Banana Bread Chocolate Chip Muffin Recipe

Banana Bread Chocolate Chip Muffin Recipe – These are the best healthy banana and chocolate muffins ever! Made without butter or refined sugar, they are a great, easy-to-use nutritious snack all day or for breakfast. Plus, you can make them vegan!

If you have overripe bananas at home and you don’t know what to do with them, don’t throw them away! You can use them to make amazing banana chocolate cupcakes or a bowl of banana bread!

Banana Bread Chocolate Chip Muffin Recipe

Banana Bread Chocolate Chip Muffin Recipe

They are the perfect nutritious snack without fat and refined sugar. Plus, you can make them vegan!

Chocolate Banana Bread Streusel Muffins

I like to eat them for breakfast with a cup of coffee. I make them several times a month and have them on hand, such as my Healthy Morning Glory Muffins, Healthy Chocolate Pumpkin Muffins, Pumpkin Banana Bread and Carrot Pumpkin Muffins.

Did this happen when you baked cupcakes and they came out thick and dry? Well, this won’t happen with this recipe!

I have made this recipe many times and found the perfect ratio of oils, liquid and dry ingredients to keep these mini cookies soft and moist.

To begin with, we need to mix all the dry ingredients (all-purpose flour, baking soda, baking powder, salt and cinnamon) in a bowl and set aside.

One Bowl Banana & Chocolate Chip Muffins Recipe

Place well-ripe bananas in a separate large bowl. Using a fork, mash them to a homogeneous consistency

Add the remaining ingredients (melted coconut oil, maple syrup, eggs, vanilla extract, and milk) and beat well.

Using a large ice cream scoop (3 tablespoons), transfer the dough into a muffin mold (lined with baby liners or just greased). You should have exactly 12 cupcakes.

Banana Bread Chocolate Chip Muffin Recipe

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

Banana Blueberry Chocolate Chip Muffins

Take them out of the oven and put them in the muffin mold for 5 minutes, then put them on the wire rack.

If you want these cupcakes vegan, you can just use broken eggs instead of regular eggs.

I like to keep cupcakes in an airtight container. They will work for several days at room temperature. Although if you keep them in the fridge, they are good for a week.

If you want to freeze the cupcakes, you can wrap them individually in foil and then put them in a string bag or airtight container. They stay fresh for up to 2 months.

Sourdough Chocolate Chip Banana Bread Muffins — The Boy Who Bakes

Did you make this recipe?!? I would like to know how! Leave a comment and rating below👇 thank you!

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

Have you made this recipe? I would like to know what it is like! Let me know by leaving a comment below. Or take a photo and share it on Instagram; Remember to @ tag me. Chocolate banana muffins full of healthier ingredients in every serving. The dough consists of whole grain flour, yogurt, chopped walnuts, whole bananas, and pieces of dark chocolate. Each delicate muffin is a great breakfast to start the day.

Banana Bread Chocolate Chip Muffin Recipe

Banana and chocolate muffins are easy to make and can be whipped into a freshly baked breakfast in minutes. I always keep bananas on the counter but not all are eaten on top, can you talk?

Sourdough Chocolate Chip Banana Bread Muffins

Don’t let these overripe brown-spotted bananas go to waste, turn them into delicious cupcakes. I swapped out some of the healthier ingredients for whole grains and protein. You won’t believe how moist and delicious they are. If you want a quick solution for breakfast or a snack, let’s start, it’s time to cook!

There are several substitutes that you can seamlessly incorporate into your cupcake dough to add more nutritional value to each bite.

Using whole grain flour provides you with whole grains and fiber in every serving. I use white whole wheat flour to give the banana and chocolate brownies a softer and sweeter flavor and a lighter color. Changes in appearance and texture are almost invisible.

One medium banana provides about 1.3 grams of protein, and this recipe contains four! 1/2 cup plain Greek yogurt, which contains 15 grams of protein, is a great way to add an extra boost to each cupcake. If you’ve ever used sour cream to moisten a cake, sour yogurt does something similar because the acid helps to soften the wheat proteins. Double Bonus!

Banana Chip Muffins I Recipe

Walnuts are an excellent source of omega-3 essential fatty acids from alpha-linolenic acid with anti-inflammatory properties. They are also a good source of B vitamins, molybdenum, manganese copper, and antioxidants. Whenever possible, I add walnuts to my recipes, for example in my banana and nut whole grain bread.

The biggest complaint about whole grain flour baking is how dry the product can be. Adding ingredients such as yogurt, eggs, sugar, and butter helps to soften the dough. The way you mix them really makes a difference in the growth and texture of your banana chocolate cupcakes.

I read a tip for baking with whole grain flour that allowing the dough to settle down gives time to hydrate and soften the bran and endosperm. I took the soaking step for about 10 minutes before baking this recipe and I think it helped to make it softer in texture. Make sure the muffin bowls are completely filled with dough to ensure a perfect rise and perfectly curved tops!

Banana Bread Chocolate Chip Muffin Recipe

To make this look and taste irresistible, I do two things. Sprinkle with chopped walnuts for texture and toasty flavor. Add dark chocolate shavings to the top of the cake. About six chips add nice color, shine and stickiness when eaten hot. Yes!

Healthy Banana Chocolate Chip Muffins {one Bowl}

Have I convinced you to try these cupcakes? I hope that! It’s also a great breakfast recipe for the coming week. After eating my large batch of freshly baked brownies, I wrap the chilled one in plastic, resealable bags and freeze it.

Whenever I need a quick bite, I bake cookies in the microwave for 1 minute. I want a quick bite. What’s your favorite muffin flavor? Except for those chocolate chip banana muffins, of course.

If you want to cut down on fat in your baked goods, unsweetened applesauce is a healthy substitute. For quick muffins and cakes, the butter can be replaced 1: 1 with a slight variation in consistency and baking time. If you replace the butter, remove only half of the butter as the consistency will change more than the fat. Recipes with applesauce tend to brown less, which can lead to overcooking. Pay attention to its appearance, use a toothpick to check if the dough is clean to see if the dough is ready, or you can use an instant reading thermometer to check if the internal temperature has reached 210 ° F.

Banana and chocolate cupcakes are loaded with healthier ingredients in every serving. The dough combines whole grain flour, yogurt, chopped walnuts and dark chocolate shavings.

Easy Eggless Banana Chocolate Chip Muffins (bakery Style)

I am a graduate of a culinary school, author of cookbooks and a mother who loves croissants! My passion is creating recipes and sharing cooking lessons that will help you gain confidence in the kitchen. These chocolate banana cookies are soft, moist and perfectly sweet, filled with irresistible chocolate pockets. You’ll love the simple, quick, and one-pot recipe.

Do you have more ripe bananas on your countertop? This is something good! Stir in creamy, dreamy banana and almond milk or banana and orange smoothie, or continue baking with healthy banana bran muffins or the last loaf of FIVE banana and banana bread.

Bananas and chocolate are a combination made in heaven, and there’s no easier way than with a serving of these classic moist chocolate banana brownies. With a gorgeous dome, soft crumb inside and lots of chocolate, it’s easy to love as an afternoon snack or treat. When serving them for breakfast you won’t get any complaints.

Banana Bread Chocolate Chip Muffin Recipe

After baking, cupcakes stay well at room temperature for 2-3 days. Just keep them in a zip bag or airtight container. They are quite damp, so if you notice any water droplets inside the container, open the zipper or lid slightly to allow air to circulate.

Best Ever Banana Chocolate Chip Muffins Recipe

You can also freeze these cupcakes! Store in freezer-safe zip-lock or plastic storage container for 2-3 months. You can defrost a full batch overnight on the counter by breaking the pan to prevent excessive condensation inside, or you can defrost cupcakes one at a time by heating them in the microwave for up to 30 seconds.

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