Healthy Banana Muffins with Yogurt, Pecans and Chocolate Chips

I love baking muffins because of the endless possibilities. I try to make my muffins healthy, which to me means using whole, unprocessed ingredients and cutting down on sugar by using natural sweeteners such as dates, agave syrup, or honey. Banana muffins are a perfect example. Also check out my sugar-free banana bread where the sweetness comes from ripe bananas and a few dates.

*Update: all of the non-perishable ingredients used in this recipe are now available through my new site Everything comes sealed and pre-measured.

This recipe only uses 1/4 cup light brown sugar, all whole wheat flour, some flax seeds for fiber, and a little coconut oil and yogurt. Make sure you use very ripe bananas for sweetness, otherwise you may want to add a little sugar. Eat them within a week of baking and heat for 15-20 seconds in the microwave if you want to enjoy them warm.

Mix together wet ingredients, then add mashed bananas.

Mix banana mixture into dry ingredients, then incorporate chocolate chips and pecans.

Fill batter into muffin cups, then bake for about 25 minutes.

Healthy Banana Muffins Recipe

  • 1 3/4 cup whole wheat flour (update: use pastry flour if available)
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground flax seed
  • 1 egg
  • 1/2 cup coconut oil, melted
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2-3 ripe bananas, mashed
  • 3/4 cup chocolate chips (I use at least 60% cacao)
  • 1/2 cup pecans, chopped

    Preheat oven to 350°F.

    In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt and ground flax seeds. In a smaller bowl, mix the egg, coconut oil, yogurt and vanilla, then stir in mashed banana. Mix wet ingredients into dry ingredients just until moistened. Fold in chocolate chips and pecans. Fill paper-lined muffin cups two-thirds full. Bake for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes and transfer to wire racks.

    Total Time: 35 minutes
    Yield: Makes 12-16 muffins
    print recipe print recipe

    get this recipe as a kitbuy ingredients as a recipe kit

  • * updated to include nutritional information: Click here

    [if you enjoyed this post, please sign up for my newsletter to get the latest recipes]

    Follow me on Pinterest

    29 Responses to “Healthy Banana Muffins with Yogurt, Pecans and Chocolate Chips”

    1. Rebecca Miller October 23, 2011 at 12:41 pm #

      Hey Barb! Those look great! Here is my favorite muffin recipe that I have tweaked a lot over the years. They are yummy, stay moist all week and have 3 veggies in them so they are extra healthy.

      * 1/4 c. canola oil
      * 1/2 c. brown sugar
      * 1 egg
      * 3/4 c. butternut squash, winter squash or sweet potato baby food (make sure the ingredients just read squash and water…nothing else!)
      * 1 c. grated carrots (about 2 large carrots)
      * 1 c. grated zucchini (about 1 large zucchini)
      * 1 c. all-purpose whole-wheat flour
      * 3/4 c. all-purpose flour
      * 2 t. baking powder
      * 1 t. cinnamon
      * 1/2 t. ground nutmeg
      * 1/2 t. salt
      * 6 tbsp mini chocolate chips
      * 1/4 cup golden raisins or dried cranberries


      1. Preheat oven to 400F
      2. In a large bowl, whisk together oil and sugar.
      3. Beat in egg, then squash puree.
      4. Stir in carrots and zucchini
      5. In another large bowl, whisk together flours, baking powder,
      cinnamon, nutmeg and salt.
      6. Fold dry ingredients into wet, until just mixed. Stir in
      chocolate chips and raisins.
      7. Spoon batter into 12 paper-lined muffin cups and bake 18-20
      minutes or until a toothpick comes out clean when inserted in a

      • Barb October 23, 2011 at 4:06 pm #

        Wow, sounds delicious! Love the idea of adding baby food into the mix, must try this next time. Thanks for sharing 🙂

      • anon May 15, 2012 at 7:34 pm #

        How many calories? nice work.

        • Barb May 16, 2012 at 7:53 am #

          Thanks! There’s a link to the nutritional information right below the recipe…

    2. Natalie October 25, 2011 at 3:20 pm #

      They look great, banana muffins are one of my faves!

      • Barb October 25, 2011 at 3:38 pm #

        Thank you Natalie, same here! Your Madeleine’s look great as well 🙂

    3. Kelli H (Made in Sonoma) October 25, 2011 at 4:58 pm #

      Looks so tasty!

    4. ChokolateHouse October 25, 2011 at 5:10 pm #

      Amazing photos! Your presentation made everything super easy to understand, me love! =)

      • Barb October 25, 2011 at 5:35 pm #

        Thank you so much! I’m glad the photos and instructions are useful 🙂

    5. Jesica @ Pencil Kitchen October 25, 2011 at 6:02 pm #

      very healthy indeed! have to …have…one…now.

      • Barb October 25, 2011 at 6:30 pm #

        Haha, unfortunately for me, my husband had the last one! Thanks for stopping by Jesica!

    6. Editorial Team | Healthy Aperture October 25, 2011 at 7:49 pm #

      Sounds perfect. We love these.

    7. Cathy December 13, 2011 at 3:26 pm #

      Made these last night! My new favorite muffin recipe!! So yummy! Thank you for sharing!

      • Barb December 13, 2011 at 3:50 pm #

        Awesome Cathy! I’m so happy you enjoyed them. Thank you for the comment 🙂

    8. Cathy @ What Would Cathy Eat? January 16, 2012 at 1:24 pm #

      Barb, my favorite neighbor – I googled “healthy banana chocolate chip muffins” and there was your recipe, like you were reading my mind. I’m making these right now, and I can already tell they’re going to be great. Substituting whole wheat pastry flour and organic canola oil, hope you approve 🙂

      • Barb January 16, 2012 at 1:29 pm #

        Hi neighbor 🙂 Glad you found my recipe. Let me know how your version turns out.

    9. Cathy @ What Would Cathy Eat? January 16, 2012 at 7:15 pm #

      They came out beautifully. I used whole wheat pastry flour, nonfat yogurt, organic canola oil and left out the flax because I didn’t have any. YUM.

      • Barb January 16, 2012 at 8:22 pm #

        Oh good! Next time I’ll try using whole wheat pastry flour as the texture might come out nicer. I’d like to try baking your Blueberry Oat Muffins, they sound delicious!

    10. maria villanueva February 8, 2012 at 1:37 pm #

      Absolutely a “5 Star” muffin. Tried a batch using a few drops of coconut extract into the canola oil for (coconut oil)substitution.
      WOW! Very moist. I’ll be adding golden raisins and chopped almonds with next batch.

      • Barb February 8, 2012 at 1:44 pm #

        That’s great! Thanks for commenting Maria. And glad the coconut extract worked out, I’ve never used that. What other recipes do you use it for?

    11. Vanessa June 3, 2012 at 4:28 am #

      These look and sound fantastic! Did you use any eggs? Your first photo with the wet ingredients looks like it’s got an egg in it but I might be wrong since I’m viewing this from a mobile device.

      • Barb June 3, 2012 at 9:30 am #

        Hi Vanessa – Yes, there’s only one egg in this recipe. Let me know if you end up making it. Thanks for stopping by!

    12. Kwiyoung July 8, 2012 at 10:45 pm #

      Made it tonight and really love it! Using coconut oil and ground flax were key ingredients for me since I tend to avoid canola oil. Came out moist and delicious. Used walnut because I didn’t have any pecans but next time pecans will def be used. Walnuts were a little strong. Had my 4 yr old help make it and it is such a healthy treat I wouldn’t mind him eating more than one!

      • Barb July 9, 2012 at 9:27 am #

        That’s great! I’m so happy you and your 4yr old loved the muffins 🙂 When I bake I almost always use whole wheat flour, coconut oil and some ground flax making it nice and healthy.

    13. Sheena April 29, 2014 at 11:06 pm #

      Hello, I made these today and they were so moist and delicious! I loved the addition of pecans and coconut oil. I did add 1/4 cup sugar and subbed 3/4 cup whole wheat with all purpose. I think the calories per muffin were 330. Thanks again!

      • Barb April 29, 2014 at 11:18 pm #

        That’s great, Sheena! I’m so happy you loved these muffins as much as I do and thanks for your comment 🙂

    14. Kwiyoung June 10, 2014 at 10:01 pm #

      Made these twice this week, once with gluten free flour and once with ww pastry flour. The latter is better. First made this almost two years ago when my son was 4 and been making is periodically ever since. Both my son and husband love these! Thanks so much for such great recipes.

      • Barb June 11, 2014 at 10:04 am #

        That’s so nice to hear, Kwiyoung! My husband loves this recipe too! Thanks so much for your nice comment 🙂

    Leave a Reply:

    Gravatar Image