These are the best healthy Banana Chocolate Chip muffins! Made with no butter or refined sugar, they will be a great easy nutritious snack during the day or as to-go breakfast. 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 Banana Chocolate Chip Muffins or One Bowl Banana Bread!
They are a perfect nutritious snack, made with no butter or refined sugar. Also, you can make them vegan!
I like to have them for breakfast with a cup of coffee. I bake them a couple of times a month and like to have them oh hand, like my Healthy Morning Glory Muffins, Healthy Chocolate Zucchini Muffins, Zucchini Banana Bread, or Carrot Zucchini Muffins.
Why this recipe works
Did it happen to you, when you bake muffins and they come out dense and dry? Well, it’s not going to happen with this recipe!
I’ve made this recipe so many times and came up with the perfect ratio for fats, liquid, and dry ingredients to keep these mini cakes soft and moist.
How to make them
- 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).
- 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.
Add the rest of the ingredients (melted coconut oil, maple syrup, egg, vanilla extract, and milk) and whisk well (Photos 9-14).
- 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).
- 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 center 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 them healthy
To make these banana muffins healthy, I swapped a few ingredients to bring the calories down.
- Use coconut oil instead of butter. It provides pretty much the same amount of fats to make them moist but has fewer calories. Also, it’s much more nutritious!
- 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 them vegan
If you want to make these 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:
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.
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.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Healthy Banana Chocolate Chip Muffins
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
- â…“ 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.
- Add the rest of the ingredients (⅓ 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 center 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
- Use coconut oil instead of butter. It provides pretty much the same amount of fats to make them moist but has fewer calories. Also, it’s much more nutritious!
- 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.
- Make them 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.
- 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.
- Â 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.
Literally the most perfect muffins I’ve ever made. Moist, airy, just the perfect amount of sweetness. My kids are obsessed and so am I!
This recipe was amazing. It a fan favorite. The whole family loved it. Thank you for posting this.
These are divine ! I’ve made them twice in 2 wks lol Family loves them, I can’t wait to try more of your recipes. Thank you!!
These are the best muffins!! Everyone I have forwarded the recipe to has been so appreciative! Thank you for the recipe. I make these in minis and bake for 15min, get about 30 muffins and then my kids take them to school for snack time–so great!
These are the best banana muffins I’ve ever made. Love using the maple syrup and olive oil! Will be making this many times over. Thank you!
I liked these so much I made them again today! My roommates and friends loved them too and asked for the recipe. The maple syrup makes these taste like fall in a muffin. Seriously I love these muffins 🙂
Thank you so much, Kyla! I’m so happy you enjoyed the recipe!
Making chocolate chip muffins is the process I always enjoy. Add banana flavor to it, and I will enjoy it even more… Make them healthy, and you’ve got a winner here! 🙂
These are my new favourite muffins. Banana and chocolate chip is such a yummy combo and your recipe was easy to follow and easy to make! Thank you!
I have been meaning to make banana chocolate chip muffins at some point and this recipe has convinced me more! I can’t wait to make these, thank you for sharing this recipe!
These muffins were absolutely delicious! My kids and husband ate them up and what was left is going in the freezer for easy breakfasts!
I was about to trash the extra bananas i have, so glad i found this muffins recipe. Now, I know what i am baking today 🙂