Healthy Banana Chocolate Chip Muffins
I really did not think we needed another healthy banana muffin recipe. Of course, that was before a ripe bunch of bananas collided with cabin-fever restlessness induced by a persistent weather system best described as “ick.” I needed stimulation yet had lost all motivation to venture far from my oven. The solution? A recipe adventure! Healthy Banana Chocolate Chip Muffins were the happy discovery. One bite convinced me: we’ve been in dire straits without them all along.
OK, maybe not dire. We do have these classic Healthy Banana Muffins, these blender Banana Oatmeal Muffins, plus a colorful collection of banana breads ranging from simple Healthy Banana Bread to Paleo Banana Bread to Zucchini Banana Bread to keep us fueled. Plus, these fudgy, chocolaty Heathy Chocolate Muffins. And yet, despite all the current options, these Healthy Banana Chocolate Chip Muffins are special and deserve a recipe of their very own.
About This Healthy Banana Chocolate Chip Muffins Recipe
Yes, yes we do need one more healthy banana muffin recipe! Here are a few ways these particular Healthy Banana Chocolate Muffins are worthy of your efforts:
- Mega MOIST, courtesy of applesauce. In addition to the natural moistness of the mashed bananas, these Healthy Banana Chocolate Chip Muffins have applesauce. It makes the muffins ultra tender without the need for adding extra fat.
- Naturally VEGAN, thanks to flaxseeds. When combined with water, nutrient-rich flaxseeds gel and bind the muffins, in the same way eggs do. You can find flaxseed meal at almost any regular grocery store or online here.
- WHOLE WHEAT. Yes to all of the fiber. These muffins will keep you full and happy.
- CHOCOLATE CHIPS. My mix-in of choice. You can swap walnuts, dried fruit, or blueberries or omit the chips entirely if chocolate is not your preferred muffin addition. I won’t understand, but I’ll be happy you are eating the healthy banana muffins of your dreams.
- EASY does it. These moist healthy banana muffins come together in ONE BOWL, no mixer required.
For those looking to pack meals for the office or to send them along to school, these whole wheat banana chocolate chip muffins are highly lunchbox friendly. I’ve even taken them with me to the gym a few times if I’m running errands right afterwards and need a healthy snack to tide me over until my next full meal.
How to Store and Freeze Banana Muffins
- To Store. I’ve made these healthy banana muffins with applesauce a few times now, and I find that while not mandatory, it’s best to store them in the refrigerator to extend their shelf life.
- To Freeze. Wrap each muffin in plastic, then place all of them in a ziptop bag and freeze for up to 2 months. Let thaw at room temperature or rewarm gently in the microwave.
- For additional storage tips, check out my post on How to Store Muffins and Other Quick Breads.
No matter how many different recipes I try, simple-yet-sublime treats like these Healthy Banana Chocolate Chip Muffins are ones I never grow weary of baking or eating.
The effort here is minimal, yet the reward is considerable. Plus, any recipe that allows us to eat chocolate for breakfast and feel great about it I consider a delicious victory!
Recommended Tools to Make Healthy Banana Chocolate Chip Muffins
- Muffin scoop (also works fabulously for cookie dough)
- My favorite muffin pan; I also like this one with the easy-carry lid.
Healthy Banana Chocolate Chip Muffins
- 1 tablespoon flaxseed meal - OR 1 large egg (if you do not need the muffins to be vegan)
- 3 large overripe bananas - about 11 ounces (1 1/2 cups mashed)
- 1/3 cup unsweetened applesauce
- 2 tablespoons canola oil - or melted cooled coconut oil*
- 1/3 cup coconut sugar or light brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 cups white whole wheat flour
- 1/2 cup dark chocolate chips - mini or regular (I used mini; dairy free if you'd like the muffins to be vegan)
- In a small bowl, stir the flaxseed meal together with 2 1/2 tablespoons water. Set aside for 5 minutes to thicken. (This creates a flax egg. If you are using a regular egg, you can skip this step and add the egg with the applesauce in Step 3.)
- Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
- Mash the bananas in the bottom of a large bowl until mostly smooth. Double check to ensure you have the 1 1/2 cups called for in the recipe. Whisk in the flax egg (or regular egg if not using flax), then the applesauce and oil. Whisk in the coconut sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir gently until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips, reserving a few for sprinkling on top if desired.
- Divide the mixture evenly among the muffin cups and sprinkle on any reserved chocolate chips. Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.
- *If using coconut oil, be sure all of the ingredients are at room temperature and the coconut oil has cooled, or it will resolidify when it mixes with the cold ingredients.
- I haven't yet experimented with making these muffins gluten free. If you'd like to try, I would recommend starting with a 1:1 baking blend like this one.
- Store muffins in the refrigerator for up to 5 days or at room temperature for 3 days, according to this guide for How to Store Muffins.
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