Healthy banana chocolate chip muffins

These whole grain muffins are made with nutritious ingredients and have the BEST flavor!

Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside. Mash the banana very smooth with a potato masher or fork.


Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.


Add the banana, eggs, milk, peanut butter, and vanilla to the other ingredients in the bowl and stir well.


Once the batter comes together, then you can add in the chocolate chips.  You can leave out the chocolate chips if desired.


Spoon batter into prepared muffin tin, using about ¼ cup batter for each. Top with additional chocolate chips if desired.


Bake for 16-20 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.


Serve cold or slightly warmed. Dice for younger kids if desired. 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.