muffin tops

I have a habit of finding recipes on Pinterest, tweaking them to make them my own, and ending up with a gloriously delicious masterpiece (and sometimes a disgusting disaster). Typically, I do this with the hope of making the recipes “healthier” while still savoring a similar deliciousness. I wouldn’t consider myself to be a health nut, but if I can add or substitute particular ingredients in order to add good nutritional value to something for me and my family, then why not do it?

While I have easily ruined quite a few dishes and desserts, I have also had a number of successes. I want to share my recent favorite with you. When I found this recipe, I wasn’t super eager to try it because I am not a fan of banana-flavored things, and bananas are a staple ingredient in this recipe. However, I needed a sweet treat and this seemed to fit the bill. Needless to say, I am very glad that I tried it. There were just a few things that I decided to tweak. This particular recipe was already rather wholesome as I found it, so the changes I made were merely personal preferences.

Four years ago when I got married, my mother gave me a personalized cookbook that she had filled out by hand with some of her own recipes, as well as recipes from various family members and friends (and yes, she is the most thoughtful human). She left some of the pages blank so that I could add my own recipes over time. During the past four years, I have only penciled in a few edits of the recipes that it already contained. After making these Banana Chocolate Chip Muffins, I decided that they were delicious enough to add to said cookbook. So this recipe is the first full recipe that has been added on my account. THAT’S HOW SCRUMPTIOUS THESE MUFFINS ARE, GUYS!

These muffins are a great bedtime snack (or anytime snack). The extra boost of protein from the yogurt helps me stay full all night long. (I often wake up hungry in the night when breastfeeding Eliza) Also, the natural sweetness from the bananas and pure maple syrup instead of sugar is another feature that I find super appealing about this recipe.

So here is my best take on Banana Chocolate Chip Muffins:

(feel free to tweak according to your own preferences!)

Banana Chocolate Chip Muffins


  • 1 ½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 bananas (ripe)
  • ¼ cup pure maple syrup
  • 1 tablespoon vanilla
  • 1 tablespoon coconut oil
  • 1 egg
  • ½ cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • ½ cup mini chocolate chips (or a lot more, because you can never really have too much chocolate)

Side note – I use mini chocolate chips for the sole reason that everything seems so much cuter when it’s “mini.” So you’re welcome.


  1. Preheat oven to 350°
  2. Spray muffin tin with nonstick cooking spray (I personally line my muffin tin with muffin liners because of the easy clean up, but the muffins WILL stick to the liners. So if you want a clean cut muffin bottom, I suggest using cooking spray!)
  3. In a large bowl, whisk together flour, baking soda, and salt
  4. Combine bananas, pure maple syrup, vanilla, coconut oil, egg, unsweetened almond milk, and plain greek yogurt in a blender
  5. Blend until smooth
  6. Add wet ingredients to dry ingredients
  7. Mix until combined
  8. Gently fold in chocolate chips
  9. Bake for 20-25 minutes, or until toothpick comes out clean (mine are typically perfect right at 20 minutes)
  10. Cool for 5 minutes in muffin tin
  11. Serve warm!

(makes 12 muffins)

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Personally, I think these muffins are at their absolute best when warm and paired with nice hot cup of joe! But hey, that’s just my opinion. Try them out for yourself, and let me know what you think!

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One Comment Add yours

  1. Karen says:

    Sounds good! I really love the picture of your daughter–first eyeing the muffin, then devouring it! So cute!

    Liked by 1 person

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