I love to have a batch of muffins in the fridge or freezer during the week for fast breakfasts and snacks, so whenever I have overripe bananas, I turn them in a batch of these super yummy Banana Chocolate Chip Muffins!
Healthy Banana Chocolate Chip Muffins
These muffins, which simply mix together in a bowl, are made with highly nutritious (and naturally gluten-free) buckwheat flour and get their sweetness primarily from ripe bananas. There’s a bit of added sweetener in the mix and just enough dark chocolate to make these feel like a treat, but they are balanced by the other ingredient to ensure balanced energy for your little ones.
My whole family loves these as a breakfast treat!
Ingredients in Banana Chocolate Chip Muffins
To make these muffins, you’ll need:
- Flour (buckwheat or whole wheat)
- Ground flaxseed
- Chocolate chips
- Baking powder
- Vanilla extract
- Milk (dairy or nondairy)
- Peanut butter (or regular melted butter)
- Ripe bananas
TIP: Idid my best to make the majority of the ingredients ones you may already have in the house so you can get right to baking.
How to Make Banana Chocolate Chip Muffins Step-by-Step
Here’s a look at the easy process involved in making this recipe. Since everything just needs to be stirred together, this is a great one to make together with the kids.
- Mash the banana until very smooth.
- Add the banana to a medium bowl with the rest of the ingredients.
- Spoon batter into prepared muffin tin Top with chocolate chips if desired.
TIP: Scroll down to the recipe to see the full details.
Make-Ahead Banana Chocolate Chip Muffins
We like these both slightly warm and cold out of the fridge for days after they are made, and they are particularly yummy paired with a smear of nut butter and milk. (Or coffee, if that’s more your mom speed!) And they freeze well too, which makes them a nice make-ahead option for busier days ahead.
How do I freeze these muffins?
Simply let them cool and 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.
Gluten-Free Banana Chocolate Chip Muffins
I know that it can be hard to bake gluten-free baked goods that the entire family will want to eat, but these definitely fit the bill. They’re moist and sweet, and are so good when served alongside coffee or milk. I use buckwheat flour, which is naturally gluten-free and also very nutritious with ample fiber and protein. It has a mild flavor too. (You can use whole wheat flour if you prefer.)
Do I have to add the sugar?
If you’d rather let the sweetness in these muffins come entirely from the banana and the small amount of chocolate chips, you can totally do that and omit the sugar. My husband prefers his baked goods sweeter, so having a little sugar in these ensures that everyone in my house likes them.
Tips for Making the Best Banana Chocolate Chip Muffins
- Use very ripe bananas with brown spots for the best flavor.
- To make these gluten-free, use buckwheat flour.
- To make these dairy-free, use nondairy milk.
- Find my Vegan Banana Muffins here.
- Store in an airtight container in the fridge for up to 5 days.
I’d love to know your feedback on this recipe if you try it, so please comment below to share!Print
These muffins are naturally gluten-free (buckwheat doesn’t contain gluten). It’s a nice ingredient for little ones because it creates a texture similar to wheat flour, but it has more vitamins and fiber. You can use whole wheat flour instead of the buckwheat if desired.
- 1 cup very ripe mashed banana (about 2 medium)
- 2 large eggs
- 3/4 cup milk (dairy or plain unsweetened nondairy milk)
- 3 tablespoons peanut butter (or regular butter, melted and cooled)
- 1 teaspoon vanilla
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut (or white) sugar
- 2 tablespoons ground flaxseed
- 1/4 cup dark chocolate chips, chopped
- Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Mash the banana.
- Add the banana, eggs, milk, peanut butter, and vanilla to a medium bowl. Stir well.
- Stir in the buckwheat flour, baking powder, cinnamon, salt, sugar, flaxseed, and chocolate chips.
- Spoon batter into prepared muffin tin, filling about 2/3 full. Each muffin cup will have about 1/4 cup batter. Top with additional chocolate chips if desired.
- Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown. 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.
Store in an airtight container in the fridge for up to 5 days.
These can be made nut-free if you use butter instead of peanut butter.
And raisins or dried cranberries are a nice option if you’d rather not use chocolate.
Use very ripe bananas with brown spots for the best flavor.
To make these gluten-free, use buckwheat flour.
To make these dairy-free, use nondairy milk.
You can omit the 1/4 cup sugar if you want to (they of course won’t be as sweet!).