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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

4.97 from 33 votes
Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, this easy muffin recipe is perfect for on the go!
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 muffins
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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
 

  • 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.

Notes

  • *INGREDIENT NOTE: 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.
  • GLUTEN FREE: I haven't yet experimented with making these muffins gluten free. If you'd like to try it, I would recommend starting with a 1:1 baking blend like this one.
  • TO STORE: 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.
  • TO FREEZE: Muffin can be kept frozen for up to 3 months in a freezer-safe container or resealable freezer bag.

Nutrition

Serving: 1muffinCalories: 176kcalCarbohydrates: 31gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgPotassium: 190mgFiber: 3gSugar: 14gVitamin A: 21IUVitamin C: 3mgCalcium: 44mgIron: 1mg

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