There’s something irresistibly comforting about warm, fresh-from-the-oven muffins—especially when they’re packed with sweet banana flavor and melty chocolate chips. These Chocolate Chip Banana Muffins are a wholesome twist on a classic, made with better-for-you ingredients like Greek yogurt, coconut oil, and honey. Moist, tender, and filled with rich banana flavor, they’re the perfect way to start your morning—or satisfy an afternoon craving.

Whether you have overripe bananas sitting on your counter or you’re just in the mood for a nourishing treat, this muffin recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Naturally sweetened with banana and honey
Healthier ingredients like Greek yogurt and coconut oil
Super moist texture without feeling greasy or heavy
Quick to make with just 10 minutes of prep time
Kid-friendly and lunchbox-approved
Perfect for batch baking and freezing
Customizable with nuts, seeds, or more chocolate
Great use for overripe bananas
Minimal dishes required
Ready in under 30 minutes

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

1 cup mashed banana (about 2–3 very ripe bananas)
¼ cup honey
¼ cup coconut oil, melted
2 tablespoons almond milk (or dairy milk)
1 large egg
¾ cup plain Greek yogurt
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ cup mini chocolate chips

Instructions

In a large mixing bowl, mash the ripe bananas until smooth.
Stir in the honey and melted coconut oil.
Add the egg and beat gently until well combined.
Stir in the milk, Greek yogurt, and vanilla extract until fully incorporated.
In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture, followed by the chocolate chips. Stir until just combined—do not overmix.
Let the batter rest for at least 10 minutes. This helps the flour hydrate and improves texture.
Preheat the oven to 350°F (175°C). Line a muffin pan with parchment liners.
Use a ¼ cup scoop to portion the batter into the muffin tin—this recipe makes about 16 muffins.
Bake for 15–17 minutes, or until the tops are golden and a toothpick comes out clean.
Allow to cool for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Variations

Add nuts like chopped walnuts or pecans for crunch
Use dark chocolate chips or chunks for a richer chocolate flavor
Make it dairy-free with non-dairy yogurt and milk
Add warming spices like cinnamon or nutmeg
Swap the flour with whole wheat pastry flour for added fiber

Storage and Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days; warm briefly before serving.
Freezer: Freeze in a zip-top bag for up to 3 months. Reheat from frozen in the microwave or oven until warmed through.

Frequently Asked Questions

How ripe should my bananas be?

Very ripe bananas with lots of brown spots are ideal—they’re sweeter and mash more easily.

Can I make this recipe vegan?

Yes, you can substitute the egg with a flax egg, use plant-based yogurt, and non-dairy milk.

What can I use instead of honey?

Maple syrup or agave nectar work well as substitutes.

Can I use whole wheat flour?

Yes, but expect a slightly denser texture. Try using whole wheat pastry flour for better results.

Do I have to let the batter rest?

Yes, resting the batter for 10 minutes helps hydrate the flour and improves the muffin texture.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend designed for baking. Avoid almond or coconut flour as direct swaps.

How do I make them mini?

Use a mini muffin tin and reduce the baking time to 10–12 minutes.

Can I double the recipe?

Absolutely. It doubles easily and freezes well.

What if I don’t have Greek yogurt?

You can use sour cream or a thick plant-based yogurt instead.

Can I leave out the chocolate chips?

Sure! The muffins are still delicious without them or you can replace with chopped dried fruit.

Conclusion

These Chocolate Chip Banana Muffins strike the perfect balance between nutritious and indulgent. They’re quick, easy, and bursting with real flavor thanks to wholesome ingredients. Whether you’re baking for breakfast, snacks, or meal prep, these muffins are sure to be a hit with kids and adults alike. Make a batch today—you’ll be glad you did.