Healthy Banana Chocolate Chip Muffins

Looking for a healthy banana muffin recipe? This is it! Make a batch of these Healthy Banana Chocolate Chip Muffins for a yummy afternoon pick-me-up all week.

Healthy Banana Chocolate Chip Muffins

If you’re a muffin lover like us, you’ll find many great healthy muffin recipes to choose from here on Fit Foodie Finds. From cinnamon pear muffins to super fluffy blueberry muffins to healthy chocolate muffins and everything in between.

Our healthy muffin recipes are an absolute staple in the Fit Foodie kitchen! We love making a big batch of them for the week, or allowing them cool to throw in the freezer for later.

We lightened a classic banana chocolate chip muffins recipe by naturally sweetening them with mashed banana and coconut sugar and dropping the butter and using coconut oil. But don’t you worry, these muffins are still incredibly moist and delicious!

These Banana Chocolate Chip Muffins Are:

• made with 100% whole grains
• naturally sweetened with bananas and coconut sugar
• lower in calories
• ready in 30 minutes!
• the perfect healthy snack or dessert

We’ve made a few easy but effective healthy swaps with these banana chocolate chip muffins! And don’t you worry, you’re not compromising flavor or fluffy-ness by making these swaps:

CHeck it out!

6 Healthy Muffin Recipes – 1 Base Batter

Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!

1. Healthy Banana Nut Muffins
2. Healthy Chocolate Muffins
3. Cranberry Orange Muffins
4. Apple Cinnamon Muffins
5. Chocolate Pumpkin Zucchini Muffins
6. Chocolate Chip Pumpkin Muffins

Banana Chocolate Chip Muffins — What You Need

The ingredient line-up for these chocolate chip banana muffins is simple, healthy, and uses items you probably already have:

Dry

• White whole wheat flour
• Coconut sugar
• Baking soda
• Ground cinnamon
• Dark chocolate chips

Wet Ingredients

• Mashed banana
• Eggs
• Unsweetened almond milk
• Vanilla extract
• Coconut oil

Yes! If you’re looking to make a large batch of these muffins to either serve a larger group or freeze for later, simply use the 2x and 3x instructions in the recipe card below.

These muffins will keep for 2-3 days in an air-tight container on the counter. Or, to extend their freshness, store in the fridge in an air-tight container for up to 5 days.

If you love to have banana chocolate chip muffins on hand, but don’t want them to go bad, this is a great recipe to make a double or triple batch and then freeze for later enjoyment. It’s super easy:

1. First, let your chocolate chip banana muffins cool completely.
2. Then, place muffins on a baking sheet and place the baking sheet into the freezer.
3. Freeze for at least 2 hours.
4. Once the muffins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.
5. Write “Banana Chocolate Chip Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.

More of our Favorite…

Healthy Muffins

• Super Fluffy Blueberry Muffins
• Oil-Free Chocolate Pumpkin Muffins
• Healthy Chocolate Banana Walnut Muffins
• Whole Grain Carrot Cake Muffins with Walnuts
• ALL Muffins

Print

Dry

• 1.75 cups white whole wheat flour
• ½ cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ cup dark chocolate chips + more for topping

Wet

• 1 cup mashed banana 2 large bananas
• 2 large eggs
• 3/4 cups almond milk unsweetened
• 2 teaspoon vanilla extract
• 2 tablespoons coconut oil melted

• First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
• Place dry ingredients into a large bowl and whisk.
• Mash 2 large bananas in a medium-size bowl until there are a few lumps. Then, crack in 2 eggs and whisk. Add almond milk and vanilla and whisk again.
• Combine dry ingredients with wet ingredients until smooth. Then, add in melted coconut oil and mix again.
• Transfer batter into muffin tin. Fill each one nearly to the top (these are going to be big muffins!) and add a few more chocolate chips to the top.
• Bake at 350ºF for 20-23 minutes or until you do the toothpick test and it comes out clean.

• Protein Powder: option to replace 1/4 cup of flour for 1/4 cup of protein powder. We recommend using Garden of Life Plant-Based or SFH Whey-Based for baking.
• Nutrition is for 14 muffins.

Calories: 164kcal Carbohydrates: 26g Protein: 3g Fat: 6g Fiber: 3g Sugar: 13gOriginal Article