Healthy Banana Chocolate Chip Muffins
There’s something truly heartwarming about the smell of freshly baked muffins wafting through the kitchen. These Healthy Banana Chocolate Chip Muffins not only fill your home with an irresistible aroma but also offer a nutritious treat that the whole family will love. Made with wholesome ingredients, they are perfect for breakfast or an afternoon snack. Plus, if you have some overripe bananas lying around, this is the ideal recipe to put them to good use.
Why This Recipe Is Reliable
This recipe is a winner for several reasons. First, it combines the natural sweetness of bananas and pure maple syrup, reducing the need for refined sugars. Second, it uses whole wheat flour, which adds fiber and nutrients. The muffins are moist, fluffy, and filled with rich chocolate chips, making them a delightful indulgence without the guilt. Lastly, it’s incredibly flexible—whether you’re vegan or need a quick breakfast option, this recipe can adapt to your needs.
Shopping List
- 1 tablespoon flaxseed meal (or 1 large egg for a non-vegan option)
- 3 large overripe bananas (about 11 ounces, or 1 1/2 cups mashed)
- 1/2 cup unsweetened applesauce
- 2 tablespoons canola oil (or melted cooled coconut oil)
- 1/2 cup coconut sugar or light brown sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups white whole wheat flour
- 3/4 cup dark chocolate chips (mini or regular, dairy-free if desired)
Kitchen Gear Checklist
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – accuracy is key!
- Whisk – for mixing wet ingredients smoothly.
- Spoon or spatula – for folding in the flour and chocolate chips.
- Muffin tin – to bake your muffins in.
- Parchment paper or muffin liners – to prevent sticking.
Healthy Banana Chocolate Chip Muffins in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with parchment paper or muffin liners to make the muffins easy to remove after baking.
Step 2: Prepare Flaxseed (if using)
If you’re opting for the vegan version, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it becomes gel-like.
Step 3: Mash the Bananas
In a large mixing bowl, mash the overripe bananas using a fork or potato masher until smooth. You should have about 1 1/2 cups of mashed bananas.
Step 4: Mix Wet Ingredients
Add the unsweetened applesauce, canola oil (or melted coconut oil), coconut sugar (or brown sugar), pure maple syrup, vanilla extract, and the prepared flaxseed mixture (if using) to the mashed bananas. Whisk everything together until well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, mix together the baking soda, ground cinnamon, kosher salt, and white whole wheat flour. Stir until evenly combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Step 7: Add Chocolate Chips
Fold in the dark chocolate chips gently into the batter, ensuring even distribution without overmixing.
Step 8: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
Step 10: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Healthy Banana Chocolate Chip Muffins warm or at room temperature!
Allergy-Friendly Swaps
- Flaxseed meal can be replaced with chia seeds for an egg substitute.
- Use gluten-free flour blend in place of white whole wheat flour for a gluten-free option.
- Replace canola oil with avocado oil for a healthier fat option.
- Use dairy-free chocolate chips to keep the recipe vegan.
Common Errors (and Fixes)
- If your muffins are too dense, it may be due to overmixing. Remember to mix just until combined!
- For dry muffins, ensure your bananas are ripe enough—they should be soft and speckled.
- If the muffins stick to the liners, try lightly greasing them or use parchment liners.
- For uneven baking, rotate the muffin tin halfway through the baking time.
Leftovers & Meal Prep
These Healthy Banana Chocolate Chip Muffins store beautifully!
- Store them in an airtight container at room temperature for up to 3 days.
- For longer storage, you can freeze the muffins for up to 3 months. Just make sure to wrap them tightly.
- To reheat, simply microwave for a few seconds or pop them in the oven until warmed through.
Your Top Questions
Can I use frozen bananas for this recipe?
Yes! Just ensure you thaw them completely and drain any excess liquid before mashing.
How can I make these muffins even healthier?
You can reduce the amount of sugar by using more ripe bananas or incorporate a sugar substitute like stevia.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add chopped walnuts, pecans, or even shredded coconut for added texture and flavor.
What can I serve with these muffins?
These muffins are delicious on their own, but you can serve them with a smear of almond butter or a dollop of yogurt for an extra treat!
Try These Next
- Healthy Chocolate Chip Cookies
- Vegan Carrot Cake Muffins
- Vegan Blueberry Muffins
- Easy Cinnamon Rolls
The Takeaway
These Healthy Banana Chocolate Chip Muffins are not only a quick and easy baking project but also a scrumptious way to incorporate more wholesome ingredients into your diet. With their soft texture, delightful flavor, and the goodness of bananas and whole wheat flour, they make for a guilt-free snack or breakfast option. Whether you’re whipping them up for a family gathering or just to enjoy at home, you can feel good about indulging in these delicious treats. Happy baking!
Healthy Banana Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with parchment paper or muffin liners.
- If you’re opting for the vegan version, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it becomes gel-like.
- In a large mixing bowl, mash the overripe bananas using a fork or potato masher until smooth. You should have about 1 1/2 cups of mashed bananas.
- Add the unsweetened applesauce, canola oil (or melted coconut oil), coconut sugar (or brown sugar), pure maple syrup, vanilla extract, and the prepared flaxseed mixture (if using) to the mashed bananas. Whisk everything together until well combined.
- In a separate bowl, mix together the baking soda, ground cinnamon, kosher salt, and white whole wheat flour. Stir until evenly combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the dark chocolate chips gently into the batter, ensuring even distribution without overmixing.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Healthy Banana Chocolate Chip Muffins warm or at room temperature!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins for up to 3 months, wrapped tightly.
- To reheat, microwave for a few seconds or pop them in the oven until warmed through.
