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Ingredients for healthy chocolate chip banana bread muffins laid out on a kitchen counter

Healthy Banana Chocolate Chip Muffins

These whole grain Banana Chocolate Chip Muffins are made with nutritious ingredients (including whole grains and less sugar) and have the BEST flavor. They’re a great breakfast or snack option to have on hand during busy weeks…or just as a way to use up overripe bananas!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 People
Course: Breakfast
Cuisine: American
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup very ripe mashed banana about 2 medium
  • ▢2 large eggs
  • ▢¾ cup milk dairy or plain unsweetened nondairy milk
  • ▢3 tablespoons peanut butter or regular butter, melted and cooled
  • ▢1 teaspoon pure vanilla extract
  • ▢1 cup whole wheat flour or buckwheat flour
  • ▢¼ cup sugar
  • ▢2 tablespoons ground flaxseed optional
  • ▢1 teaspoon cinnamon
  • ▢1 teaspoon baking powder
  • ▢½ teaspoon baking soda
  • ▢¼ teaspoon salt
  • ▢¼ cup dark chocolate chips roughly chopped or use mini chips

Equipment

  • Mixing Bowl
  • Muffin Pan
  • Peanut Butter

Method
 

  1. Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
  2. Mash the banana very smooth with a potato masher or fork.
  3. Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
  4. Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
  5. Add the chocolate chips.
  6. Spoon batter into prepared muffin tin, using about ¼ cup batter for each. Top with additional chocolate chips if desired.
  7. Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.
  8. Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.

Notes

Use very ripe bananas with brown spots for the best flavor.
Gluten-free: Use buckwheat flour.
Dairy-free: Use nondairy milk.
Find my Vegan Banana Muffins or my Sugar-Free Banana Muffins here egg-free banana muffins.
Store in an airtight container in the fridge for up to 5 days.
You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
Serve cold or slightly warmed.
Dice for younger kids if desired.
You can leave out the chocolate chips if desired.
Nutrition