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Teo banana chocolate chip muffins on top of each other.
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5 from 10 votes

Healthy Banana Chocolate Chip Muffins

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 256kcal


  • 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
  • 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


  • 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.



  1. 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!
  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 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.
  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.


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