Chocolate Chip Banana Muffin Recipe – These are the best healthy Banana Chocolate Chip Muffins! Made without butter or refined sugar, they make a great easy nutritious snack during the day or for breakfast. In addition, you can make them vegan too!
If you have overripe 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 a bowl of banana bread!
Chocolate Chip Banana Muffin Recipe
They are a perfect nutritious snack, made without butter or refined sugar. You can make them vegan too!
Chocolate Chip Oatmeal Banana Muffins
I like to have them for breakfast with a cup of coffee. I bake them a few times a month and like to have them on hand, like my Healthy Morning Glory Muffins, Healthy Chocolate Surge Muffins, Zucchini Banana Bread, or Carrot Surge Muffins.
Has it happened to you when you bake muffins and they become dense and dry? Well, that won’t happen with this recipe!
I have made this recipe so many times and came up with the perfect ratio of fat, liquid and dry ingredients to keep these mini cookies soft and moist.
To begin, 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.
Healthy Banana Chocolate Chip Muffins
Place well-ripened bananas in a separate large mixing bowl. Mash them with a fork until smooth
Add the rest of the ingredients (melted coconut oil, maple syrup, eggs, vanilla extract and milk) and beat well
Use a large ice cream scoop (3 tablespoons) and scoop the batter into the muffin tin (lined with muffin liner 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.
Coconut Banana Muffins With Chocolate Chips
Take them out of the oven and leave them in a muffin tin for 5 minutes, then transfer them to a wire rack.
If you want to make these muffins vegan, you can simply make a FLAX EGG instead of using a regular egg.
I like to keep the muffins in an airtight container. At room temperature they keep for a few days. Although, if you refrigerate them, they will be good for a week.
If you want to freeze the muffins, you can wrap them individually in plastic wrap, and then put them in a zip-lock bag or an airtight container. They stay fresh for up to 2 months.
Skinny Chocolate Chip Banana Muffins
Did you make this recipe?!?I would love to know how it turned out! leave a comment and a rating below👇 thank you!
Serving: 1 muffin | Calories: 256 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 10 g | Saturated fat: 8 g | Cholesterol: 16 mg | Sodium: 242 mg | Potassium: 163 mg | Fiber: 2 g | Sugar: 21 g | Vitamin A: 78 IU | Vitamin C: 3 mg | Calcium: 63 mg | iron: 1 mg
Did you make this recipe? I would love to know how it ended! Let me know by leaving a review below. Or take a photo and share it on Instagram; remember to tag me @. This recipe for Chocolate Banana Muffins solves two kitchen problems for me: how to use up my endless supply of overripe bananas and what to feed my daughter for breakfast when she walks out the door to school. The muffins are golden, airy and perfectly banana-like – and the addition of sugar keeps them moist for days. If you don’t have any sugar in the fridge or you want to make the muffins a little lighter, add fatty Greek yogurt.
Using a hand mixer (or stand mixer) beat the butter and sugar on medium-high speed until fluffy, approx. 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Skinny Banana Chocolate Chip Muffins
Set aside 3 tablespoons of the chocolate chips (you sprinkle them over the top of the muffins) and add the rest to the batter.
Pour the batter into the prepared muffin tin (the cups will be very full) and sprinkle over the reserved chocolate chips.
Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for about 10 minutes.
Then turn them out onto a wire rack and let cool for at least 10 minutes before serving. The muffins are best fresh out of the oven, but will keep for up to 4 days in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a paper towel).
Vegan Banana Chocolate Chip Muffins (gluten Free)
I would love to know how it ended! Let me know by leaving a review below. Or take a photo and share it on Instagram; remember to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Different factors such as product types or purchased brands, natural fluctuations in fresh ingredients and the way ingredients are processed change the effective nutritional information in a given recipe. Furthermore, different online calculators produce different results depending on their own nutrition facts sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information using the actual ingredients used in your recipe using your preferred nutrition calculator. These Banana Chocolate Muffins are tender, moist and perfectly sweet, sprinkled with irresistible pockets of chocolate. You will love that the recipe is easy, quick and made in one bowl.
More overripe bananas on the counter? That’s a good thing! Mix a creamy, dreamy banana almond milk or blood orange banana smoothie, or continue baking with healthy banana bran muffins or the ultimate bread with FIVE banana bread.
Bananas and chocolate are a match made in heaven, and there’s no easier way to find the combination than with a batch of these classic, moist banana chocolate muffins. With a pretty domed top, a soft crumb inside and lots of chocolate, these are easy to keep as an afternoon snack or treat. You won’t get any complaints if you serve them for breakfast either. 😉
Vegan Chocolate Chip Banana Muffins
Once baked, these muffins keep well at room temperature for 2-3 days. Just store them in a zip-lock bag or airtight container. They are quite humid, so if you notice water droplets collecting in the container, open the zipper or lid just a little to allow air to circulate.
These muffins can also be frozen! Store in a freezer-safe zip-top bag or plastic container for 2-3 months. You can leave the whole batch on the counter overnight, cracking the container to prevent excessive condensation inside, or defrost muffins individually by heating in the microwave for 30 seconds or so.
Do you have a favorite? Would you like to try this banana chocolate recipe? Let me know if you do, or if you have any questions, in the comments below!
Tender, moist and perfectly sweet, sprinkled with irresistible pockets of chocolate. And you’ll love that the recipe is easy, quick and made in one bowl.
Best Banana Chocolate Chip Muffins (super Easy)
Serving: 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
Did you make this recipe? Leave a review below, then snap a quick photo and tag @nourishandfete on Instagram so I can see it! Healthy banana chocolate muffins are made with whole wheat, naturally sweet and contain no butter. Made in a bowl, these banana muffins are ready in less than 30 minutes!
You only need one bowl to make this batter, and no special equipment is needed to whip it together!
Bake these muffins! 😉 Or these cinnamon sugar banana muffins. Try baking banana cupcakes, banana cake or good banana bread!
Too Many Bananas? Make Banana Muffins, Bread, Or Chips
When they pass the test of the toothpick, the muffins are ready. Keep an eye on them as the cooking time approaches. You don’t want to overcook them. Nobody likes dry muffins!
Muffins keep well at room temperature for a few days or in the refrigerator for a week. For longer storage, you can freeze them for up to 2 months.
If you like these muffins, please give them a star review. Also, let me know how this turned out for you in the comments below! And don’t forget to share your creations with me on Instagram #blog Also follow me on PinterestandFacebook!
Sweetener: You can replace honey with brown sugar. If using brown sugar, add 2 as well
Chocolate Chip Banana Walnut Muffins (chunky Monkey Muffins_
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