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.

OK, maybe not dire.

We do have these classic Healthy Banana Muffins, Banana Bran 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.

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!

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.
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.

Healthy Banana Chocolate Chip Muffins

4.91 from 32 votes
Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, these simple muffins are perfect for healthy breakfasts!

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Servings: 12 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.


Serving: 1muffinCalories: 183kcalCarbohydrates: 32gProtein: 2gFat: 6gSaturated Fat: 2gFiber: 3gSugar: 18g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. These are amazing and incredibly easy! I made them twice in the past two weeks they were THAT good!5 stars

  2. I was out of bananas and had applesauce on hand, so I thought I’d try these. Glad I did! They turned out moist and delicious. They disappeared just as fast as when I make the Healthy Banana Nut Muffins! Thanks for another healthy muffin recipe! Next, I want to try one with blueberries!5 stars

    1. I’m so happy that you enjoyed the muffins, Nena! Thank you for sharing this kind review!

  3. Found this recipe in a pinch and the muffins turned out sooo good and perfect! They were super easy to make & even my picky husband loved them. Yum, thank you!5 stars

  4. We make these muffins AT LEAST once a week. While we use egg instead of flax, I consider these to be a perfect recipe: easy to follow, easy to mix in one bowl, quick from start to finish, and unbelievably delicious for breakfast, snack, or dessert!5 stars

  5. Hi there ! Looking forward to trying this recipe! I don’t have whole wheat flour on hand but have almond flour – wondering if I could substitute ? Thanks in advance !

    1. Hi Emily! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. However, you could use it in one of my almond flour recipes. I hope this helps!

  6. This is my favourite chocolate chip banana muffin ever. It’s so easy and quick. I didn’t have white whole flour so I just used simple whole wheat flour and turned out great. It’s super fluffy, you can taste the banana and it’s delicious. I left in in the oven for 30 mins cause my oven is a bit weaker.5 stars

  7. I’ve raved about this recipe in the past– back again. A favorite It is definitely my favorite p sweet tooth recipe without much guilt. I tripled it recently and froze most of the muffins so we could remove a few from the freezer at a time. Worked splendidly. I put 3-4 muffins in a small ziploc bag then put as many of the small ziplocks that fit into a freezer safe plastic container. The muffins, after thawing, taste fresh baked. That cannot be said of all recipes. These are yummy. My family loves them too!5 stars

  8. Omg Erin these are DE.LISH.IOUS!!!!!!! Super Moist. I added coconut flakes and a bit of honey to replace some of the maple syrup because maple syrup is expensive in canada! Thanks! Will be saving recipe for when I have kids. Should be soon ;)5 stars

  9. SO good. I used 2 cups mashed banana and used regular whole wheat flour (not white) only because that is all I had, and they turned out perfect. I will have to make a double batch next time as they went fast. This is my new go-to recipe for banana muffins. Thank you!5 stars

  10. I have made these so many times and they are delicious! I used less sugar and they are still sweet and satisfying!5 stars

  11. Great recipe! I even used a brown sugar alternative (swerve brown sugar replacement) and sugar free chocolate chips and these tasted just as delicious as a full sugar recipe, if not better!5 stars

  12. Making these again. This is one of the best muffin recipes ever.

    I usually double the recipe following it exactly, except for for two modifications. I use two large eggs when I double it and and, confess to adding extra (dark) chocolate chips.

    Our son made the recipe wants and added cocoa once to the recipe to make the muffins chocolate and they were delicious.

    This recipe freezes perfectly.
    Cindy5 stars

    1. I’m so happy that you’ve enjoyed the muffins, Cindy! Thank you for sharing this kind review!

  13. THIS RECIPE IS AMAZING! I have made it twice now and people are surprised there is no dairy or refined sugar in them.5 stars

  14. Suuuuper moist; so moist I might leave out the coconut oil the next time. They were a little too sweet for me and I may also try cutting back the sugar a bit. Other than that they are really good!4 stars

  15. I absolutely love this recipe. I have made it so many times – they are the most moist and delicious banana muffins I have ever made and my absolute favourite, hands down (and I’ve tried a lot of recipes of the years). Thank you for the recipe!5 stars

  16. Just made these muffins. The flavor was delicious. I baked them for 35 minutes and they too mushy inside. I used a regular size muffin tin – maybe the smaller size would allow them to bake completely. I also live in high altitude. Any suggestions?

    1. Hi Jan! I don’t live in hight altitude so I am not familiar with what adjustments need to be done when baking. My best guess would be to continue to bake for a little longer. Hope this helps!

Load More Comments