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Homemade Healthy Banana Chocolate Chip Muffins photo

Healthy Banana Chocolate Chip Muffins

These Healthy Banana Chocolate Chip Muffins are deliciously guilt-free! Packed with wholesome ingredients, they're perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 tablespoon flaxseed meal or 1 large egg for non-vegan option
  • 3 large overripe bananas (about 11 ounces or 1 1/2 cups mashed)
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons canola oil or melted cooled coconut oil
  • 1/2 cup coconut sugar or light brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup dark chocolate chips (mini or regular; use dairy-free for vegan)

Equipment

  • Mixing Bowl
  • Fork or Potato Masher
  • Muffin tin
  • Paper liners
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This step is crucial to ensure your muffins bake evenly.
  2. Step 2: Line a 12-cup muffin tin with paper liners or lightly grease it with oil to prevent sticking.
  3. Step 3: In a large mixing bowl, mash the overripe bananas with a fork or potato masher until smooth.
  4. Step 4: Add the unsweetened applesauce, canola oil or melted coconut oil, coconut sugar, maple syrup, vanilla extract, and your choice of flaxseed meal or egg to the mashed bananas. Mix until well combined.
  5. Step 5: In a separate bowl, whisk together the baking soda, ground cinnamon, kosher salt, and white whole wheat flour.
  6. Step 6: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. Step 7: Gently fold in the dark chocolate chips.
  8. Step 8: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Step 9: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Use very ripe bananas for the best sweetness and moisture.
  • Don’t overmix the batter to avoid dense muffins.
  • Store in an airtight container for up to 3 days or freeze for longer storage.