banana chocolate chip muffins

Whole Grain Chocolate Chip Banana Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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. Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
  2. Mash the banana.
  3. Add the banana, eggs, milk, peanut butter, and vanilla to a medium bowl. Stir well.
  4. Stir in the buckwheat flour, baking powder, cinnamon, salt, sugar, flaxseed, and chocolate chips.
  5. 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.
  6. 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!).

yummy family food
Send this to a friend