Chocolate Chip Banana Muffins
These Chocolate Chip Banana Muffins are delicious. Moist, fluffy, full of banana flavor and dark chocolate chips. Low-calorie and healthy!
Servings: 12 muffins
Calories: 177kcal
Equipment
- Measuring cups
- Mixing bowls
- 12-cup muffin pan
Ingredients
- 2 ripe bananas
- 2 cups whole grain flour I used Spelt
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- ¼ cup coconut oil melted
- ½ cup maple syrup
- ½ cup milk
- ½ 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 ¾ 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
Makes 12 muffins that serve 6-12 people. Recommended serving size is one muffin.
Substitutions
- 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.