Moist, light delicious Chocolate Chip Banana Muffins are a real treat. Kids Love these.

These muffins are Low-Sodium and delicious! I made this recipe with Greek Yogurt, Coconut oil and my granddaughter Nora.

I’m visiting my Montana Family and awaiting the birth of grandchild number seven! It’s such a pleasure to spend time here visiting and playing with my four year old granddaughter Nora and 20 month old Dane. Nora and I decided some overripe bananas need using up.

Nothing better than muffins for breakfast and snacks, I say.  If you love banana bread you will love these muffins! You will also enjoy  Kayti’s blueberry banana bread, my healthy banana bread recipe and Caramel Pecan Banana Date Bread! So yum.

As Nora is showing you; we are using homemade greek yogurt in these muffins. Greek yogurt adds lightness and flavor with very few calories.

We also used coconut oil for a healthy digestible oil that tastes great in baked goods. I highly recommend it!

Cooking with children makes the whole process more exciting and fun. Their sense of enjoyment goes way up when they are allowed to help make recipes.

The pay off with these muffins is just plain delectable. Making these muffins with Nora was a special time for me. She was happy to be involved and was a great helper to her grandma.

Little Dane waited with a happy face while the muffins baked. We all enjoyed the smell of those baking muffins. What is it about banana breads. They smell heavenly. The whole house did.

We really love this recipe! The muffins held up for several days and stayed moist, light and fresh. I ate a whole lot of them.

These  muffins are freeze-able. Place the completely cooled muffins in an airtight ziploc freezer bag with all the air sucked or squeezed out as much as possible. Freeze about a month.

Completely thaw on your counter and store in an airtight container to maintain freshness.

Chocolate Chip Banana Muffins Recipe Card: