Healthy Banana Chocolate Chip Muffins

Healthy Banana Chocolate Chip Muffins is a great nutritious snack during the day or as to-go breakfast. They are made with no butter or refined sugar. Plus, you also can make them vegan!

If you have over-ripe bananas at home and don’t know what to do with them, don’t throw them away! You can use them to bake these amazing Healthy Banana Chocolate Chip Muffins!

They are a perfect nutritious snack, made with no butter or refined sugar. Also, you can make them vegan!

How to make Banana Chocolate Chip Muffins

1. Mix Dry Ingredients.

To start, we need to mix all the dry ingredients (all-purpose flour, baking soda, baking powder, salt, and cinnamon) in a mixing bowl and set aside (Photos 1-6).

2. Mix Wet Ingredients.

In a separate large mixing bowl, place well ripe bananas. Using a fork, smash them until even consistency (Photos 7-8). Though, I like to leave a few larger chunks to have more texture in the muffins.

Add the rest of the ingredients (melted coconut oil, maple syrup, egg, vanilla extract, and milk) and whisk well (Photos 9-14).

3. Mix Wet and Dry Ingredients.

Add dry ingredients to the wet ingredients. Using a spatula, fold it in until combined (Photos 15-16). Try not to over mix the batter!

Add chocolate chips and fold them in (Photos 17-18).

4. Bake!

Using a large ice cream scoop (3 tablespoons), scoop the batter into the muffin tin (lined with muffin liners or just greased). You should have exactly 12 muffins.

Bake at 350°F for about 20-25 minutes or until a toothpick inserted in the muffins comes out clean.

Take them out of the oven and let them sit in a muffin tin for 5 minutes, then transfer to a wire rack.

How to make healthy muffins

To make these banana muffins healthy, I swapped a few ingredients to bring the calories down.

1. Use coconut oil instead of butter. It provides pretty much the same amount of fats to make the muffins moist but has fewer calories. Also, it’s much more nutritious!
2. Use Honey or Maple Syrup instead of sugar. In most of my baking, I started to use maple syrup as a sweetener. It’s not just a natural and healthier way to sweeten up your baked goods, but also provides additional flavor.

How to make these muffins vegan

If you want to make these healthy banana chocolate chip muffins vegan, you can just make a FLAX EGG instead of using a regular egg.

1 EGG = 1 tbsp ground flaxseed + 2 ½ tbsp water

Just mix them together and set aside for 5 minutes to thicken.

Also, make sure you use a plant-based milk and vegan chocolate chips.

FREQUENTLY ASKED QUESTIONS:

How to store banana muffins?

I like to keep the muffins in an air tight container. At room temperature, they will last for a few days. Though, if you refrigerate them, they will be good for a week.

Can you freeze banana muffins?

If you want to freeze the muffins, you can wrap them individually with plastic wrap, then place in a zip-lock bag or an air tight container. They will stay fresh for up to 2 months.

MORE HEALTHY TREATS YOU MIGHT LIKE:

• Healthy Oatmeal Blueberry Muffins
• No-Bake Brownie Bites
• No bake Energy Bites with Dates and Nuts
• Mini Cheesecakes with Blueberry Sauce
• Gluten-Free Chocolate Chunk Cookies
• Healthy Triple Berry Crisp

Print Recipe

Healthy Banana Chocolate Chip Muffins

Healthy Banana Chocolate Chip Muffins is a great nutritious snack during the day or as to-go breakfast. They are made with no butter or refined sugar. Plus, you also can make them vegan!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Servings: 12 muffins

Calories: 256kcal

Author: Veronika's Kitchen

Ingredients

• 1 ½ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas ripe
• 1/3 cup melted coconut oil
• ½ cup maple syrup
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons milk dairy or plant based
• 1 cup chocolate chips

Instructions

• Mix all the dry ingredients in a mixing bowl and set aside (1 ½ cup all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon).
• In a separate large mixing bowl, place 3 well ripe bananas. Using a fork, smash them until even consistency. Though, I like to leave a few larger chunks to have more texture in the muffins.
• Add the rest of the ingredients (1/3 cup melted coconut oil, ½ cup maple syrup, 1 egg, 1 tsp vanilla extract, and 3 tbsp milk) and whisk well.
• Add dry ingredients to the wet ingredients. Using a spatula, fold it in until combined. Try not to overmix the batter!
• Add 1 cup chocolate chips and fold them in.
• Using a large ice cream scoop (3 tablespoons), scoop the batter into the muffin tin (lined with muffin liners or just greased). You should have exactly 12 muffins.
• Bake at 350°F for about 20-25 minutes or until a toothpick inserted in the muffins comes out clean.
• Take them out of the oven and let them sit in a muffin tin for 5 minutes, then transfer to a wire rack.

Video

Notes

1. Use coconut oil instead of butter. It provides pretty much the same amount of fats to make the muffins moist but has fewer calories. Also, it’s much more nutritious!
2. Use Honey or Maple Syrup instead of sugar. In most of my baking, I started to use maple syrup as a sweetener. It’s not just a natural and healthier way to sweeten up your baked goods, but also provides additional flavor.
3. Make these muffins VEGAN. If you want to make these healthy banana chocolate chip muffins vegan, you can just make a FLAX EGG instead of using a regular egg. 1 EGG = 1 tbsp ground flaxseed + 2 ½ tbsp water. Just mix them together and set aside for 5 minutes to thicken. Also, make sure you use a plant-based milk and vegan chocolate chips.
4. How to store banana muffins? I like to keep the muffins in an air tight container. At room temperature, they will last for a few days. Though, if you refrigerate them, they will be good for a week.
5.  Can you freeze banana muffins? If you want to freeze the muffins, you can wrap them individually with plastic wrap, then place in a zip-lock bag or an air tight container. They will stay fresh for up to 2 months.

Nutrition

Serving: 1muffin | Calories: 256kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 242mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg

Tried this recipe?If you make this recipe, I'd love to see pictures of your creation on Instagram! Tag me @VeronikasKitchen!