 cups
I made these, using recipe exactly. However I agree with another posting that a cup measure should be used for the bananas. It also effects the sweetness with amount used.
I loved the healthy nutrition and the family enjoyed the.
I’ve found that unless you have extremely small or extremely large bananas the 3 work just fine! But noted on that for future recipes (and the riper the banana the sweeter the recipe will be 🙂 ). So glad the family enjoyed these!
These are delish! Thank you!! Kiddos will eat them up after school..if I don’t before they get home! I used dark chocolate chips and made mini size…10 min in oven..perfect!
So happy you enjoyed them! Hope the kiddos do, too 🙂
I only have red wheat flour that seems to be quite dense and dry. Would you recommend I maybe cut the flour down by 1/4 cup? Or do you think it would be fine to keep the same measurements? Thanks!
Hi Tracey! You could try using 3/4 cup whole wheat and 3/4 cup all purpose flour
I already made these and they are as delicious as I thought they would be. I used unsweetened applesauce in place of greek yogurt because I didn’t have any!
Aw, Katie! I’m so glad you liked them and that you were able to adapt them. That’s great news for my dairy free friends. 🙂
Would be the same amount of unsweetened apple sauce to replace the Greek yogurt? 1/2 cup,
I’m lactose intolerant!
I use apple sauce in baking very often, always to replease 1/2 recipe’s fat
Great recipe – I’ve had a few greek yogurt muffins but never attempted to make them. I think I’ll be baking these soon, yum!
Exciting! Let me know how they turn out for you! 🙂
I made these with my little boys yesterday and they were a HUGE hit – so delicious and they felt like they were getting a treat and I felt great knowing they were pretty healthy – we made mini muffins for lunch boxes and they only took 10 minutes to cook – will definitely be making these again and again! Thanks all the way from New Zealand
I’m glad you and your boys liked them! xo
Love this skinny version!! Gorgeous pics!!
Not sure if it was because I didn’t have any whole wheat flour and used all-purpose instead but the muffin tin liners stuck to the muffins and I don’t really taste the bananas.
Hi! Did you spray the inside of the liners? If so and they still stuck, I recommend not using any liners and just spraying the inside of the muffin tin with non stick cooking spray. Also, I’m not sure why you wouldn’t taste bananas when you use three. I suggest that you make sure to use ripe bananas.
Mine all stuck to the liner too. I sprayed the liners a lot too. Maybe it’s bc I used regular flour too.
Same thing happened to me. Maybe the recipe needs more oil?
I find the parchment paper muffin cups are best to avoid sticking. I’ll never use anything else after finding out about these.
They look great! Thanks for sharing 🙂
Can you substitute whole wheat flour for coconut flour?
No, coconut flour to whole wheat flour will not produce the same results. You could try using 3/4 cup and then adding 3 extra eggs, but I’m not positive that it would work.
Tried coconut flour instead of whole wheat (it was all I had) without reading these reviews and you are right, it did not work lol! But overall good flavor and love the idea. I need to try again with the flour you recommended in the recipe and I’m sure they will be amazing!
For reference, I used 1 1/2 cups of coconut flour and tried adding another TBS of oat milk because the dough seemed pretty dry. If you’re going to use coconut flour, I would reduce to a cup at most and maybe increase Greek yogurt…? I would have to play around with it a little more.
I wouldn’t recommend a 1:1 swap unless it’s in the notes section, but try this recipe instead! https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
Do you think Stevia can be used a substitute for honey in this recipe?
Hmmm that’s a great question. Do you mean stevia sugar substitute or liquid stevia?
Can I use regular yogurt instead of Greek yogurt?
Yes, I think that would work!
I’ve used regular yogurt, not Greek, and they came out great! I make these all the time and everyone loves them!
Is there a substitute for bananas? My son is allergic to them so I try to avoid them but still stay healthy. Thanks!
Hi Megan! You might want to try my pumpkin muffins: http://www.ambitiouskitchen.com/2014/10/whole-wheat-pumpkin-chocolate-chip-muffins/
Oh my goodness these are incredible! I had a ton of bananas to get rid of, and these muffins were the perfect solution. I made these gluten free with all purpose gluten free flour and whole gf oats, and they turned out perfect.
Do you mind sharing your measurements of the gf flour and outs?
What’s the measurements for the gluten free options
Love these muffins! Super most & a great treat!
I just put together my second batch for this week! My daughters and I loved them! Can’t wait to try more of your recipes.
Hi there! Can I use Gluten Free Flour? Would I change the ratio? Also, can I add protein powder? thanks!
I added 3 scoops of chocolate protein powder and it was soooo good. I can snack guilt free. Thanks!!
Hi Michelle, did you reduce anything else to account for the protein powder? Love that addition!
I was so excited to make these- so I tried today. I baked them for 30 mins, as the mixture was still gooey. I’ve taken them out now and the top part is cooked as its gone quite golden, but the bottom half is still gooey? Please help! Xx
Same thing happened to mine even though I kept them in for 35 min., I followed recipe exactly just used gluten free-flour and sugar free maple syrup instead of honey.
these turned our amazing! Definitely keeping the recipe!
I just made these and they are so good! I subbed maple syrup for the honey.
Made these last night. I used agave instead of honey and coconut yogurt. I baked them for a little longer than 25 minutes – they were quite gooey when they come out of the oven but firmed up a bit as they cooled.
SO delicious! And not to sweet – just the way I like them.
I forgot to add the almond milk but they turned out just fine!
These are absolutely divine! I forgot to add in the milk too and they still turned out super moist and delicious!
These are amazeballs! Have also added raspberries and they tasted great too with the choc chips! Even my non health conscious coworkers devoured them! Thanks all the way here in South Australia 🙂
could I make these into a bread instead of muffins? How would I adjust the cooking time?
Thank you!
My question too! We love the muffins but wanted to try the recipe as a bread now.
If I wanted to make 24 muffins instead of 12, would you recommend simply doubling the recipe?
Yes – that works! You may also want to add a tablespoon or two extra of milk!
Just made these today and they baked beautifully. I used 1 cup whole wheat flour and 1/2 cup white flour, but other than that I followed the recipe exactly and they came out so good. They are incredibly light and fluffy and have a wonderful aroma. Thanks!
YAY! They are delicious!
Just made these. They were so good. Toddler and preschooler had 2 each. Used rice malt syrup instead of honey and doubled the recipe.
Thanks.
these are fantastic and easy to modify…i will make them again
So happy I found your blog, Monique. These muffins are nothing short of amazing! I’ve made them several times. Instead of the chocolate chips, I chop up and fold in half of an organic dark chocolate bar (Pascha 55% cacao with cocoa nibs is my favorite). I make a batch every couple of weeks, freeze, and warm up a little treat for breakfast each morning. And yes – the salted almond butter is a must.:-)
can i use regular milk in place of almond milk?
This recipe is amazing! I was out of honey, so I subbed with coconut sugar. I also used unsweetened coconut milk and yogurt in place of almond milk and Greek yogurt. They came out perfect!
I just tried this recipe and it was delicious, but once it cooled it shrunk immediately and shrivelled up. What’s the problem? Thanks
These are absolutely scrumptious! So easy to make- even for two 9 year olds! Great snack for school lunches. We made them into mini muffins (12 min cook time) and it yielded 44. I also only used 1/4 cup of the mini chocolate chips so they would work better with the smaller sized muffins. Perfect! Thank you for the great recipe
Could I use coconut flour or almond flour in place of what’s listed ?
No, that will not work. Flours are not interchangeable – sorry! Try my coconut flour banana bread: http://www.ambitiouskitchen.com/2015/01/chocolate-chip-coconut-flour-banana-bread-gluten-free-paleo/
I wanna try these but can I use regular 2% milk instead of almond milk?
Can I substitute the aimsilj with 2% milk?
Have you ever made these using a gluten free flour?
I have not, but let me know if you try it.
monique,about the vanilla is that vanilla extract or sugar
Vanilla extract!
Thanks,i’m just a beginner.
I continue to love this recipe! For those that have asked about subbing milk, all I had on hand today was Lactose free skim and it worked fine in place of the almond milk (I’ve used almond in the past). I always make this using a small cookie scoop in a mini muffin pan (8 min. bake time) and the total number always varies depending on the size of bananas I have on hand (today’s batch made 63.5). One addition I always make is 1/4 cup of chopped pecans, and I make the switch to mini chocolate chips, and whole milk greek yogurt as apposed to fat free. I am 12 weeks pregnant and have insulin controlled diabetes so I love that I have a healthy option (that doesn’t depend on artificial sweetener or fake ingredients) that will curb my cravings because they are so rich and delicious! My measurements today had each muffin come out to about 36 calories, and about 6 grams of carbs!
One question I do have is this: do you think this would work if you switched the banana out for thick homemade unsweetened applesauce? I’m looking for a good way to make a apple cinnamon muffins!
I wouldn’t try mixing up the ingredients. Applesauce has a lot more water then bananas, so I’m not sure it would turn out the same.
Hi there! What containers would these be for the 21 day fix?
I have no idea what the 21 day fix is, I’m sorry!
I made these tonight, yummy!!!!!! Thank you, cant wait to try the other recipes!
Can regular milk be used as a substitute for the almond milk? Thank you!
Of course!
Yes!
Hi can I use extra virgin olive oil for the tbsp of oil? Or could I just not use any butter or oil in the recipe?
You can skip the oil, but it does provide moisture! And I use olive oil all the time.
Can I use coconut milk instead of almond milk? Also if I were to do these in mini muffin tin, are there adjustments to timeout temperature? Thanks!
That should say “to time or temperature.” Autocorrect…
Yes you can use coconut milk. And I haven’t tried them as mini muffins – but maybe test them around 10-12 min?
Can I use self raising wholemeal flour?
These little gems were delicious. I used Kifir, that’s what I had in the fridge. Cooking time was perfect. They were awesome I couldn’t eat just one so not sure how skinny I am because of it! Thanks for a great no fault recipe.
Happy you enjoyed them!!
Eating them right now and they are beyond delicious. My two year old approves as well which is great because he won’t eat regukar bananas. And they are so fluffy!
You would have to use some oil or add an egg for moisture. Without the oil, it leaves them rubbery. Even with only 1 tablespoon of coconut oil, I found these a bit rubbery. I have a recipe for sugar free muffins using a sugar free cake mix and only pumpkin puree and they are great, so maybe more banana??
A great find of mine with this recipe is that I am diabetic and purchased Hershey’s Sugar free Chocolate chips…..The best chocolate chips I have ever had regular or sugar free, very deep and decadant chocolate flavor!!!
Eating them right now! Made with the 3/4 all-purpose 3/4 whole wheat. Used coconut oil and put coconut flake on top. Even used full-fat European yogurt, Will be making again. Thanks Monique I love making your recipes, we are having stuffed rellenos tonight too.
This looks sooo good! I can not hardly wait to cook these! Thanks! You rock!
These look so yummy! Can I use oat flour (ground up oats) instead of the ww flour? Thanks!
Yes, I think that would work well. Let me know if you try it!
I am familiar with 21df and made these awesome muffins today! Each muffin would be 2 yellows, so half a muffin is a yellow. Hope that helps!
Hi! Just wondering if I can use cashew milk instead of almond milk? I don’t have any on hand.
Made these this weekend… HUGE hit! I subbed self-rising gluten free flour and they still turned out fantastic! They did sink a little after coming out of the oven but no one knew that GF flour had been used. I hated parting with them but after seeing how much my friends enjoyed them it was definitely worth it! I also used regular yogurt instead of greek because I didn’t have any greek on hand which made the batter maybe a little more runny but no problem with that either. Definitely will be saving this one! Keep the amazing recipes coming!
These are delicious! I have made them several times now and with a few modifications, they are my go to breakfast muffin. Instead of chocolate chips I add 1/2 cup of dried cranberries for tartness and an additional 1/2 cup unprocessed wheat bran to increase the fiber. I also do slightly less than 1/4 cup honey because I find the banana adds plenty of natural sweetness and I don’t want them too sweet. It’s a keeper for sure!! I will try your pumpkin muffin recipe next!
Can you sub out applesauce for oil? If making mini muffins out of these, do you have any idea how much the recipe would yield? Any idea if the temperature or bake time changes?
Could regular milk be substituted?
Could almond flour be substituted?
I just made these and they are picture perfect! They’re cooling as we speak. They’re so springy and just, can’t wait to try one!!! I am thrilled to give my kids something they’ll consider a treat that has so many good ingredients! I made a double batch and followed the recipe pretty much to the tee, only my bananas were frozen/thawed, but that seemed to make no difference .
So wonderful to hear!!
Didn’t like them at all. Too moushy and followed recipe to a tee!
Love chocolate and banana together! Looks so good!
What do you mean by white whole wheat flour? I have the Robin Hood Whole Wheat. Is that the same? Thanks!
No, it’s different. Here’s a link to a white whole wheat flour that I use: http://amzn.to/1SMV0LC
Subbed the bob red mill’s gluten free four 1:1 baking flour, used extra oil in place of milk and some goat milk yogurt because that’s what we had and still turned out great! frosted with this https://elanaspantry.com/peanut-butter-frosting/ for my daughter’s 2nd birthday! PB & Banana are are fav!
These came out amazing! I substituted applesauce for the yogurt, blended oats for the flour, and dairy free chocolate chips and they came out amazing! Also added some spinach to the banana mixture in the blender. Definitely came make this dairy and gluten free and it’s still fantastic and easy!
hi i tried to read most comments but wondering if these are freezeable as i have 9 bananas i need to use thank you
If I don’t have honey, how much sugar do I need to use?
1/2 cup should be good. I would use brown sugar if that is available to you.
I made them for my family this morning, I used frozen blueberries instead of chocolate chips and they were awesome, everyone loved them and gobbled them up. Thanks for the healthy recipe.
I’m trying to figure out the point value for Weight Watchers, and I need the saturated fat. Do you have that information? These are delicious! I added two tablespoons of ground flax seed meal to the batter, as well.
I’d love to know the saturated fat content as well! Thanks!
I also would like to know the saturated fat info.
I finally have enough bananas…I’m making these babies today!!
These are absolutely delicious! I am going to have to go get a lot more bananas and make a triple batch because these arent lasting long! I didn’t use any milk at all, I used vanilla 2 percent Greek yogurt, and only 2 bananas and they turned out delicious for those wondering about substitutions.
So so good. My 3 year old loves them and so do I!
Recipe looks great!!
Any egg substitute?
Love the recipe but any egg substitute?
How should these be stored… Room temp in container or in the fridge? Love these and they are a favorite of the kid. Thanks!
Just made these and they are outstanding! I used mini chocolate chips and they were perfect. I used myfitnesspal to calculate the whole recipe and when divided by 15 servings, each muffin came to 155 calories. Perfect for an afternoon snack.
BEST muffins I have ever made. They turned out perfectly and you would never know they didn’t have butter or sugar. Love that they are healthy and I can share with the kids. I had frozen my over-ripe bananas and let them thaw a bit and I used organic whole wheat flour….just a little less. I’ve pinned!
I was a little nervous because my bananas were frozen solid when I started blending the wet ingredients.. so I had to let the batter sit a minute before mixing everything together.. they still turned out perfect! so delicious! I also used about 1/2 the amount of honey, and did a tablespoon or so of brown sugar. These muffins are SO so good! thank you!
I tried this recipe twice and followed the instructions exactly but they did not work out either time. Muffins were deflated and wet on the inside. Super disappointed 🙁
Mine too! No idea why either.
These muffins are delicious! although the recipe does not use muffin liners, I like them. It is worth noting that if you use the liners.. the muffins will not separate from the paper. lol .. off to make a 2nd batch.
You can use muffin liners if you spray the insides of them with nonstick cooking spray 🙂
Made these this evening into 21 smaller muffins, dynamite! I had to skip the blender bc the kids are in bed, and they turned out just fine. I’ve been using reusable silicon muffin liners for a while now, and I swear by them! Nothing ever sticks!
Love these as mini muffins! And I’ll have to get those reusable ones too 🙂
Ah! Just did the same. Will make them non-stick next time 🙂
These were really great! I cut vanilla down to 1tsp because I had vanilla greek yogurt! Thanks!!
These are fantastic…and they must be forgiving because I am the worst at following recipes! I’m a ‘Ehh…close enough’ kind of chef haha. I forgot the milk and oil altogether, and added 2 scoops of vanilla protein powder…but my bananas were pretty big, so that probably made up for any missing moisture. Mine made 12 big muffins and 11 minis!! New favorite recipe 🙂
is this a good substitue for whole wheat flour? http://www.tesco.ie/groceries/Product/Details/?id=250831411
Hi! I saw above someone was asking about saturated fat in order to record the points on Weight Watchers. Any chance that’s been calculated? Thanks!
My muffins stuck to the paper. Tips?
Mine too! They taste great, surprised at their density, but overnight they sweat. I put them in paper cupcake liners. The paper stuck to the muffin leaving a paper all around the sides and bottom too thin to peel off. I had to throw them all out. If I make them again, I won’t use liners!
I tried these and they turned out great! I did use one up whole wheat and half cup white. I loved the way they turned out. I froze what I didn’t eat, and they were still great after I warmed them up in the microwave with a little bit of butter. SOOO good!
Can this be made into a cake?
Umm. I’m confused by all the positive comments, because I followed the recipe exactly and they turned out really bad. My husband asked me to not keep the recipe 🙂 And we ended up throwing most of them away 🙁 Bummer!
I just made them and they came out perfect!!! I love the smell and they taste really good! Thanks for the recipe.
I followed the recipe and only changed the flour for almond flour which I use in all my other muffin recipes. They tasted fantastic and were lovely and moist, but unfortunately they were completely sunk in the middle and didn’t look that good. Why has this happened and is there something I can do to prevent this happening when I make them again?
can i not use the olive oil ?
i am making it for my school fce project and i used soy milk instead of almond milk would that work ?
Hi can I use regular milk instead of the almond milk
Yes!
Made these and they were super dense I’m not sure what I did wrong I followed the directions perfectly
Im a beginner baker and made these tonite. Followed recipe pretty precisely. Very scrumptious.
Made these amazing muffins this morning for the first time!! I had no problems at all, I used 1% milk instead of Almond milk (sorry!)… My kids loved them… I gifted a batch as a thank you gift. I was thoroughly impressed with how simple this recipe was! I had no problems at all, they popped right out of the tin without sticking (coconut oil spray) and were perfectly baked after 20 minutes!
Mahalo Nui Loa!!
Is it possible to make it without bananas?
I tried out this recipe last month and it’s one of the best recipes I ever found online!!!
I would love to at least a pic on instagram and tag it but my bf wolfs them up before I get a chance (something he denies haha!)
New follower, am looking forward to trying out more recipes!
Als ehemalige Linzerin muss ich zu meiner Schande gestehen, dass ich keine Ahnung hatte, wo der Barrenbeug steht. Aber ich hab ja Dich und Google Map. Vielleicht sollte ich dort hin, wenn ich wieder mal in Linz bin?!
Haven’t tried it, but got an idea…for more healthy benefits, substitute carob chips for choco chips. They taste very much alike. You should be able to find them at any health food store. They are just as yummy and I am going to try the recipe. I don’t doubt that they will taste fine!!
What a delicious recipe! And many you have! I love your site, classy, simple and delicious. Hehe.
These are great muffins, although honey should never be heated over 95° (to be safe) as it starts to lose the important nutrients. And as the temperature rises from there is turns into a dangerous, let’s call it “glue” to keep it simple. There are no immediate effects but over time this builds up in your system, reading havic on your health.
I would strongly recommend raw sugar or even better, Stevia.
Absolutely love your recipes Monique (much love)
I make these at least once a week, we all absolutely love them and fight over them!! I use vanilla yoghurt. Today I am going to try to make it as a cake instead of muffins, do I have to make any adjustments?
These muffins are delicious, healthy, and so easy to prepare! I only had 2 bananas, so I subbed the third with a tbsp of peanut butter. I also was to of honey, so subbed with mostly molasses and a little bit of maple syrup. They were perfect after 22 minutes in the oven. These will become a staple!
just bought some black soap today-same brand- it smells like it has fragrance added-it didnt come it box -bought at african store wrapped in wax paper-does yours smell like a perfume soap
These were excellent! Very soft and fluffy. I used 2% Greek yogurt and 2% dairy milk, but otherwise followed the recipe as written. My oven runs hot, so it only took 15 minutes to bake a dozen completely.
These were just delicious! I made a few changes. Instead of the whole wheat flour I used a homemade grain-free flour blend. Since the bananas are already sweet, I decreased the sweetener to 1 Tbsp and added an extra Tbsp milk so the batter wouldn’t be too thick. I was so happy with the results! Thank you for this healthy, easy, and delicious muffin recipe!
Just wondering – when the recipe calls for 1 tbsp of coconut oil, is this before or after it is melted? (I’m assuming it should be melted here, but could be wrong!) Thanks 🙂
Melted!!
These were great!! Made them into mini muffins and bothe my kids and husband devoured them! I just pulled the last pan out and 24 of them are already gone!!
I must try it! The muffins look delicious and will be just the right treat for my afternoon coffee before workout.
Can’t wait to try out this recipe this weekend. All the ingredients sound delicious. As a passionate home cook, your recipes inspire me. Thank you.
Made these last night but added a tablespoon of peanut butter as a little modification. Yum
Tasty but disappointed that they stuck to the liners – will definitely have to spray the liners next time.
I made these into mini muffins last night and used mini chocolate chips and they are delicious!!! Great recipe! 🙂
Hello!
I had a blood analysis and that learned me that I am intolerant for milk (only cows-), bananas and wheat, corn, porksmeat .
So: I made it with oatmeal and dates instead of wheat.
SUPER!!
I had 6 beautiful muffins just as yours by mixing:
150 g oatmeal mixed very fine
2 teasp baking powder
a sprinkle of salt
150 g dates
25 g lavender honey
3 drops almond essence
5 g coconut oil
1 egg
150 g soy yoghurt (otherwise it was too dry
1 table sp almond milk not sweetened
mini chunks black chocolate with stevia
I will use them next week when I need something sweet!They look exact like yours on the photo and they taste very good.
Thank you for sharing!!
Minnie
I made these today and substituted the yogurt with unsweetened applesauce, used maple syrup instead of honey and cooked for about 20 min, I also added chopped pecans and they turned out amazing. This recipe is a keeper!
Just made these and they are awesome. I’m pregnant so looking for ways to get my sweet tooth on with no sugar and these hit the spot. I used 1/2 cup spelt flour with 1 cup chapati or Indian whole wheat flour and added some walnuts too. Love them!
These are delicious! My whole family loved them. Thank you!
I really love this recipe. Very easy to follow, so yummy and so healthy! Thank you so much for sharing and I’ve made this a couple times already.
Best recipe out there!!!
Thank you!
I do Weight Watchers and we go by calories, sat. fat, sugar and protein. Do you know what sat. fat would be? Also that is a lot of sugar. What could I substitute and they would still turn out right?
Hi, I always find it difficult when it says “3 bananas” as bananas come in so many sizes and everyone’s opinion of large vs. small banana is different! I prefer “1 cup” or “1.5 cups” banana. Please tell me the exact amount of mashed banana? Thank you!
Fantastic recipe. Flawless. Recipe made 14 for me. Granddaughters love them, as is or with pb slathered on top. Thank you!!
If I’m making mini-muffins- how long should I cook them for?
Thanks and excited to try these out!
Very impressed, i’m a terrible baker and these were simple, healthy and came out perfect! Thanks for the great recipe. I will look forward to trying others from your site
I cooked your quinoa flour pancakes recipe for my toddler so many times now. Guilt-free snack. I didn’t add the honey and she still loves it. What do you think of Quinoa flour in this muffin recipe? Too flaky? My toddler doesn’t like meat much and i want to add protein to her diet as much I can. Thank you in advance.
Yummy!! Made a few substitutions: white ap flour instead of whole wheat,silken tofu instead of yogurt, lactaid instead of almond milk and I doubled the recipe. Turned out great! Very moist and smooth.
The texture, consistency, and flavor were on point! Batter was very liquidy but baked well!
Very pleased and impressed! Thank you! New fave banana muffin recipe!
(forgot to rate!)
These are my go-to muffins! I make them at least once a month to use up my old bananas. I like to use low fat coconut greek yogurt to change up the flavour a bit.
For anyone wanting to use muffin liners that won’t stick, try the aluminum foil ones. No need to spray and they don’t stick!
I don’t understand why the author isn’t responding to anyone who’s had issues with the recipe. I followed the recipe to a tee, had to bake it longer because it was gooey and then after 30-35 minutes, finally took out of oven because very cooked on the outside, but took a bite and still very gooey on the inside. I don’t understand what the problem could be.
Hi Jennifer! I’m not sure why you had an issue — sorry about that. I am guessing because your bananas were extra large, perhaps? If you made these muffins correctly, they should be perfect. I would suggest trying again with medium sized bananas and definitely make sure to use whole wheat pastry flour.
Hi there,
What can I use to substitute the egg in this recipe? I am allergic and can’t eat eggs. Thanks!
Do you know what the saturated fat would be. I’m doing WW and want to measure the smart points.
Just made these! They turned out fabulous. I used whole wheat pastry flour and a container of whole milk vanilla yogurt because that was what I had. Thanks for the wonderful healthy recipe that tastes like a treat!
Tried these this morning, and they were delicious! The chocolate chips send them over the top. I was running low on honey, so I used coconut sugar instead. Worked perfectly! Will be making these again and again.
Hi all ! I wanted to use pay flour instead and applesauce instead of yogurt, what adjustments should I make ?
*oat flour
This is fantastic! Not only tasty but so quick and easy to make.
Very Nice Article…
I made these today with the following adaptations. I used granulated sugar in place of honey (didn’t have enough) and I subbed frozen blueberries for chocolate chips (didn’t have any). Accidentally, I left out the milk entirely. I did a double batch, and my six bananas were on the larger side, so I’m hoping the extra moisture from those makes up for the lack of milk. My bananas were frozen with the skin on. Hint: to peel frozen bananas more easily, quickly run them under warm water, which thaws the outsides. Using a fingernail, rip a strip down the inside length of the banana, and then the rest should come off easily in almost one piece. Break up bananas into chunks before putting in blender, and you may need to extend baking time a tad due to coldness of batter. I baked for 10, rotated the trays, baked for 10 more, and then added another 3 to be safe. They came out great and weren’t dry at all. I like them not too sweet, so they were perfect.
I made this recipe last night and went with organic WW flour since that’s what I had on hand, I also used unsweetened vanilla almond milk, added shredded coconut, and chia seeds. Came out perrrrfect! Thanks for sharing!
Delicious! Glad you liked them!
I found your recipe when I looked up “whole wheat banana muffins,” because I love substituting whole wheat flour when I can, and I loved that you used Greek Yogurt instead of butter. I just made these this morning, and they are awesome! I did make a few adaptations: I used 1/4 cup of chocolate protein powder instead of the honey, and then added an extra 2 tsp of almond milk to thin out the batter because I wasn’t using honey. Seriously, this recipe is a keeper!
Would it be okay if I feature the adapted recipe on my blog?
These are my go to muffins! I’ve lost count of how many times I have made them, and I only just found the pin a couple of months ago! Kids and hubby love them! Brilliant recipe! Thank you!
My kids are obsessed with these! I buy bananas just to get over-ripe so i can make these weekly! Thanks!!!
Amazing!! So glad that they’re kiddo-approved 🙂
Love love love these fabulous muffins😍Tried making them using egg and flax egg, both tasted so yummy. thanks for sharing!
I’m so glad you loved them! They are my all-time favorite (and perfect for using a flax egg, too!)
Delicious
I buy too many bananas all the time, so I make these muffins a lot. I’ve made them with whole-wheat flour, gluten free flour, and all-purpose flour. I’ve also used several different types of yogurts and they turn out great every time. This recipe is awesome- thank you!
So great to hear! These are definitely my most popular muffin – a staple in my house 🙂
I have made so many different banana bread/muffin recipes and this one is definitely one of the very best! Which is a relief, last Pinterest recipe I tried for banana muffins(not yours) were not good, had a bitter taste and were not sweet enough. these though only having 1/4 C Honey are perfect!! I made mini muffins and used mini chocolate chips and baked for 10 minutes. Yielded about 36 muffins, not counting the 3 I ate so far 🙂 Thanks for the great recipe!
I’m so glad you enjoyed this one! It’s definitely one of my favorites (and most popular on Pinterest!)
I love this recipe. I have made these and the double chocolate ones many times and I’m never disappointed. I am going to try your pumpkin muffins with yogurt next week.
Amazing! So glad you’ve been enjoying these (and hope you love the pumpkin ones, too!)
So I am in the middle of making these right now. But as I have a dairy Alergy I used orange juice instead of yogurt. I also had no honey but had maple syrup and no egg so used flax meal and water. I added some nutritional yeast for a boost. The batter tastes very good. So we will see how the baked muffins turn out.
When I write it out it seems like I changed a lot. Sorry.
Hi Lynn! Interesting substitutions! Let me know how they worked out 🙂
OMG! All hail the muffin queen!
I am usually skeptical of most “healthified” versions of unhealthy foods – they usually don’t turn out so great. But these muffics are delicious! I will admit, I changed the recipe slightly – I used whole milk, and chopped up some 72% dark chocolate instead of the chips, and I used white whole wheat flour. They are so moist and delicious, and this recipe is going into my favorites binder. This was the first recipe of yours that I have tried, and I cannot wait to take a look at the rest of your site. Thank you!
So glad you enjoyed these! They’re definitely one of my absolute favorite muffins 🙂 Hope you get a chance to try some more recipes here!
I have tried many healthy banana muffin recipes and yours wins hands down. My whole family loved them. I followed your recipe and made no substitutions. I though my batter seemed a little runny but I went with it and they turned out amazing. Thank you!
So great to hear! This is definitely my absolute favorite one 🙂
I love these! I’m always looking for ways to cut even more calories, so I subbed out the honey (or maple syrup) for applesauce, and added 1/2 cup golden monkfruit to make them even lower in sugar. I’ve used different types of milk including goat and coconut…they both work. If your muffins are falling, make sure you’re using baking soda – not baking powder. Thank you so much for this recipe!! Tried to give 5 stars but it stuck on 4.
I’m glad those swaps worked out for you! Enjoy!
I used coconut flour and threw in a couple tablespoons of flax seed. Don’t do that! They weren’t so tasty and flat 🙁 I should have followed directions.
Yes I would recommend using the flour listed! I test it exactly as-written, and alternative flours really change the texture.
The recipe for these Skinny Banana Chocolate Chip Muffins looks delicious and I’m anxious to make them. I love that you include the nutritional value information with your recipes. I was wondering if you can tell me what the saturated fat would be per serving of these muffins? Thank you.
Hi Amy! I actually don’t have the saturated fat content on-hand, but I’m guessing it will be somewhere around 1/2 of the total fat. Hope you love these!
I made those and my muffins came out really dense and sort of doughy, not like regular muffin texture, is this how they are supposed to turn out or did I do something wrong?
Very strange! I would double check the ingredients + the wet to dry ratios and be sure they were all added correctly.
I’m finding it hard to find consistent cup conversions into grams, a lot of sites differ with their measurements. Can you please advise the measurements in grams?
Hi Sophie! In these cases my guess is as good as yours, because I don’t personally measure the ingredients out when I’m baking. I would try searching the individual ingredients’ weights!
Ok. I’ll unsubscribe so, pitty as I liked your recipes.
I love this recipe have made it soo many times! Everyone always loves them. I have also substituted in different gluten free flours depending on whats in the cupboard, and they always seem to turn out great.
So happy to hear that! I’m glad the gluten-free flours have been working out for you, too. Thanks Kayla!
I made these tonight, and they were SO yummy!! I used light sour cream, reg ap flour and 1 tsp vanilla and they turned out to be only 161 cal/muffin! Thanks for the amazing recipe! 🙂
Perfect! So glad you enjoyed!
I’m eating these as I type and they are fabulous. Thank you for the recipe and the nutritional break-down is so helpful. Much appreciated.
Amazing! So happy you’re enjoying them 🙂
Finally made these tonight. They were amazing! Made 2 batches and used coconut milk instead of almond
So happy to hear that! I’ll have to try them with coconut milk sometime 🙂 Glad you enjoyed!
Is it possible to sub the almond milk for regular milk?
Yes that should work fine!
This was the recipe that first directed me to your site a long time ago. I saw it again today on your Instagram, and I had to make it again. SO GOOD! Thank you for consistently making amazing recipes!!
Aww that’s amazing! So glad you love these and thank you for being part of the AK community!
Can these be made the night before?
Sure! You can just reheat them in the microwave 🙂
Although I made substitutions, these were fantastic and toddler/baby approved! I made them with oat flour and used apple sauce instead of greek yogurt. I also eliminated the milk and egg (missed that step). Wanted some banana muffins and used the ingredients I had. They still turned out great! They didn’t sink, weren’t dry and tasted amazing! Love your recipes!
Meant to make that 5 stars!
I’m glad those substitutions worked out, and that these were toddler/baby approved! Such a great go-to muffin 🙂
Love these! Added chia seeds just because I had them in the house and thought it would be a good fit. Super simple recipe and they taste amazing/have great texture! Even got the seal of approval from my SUPER picky boyfriend.
Perfect! So glad you both loved them 🙂 They’re my go-to (and chia seeds sound great!)
These were absolutely delicious! I used regular white flour because that’s what I had on hand and whole milk. Turned out great!
Just made these tonight for the morning! I literally save bananas just to bake! I added some nuts too… love them thank you!!
Amazing! Perfect breakfast 🙂
Hi Monique. May I use oat flour?
Thanks for sharing amazing recipes.
I just made these for the second time and they are delicious. Thank you for the recipe!
Love this recipe! I’ve made these several times as written and also subbing the chocolate chips for blueberries. I’ve even added lemon essential oil to the batter to make lemon blueberry muffins and orange essential oil to the chocolate chip muffins! I have a question, though. Is it possible to sub the whole wheat flour, baking soda, & salt for Kodiak cakes pancake mix for extra protein? Looking for a way to get some added protein into these delicious muffins!
Those add-ins sound amazing! I’m not sure about subbing the pancake mix – haven’t tried baking muffins with it. Let me know if you try it!
Oh my goodness LOVE how simple the ingredients are! My mom would love these for mothers day! I’m debating making your carrot cake for her so may have to just make these for us to have during the week! Might add blueberries 🙂
YES so easy and delicious!! Love both of those recipes – you might just have to double up 🙂
Banana plus chocolate is the tastiest combo!!
Right?! The best!
Can’t wait to use my extra ripe bananas to make these!! You can never go wrong with banana muffins/bread 🙂
Agreed – so good!! Hope you love these 🙂
These were absolutely delicious! I used regular white flour because that’s what I had on hand and whole milk. Turned out great!
Perfect! So glad you liked these!
I was just going to ask because I just pulled them out of the oven and mine collapsed too–I guess I’ll have to read all the posts. But, I’m sure they are delicious!
Regarding collapsing muffins, I am wondering if my bananas were too large because the batter seemed way too thin and I did follow everything else in the recipe “exactly” with no sub’s……also baked them to you’re spec’s also…..what would the banana measurement be in ounces? I want to try it again! Thank you!
That could be! The bananas should yield about 1 1/3 cups mashed for 3 medium sized bananas. I would also be sure not to over-mix the batter, and maybe check the temp on your oven!
These are awesome! I played with the recipe to make mini muffins for my toddlers:
Subbed 3 medjool dates for honey, blended
Added approx 1/4c finely shredded zucchini, stirred in after blending
Didn’t have the pastry flour so used 1c whole wheat and 1/2c all purpose white
Baked for 16 mins
Perfect! I’m glad those swaps worked out for you 🙂
Made these for breakfast meal prep—delicious and easy to make. I did not have the collapsing problem—in fact, the muffin tops were so puffy! They looked great. I have tried many a banana bread/muffin recipe, but never one that required blending. I think that made a huge difference! The batter was thick, the muffin consistency was great, and there were no mushy banana hunks to surprise me. Heating them up a bit in the microwave is a MUST before eating though. It definitely magnifies the flavor.
Perfect!! I’m so glad you liked these – they’re my absolute favorites (especially heated up with a little PB on top!)
These are great, I made them with spelt flour instead and the muffins turned out pretty delicious. My family loves them!
Great! So happy the whole family loves them 🙂
No wonder you call these your “famous muffins” because OMG they’re so dang good. I seriously do not need another banana muffin recipe after trying this one- LOVE.
I’m so glad you love them!! They’re my 100% go-to for a reason 😉
Hi Monique,
I tried these muffins yesterday, they were good. They are very delicate and moist. I love the honey and yogurt ingredients, very different than other muffin recipes. Putting a few chocolate chips on top of each muffin before baking is an important step, it makes the muffin look yummy! Thanks :o)
Hi Dianne! I’m glad you loved these! The chocolate chips on top are the best part 😉
I used applesauce instead of olive oil (just realized we were out half way through prepping) and these muffins were wonderful! My husband was skeptical to try a healthy muffin, he he enjoyed them too and went back for more.! Turned out beautifully! I’ll be using them for a brunch soon!
Perfect! Glad your husband loved them too 🙂 SO good for brunch!
These were fantastic! So soft, fluffy, and moist, without being doughy or gummy. I love putting greek yogurt in recipes to boost protein. A note about some people having the centers sink: I have decided nothing good comes from putting eggs in a blender. I just mashed the banana very well, and beat all of the wet ingredients together with a whisk. I made sure it was smooth, but the avoided the typical rubbery texture and sunken tops of blender batters. I love your recipes!
Perfect!!
Another amazing muffin recipe!! I completely forgot the honey and stretched the batter out to make 18 mini(ish) muffins and they are pure perfection!!
The best!! Love the idea of mini muffins 🙂
Omgggg made a double batch of these today – half into muffins and half as a loaf! Such a reliable and delicious recipe!!
Such a good idea!! I’m 100% doing that next time 🙂 glad you love it!
Hi- these muffins look amazing! I can’t believe this is the first time I have seen this recipe- definitely going to save it and look forward to baking them SOON! If I choose to make the recipe into a loaf, about how much longer should it bake? Thanks!
They’re my absolute go-to muffins! In a loaf pan this will probably bake for 50-60 minutes – I would just check on it!
It says the sugar is 14.7 grams. Is that just all natural sugar like in the bananas and stuff or is there added sugar anywhere in these ingredients. Just asking because my diet right now is a very low sugar and I wanted to make a nice snack and these looked great.
The nutrition includes all of the ingredients, so the sugar will be coming from banana, honey and chocolate chips 🙂
I’ve made these so many times & they are fantastic!!! I’ve never blended the wet ingredients (bc baby is normally sleeping) so for those having issues with them turning out, maybe mix the wet ingredients by hand, just a suggestion.
Love these muffins! The whole family likes them. I make them weekly.
I’m so glad you love these Marlene! They’re definitely my go-to 🙂
These were so good! I made them once my bananas were almost black and used low fat Greek yogurt and a quarter cup of chocolate chips bc that’s all I had. I left out the almond milk bc my hubs has a nut allergy.. so yummy!
Great! Glad those little swaps worked out 🙂 Perfect snack.
Made these and they turned out fabulous! Thanks for the recipe!
Amazing! Happy to hear that 🙂
This is such a great recipe! I didn’t have a muffin pan so I just used a 9×9 brownie pan and adjusted the time and it came out perfect! I also eliminated the egg and used brown sugar instead of honey and I couldn’t even tell the difference!
Great! Glad you enjoyed 🙂
Made these the other night. Added extra bananas, cinnamon, and swapped agave for honey because that’s what I had on hand. They were delicious and moist. Kids loved them. Definitely a keeper of a recipe!
Perfect! Such a great snack for the kiddos.
I made these with all purpose brown rice flour, and instead of 1/2 yogurt I used coconut oil and the batter still turned out super thick so I added some half/half cream to make it the right consistancy. They came out super moist and kind of a grainy texture, they turn doughy after chewing and kind of melt (not normal) lol
Overall good
Hi Nicole! The texture was probably much different from those substitutions (coconut oil and yogurt have a very different liquid content). I’d suggest sticking to the recipe to get nice and fluffy muffins, but glad you liked these overall!
These muffins are to die for 😍😍
Super moist and fluffy!
The best! <3
Very good ! I made it and it was perfect ! I think that those who fail perhaps did not mix separately dry and wet ingredients, than quickly mix dries and wets. Not doing so can ruin the mixture.
Thank you for your sharing
These are simply the best! Even my 4 year old loves it! Great for a quick and easy breakfast with some peanut butter for me and nutella and sprinkles for the kiddo!
Amazing! Glad you all love them 🙂 They’re my go-to with peanut butter on top.
As a college student, quick and easy recipes are my go-to. This one was so simple, (I also thank the help of my Vitamix blender – life changing) and while I’m usually not the best at baking, I followed this exactly and the muffins came out AMAZING! (I cooked for 23 mins at 350). My roommate also thought highly of these muffins. Excited to try out other recipes on this site!
Perfect! So glad you found this recipe 🙂
These were delicious! I keep frozen banana slices on hand to use for smoothies and thawed enough to equal 3 bananas. Since they were frozen, there was a lot of liquid once they thawed so, I omitted the almond milk and they still turned out great. Next time, I may add some chopped walnuts. I used cupcake liners but did not spray them since I didn’t have any cooking spray. They did stick to the liners but that’s no biggie. They still mostly came out of the liners and tasted amazing. I will definitely be making these again. Thank you so much for sharing the recipe!
I’m glad the frozen bananas still worked out! And chopped walnuts sound delicious.
I have these in the oven now and they look delish! As I was reading through the comments I noticed that tons of people seem to have an issue with the muffins sinking once they pull them out of the oven. I am a professional baker and from a lot of experience I can tell you that you just need to let them cook longer! Don’t pull them until they are spongey looking in the center and a toothpick comes out clean. Hope that helps! Ignore the 20-25 mins and just keep an eye on them after 20 mins.
Hope you loved them Lindsay! And yes – great tip. Thank you for sharing!
Wow! Made these muffins with my daughter this afternoon and they are amazing!!!!! I substituted the whole wheat flour with homemade oat flour because that’s all I had on hand. Highly recommend this recipe 🙂
Perfect!! Glad you both enjoyed 🙂
Can I omit the banana. Will they still bake ok
I wouldn’t recommend it! The banana helps with the consistency and sweetness.
These are absolutely delicious! Hard to believe that healthy can be this good! Just wondering if I could substitute blueberries to make them a banana blueberry muffin. Even though I question why I would ever substitute chocolate for anything. LOL Thanks!
Glad you love them! I think blueberries would be delicious too 🙂
I was looking for a recipe to use up some ripe bananas I had as well as all the dark chocolate I had in the house, and I thought I’d give this one a try. They came out delicious! My picky 3-year-old gobbled up 1 and a half as soon as they cooled down, and I didn’t feel too bad about letting him. I used cow’s milk instead of almond because I didn’t have any but everything else I followed to a T. Baked them for 22 minutes, they came out perfect. Thank you!
I’ve made these muffins almost a dozen times now and have been making variations. I interchange whole wheat flour and oat flour. Instead of honey, I use either coconut sugar or maple syrup, and they taste just the same. Instead of chocolate chips, I use chopped bark thins (the one with the pumpkin seeds) or a 70% dark chocolate bar. If available, I use walnuts as add-ins and grated carrots for lovely banana-carrot muffins! They are my favorite muffins to make, because the recipe is so easy to follow. I cannot wait to play with other add-ins and and substitutions too! Thanks girl <3
Perfect!! Glad you’re able to customize how you like them <3
I am SO happy I made these!!! They are so so delicious and pretty filling too! The texture of perfect and they rose up and baked so well. The flavor is just like some great banana bread
I’m so happy you made these, too! One of my absolute favorite muffins <3
Hi! I’ve made these a few times and absolutely love them! I am working on a post for my blog and have included the ingredients list with a link back to you for the full recipe/instruction. Thanks for sharing!
I made theSe with spelt whole meal flour and replaced the chocolate with dates. They were amazing. I loved them. Really pleased.
I’ve just made these with spelt wholemeal flour and replaced chocolate with dates. They were amazing
Great! Glad those swaps worked out.
Delicious! I wish I could upload a picture. I only had white flour and they turned out perfect. I also added almond extract. Seriously so yummy! My bananas were super ripe and have been in the fridge for a few days. I loved using the blender for wet ingredients, so easy!
Amazing! Feel free to share a photo in our Facebook group here – I’d love to see! 🙂
I’ve made these at least 15 times and every time they turn out amazing!! Felt the need to comment and say thank you because these muffins have been giving me life since you first posted the recipe. Thanks, Monique!!
So happy to hear that Amy! Thank you for the comment 🙂 Means so much. One of my all-time fave recipes!
I know you already have a million comments on these muffins but I have to add mine. These are amazing! I used ripe beyond ripe bananas and they were delicious! I already have another 3 bananas on the counter getting ready to make another batch this weekend. I have made so many refined sugar free muffins over the years and they all turn out just okay. These are delicious! They even thaw out of the freezer really well. I’m sure it drives you crazy when people alter your recipes but admittedly I added walnuts! Thanks for the awesome recipe!
Thanks so much for your comment, Caroline! So happy you love these 🙂 And they sound delicious with walnuts!
I just made these with Bob’s gluten free AP flour and applesauce instead of yogurt. They are so delicious!! My toddler also loves them.
Thank you!
These were great! My 2 year old said they were deeelicious!
So happy to hear that! 🙂
I quadrupled the recipe, using buttermilk instead of almond milk. This adds the fluff to the muffins. They are delicious and hearty.
Glad that swap worked out! Perfect snack.
Hi! Can I use regular whole wheat flour or all purpose flour? If so is there a difference in the measurement? Can’t seem to find whole wheat pastry or white whole wheat flour.
Hi! You can use a mixture of 3/4 cup whole wheat flour and 3/4 cup all purpose flour, or you can just use all purpose flour (you may just need to add a tablespoon or two extra).
I was fortunate enough to stumble upon this recipe while searching for healthy banana muffin recipes. At my son’s request, I made many mini muffins…the recipe actually made 32 minis, which is perfect for school lunch snacks. My only addition was a dash of cinnamon. I also used full-fat yogurt instead of fat-free. The muffins turned out wonderfully. I can see these becoming a frequent request for school lunches!
Perfect! These sound amazing as mini muffins – such a great snack. I’m so glad you found this recipe!
These turned out great! Not too sweet, which sometimes happens with muffins. It was nice because I had all of the ingredients at home and used this super simple recipe to kick off my “stock the freezer” mission for when our first baby is born next month.
However, learn from my mistake and don’t use paper liners – they stick to the paper and you loose out on getting to eat 1/4 of the deliciousness 😉
I love stocking these in the freezer! So glad you enjoyed. Also, I recommend spraying the paper liners with cooking spray to help them come out easily!
I loved this recipe! Tasted delicious and they turned out perfect! Thank you so much.
You’re so welcome! I’m glad you found this one!
I really really love these muffins. They are so easy to whip up and turn out everytime! I find they only take 18-19 minutes in my oven.
So happy to hear that! My go-to muffin recipe.
Wondering if I can use almond flour instead of whole wheat flour?
I wouldn’t recommend it! Try these muffins instead 🙂
These were super easy and turned out great for me! A lot of people mentioned their muffins collapsed, but mine rose WAY more than I expected! They were fluffy and plenty sweet. Love!!
Amazing! The perfect snacks 🙂
I made these using half oat flour and half garbanzo flour to keep them gluten free and they came out delicious! My 4 year old thinks that we made cupcakes.
Perfect! I’m glad they’re kiddo-approved, too 🙂
These are delicious! I add a scoop of peanut butter and gluten free oats and am obsessed!
Delicious! So glad you loved them!
Thank you for all your super helpful tips. I’m going to give these a try this week for my family. I do have a question, have you ever made these skinny muffins jumbo size? I know it may defeat the purpose of staying skinny but wanted to know if you have ever experimental making these skinny Jumbo?
If so, what will be the changes?
Thank you!
I haven’t made them jumbo sized, but you can definitely do it. Just use a jumbo muffin tin and bake for longer. I’d say 25-35 would do the trick but not 100% positive. Hope you love these!
I look forward to trying each and every new recipe as they’re all so good and these did not disappoint! I love them – my 17 year old son loves them! So very moist and delicious.
Amazing! I’m so glad you both loved them 🙂
I omitted the milk, added another egg (2 used in total), and used two large ripe bananas. These were PERFECT. Thanks for providing nutrional info as well, i really appreciate it. This is my new to go recipe for sure!
I’m glad those adjustments worked out well! Such a great snack 🙂
I made these tonight and thought I had whole wheat flour but it expired so I used never bleached all-purpose flour. I also only had sweetened vanilla almond milk so I used a bit less vanilla. Used 3 frozen bananas and followed the recipe and instructions and they turned out perfectly! They rose higher than any other muffin I have made and the texture is AMAZING! Will definitely make these again! 😊
Perfect! I’m glad that worked out well 🙂 such a great snack!
Delicious!!! The fact that they’re healthy is a bonus, and so appreciated! I used regular whole wheat flour (not whole wheat pastry) as that’s what I happened to have.
Absolutely! Glad you loved them!
By now I’ve baked these so often, I can’t even count it anymore. Always a winner at my work place!
Love that! One of my go-to’s 🙂
My kids and I are giving these skinny banana chocolate chip muffins 5 stars! My kids obviously like the chocolate chips the best. I like the fact that they are filled with healthier ingredients than most muffins. Thanks for sharing this recipe….will definitely be making them again!
Amazing! So happy to hear that, Jill 🙂
Made this recipe and the muffins turned out well and tasted good. I am trying to eat healthier and thus the “Skinny” muffin option. But I certainly do wish I could be eating the full fat version with twice as many chocolate chips. But for now, these will fill that void. Thank you for the recipe.
I’m glad you enjoyed! These are a great snack option 🙂
We are obsessed with this recipe! My BF is celiac so we make it with GF 1-1 flour and it’s still amazing. I usually cut the chocolate chips in half and do half chopped walnuts. I also increase the baking time typically by 10-15 minutes but they are fantastic!
I just tried this out with almond flour, swapped 1-1, but they didn’t come out right. They didn’t rise and the consistency was mushy. Any tips?
I just found you and am so pleased with your recipes. Thanks!
So happy to hear that! Thanks, Vicki!
So I changed these up a lot (even though they sounded delicious as written) because I wanted to boost nutrition and I didn’t really focus on calories. Plus I had stuff I needed to use. I ground old fashioned oats in the blender and substituted that for the flour. I ran out of vanilla so I ended up with 1/2 T vanilla, 1/4 tsp almond ext, and + 1/4 tsp maple syrup.
I also added 1/2 an avocado to the blender and 1 1/4 cups fresh spinach. I used blueberry greek yogurt. I was out of plain. Also, I added 3 scoops of chocolate protein powder, and a pinch more baking soda and an additional 3T of almond milk. I did use milk chocolate chips and topped them with a few peanut butter and milk chocolate chips. I baked them in a mini muffin tin and coated it with coconut oil. I baked at 350F for 15 min and they were perfect.
The greens make the batter really green and chocolate protein powder tones it down to an earthy brown. My 6 yr old ate them non stop and loved them. I did tell her when I was blending that they were for St Patrick’s day lol but she didn’t notice anything color wise after baking. I would say with the almond ext you could get away saying they had a slight pistachio flavor? Maybe? They’re just addictive and I feel good that the family can pop them and be getting some good stuff.
Wonderful, versatile recipe! Thanks so much!
Sorry! I messed up- it worked out to about
1/2 Tablespoon vanilla
1/4 Tablespoon almond ext
And a little over 1/4 Tablespoon maple syrup
Also-I got like 45 Mini muffins!
Hi Marisa! I’m glad all of those changes worked out for you 🙂 love the idea of mini muffins!
The best muffins ever! Super healthy, super filling, perfect for the girls lunchboxes!
Absolutely! So happy you (and the girls) love these!
AMBITIOUSKITCHEN is my favorite new source for fabulous , healthy , beautiful food! I enjoy substituting The Date Lady date syrup for honey in many AK recipes! Thank you so much for sharing your ideas, life & passion for food & family , Monique!
Thanks Julia! I’m so glad you’re finding recipes here that you love 🙂
So so good! I’ve made them 4 times now and they’re delicious! I just use regular milk though not almond. It’s such a small part of it, Doesn’t really matter. I also use semi-sweet chocolates so they’re less sweet. One of my favorite recipes!
Perfect! One of my favs, too 🙂
These are a hit with my picky 6 year old! I used whole wheat flour and added 1/4 cup of organika enhanced collagen and 3% liberte vanilla Greek yogurt (cut honey back to 1 tbsp) for added protein & fat content. I subbed milk for almond milk so they would be school safe. The batter seemed a bit thick due to the Flour & protein so I added an extra tbsp of coconut oil and about 1/4 cup of milk.
I’m glad those swaps worked out with some more liquid! Such a great snack.
Have you tried this with gluten free flour? Also do you think a df yogurt would work. Love your recipes
I always make them as-is, but try this recipe: https://www.ambitiouskitchen.com/dairy-free-gluten-free-banana-muffins/ or this one: https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/ for gluten free options! And yes, a dairy free yogurt will work as well.
These look Amazing!! Can I used dairy free greek yogurt with the same outcome? Thank you!
Yes, absolutely! Enjoy 🙂
Wow!!! These are so amazing!! I added white chocolate chips and white chocolate chips and they’re so yummy!! Thank though for the yummy muffin recipe!!
White and milk chocolate chips**
Delicious! Glad you loved these!
I didn’t have whole wheat flour so instead I used 1/2 cup oat flour, 1/4 cup flax meal, and the rest regular white flour. Muffins came out great.
I’m glad those swaps worked out well!
Hi! Thanks for this recipe! I love how healthy it is. Do you have a gluten free alternative you’d recommend? I tried this recipe out just swapping almond flour for whole wheat, but they didn’t come out right. They didn’t rise and the consistency is mushy. Though the taste is delicious! lol
Hi Alyssa! I wouldn’t recommend swapping flours 1:1 unless there are instructions to do so in the notes. Try these muffins instead using almond flour: https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
What a success! So good!!! Family loved.
Amazing! So happy to hear that 🙂
Delicious, healthy and easy! Thanks for sharing!
Absolutely! Glad you loved them!
Loved this recipe! I didn’t have flour so put 2 cups of oatmeal in a blended and wala; oat flour & and of course some chocolate chips always makes anything better! Will be making again this weekend
I’m glad that worked out well! My favs 🙂
Hi!
I have been trying out so many of your recipes during this period of down time, and I am in LOVE with this recipe!!!
I have tried it with both chocolate chips & frozen blueberries, and both have worked fabulously!
ps. my 2 teenage brothers & I killed 12 of these in 2 days, so they are CLEARLY a major hit 🙂
Thank you for the fun & yummy recipes & I can’t wait to try many more!!!
Hi Maggie! I’m so happy you’re loving the recipes here 🙂 such a great snack for the whole family!
My daughter does not like many breakfast foods and I was looking for something she would eat that would be healthier than cereal. She loves these muffins We make a double batch, wrap them individually and freeze. I substituted non-fat vanilla yogurt with added protein. Mostly so I can enjoy the remaining yogurt. I also found that the mini chips work better than the large, especially after freezing.
Perfect! So glad she loves these ones 🙂 and great idea to freeze them.
Literally SO GOOD I didn’t have whole wheat flour so I made it with normal all purpose flour (not the healthiest i know). I also made this with regular milk because I didn’t have almond milk and once again it worked out perfectly!! I would recommend making them with cupcake liners though because it can get messy because of the melted chocolate chips especially if a little kid is eating it. Also If you’re making this with kids be sure to have extra chocolate chips because my 2 yr old sister could NOT stop eating them.
Perfect! So glad they were a hit!
I made this last night-they are so moist and so delicious!! My kids are obsessed and said they want me to make these every day!
Amazing! I’m so glad 🙂
100% best banana choc chip muffins I’ve ever made. They’re moist and fluffy and so super easy to make. Even hubby approves and he’s usually a fan of things that are a little less on the healthy side haha
Thanks for the recipe!
Amazing! So happy to hear that 🙂
Can u please email me ASAP if I can use all purpose flour, & how much…want to make these & due 2 covid19 can’t get whole wheat flour 🙁
THANKS
Yes absolutely! It will be the same amount.
This healthy banana chocolate chip muffin recipe is delicious! I have made them 4 times now and my family loves them. They are moist and delicious.!
Amazing! So happy to hear that!
I don’t usually leave reviews but these were the most moist delicious muffins! My 4 yr old wanted to make mini muffins so we used a 24 mini muffin pan and the dough quantity was perfect! Baked at 350 for 15 mins and let cool off 5 mins before resting on the rack. They are PERFECT!
Amazing! Love the idea of mini muffins 🙂 glad you love them!
LOVE these muffins! I’m on my third time making them since being stuck at home… subbed in espresso chips the latest time since that’s all I could get and they taste amazing!
Yum I love that idea! Glad you enjoyed!
Followed the recipe exactly apart from the excluding chocolate chips and used full fat yoghurt. Texture was really rubbery and stuck to patty pans (made mini muffins). Flavour was nice.
Sorry to hear that. I’m surprised as they are one of my top most loved recipes! It could’ve been the bake time from making them mini.
small cake but this good thanks.
I’ve been looking for a recipe like this for a while, and now I make it nearly every week! It’s just the perfect amount of sweetness and makes for a good snack. I use dairy milk instead of almond and it works perfectly. Also I take it out a bit early (18 mins) because I think my oven might be extra powerful. Highly recommend!
Amazing! So happy to hear that 🙂
I have made these muffins MANY times. In fact, I have a dozen cooling right now. My family and I love them. They are easy to make and have great ingredients. Only bad thing, I always eat two! Lol
Thank you for a perfectly delicious recipe.
Love that! The perfect snack 🙂
HI Monique! They only had buck wheat flour left at store….can that be used here and if so how much for measurement? Thank you!
Hi! I’m not sure I haven’t tested these with buckwheat flour, but let me know if you give it a try!
Could I use self rising flour or almond flour instead?
You could probably use self rising flour and omit the baking soda but I haven’t tested it.
Can you substitute the wheat flour for almond flour? These look delicious!
I wouldn’t recommend it! Try these muffins instead 🙂 https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
YESSS, my boyfriend and I scarfed down these muffins in no time! They were so so yummy!
I subbed oat flour, since I’m gluten intolerant, and I was a little afraid about what it might do to the texture, but they were nice and light and oh, so scrumptious. I also added walnuts for a satisfying crunch 😀
I just bought chocolate and walnuts to make again, and I’m going to try a white chocolate/cranberry twist on it We’ll see how it goes. Thanks so much for the recipe! So glad I found something a little lighter on calories.
Glad you both loved these! And great idea with white chocolate + cranberries – YUM.
I love baking with bruised bananas and have so many muffin recipes but this might become my go to recipe now cause they are delicious and don’t have much sugar either which I love! ! I made them into minis and cooked for 10 min. I didn’t have plain greek yogurt so I used a mixed berry Greek yogurt and it worked just as well. Also used oat milk instead of almond milk.
Amazing! So happy you enjoyed 🙂
Do you ever substitute frozen bananas with “fresh” bananas and have success? I’ve tried a couple times and the recipe doesn’t usually turn out like it should.
Yes I would just recommend thawing the frozen bananas and then draining off the excess liquid the bananas produce before using them in the recipe 🙂
I make these often on weekends for breakfast for the week. They’re so dang good!! Easy to make as well. I like to keep them in the fridge then pop them in the microwave to warm them up. Delicious!!!
Love that! Perfect breakfast meal prep 🙂
That’s drooling! I tried this last week only but unfortunately, mine was not that good and the appearance was darker rather. I shall follow this time for sure, thanks for sharing!
Let me know if you give them another try!
These muffins taste great! Love the flavor. It was a little elastic for some reason, I think I blended too long, maybe 30 sec next time instead of a minute. Thanks for another great recipe. 💕
Yes I’d be careful not to overmix the batter next time 🙂 glad you enjoyed regardless!
These muffins were BOMB!
I used coconut milk and coconut yogurt instead of what was listed and they turned out so fluffy and yummy!!
My boyfriend and his mom (who loves to bake) totally approved of these and made me feel like a professional baker.
I may try and add some flax seed and nuts. Will be making again for sure!
An addition to my previous comment.
I also used 1:1 flour from Bulk Barn and they turned out great!
They “sunk” just a TAD but when cooled they were better.
Love it! So glad they both enjoyed, too!
These muffins are delicious! My family loves them. I need the calorie count information.
So happy to hear that! All of the nutrition information is listed right beneath the recipe 🙂
These muffins are easy to make and delish! I put timer on for 20 minutes and used the extra large muffin tins and got sidetracked and overcooked by about 5 minutes but they were still very tasty. They make 7 extra large muffins. I will definitely make them again.
Whoops! Glad they were delicious regardless!
Love this recipe!
I really enjoy the healthy substitutions you made:)
Bonus – How easy and quick they are to make
Absolutely! Easy, healthy and delicious 🙂
These are delicious!! I opted to add some blueberries and raspberries instead of the chocolate chips (since I also made your double chocolate zucchini muffins today) and they are amazing! So easy to make and delicious!
Love that! Perfect snack or breakfast!
They were amazing!! the best thing I have tried in along time! thank you !!
So happy to hear that!
My whole family and I LOVE this recipe. It is so easy, healthy, and yummy! Whenever I have ripe bananas I always make sure to make this recipe! If you haven’t tried it, GO TRY IT NOW!!
Amazing! So happy to hear that!
LOVED this recipe!! It tastes so delicious and feels a bit healthier than regular muffins. I made it vegan and substituted the greek yoghurt for plain coconut yoghurt, the egg for a ‘chia egg’, and honey for maple syrup instead.
I also used coconut oil (as there was an option).
SO delicious and simple. Will definitely make again.
Absolutely! I’m glad those swaps worked out well!
Very tasty! I used 1 cup ABC flour and 1/2 cup Soft White Whole Wheat. Also didn’t have yogurt, so subbed with oat milk and it seemed to work out okay. Just needs more oil – a lot of it sticks to the cupcake liners when you peel the muffin out to eat. I’ll try two tablespoons next time and see what happens. Otherwise super fluffy and delicious! Thank you!
I’m glad that worked out! Remember to spray the inside of your muffin liners, too – that should help 🙂
Love these. Currently have my second batch in the oven we are through the first super fast. I used whole wheat flour (not white) so tasty and moist.
Perfect! So glad you love them!
Can you substitute wheat flour for oat flour?
This is my favorite go to recipe for a healthier banana muffin! It’s outstanding! My kids enjoy them too!
I have made them with using almond extract and they yielded a nice tasting muffins I have also added peanut butter powder too!
This recipe is how I actually found ambitious kitchen! I saw it on Pinterest and was immediately hooked. Thanks Monique for all these amazing recipes. I love your blog so much!
Thanks for this recipe.😀 So delicious!
You bet! Glad you liked it 🙂
Great easy muffin recipe!
My go-to, too! 🙂
Not sure what went wrong… I followed the recipe exactly with no substitutions and they took much longer than 25 mins to bake and then collapsed when I took them out. My bananas were pretty big. Maybe 2 would have been better and then they would have took less time to cook? Not sure.
Yes, if your bananas were extra large it sounds like too much moisture was an issue.
Love this recipe, have made this and others from your blog numerous times. The family loves them too, always a win. Thank you!
Amazing! So happy to hear that 🙂
I just made these and they are amazing! I doubled the batch, and added and extra banana because I had it. I did not blend the wet ingredients, I only used a whisk because I like bits of banana in my muffins. I added walnuts to one of the batches. My freezer will be full of muffins again! ♥️
Perfect! So happy to hear that!
Hi, is this whole wheat flour – plain or self-rising?
Hi! It’s just plain whole wheat pastry flour.
After joining weight watchers three months ago I tried five muffin recipes. None of the recipes compared to this recipe. This is my favorite recipe by far!!! I love the recipe as is. There is no need to change perfection. Tonight I used avocado oil in place of olive oil as I was out of oil. The avocado oil worked as great as the olive oil.
Amazing! So happy you found these ones!
These muffins were absolutely delicious. I would definitely be making them again. I do not bake much however with the weather turning colder i like something sweet after dinner. These muffins are great for that- delicious and healthy too. I love them warmed up.
Perfect! Such a great snack or treat for colder months 🙂
Hey, can i use white sugar instead of honey?
Sure! I would use 1/2 cup.
So moist and delicious! My kids loved these. I doubled the recipe and made half with blueberries and half with mini choc chips. Both were a hit! Will definitely be making these again.
Perfect! So glad they’re a hit 🙂
Delicious! I used 1 cup bob’s 1 to 1 gf flour and 1/2 cup of oat flour. Substituted maple syrup instead of honey, and walnuts instead of chocolate chips. And I sprinkled them with an oat crumb topping. Best muffin recipe!
I’m glad that worked out well! Perfect snack or breakfast 🙂
Can I use almond flour instead of whole wheat flour? Can’t wait to try this recipe this weekend! Thanks!
I wouldn’t recommend swapping those flours, but you can try this recipe!
My husband liked these and he avoids anything healthy! I used white chocolate chips and dried cranberries in my recipe and it was perfect. They are so easy to make, they’re sure to become a breakfast staple at our house.
Sounds delicious! Glad they were a hit 🙂
If using oat flour, how much should i then use?
The same amount 🙂
The BEST chocolate chip banana muffins ever!! Love this recipe!
So happy to hear that!
So easy and delicious!
Glad you love them!
This is my go-to banana muffin recipe! I’ve made it countless times (close to once a week these days) and they always come out perfectly. I love using Ghirardelli dark chocolate chips and I feel so good about this recipe’s ingredients that I even serve them to my 1.5-year-old as a special treat. (She also approves!)
Amazing! So glad they’re a hit with the little one, too 🙂
So delicious and so easy! Thank you!
Absolutely!
Delicious!
Glad you enjoyed!
Can I add cinnamon like your other OG version?
Sure!
Excellent recipe, loved the cc for an extra treat. I’m watching the calories and carbs so I substititrd stevia for honey and mixed flour with almond flour. Came out delicious. Thanks
These were amazing and such a crowd pleaser. I just added some cinnamon cuz why not. Thanks!
Love it! Glad everyone enjoyed!
This recipe continues to deliver. These muffins are just SO GOOD. I specifically wanted to make a comment today though, to say that I used the brand new 1:1 Gluten Free flour from Trader Joe’s that just came out and it worked PERFECTLY in this recipe. The muffins are light and fluffy – you would never know they were GF. They’re the perfect after lunch treat. Time to start keeping extra bananas around so I can keep baking these on a regular basis!
Perfect! So happy to hear that!
These are amazing, I make them anytime I have brown bananas. So so good!
Love that! Glad they’re a favorite 🙂
I made these this morning. I used applesauce for the yogurt and vanilla oat milk for the unsweetened almond milk. I also used mini chocolate chips and then topped with dark chocolate chips. They turned out perfect! Nice and moist. These are a keeper. Thanks Monique!
Perfect! Glad you enjoyed!
These are so delicious and moist!
So glad you loved them!
Please can you provide a cups to grams or ounces for those of us in Europe. When I Google it I get different amounts. Thanks
Hi Wendy! Unfortunately I don’t weigh my ingredients as I’m testing recipes, so my best guess is what you find most frequently online. Sorry!
These are truly the best breakfast, snack, dessert I’ve made. They’re guilt free with being healthier than a normal muffin and are still sweet and delish! I make these at least once a month and usually do them in a mini cupcake pan and have 2 for a snack or dessert since I crave something sweet at night. Seriously the best.
So glad you love them!!
I haven’t made these yet but they sound delicious . I was wondering if you can use Almond flour instead of whole wheat flour ? And if you can would you use the same amount . Thanks
Hi! I would not recommend swapping the flour in this recipe as the texture & flavor will change. Try these muffins instead!
Just made these and have already had two! So moist and delicious!
Awesome!! So happy you’re loving them!
You state the number of bananas but they can be small to large. Maybe you could specify size or equality in cups mashed for consistency in measurement which would affect baking time and moistness of muffins. I have a recipe not as healthy but delish and specifies mashed measurement which is a plus on the outcome of the muffin I have made for years I would love to try yours but am hesitant due to measurement. Thanks in advance for a reply.
Hi, Michelle! Thanks so much for asking. You’ll need 1 1/3 cup mashed bananas, from about 3 medium ripe bananas. We’ll add that to the recipe, too!
? i tablespoon vanilla?
Yep! Feel free to reduce the amount if you’d like, but I’ve found that this works well 🙂
this is an amazing chocolate, banana recipe. I did change a few things because I did not have the product.used white flour, walnuts, cranberries as well as chocolate chips, milk instead of Yogurt,baking Peter and baking soda. amazing!!
So happy that all that worked out and that you enjoyed these, Sheila! 🙂
Can’t wait to use my extra ripe bananas to make these!! You can never go wrong with banana muffins/bread
Right?! Hope you love these!!
So fluffy and moist and very easy to make! We all loved these! Thanks Monique!
Yay! Glad to hear that!!
This recipe is great, I made 2 batches already. The second time I made 6 muffins with the batter and its double the calories, but it’s worth it. My question is, how do I make them higher in protein without compromising the outcome too much.
I’m so happy you’re loving them! I haven’t tried adding protein powder to these, but you might be able to replace some of the flour with your fav protein powder. Not quite sure how they’d turn out, though, sorry! I also almost always top my muffins with peanut butter for extra protein (and yummy flavor) 🙂
These were delicious! I loved making them with my 3 year old. We used 4 ripe bananas because they needed to get used. The muffins were super moist and spongy, perfect level of sweetness, and really light and fluffy! We baked them for 20 minutes and they were perfection. A great recipe we will definitely come back to. Thank you!
I’m so happy you loved them, Kinsey!!
I’m obsessed with this recipe. I am a huge fan of healthy breakfast muffins to keep my life simple. This is now a go to recipe for me! Thanks AK!
Yay!! So glad you’re loving these, Candice ❤️
These muffins are my go-to again and again. We always have a ton of bananas sitting in the freezer and I love how quickly these muffins come together. They are tasty and healthy!
Thanks for this recipe! I love that they are so easy to make and take no time to do it! I’m not great at baking but these I can make….my husband even loves these! Thanks again!
This is the best muffin recipe! Muffins are even better a day after making them.
This recipe was great!!! I did add a few adjustments (I can’t seem to follow a recipe to the T, LOL) but I definitely pinned & the fam almost ate them all!! They’ve only been out of the oven 10min 😉 Thank you for this great recipe!!
Haha happy they turned out perfect!! Thanks so much for the review 🙂
I’ve been making these muffins for over a year now and my family CRUSHES them. I always have to double the recipe. Love them!! 🙂
NICE! So happy you guys are all fans of these!
I stumbled upon this recipe because I wanted to use up some overripe bananas. They came out of the oven about 20 minutes ago and they are perfect. My husband declared them good and suggested adding raisins next time, with or instead of the chocolate chips. Only a few alterations based on what I had on hand and what the recipe suggested. I used whole wheat flour, coconut oil, 2% milk, coconut Greek yogurt and mini chocolate chips. This recipe is a keeper!
So happy you found and loved this recipe, Amy! I bet they’d be great with raisins 🙂
I made these muffins primarily to find a healthier snack for my kids (and because I have about a million over-ripe bananas in my house right now!!) using organic avocado oil (in place of olive/coconut oil) and I also used all purpose, gluten free, baking flour (Just About Foods brand) and these muffins came out DELICIOUS!!!! I’d definitely make them again!! Also, the recipe is SUPER easy, I baked them with my 7 and 4 year old kids.
I have made this recipe probably 100 times. By far, my favorite muffin recipe. I add a tsp of cinnamon, and use mini semi sweet chocolate chips. Definitely a staple in my house.
Omg YAY I’m so glad you’re a huge fan of these, Kendra! Love the cinnamon + mini chocolate chips in here 🙂
Wonderful recipe and incredible photos, thanks for sharing from Spain!
Love this recipe, probably make them once a month or more with help from grandkids!
Aw such a fun activity to do together! Happy you guys love them 🙂
I wonder if these collapsed for others because of overblending, I barely pulsed the liquid ingredients and mine did not sink at all.
All I had was vanilla light and fit Greek yogurt,it was fine, I had too much banana once mashed (those were three big bananas), so I added a scoop of oatmeal and a tablespoon of peanut butter powder (why not). I could see using blueberries instead of chocolate chips too, I’ll save a littl flour to toss them in to stop them from sinking, I will make this recipe again and again. Thanks so much!!
Hmm it’s possible that those changes affected their texture! I definitely recommend sticking to the measurements. You’ll need 1 1/3 cup mashed banana. Glad you enjoyed them though 🙂
This was the BEST RECIPE for chocolate banana muffins I’ve ever tried! I actually halved the recipe for 6 muffins and it turned out absolutely amazing.
I also subbed greek yogurt for low fat yogurt and honey for raw sugar and it was still absolutely wonderful!
Oh I’m so glad to hear that!! Happy those subs worked well and that you loved them 🙂
I love this recipe and have recently updated it to make it gluten free, vegan, as follows:
1. Replaced flour with 1.5 cups of oat flour (grind up steel cut oats in a food processor until fine) + 1/8 cup of Bob’s Mill gluten free flour.
2. Replaced the yogurt with the same amount of cashew yogurt.
3. Replaced the egg with flax seed (Google or follow directions on Flax Seed package to make an ‘egg’)
Additionally, added carob chips instead of regular chocolate chips to reduce sugar.
Finally, added 2 tablespoons of almond milk (instead of 1) just to make sure they’d be moist (given the change in flour).
They were moist, delicious and are a healthy snack!
This has become my go-to recipe, especially whenever I want to add some extra protein or fibre into my diet. I add ground flax seed to the flour and use maple syrup instead of honey, but otherwise this is a tried-and-true muffin recipe that I’ve been making at least once a month for years now. Thanks so much for sharing it!
I’m so happy this one’s on repeat for you, Heather!! Love the addition of flax + use of maple syrup 🙂
I adapted this recipe to gluten free. These are easily among the top 3 muffin recipes adapted for our family. Thank you for providing such a workable recipe, tried and tested. These are delicious.
Nice! What kind of flour did you use? I’m so happy you and the fam are loving it!!
I do not add the oil and these muffins are excellent. Make them every week
Happy they come out perfect even without the oil! Thanks for the review 🙂
These muffins are incredible. Super fast to put together, moist, flavourful and good both hot and cold. I will make these again and again.
Ahh thanks for the love, Melissa! I’m SO happy you enjoyed them 🙂 ❤️
question: could these somehow be made into a cake? I made them recently & they are absolutely the best muffins I’ve ever made & I think they would be perfect for my son’s 1 birthday cake but I’m not confident they could be turned into a cake!
So happy you love them!! I’ve never tried that, actually, and I’m not totally sure. I do have a Grain Free Peanut Butter Banana Cake that’s a bit different but tons of people love it!
Do you think AP flour could be subbed for the whole wheat pastry flour? Thanks!
Hi! Yes definitely, you just may need 1-2 tablespoons more all purpose 🙂
Literally amazing!!!!
I’m so happy you love them! Thank you!
Excellent! Moist and delicious. I made a huge batch (5x) the recipe. I ran out of honey so I used agave syrup and xylitol to make up the difference and ran out of yogurt so finished up with applesauce. Even with all the subs, it still turned out great!
I’m glad those subs worked out well! Muffins for days! 🙂
I used oat flour and added a tsp baking powder to help rise. Perfect healthy breakfast!
Excellent! So glad you’re loving this recipe 🙂
Hi!
I was wondering if one can use a muffin recipe to make donuts, meaning to use a donut pan instead of a muffin pan, without changes to the original recipe?
Congrats on a beautiful website and recipes that are precise and insightful!
So my muffins came out a little dry. Any idea where I may have gone wrong? I did follow the recipe pretty faithfully.
May have over baked them? How long did they bake for?
SO YUM! My whole family loved them. I didn’t want to have to clean my blender (im lazy) so I just mixed it all by hand and they came out delish.
Made this yesterday and loved them! I made homemade oat flour but needed to add 2-3 tbsp of wholewheat flour to make it less liquidy. Came out perfect! Thanks!
These were so easy and tasted great! I used coconut milk yogurt to make them dairy free and was worried the thinner consistency of that compared to Greek yogurt would impact the final product but it didn’t at all! My 3 yr old said they were the best things he has ever eaten ❤️
Tasted great! Made a few changes, I made 24 mini muffins and a small 4in loaf. Half whole milk yogurt and half low fat Greek yogurt. Roughly 1 cup of banana/2 bananas and 1/3 cup of apple sauce to calm down the banana flavor. Love banana but think it overpowers a lot. And added cinnamon.
Yum! Sounds amazing, glad you’re enjoying this recipe and that it turned out great!
Loved these, forgot to add the milk but turned out great!
Love this recipe! Make it all the time. Anytime I need to make something, I always use the AK recipe index. Do you think I could substitute cottage cheese for greek yogurt?
I haven’t tested it, but you could try blending the cottage cheese, that might work best as a sub! It’ll keep the texture the same. Let me know how they turn out!
I made these using King Aurthurs gluten free flour and I added chopped walnuts. I also used mini sugar free chocolate chips I purchased at our local Mennonite store. The muffins were not only beautiful but very delicious. The muffin tops crowned perfectly and the texture was amazing. This is definitely a recipe I will add to my favorites.
This is the first time I have ever made any sort of banana anything and I was beyond impressed. These muffins came out fluffy and delicious and I didn’t feel gross after eating them! They are the perfect, light, yummy muffin! I used semi-sweet chocolate chunks instead of chocolate chips and they were a 10/10. I did notice that they sort of sunk to the bottom of the batter so I may chop them up a bit more next to time help them not be so heavy. Overall, SO good!
Yay!! So glad your first banana recipe was a success! And pro tip for sinking chocolate chips: toss them in a tablespoon of flour before stirring them into the batter. It will help them stay suspended in the muffins!