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.

Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, these simple muffins are perfect for healthy breakfasts! Clean eating and kid friendly.Pin it on Pinterest!

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 keep us fueled. And yet, despite all the current options, these Healthy Banana Chocolate Chip Muffins are special and deserve a recipe of their very own.

Healthy Banana Chocolate Chip Muffins. Make ahead for breakfasts and snacks!

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.

Banana Chocolate Chip Muffins. Easy, vegan, and healthy!

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.

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.

Healthy Banana Chocolate Chip Muffins. Easy, moist, and kid friendly!

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

 

Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, these simple muffins are perfect for healthy breakfasts! Clean eating and kid friendly.
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Healthy Banana Chocolate Chip Muffins

Yield: 12 muffins
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, these simple muffins are perfect for healthy breakfasts!

Ingredients

  • 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)

Instructions

  1. 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.)

  2. 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.
  3. 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.

  4. 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.

Recipe Notes

  • *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.
Course: Breakfast, Snack
Cuisine: American
Keyword: healthy banana chocolate chip muffins, healthy muffin recipes

Nutrition Information

Amount per serving (1 muffin) — Calories: 183, Fat: 6g, Saturated Fat: 2g, Carbohydrates: 32g, Fiber: 3g, Sugar: 18g, Protein: 2g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, these simple muffins are perfect for healthy breakfasts! Clean eating and kid friendly. #wellplated #healthymuffins #bananamuffins

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

24 comments

  1. That’s my kind of chocolate chip-to-muffin ratio!

  2. Looks delicious! Loved watching your video! You look GREAT! Wow, a “flax egg.” I’m with you about the coconut sugar and maple syrup AND the chocolate! Thanks for another great recipe, and a perfect one for another snow day, Erin!

  3. It’s a yucky snowy day in Washington, DC, but these warmed my heart and stomach!
    I did not have white whole wheat flour in the pantry, but can attest they are still great using regular whole wheat flour. I also used an egg, lacking flax seeds. And normal size semi-sweet chips – because that’s what I had. Love that you can use what is on hand and the recipe still works!
    They came together really quickly and baked up beautifully.
    Thanks Erin!

  4. Hello! I love the idea of this recipe but I’m allergic to flaxseed and my son is allergic to eggs… could you recommend a substitute please? Chia?

    • Hi Amy! Are there any other egg replacers you have had success with? I haven’t experimented with anything else in this recipe, so unfortunately I can’t say for certain.

      • I regularly use a chia egg instead of flaxmeal with great success, they are pretty much interchangeable, I’m sure it’ll be fine.  Thanks for the video Erin I find them really helpful and entertaining. 

  5. I love the video and the muffins look so onolicious! Can’t wait to try this recipe. Thank you.

  6. I had over-ripe bananas and needed to use them up. These muffins came together so easily and were delicious!!!

  7. Love that they’re made with one bowl and no mixer. Delicious!

  8. My boys loved these and had NO idea they were healthy!

  9. My kids really loved these muffins! Amazingly delicious!!

  10. My kids love it when I make these!

  11. Is there any way I could make this into a loaf? 

    • Rya, I think you could play around with baking it in an 8×4-inch loaf pan. I’ve never tried but think it’s worth experimenting. Line the pan with parchment paper and coat it with nonstick spray. Bake for 50 to 60 minutes, until a thin knife inserted in the center comes out clean. To be safe, check at the 35-minute mark and tent the pan with foil if the bread is browning too quickly at the corners. If you decide to bake it this way, I’d love to hear how it goes!

  12. Hi! So I made this into a loaf and it was wonderful! I did as you said and I used whole wheat flour and honey instead of syrup. I also used a 9×5 loaf pan :) 
    Thanks for all your help! 

  13. Also, I baked it at 350 for 55 minutes :) 

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