These banana chocolate chip healthy muffins are so delicious and easy to make. To make them fun we add in chocolate chips, but you can also add in whatever you’d like or keep them plain! Muffins that are naturally sweetened with real maple syrup and brown spotty ripe bananas are my favorite easy grab and go healthy breakfast or snack. These super easy banana chocolate chip muffins can also be easily made gluten free and/or dairy free.
This was inspired by my healthy banana bread recipe that I make ALL the time. Did you know that most quick bread recipes such as banana bread can be easily converted into muffins? In this healthier banana muffin recipe, the differences include a little bit of extra yogurt to create the ultimate moist banana muffins recipe and the increase of leavening ingredients needed for extra rise.
The instructions for banana chocolate chip healthy muffins include increasing the oven temperature and muffin bake time. We start off with a super high preheated temperature and then drop the temperature right before we add the muffin in. This helps the banana muffins spring up with a nice round fluffy muffin top.
Jump to:
- Ingredients for Banana Chocolate Chip Healthy Muffins
- How to Make Banana Chocolate Chip Healthy Muffins
- Substitutions for Healthy Banana Muffins
- What Makes These Banana Muffins Healthier?
- Equipment Needed for Banana Muffins
- How to Store Banana Chocolate Chip Healthy Muffins
- Looking for more healthier alternative recipes?
- Other Banana Inspired Recipes…
- Banana Chocolate Chip Healthy Muffins
Ingredients for Banana Chocolate Chip Healthy Muffins
- Ripe Bananas: Be sure to use ripe and brown spotty bananas! The peels should have lots of brown spots! You may not want to eat a super ripe banana, but they are pure gold in the baking world. Don’t throw those extra ripe bananas on your counter away! Use them for banana recipes instead. These ripe spotty bananas mash super easily and are extra sweet – perfect for baking! You need the additional sweet flavor from ripe bananas in this recipe because it helps make up for the lack of traditional refined sugar.
- I recommend mashing the bananas first really well and then measuring to ensure you get 2 full cups of mashed bananas. Because banana sizes vary greatly, it can be easy to end up with too much or too little. I generally end up with about 5 medium sized ripe bananas for this recipe.
- Whole Wheat Flour or Gluten Free 1:1 All Purpose Flour: Whole wheat flour is more nutritious and less processed. If you want to make these banana muffins gluten free, substitute the same amount of whole wheat flour for a gluten free 1:1 all purpose flour that already includes xanthan gum.
- It is important to choose a 1:1 gluten free flour blend that compares to an all purpose flour such as these brands: Cup4Cup, Namaste (my personal favorite), Bob’s Red Mill gluten free flour, or King Arthur Measure for Measure gluten free flour because these flour blends are formulated comparably to an all purpose wheat flour, so that they function relatively the same when baking.
- Eggs: A great source of protein and they act as a binder in this easy banana muffin recipe. You could also experience with swapping eggs out for flax eggs. I have not tried this yet but I imagine they would work well.
- Greek Yogurt: Yogurt adds protein and moisture. I’ve used both full fat and nonfat with success. If you don’t have plain yogurt on hand, vanilla yogurt can also be used.
- Note: To make these dairy free banana muffins, use dairy free yogurt instead.
- Olive Oil or Coconut Oil: Both healthier oil alternatives. I prefer olive oil due to the richness, taste, and health benefits. You can use coconut oil instead, but be sure to melt the solidified oil first and then measure it in liquid form.
- Baking Soda and Baking Powder: These leaveners are essential for the muffins to rise. Not to be confused with one another as they both create rise differently. Mixing the measurements up for these two can change the texture of your final baked muffins.
- Salt: To round out the flavor and sweetness. You can use your favorite kind as we only use a tiny bit! I tend to use either ground kosher sea salt or finely ground pink Himalayan salt.
- Chocolate Chips: I prefer to use mini chocolate chips in this recipe. Feel free to use any brand you like. If you are modifying this recipe to be dairy free, then I personally would use Enjoy Life mini chocolate chips. They taste amazing and are free of the top allergens including dairy.
How to Make Banana Chocolate Chip Healthy Muffins
Making banana muffins could not be any easier. Simply mash the bananas and mix in the wet ingredients. Then in a separate bowl whisk together all of the dry ingredients. Then combine both the wet and dry ingredients until combined. Scoop into a muffin tin and bake! See? Simple and easy!
Hint: When making muffins, I always allow the muffin batter to rest for 5-10 minutes before baking. I usually scoop the batter into the lined or greased muffin tins and then let rest. This gives the muffins more air pockets and it allows the muffin to spring up really nicely and rise into that traditional domed muffin top look.
Substitutions for Healthy Banana Muffins
These banana chocolate chip healthy muffins can easily be made to fit different dietary and nutritional needs. Below are easy ingredient swaps for dairy free banana bread and gluten free banana bread. This banana bread recipe is also naturally refined sugar free because we only use real maple syrup and bananas to sweeten it! No added white sugar is definitely a bonus! This is truly a feel good delicious recipe.
- Dairy Free – Instead of Greek yogurt, you can use a nondairy yogurt instead such as one made with almond milk or coconut milk. Be sure to also use dairy free chocolate chips. So far my favorite brand of allergy friendly chocolate chips that I’ve found is called Enjoy Life. I personally eat their mini chocolate chips in my oatmeal and use them often in baking. They’re free of the top allergens noted on their packaging which includes dairy, wheat, soy, peanuts, and more. The best part is they actually taste amazing and you don’t miss out on any of those common allergen ingredients found in traditional chocolate chips.
- Gluten Free – Use a gluten free 1:1 all purpose flour blend that already includes xanthan gum in the mix instead of whole wheat flour.
- It is important to choose a 1:1 gluten free flour blend that compares to an all purpose flour such as these brands: Cup4Cup, Namaste (my personal favorite), Bob’s Red Mill gluten free flour, or King Arthur Measure for Measure gluten free flour because these flour blends are formulated comparably to an all purpose wheat flour, so that they function relatively the same when baking.
What Makes These Banana Muffins Healthier?
These banana chocolate chip healthy muffins are healthier because they are made without refined sugar and healthier flour(s). We use whole wheat flour or a gluten free all purpose flour blend which are more nutritious flours than traditional bleached white flour. These healthy muffins also call for real maple syrup to sweeten them along with mashed bananas instead of granulated refined sugar.
Equipment Needed for Banana Muffins
To make chocolate chip banana muffins, all you need is some mixing bowls and utensils such as a whisk to mix with, measuring cups/spoons, and a muffin pan. You’ll also need an oven of course to bake them in. It can be helpful to have muffin liners or cupcake liners for easy clean up with the muffin pan, but you can opt for spraying the cupcake pan with a nonstick baking spray also to avoid the muffins from sticking to the pan.
How to Store Banana Chocolate Chip Healthy Muffins
Store the baked and cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The key is keeping the air away from these banana muffins so that they keep their moisture. Muffins dry out quickly when exposed to air so if you plan to keep them out on a platter, be sure to eat them up that first day! They certainly don’t last long in my household anyways!
Looking for more healthier alternative recipes?
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Other Banana Inspired Recipes…
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Banana Chocolate Chip Healthy Muffins
Equipment
- 2 12 cup muffin pans or (1) 24 cup muffin pan
- mixing bowls
- measuring cups and spoons
- whisk
- rubber/silicone spatula
- spoon or cookie scoop
- muffin liners or nonstick baking spray
Ingredients
- 2 cups mashed ripe bananas (about 5 medium bananas)
- ½ cup maple syrup
- ⅓ cup plain or vanilla Greek yogurt (for dairy free, use nondairy yogurt such as almond milk yogurt or coconut milk yogurt)
- 2 large eggs
- ⅓ cup olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour (for gluten free, use gluten-free all purpose 1:1 flour that includes xanthan gum)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon kosher sea salt or pink Himalayan salt (finely ground)
- 1 cup mini chocolate chips (plus additional to top muffins with if desired. Use dairy free chocolate chips for dairy free option.)
Instructions
- Preheat oven to 425℉. Prepare muffin pan(s) with muffin liners or alternatively spray well with nonstick baking spray.
- Mash the ripened bananas really well with a fork or a handheld potato masher. Measure out 2 cups of mashed banana and add to a bowl.2 cups mashed ripe bananas
- Add in the eggs, maple syrup, yogurt, oil, and vanilla extract. Whisk together until thoroughly combined.½ cup maple syrup, 2 large eggs, ⅓ cup olive oil or melted coconut oil, 2 teaspoons vanilla extract, ⅓ cup plain or vanilla Greek yogurt
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Then add the dry ingredient mixture into the wet ingredients and fold together with a spatula until just a few streaks of flour is left. Then add in mini chocolate chips and gently mix to combine. Be careful not to overmix the batter.2 cups whole wheat flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 tablespoon baking powder, ½ teaspoon kosher sea salt or pink Himalayan salt, 1 cup mini chocolate chips
- Scoop batter into the muffin pan until each liner is ¾ of the way full, nearly to the top. Top with additional mini chocolate chips if desired.Tip: Although not necessary, you can space the muffins apart with one empty well in between each muffin. This allows more airflow and the muffins to rise higher.
- Reduce the oven temperature to 400℉ and bake the muffins for around 18 minutes. Check to ensure they are done by sticking a toothpick in the center. If it comes out clean or with just a few crumbs, then the muffins are done. If the batter in the middle is still wet, bake for an additional 2 minutes and continue to check. Once muffins are baked through, let cool in the pan, and enjoy!Tip: Let cool completely before removing from the muffin liners if you used them to line the pan.
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