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Healthy Banana Chocolate Chip Muffins

Banana Chocolate Chip Healthy Muffins

Meghan Kerwin
Delicious healthy banana chocolate chip muffins sweetened with real maple syrup and made in less than 30 minutes! These muffins can easily be made gluten free and/or dairy free a well.
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Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 muffins

Equipment

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.
Keyword banana chocolate chip muffins, banana mini chocolate chip muffins, banana muffin, banana muffins, breakfast muffins, gluten free muffins, healthy banana chocolate chip muffins, healthy banana muffins, healthy muffins, muffins
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