Chocolate Chip Banana Muffins

Banana chocolate chip muffins served on a wooden plate.

5 from 65 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, International

Keyword: Chocolate Chip Banana Muffins, healthy banana bread muffins, healthy banana muffins, healthy chocolate chip muffins, peanut butter banana chocolate chip muffins

Servings: muffins

Calories: 177kcal

Author: Natalie

Equipment

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.

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.

Freezer: Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.

Nutrition