These Gluten Free Skinny Chocolate Chip Banana Muffins is an easy and healthy breakfast recipe for busy mornings!

I know you all probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

Gluten free skinny chocolate chip banana muffinsDo you know what else makes me proud? When I make a super delicious muffin healthier! It’s true! I had a bunch of brown bananas sitting on my counter and I was itching to make muffins. I think muffins shake things up a bit at breakfast time.

Gluten free skinny chocolate chip banana muffinsThese banana muffins are the best way to use up those brown bananas on your counter and they’re healthier thanks to a few awesome ingredient swaps!

Here are my simple secret substitutions for lightened up muffins:

Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain greek yogurt, it has the least amount of sugar and is similar to sour cream so it’s great for baking.

Honey instead of sugar: Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 4 tablespoons in this entire recipe!

Gluten free skinny chocolate chip banana muffins

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Gluten Free Skinny Chocolate Chip Banana Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 and ½ cups Self Raising Gluten Free flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups mashed bananas (3 medium bananas)
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • 4 tbsp honey
  • 1 tbsp olive oil
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 1 tbsp soy or almond milk
  • ½ cup chocolate chips or you can substitute with chopped nuts
  1. Preheat oven to 350*F/180*C/Gas 4 and spray 12 cup standard muffin tin with nonstick cooking spray.
  2. First, in a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt.
  3. Then, in a large bowl mash bananas. Next, add honey, oil, vanilla, milk, Greek yogurt and egg, then, mix until well combined and smooth. You can use electric mixer or whisk by hand.
  4. Add dry ingredients and mix until just combined.
  5. Finally, fold in the chocolate chips or nuts.
  6. Fill muffin tin with batter almost to the top and bake until a toothpick inserted in the muffin comes out almost clean with a few crumbs attached. It takes about 20-25 minutes.
  7. Cool the muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Helpful Equipment you may wish to buy for this Recipe