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Homemade Healthy Banana Chocolate Chip Muffins photo

Healthy Banana Chocolate Chip Muffins

Moist, healthier banana chocolate chip muffins made with whole wheat flour and optional peanut butter for added richness.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ?1 cupvery ripe mashed banana about 2 medium
  • ?2 large eggs
  • ?3/4 cupmilk dairy or plain unsweetened nondairy milk
  • ?3 tablespoonspeanut butter or regular butter, melted and cooled
  • ?1 teaspoonpurevanilla extract
  • ?1 cupwhole wheat flour orbuckwheat flour
  • ?1/4 cupsugar
  • ?2 tablespoonsground flaxseed optional
  • ?1 teaspooncinnamon
  • ?1 teaspoonbaking powder
  • ?1/2 teaspoonbaking soda
  • ?1/4 teaspoonsalt
  • ?1/4 cupdarkchocolate chips roughly chopped or use mini chips

Equipment

  • Mixing Bowl
  • Muffin Pan
  • Peanut Butter

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners; set aside.
  2. Mash the very ripe bananas in a small bowl until smooth and measure 1 cup.
  3. In a medium bowl, stir together the whole wheat flour, sugar, ground flaxseed (if using), cinnamon, baking powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, whisk the eggs, milk, peanut butter (or melted and cooled butter), and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  6. Fold in the dark chocolate chips, reserving a few if you want to sprinkle extra on top of the muffins.
  7. Spoon the batter into the prepared muffin tin, using about 1/4 cup batter for each muffin cup. Smooth the tops and sprinkle reserved chocolate chips on top if desired.
  8. Bake for 16–20 minutes, or until a cake tester or toothpick inserted into the center comes out clean and the edges are golden brown.
  9. Let the muffins cool in the pan for about 5 minutes, run a paring knife around the edges to loosen, then transfer the muffins to a wire rack to cool.

Notes

Use very ripe bananas with brown spots for the best flavor.
Gluten-free:Usebuckwheat flour.
Dairy-free:Use nondairy milk.
Find myVegan Banana Muffinsor mySugar-Free Banana Muffinshere egg-free banana muffins.
Store in anairtight containerin the fridge for up to 5 days.
You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
Serve cold or slightly warmed.
Dice for younger kids if desired.
You can leave out thechocolate chipsif desired.