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!
