Banana And Chocolate Chip Muffin

Banana And Chocolate Chip Muffin – These Banana Chocolate Muffins are tender, moist and covered in an irresistible chocolate chip cookie. You will love that this recipe is simple, quick and ready in one pot.

More bananas on the counter? That’s a good thing! Pair with a creamy, creamy Banana Almond Milk or Red Yellow Banana Smoothie, or continue baking with healthy Banana Bran Muffins or Five Banana Banana Bread’s premium bread.

Banana And Chocolate Chip Muffin

Banana And Chocolate Chip Muffin

Bananas and chocolate are a match made in heaven, and there’s no easier way to get your combo fix than with these classic, moist banana chocolate chip cookies. With a nicely rounded top, fine crumbs and lots of chocolate, they’re easy to enjoy as a lunch. If you serve breakfast, you won’t get any complaints. 😉

One Bowl Banana & Chocolate Chip Muffins Recipe

Once baked, these muffins keep well at room temperature for 2-3 days. Store them in a ziplock bag or airtight container. They are quite moist, so if you see water droplets collecting in the container, open the lid or lid just a little to allow air to circulate.

You can also freeze these muffins! Store in a ziploc bag or plastic freezer container for 2-3 months. To avoid too much condensation inside, you can crack the pan and thaw the whole batch on the counter overnight, or you can thaw the muffins individually by heating them in the microwave for 30 seconds.

Do you have a favorite? Will you try this banana chocolate chip recipe? If you have any or have any questions, let me know in the comments below!

Tender, moist and very sweet, covered with pockets of chocolate. You will love that this recipe is simple, quick and ready in one pot.

Moist Banana Chocolate Chip Muffins (vegan, Gluten Free, Dairy Free, Refined Sugar Free, One Bowl)

Serving Size: 1 muffin, Calories: 267 kcal, Carbohydrates: 42 g, Protein: 4 g, Fat: 10 g, Saturated fat: 3 g, Cholesterol: 17 mg, Sodium: 72 mg, Potassium: 163 mg, Fiber: 1 g, Sugar: 26 g, Vitamin A: 75 IU, Vitamin C: 2 mg, Calcium: 63 mg, Iron: 1 mg

Have you made this recipe? Leave a comment below, then snap a quick photo and tag @nourishandfete on Instagram so I can see it! Banana Chocolate Muffins are packed with healthy ingredients in every serving. The dough combines whole wheat flour, yogurt, chopped nuts, whole bananas and dark chocolate chips. Any tender muffin is a great breakfast to start the day.

Banana Chocolate Muffins are easy to make and ready for a freshly baked breakfast in minutes. I always keep a supply of bananas on the counter, but I don’t eat them at their peak, can you tell?

Banana And Chocolate Chip Muffin

Don’t let those brown stained bananas go to waste, turn them into these delicious muffins. I made healthier ingredient swaps to add whole grains and protein. You won’t believe how moist and delicious they are. If you want a quick breakfast or lunch solution, let’s get started, it’s cooking time!

Chocolate Chip Banana Muffins (v & Df Options!)

There are several substitutes that can be thinly incorporated into the muffin batter for more nutrition in each bite.

Using whole wheat flour instead of whole grain provides the whole grain and fiber in each grain. For a milder and sweeter taste and lighter color of banana chocolate muffins, I use white wheat flour. Changes in appearance and texture are not noticeable.

One medium banana provides about 1.3 grams of protein, and this recipe has four! A 1/2 cup of plain Greek yogurt, which contains 15 grams of protein, is a great way to add an extra boost to any muffin. If you’ve used sour cream, soured yogurt does the same thing because the acid helps soften the wheat proteins. Double bonus!

Fire is an excellent source of the omega-3 fatty acid alpha-linolenic acid for its anti-inflammatory effects. They are also a good source of B vitamins, molybdenum, manganese, copper and antioxidants. Like my whole wheat banana bread, I add nuts to recipes whenever possible.

Banana Chocolate Chip Muffins With Coconut

The biggest complaint about baking with whole wheat flour is that the product is dry. By adding ingredients like yogurt, eggs, sugar, and butter, you help soften the cake. The order in which you mix them together affects the rise and texture of your banana chocolate chip cookies.

I recommend cooking with whole wheat flour to give the corn and endosperm time to hydrate and soften. I did the rehydration step about 10 minutes before baking this recipe and I think it helped with the more tender texture. Fill muffin tins with batter to ensure great rise and perfectly rounded muffin tops!

I can’t get enough of this look and taste, I do two things. Sprinkle chopped chives on top for texture and roasted flavor. Add dark chocolate chips on top of the dough. Six chips add a nice color, shine and texture when eaten warm. Yes!

Banana And Chocolate Chip Muffin

Have I convinced you to try these muffins? I hope so! It’s also a great recipe to prepare for breakfast the week ahead. After I eat a batch of freshly baked muffins, I wrap them in plastic wrap, put them in a reusable bag, and freeze them.

Best Banana Chocolate Chip Muffins

When I need a quick bite, I microwave the muffins for 1 minute and they’re just as hot and delicious as the day they were made! What is your favorite muffin flavor? Except, of course, for these banana chocolate chip muffins.

If you want to cut back on the added fat in baked goods, unsweetened apples are a healthy substitute. For quick muffins and bread-like cakes, the oil change will be 1:1 ratio, with less texture and baking time. If you are substituting oil, use only half the oil as the texture will change more than oil. Recipes that use almonds are usually less colorful, which can lead to overeating. Check the outside, use a toothpick to make sure it comes out clean, or use an instant-read thermometer to make sure the internal temperature reaches 210°F.

Banana Chocolate Muffins are packed with healthy ingredients in every serving. The dough combines wholemeal flour, yogurt, chopped nuts and dark chocolate chips.

I’m a culinary school graduate, cookbook author, and croissant-loving mom! My passion is creating recipes and sharing cooking knowledge to build confidence in the kitchen. Vegan Banana Chocolate Muffins are a healthy, fan-favorite recipe that’s easy to make with 8 simple ingredients and are moist, fluffy, and delicious. !

Easy Banana And Chocolate Chip Muffins

Today is Muffin Day, Healthy Banana Chocolate Chip Muffins Day! So with a few bananas on hand, as ripe as possible, I decided to put them into kid-friendly vegan muffins.

I wanted to make them banana muffins, but my daughter wasn’t interested in nuts, so I added chocolate chips instead.

In his opinion, it’s much better and I’m sure many of you will agree. Who doesn’t love a little chocolate in their banana muffins!

Banana And Chocolate Chip Muffin

Hello. This muffin recipe is based on my dairy-free, egg-free vegan banana bread. I reduced the oil a bit, using only 1/4 cup, which makes them a little healthier. They turned out very soft and fluffy, and the chocolate chips were welcome.

Easy Healthy Banana Chocolate Chip Muffins

Quick + easy to make. These muffins are easy and ready in no time using ripe bananas and a few basic ingredients.

Perfect for breakfast. These vegan muffins are perfect for breakfast or a healthy midday snack. They are a quick meal at our house and I hope you will love them too!

Recommended Equipment: I love my American Pan Muffin Maker and these parchment paper muffin liners (affiliate links) are perfect!

If you try this healthy banana muffin recipe, please let me know! Leave a comment and rate below. I’d love to hear your thoughts or edits.

Banana And Chocolate Chip Muffins Recipe

Made with lots of love and sprinkled with chocolate chips, these vegan chocolate chip banana muffins are the perfect way to start your morning or enjoy them as an afternoon snack!

Dry Ingredients: In a medium, large bowl, combine the flour, baking powder, baking soda, and salt and set aside.

Combine: Add wet ingredients and bananas and mix until combined. If the mixture seems too dry, add a little non-dairy milk, maybe 1/4 to 1/2 cup (I never had to add it).

Banana And Chocolate Chip Muffin

Fill the muffin pan: Spoon into a well-greased or parchment-lined muffin pan, filling each muffin about 2/3 to 3/4 full.

Banana And Choc Chip Muffins Hotsell, 50% Off

Bake: Place in the middle of the oven and bake for about 20-25 minutes. You can also do a toothpick test in the middle of a muffin, if it comes out clean, it’s ready.

Store: When completely cooled,

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