These Banana Chocolate Chip Muffins are made healthier with whole wheat flour, Greek yogurt and loads of bananas! These healthy banana muffins are still incredibly moist and fluffy, just like the bakery!
Preheat oven to 350 degrees F. Lightly grease 2 muffin pans (or line with paper liners)
To a large bowl add mashed bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined.
Whisk in baking powder, cinnamon and salt.
Using a whisk or spatula, gently stir in flours, ensuring even distribution without overmixing. Fold in chocolate chips if using.
Divide batter between 20 muffin cups -- they will be almost full to the top. Bake for 18-22 minutes, until lightly golden and a toothpick comes out dry or with moist crumbs.
Let cool in pan for 5-10 minutes before removing to a wire rack to cool completely. If using paper liners, you may need to let cool for several hours before you are able to remove them cleanly.
Store in an airtight container at room temperature for 1 day, in the refrigerator for 5-6 days, or freeze for up to 3 months.