These Chocolate Chip Banana Muffins are one delicious treat. Moist, fluffy, and super sweet, packed with incredible banana flavor and dark chocolate chips. So tasty and totally wholesome, made with healthy ingredients, without refined sugars. Great breakfast or afternoon snack.
Jump to:
Schools are reopening from next week. And this means only one thing. From next week we moms will have one more thing to think about again - packed school lunches. But that doesn't have to be a daunting task. With this easy banana muffin recipe, you can just relax.
Chocolate Chip Banana Muffins are super easy to make. Make them on Sunday evening and you'll have a whole week of healthy lunchbox treats for your kids. But practicality aside, these muffins are what kids really want for breakfast, lunch, or as a snack. Sweet, packed with banana flavor and dark chocolate chips. What's there not to love?
Aside from incredible deliciousness, these banana chocolate chip muffins are:
- Made with 100% whole grains thus more nutritious.
- Naturally sweetened with bananas and maple syrup, meaning, no refined sugars are used!
- Lower in calories and so much healthier than other treats.
- So easy to make, anyone can make them, even the kids.
- One bowl and ready in 30 minutes!
- They keep well and can be frozen.
These delicious muffins are the perfect family treat. Great grab-and-go breakfast, afternoon snack, or something you can pack for picnics or going out to the parks. They are freezable, packable, so practical. So simple to make. A classic we all love. But in the healthier edition.
Ingredients used
This banana muffin recipe is very simple. There are no fancy ingredients. Everything you need to make these muffins is probably already in your kitchen. You will need:
- Bananas. Banana is a star ingredient in this recipe. It's not just packed with incredible flavor and sweetness, but with many essential nutrients as well. (1) I like to use super ripe bananas when making these muffins. They are extra sweet and flavorful.
- Whole grain flour. I use whole grain flour for all my baking. It's a healthier, more nutritious option than all-purpose wheat flour. It's packed with fibers and will keep you full longer. In this recipe, I used whole grain Spelt flour. but you can use any whole grain flour here.
- Milk. Use any milk you like and prefer. I used oat milk. It has less fat, and it packs nutrients, like fibers.
- Sweetener. Maple syrup is great for muffins. It's very light on calories and mildly sweet.
- Coconut oil. I like to use unrefined extra virgin coconut oil because it’s full of nutrients and very light. If you're worried about coconutty aftertaste, don't be. You will not taste coconut in these muffins.
- Chocolate chips. I used dark chocolate made with 85% cacao. Melting pieces of dark chocolate in a warm muffin it's unbelievably satisfying. Plus banana and chocolate go so well together.
Other pantry ingredients you’ll need:
- Egg - I used free-range, pasture-raised.
- Baking powder.
- Vanilla extract.
- Salt - I used Himalayan salt.
How to make Chocolate Chip Banana Muffins
Making these gorgeous banana chocolate chip muffins is quite easy. No brainer, really. You will need just one mixing bowl and a muffin tin.
- Start with preparing and measuring all ingredients. I like to use these measuring cups. Melt coconut oil and let it cool for few minutes at room temperature.
- Preheat oven to 350 F (178C).
- Place bananas in a mixing bowl and mash them with a fork. (Picture 1)
- Add in wet ingredients: coconut oil, maple syrup, vanilla, and eggs. Mix everything using the whisk or fork until you get a nice dense texture. (Picture 2)
- Add in the milk and mix everything together. (Picture 3)
- Now is the time to add the dry ingredients. Add in flour, baking powder, and salt. You can use a spatula here or a whisk or fork. (Picture 4)
- Mix the batter until it's nice, dense, and sticky. (Picture 5)
- Toss in dark chocolate chips (Picture 6)
- Fold everything together. (Picture 7)
- Line the muffin tin with muffin liners. Or grease the muffin pan with nonstick cooking spray or melted coconut oil. (Picture 8)
- Spoon the batter into liners, filling them 3/4 full. (Picture 9)
- Pop the muffins into the preheated oven, and bake for 20-25 minutes, depending on your oven. Make a toothpick test: insert a toothpick in the muffin center; if it comes out clean, muffins are done.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely. (Picture 10)
- Makes 12 muffins that serve 6-12 people. Recommended serving size is one muffin.
Substitutions
- Flour. You can substitute Spelt flour with any whole grain flour. Oat flour works well here too. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
- Milk. You can substitute oat milk for almond milk, cashew, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
- Oil. In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions. You can substitute coconut oil with avocado oil.
- Sweetener. You can substitute maple syrup with honey or date syrup at a 1:1 ratio. Use honey in the runny form (not raw honey).
- Chocolate chips. Substitute chocolate chips with chopped dark chocolate, or cacao nibs. You can swap chocolate for chopped nuts, like walnuts.
- Protein Powder. You can replace 1/4 cup of flour with 1 scoop of protein powder.
Tips for storing
- Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
- Refrigerator: Muffins will keep for up to a week in the refrigerator, in an airtight container.
- How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
- Muffins can be warmed in the microwave. Be careful not to overheat them.
Useful tips
- When folding the batter, use the spatula and don't over-mix it. Little lumps in the batter are ok - a lumpy batter makes a lighter muffin.
- To check whether muffins are done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, they are ready to come out of the oven.
- Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.
These Chocolate Chip Banana Muffins are packed with sweet flavors, fluffy, moist, and filled with dark chocolate chips. Such a yummy treat. Even grownups can resist munching on these beauties.
Plus they are made with wholesome ingredients, without any added refined sugars which makes them super healthy and totally guilt-free. Nutritious, satisfying, and truly beyond delicious. You will absolutely love these healthy banana muffins.
More muffin recipes to try
- Apple Cinnamon Muffins
- Double Chocolate Banana Muffins
- Healthy Apple Carrot Muffins
- French Toast Vanilla Muffins
- Mini Peanut Butter Banana Muffins
Enjoy!
📖 Recipe
Chocolate Chip Banana Muffins
Ingredients
- 2 ripe bananas
- 2 cups whole grain flour I used Spelt
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 F (178C).
- Place bananas in a mixing bowl and mash them with a fork.
- Add in wet ingredients: coconut oil, maple syrup, vanilla, and eggs. Mix everything using the whisk or fork until you get a nice dense texture.
- Add in the milk and mix everything together.
- Add in flour, baking powder, and salt. Mix the batter until it's nice, dense, and sticky.
- Toss in dark chocolate chips and fold everything together.
- Line the muffin tin with muffin liners.
- Spoon the batter into liners, filling them 3/4 full.
- Bake for 20-25 minutes, depending on your oven. Make a toothpick test: insert a toothpick in the muffin center; if it comes out clean, muffins are done.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely.
Notes
- You can substitute Spelt flour with any whole grain flour. Oat flour works well here too. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
- You can substitute oat milk for almond milk, cashew, or organic soy milk. Cow’s milk works fine here too.
- You can substitute coconut oil with avocado oil. You can substitute maple syrup with honey or date syrup at a 1:1 ratio. Use honey in the runny form (not raw honey).
- Substitute chocolate chips with chopped dark chocolate, or cacao nibs. You can swap chocolate for chopped nuts, like walnuts.
I had a bunch of bananas to use recently and these muffins were a huge hit with my family.
These chocolate chip banana muffins look super delicious and easy to make! I will be making these with my daughter for my family and I know this will be a big hit in my house. Thank you for sharing this recipe.
You can't go wrong with a delicious chocolate chip muffin recipe!
My mouth is watering! My son will surely love these Chocolate Chip Banana Muffins! It's one of his favorites.
These look scrumptious! I'll try these tomorrow for meal prep with a 1:1 GF flour. Can't wait!
I love baking with whole spelt! The result is always less wheaty tasting, which we certainly appreciate. These would be so great for the lunchbox!