Strawberry Chocolate Chip Banana Muffins
These Chocolate Chip Banana Muffins are the best -- so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 muffins
- 4 ripe bananas peeled and mashed
- 1 1/2 cups sugar
- 1/2 cup oil
- 1/2 cup plain 1% yogurt you could sub sour cream or applesauce
- 3 eggs
- 1 tbsp vanilla
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup chocolate chips
- 2 cups fresh strawberries diced
Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. (You may end up needing a few extra)
To a large bowl add bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined (I use the whisk to mash my bananas as I'm doing this).
Using a whisk or spatula, gently stir in dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg), ensuring even distribution without overmixing. Fold in chocolate chips and fresh strawberries.
Fill liners with batter, about ¾ full. Bake for 18-20 minutes, until golden and a toothpick comes out dry or with moist crumbs. Store in the fridge for up to 5 days or in the freezer for up to 6 months.
Calories: 178kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 107mg | Fiber: 2g | Sugar: 17g