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You are here: Crunchy Creamy Sweet / Recipes / Baking

Fluffy Milk Chocolate Banana Muffins

Published: Jul 14, 2013 · Modified: Sep 5, 2019 by Anna 43 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Fluffy Milk Chocolate Banana Muffins - soft and delicious muffins made with mashed bananas, whole wheat flour and Greek yogurt. The addition of milk chocolate chips adds sweetness!

Overhead shot of banana muffins in muffin pan.

FLUFFY MILK CHOCOLATE BANANA MUFFINS

Maybe it's just me but seems like bananas get over-ripe faster during summer than winter. So what do you do when you have a bunch of spotted bananas sitting on your counter and your kids won't touch them because... you know... they are too mushy? You make muffins. The fluffiest, packed with bananas and sweetened up with chunks of milk chocolate muffins. Another family favorite is this recipe for Cinnamon Swirl Peanut Butter Banana Muffins. I reduced the amount of all-purpose flour, reduced the sugar, butter, added Greek yogurt and packed them with bananas. Your kids will love these muffins because of the bananas and milk chocolate, without complaining about the whole wheat flour. That's right. I skinny-fied these babies!

Side shot of broken in two banana muffin.

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HOW TO MAKE SKINNY BANANA MUFFINS?

  • Preheat oven and line muffin pan with paper liners.
  • In a large mixing bowl, whisk together the dry ingredients.
  • In a large measuring cup, mash bananas. You should have 1 cup of the mashed mixture from 2 medium bananas. Add eggs, oil, sour cream, vanilla and sugar. Whisk together.
  • Add wet ingredients to dry ingredients and stir with a spatula. Do not overmix. Stir in chocolate chips. Divide batter among muffin cups.

  • Bake for 5 minutes in 375 degrees F. When the timer beeps, do not open the oven door but lower the temperature to 350 degrees F. Bake for 12 to 14 more minutes OR until the top is cracked and golden brown and the toothpick inserted in few spots in the center of the muffins comes out almost clean.

MORE MUFFIN RECIPES:

Healthy Pumpkin Muffins

Bakery Style Blueberry Muffins

Apple Zucchini Muffins

FLUFFY MILK CHOCOLATE BANANA MUFFINS RECIPE:

Fluffy Milk Chocolate Banana Muffins

Fluffy Milk Chocolate Banana Muffins recipe

Author: Anna
Fluffy Milk Chocolate Banana Muffins - soft and delicious muffins made with mashed bananas, whole wheat flour and Greek yogurt. The addition of milk chocolate chips adds sweetness!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 19 minutes mins
Total Time 24 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 265 kcal
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Ingredients
 
 

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 medium bananas very ripe
  • 2 large eggs
  • ¼ cup vegetable or canola oil
  • ¼ cup sour cream or Greek yogurt
  • ½ teaspoon pure vanilla extract
  • ½ cup packed brown sugar
  • 1 cup milk chocolate chips

Instructions
 

  • Preheat oven to 375 degrees F. Line muffin pan with paper liners. Set aside.
  • In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and cloves.
  • In a large measuring cup, mash bananas. You should have 1 cup of the mashed mixture from 2 medium bananas. Add eggs, oil, sour cream, vanilla and sugar. Whisk together.
  • Add wet ingredients to dry ingredients and stir with a spatula. Do not overmix. Stir in chocolate chips. Divide batter among muffin cups.
  • Bake for 5 minutes in 375 degrees F. When the timer beeps, do not open the oven door but lower the temperature to 350 degrees F. Bake for 12 to 14 more minutes OR until the top is cracked and golden brown and the toothpick inserted in few spots in the center of the muffins comes out almost clean.

Nutrition

Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 155mg | Potassium: 142mg | Fiber: 1g | Sugar: 20g | Vitamin A: 115IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 1.4mg
Tried this recipe?Leave a comment with rating below!

 

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Comments

    5 from 6 votes

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    Recipe Rating




  1. Karla says

    October 14, 2014 at 5:59 pm

    5 stars
    I made these today and they are so yummy! Mine were a little gooey still, but probably just need to bake a bit longer!

    Reply
  2. Melani Jaffe says

    February 28, 2014 at 2:51 pm

    5 stars
    They are in the oven 🙂

    Reply
  3. easyfoodsmith says

    July 22, 2013 at 1:59 am

    The skinny muffins caught my attention. I love adding yogurt and buttermilk to my baked goods. These muffins are a winner for sure!

    Reply
  4. Ashley - Baker by Nature says

    July 21, 2013 at 11:07 am

    I loooooove banana muffins! These look so perfect, Anna!

    Reply
  5. JenS says

    July 21, 2013 at 9:58 am

    5 stars
    I made these for breakfast this morning and they turned out great! I didn't have the whole wheat flour so I just used all purpose. Definately a keeper!

    Reply
  6. The Domestic Rebel says

    July 20, 2013 at 6:19 pm

    SOOOO FLUFFFFY! And I love banana anything!

    Reply
  7. Courtney says

    July 19, 2013 at 1:37 pm

    Oh yes. Sometimes I actually get excited when bananas get too brown. It's rare they make it that far in our house, and I know there's a delicious treat waiting on the other side when they do!

    Reply
    • CrunchyCreamySw says

      July 20, 2013 at 8:58 am

      Agreed! Thanks, Courtney!

      Reply
  8. domesticfits says

    July 19, 2013 at 10:33 am

    My daughter would LOVE these, perfect lunch box treat 🙂

    Reply
    • CrunchyCreamySw says

      July 20, 2013 at 8:58 am

      These are a huge hit with kids! Thank you, Jackie!

      Reply
  9. Steph says

    July 19, 2013 at 8:42 am

    Desperately want one of these!

    Reply
    • CrunchyCreamySw says

      July 20, 2013 at 8:57 am

      Just one? 🙂 Thanks, Stephanie!

      Reply
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