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Banana bread freezer muffins with chocolate chips cooling on a wire rack
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Banana Bread Freezer Muffins

Soft banana bread muffins with Greek yogurt, cinnamon, and chocolate chips. Naturally sweetened, freezer friendly, and perfect for make ahead breakfasts.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
SERVINGS: 12 muffins

Ingredients

  • 3 ripe bananas mashed
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup chocolate chips

Instructions

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  • Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
  • In a large bowl, mix the mashed bananas, eggs, Greek yogurt, maple syrup, and vanilla until smooth.
  • Fold in the flour, cinnamon, baking powder, baking soda, salt, and chocolate chips. Stir just until combined.
  • Divide the batter evenly between the 12 muffin cups.
  • Bake 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack before storing or freezing.

Notes

Freezer storage: These muffins are best baked first, then frozen. Cool completely, place in a freezer bag with the air pressed out, and freeze for up to 3 months.
Reheat 30 to 60 seconds in the microwave straight from frozen.
Don't overmix: Stir the batter just until the flour disappears for the softest texture.
Room temp: Airtight container for up to 2 days. Fridge: up to 5 days.

Nutrition

Serving: 1 | Calories: 163kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 31mg | Sodium: 194mg | Potassium: 188mg | Fiber: 1g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg