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Chocolate Chip Banana Muffins Recipe (Easy + Healthy!)


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This light and fluffy chocolate chip banana muffins recipe is made with whole wheat flour, is nutritious and totally decadent. The bananas add natural sweetness while the addition of chocolate chips make these muffins feel like you’re indulging in dessert!

Chocolate Chip Banana Muffins Recipe (Easy + Healthy!)

Muffins make for an easy afternoon snack or a quick breakfast on the go. These healthy chocolate chip banana muffins are not only moist, light and fluffy, they’re healthy too! What can be better than delicious muffins with a healthy twist?

Most muffins are high in calories, fat, and have loads of sugar. But these muffins are the best of both worlds. They’re sweet and chocolatey, but are made with whole wheat flour, and reduced sugar, making them a low calorie, high fiber snack or breakfast. They’ll remind you of a classic banana bread, but in muffin form!

A combination of walnuts and almonds add crunch, texture, healthy fats and protein, for an all around nutritious snack!

Healthy chocolate chip banana muffins are a decadent treat you can enjoy guilt-free!

👩🏽‍🍳 Why This Recipe Works

  • Super easy
  • Moist and delicious
  • A grab and go breakfast or snack
  • Full of rich banana flavor
  • Healthy and perfectly sweet
  • Easily made vegan and gluten free
  • Great for the whole family!

🥘 Ingredients

For the full recipe and exact ingredient amounts, see the recipe card below!

Ingredients for chocolate chip banana muffins on counter top: bananas, eggs, butter, spices, milk, baking powder, baking soda, salt, vanilla, whole wheat pastry flour, chopped nuts, and brown sugar.
  • Three Overripe Bananas: You want bananas with lots of brown spots! It’s the best way to give these easy banana muffins a natural sweetness.
  • Dark Chocolate Chips: I recommend using mini dark chocolate chips. You can also use semisweet chocolate chips.
  • Whole Wheat Pastry Flour: This is healthier than white flours as it adds fiber, and makes the muffins whole grain and healthy! You can also use oat flour or regular whole wheat flour.
  • Unsalted Butter: Only a small amount of butter is needed to give the muffins needed moisture. You can also use olive oil or melted coconut oil if you don’t have butter
  • Brown Sugar: You just need 1/3 cup of sugar since the bananas and chocolate chips area already sweet! Brown sugar makes these easy banana chocolate chip muffins more moist than white sugar because of their molasses content, so I recommend using brown sugar if you can!
  • Eggs: Help to make these muffins rise and give them a nice moist and fluffy crumb.
  • Chopped Walnuts and Almonds (optional): If you like a bit of crunch to your muffins add some chopped walnuts, chopped almonds, or both! They also add protein, vitamins, and nutrients to the recipe!

📖 Variations

  • Sugar-Free Muffins: To make this simple recipe refined sugar free, use maple syrup or coconut sugar instead of brown sugar.
  • Gluten Free Muffins: To make homemade muffin recipe gluten free, use gluten free oat flour instead of whole wheat pastry flour. You can also use a 1:1 Gluten Free Flour Blend like Bob’s Red Mill Gluten Free 1:1 Flour.
  • Vegan Banana Muffins: To make these vegan, use melted coconut oil instead of the butter (as a 1:1 replacement), use 1 flax egg in place of the regular egg, and use unsweetened almond milk instead of regular milk. Make sure your chocolate chips are dairy-free as well.
  • Healthier Muffins: This is already a pretty healthy banana chocolate chip muffins recipe! To make this even healthier, cut the amount of added sugar in half.
  • Double Chocolate Banana Muffins: Reduce the amount of flour by 1/4 cup, and add 1/4 cup of unsweetened cocoa powder.
  • Banana Oatmeal Muffins: Replace the whole wheat flour with 1 cup oat flour and 1/2 cup rolled oats!

🍽 Equipment

🔪 Instructions

Step 1: Preheat oven to 425°F. Grease the muffin pan with cooking spray or line with muffin liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

ingredients for Chocolate Banana Muffin recipe

Step 2: In a separate large mixing bowl mash the bananas. To the mashed bananas, whisk in the melted butter, brown sugar, egg, vanilla extract, and milk in the large bowl.

wet ingredients for muffins mixed in a bowl

Step 3: Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. With a wooden spoon, fold in the nuts and chocolate chips.

more wet ingredients for muffins mixed together with dry ingredients

Step 4: Divide batter into the muffin cups, filling them to the top. Bake for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.

muffin tins filled with batter

Step 5: The total time these muffins take in the oven is about 20-23 minutes, give or take. Allow these moist banana muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Chocolate Banana Muffin on a blue napkin with milk and muffins in the background

❓Recipe FAQs

Are banana chocolate chip muffins healthy?

The answer is: It depends! This banana chocolate chip muffin recipe is super healthy, because we use fiber-rich whole wheat flour (whole grains) instead of white flour, and way less sugar (8 grams added sugar per muffin, versus 37 grams of added sugar in most other muffins!)

Will kids enjoy these whole wheat banana chocolate chip muffins?

These are the best banana muffins for kids! Kids will love the sweetness from the bananas, brown sugar, and chocolate chips. They make a great breakfast, after school snack or healthy dessert. As an added bonus, these muffins will give them a dose of whole grains without them even realizing it!

How long do banana muffins last?

These muffins will last for up to 1 week when stored in an airtight container in the fridge. They will last for 2-3 days when stored at room temperature.

🧊 How to Store

To store in the fridge: let the muffins cool completely. Then transfer to an airtight container lined with paper towels and store in the fridge. They will last up to a week in the fridge. You can also store them in an airtight container at room temperature but they will only last about 2 days at room temperature.

To freeze: Let the muffins cool completely. Then wrap each muffin in plastic wrap or foil and place in a zip-top freezer bag. Make sure to get as much air out of the bag before you seal it. Place in the freezer for up to 3 months. To defrost, place a frozen muffin in the fridge overnight to thaw, then heat in the microwave for 20-30 seconds until warmed through. You can easily make a double batch of these muffins and freeze half to enjoy later!

💭 Expert Tips

  • Make sure all of your ingredients are at room temperature before mixing them.
  • When measuring your flour, make sure to spoon and level it into your measuring cup vs. scooping it out of the bag using your measuring cup.
  • Make sure not to overmix the batter once you add the dry ingredients to the wet ingredients. Using a rubber spatula can help with this.
  • If you’re worried about the bottoms of the muffins baking too quickly in the oven, slide a baking sheet under the muffin tin in the oven – it will help even out the heat as the muffins bake.
  • Serve with a cup of milk for an easy peasy breakfast!

🍞 More Healthy Baking Recipes!

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📋 Recipe Card

Chocolate Banana Muffin Recipe

This light and fluffy chocolate banana muffin recipe is made with whole wheat flour, is nutritious and totally decadent. The bananas add natural sweetness sweetness while the chocolate chips make these muffins feel like you’re indulging in dessert!

Prep Time20 mins

Cook Time23 mins

Total Time43 mins

Course: Baking, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: 12 muffins

Calories: 203.3kcal

  • Preheat oven to 425°F. Grease the muffin pan with cooking spray

  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.

  • Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Fold in the nuts and chocolate chips.

  • Spoon the batter into the muffin pan, filling them to the top. Bake for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.

  • The total time these muffins take in the oven is about 20-23 minutes, give or take.

  • Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Top Tips for Making the Best Chocolate Banana Muffin Recipe
  • Make sure all of your ingredients are at room temperature before mixing them.
  • When measuring your flour, make sure to spoon and level it into your measuring cup vs. scooping it out of the bag using your measuring cup.
  • To make these gluten free, use gluten free oat flour instead of whole wheat pastry flour
  • To make these vegan, use coconut oil instead of the butter (as a 1:1 replacement), use 1 flax egg in place of the regular egg, and use unsweetened almond milk instead of regular milk. Make sure your chocolate chips are dairy-free as well.
  • Make sure not to overmix the batter once you add the dry ingredients to the wet ingredients. Using a rubber spatula can help with this.
  • If you’re worried about the bottoms of the muffins baking too quickly in the oven, slide a baking sheet under the muffin tin in the oven – it will help even out the heat as the muffins bake.
Note: This recipe contains 8g added sugars (the rest are natural sugars from the bananas)

Serving: 1muffin | Calories: 203.3kcal | Carbohydrates: 30.9g | Protein: 2.9g | Fat: 9.4g | Saturated Fat: 4.9g | Cholesterol: 31.2mg | Sodium: 109.3mg | Potassium: 166.6mg | Fiber: 3.4g | Sugar: 12.6g



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