Healthy Recipes Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Muffin Recipes Banana Muffins 5.0 (2) 2 Reviews This banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go-breakfast or snack. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on January 20, 2023 Reviewed by Dietitian Nadine Bradley, RD, CNSC Reviewed by Dietitian Nadine Bradley, RD, CNSC Instagram Nadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Active Time: 20 mins Total Time: 40 mins Servings: 12 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup whole-wheat flour or buckwheat flour ¾ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon ground nutmeg ¼ teaspoon salt 3 large bananas (about 8 ounces each), mashed 6 tablespoons canola oil ⅓ cup plain whole-milk strained (Greek-style) yogurt ¼ cup honey 1 large egg 1 tablespoon vanilla extract ½ cup dark chocolate chips (60% cacao) Directions Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray. Whisk whole-wheat flour (or buckwheat flour), all-purpose flour, baking soda, baking powder, nutmeg and salt together in a medium bowl. Whisk mashed bananas, oil, yogurt, honey, egg and vanilla together in a large bowl until well combined. Add the flour mixture to the banana mixture; whisk until thoroughly incorporated. Fold in chocolate chips until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/4 cup each. Bake until golden and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. To make ahead Store in an airtight container at room temperature or refrigerate for up to 1 week. Rate it Print Nutrition Facts (per serving) 242 Calories 12g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 242 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 3g 11% Total Sugars 13g Added Sugars 5g 10% Protein 4g 8% Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 16mg 5% Vitamin A 43IU 1% Vitamin C 3mg 3% Vitamin D 3IU 1% Vitamin E 1mg 9% Folate 36mcg 9% Vitamin K 5mcg 4% Sodium 203mg 9% Calcium 39mg 3% Iron 2mg 11% Magnesium 25mg 6% Potassium 171mg 4% Zinc 1mg 9% Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved