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banana chocolate chip muffins
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Healthy Banana Chocolate Chip Muffins

These muffins are best with very ripe bananas (they should have a lot of brown spots, which indicate sweetness). Then, simply stir everything together in one bowl and bake up a batch of delicious Banana Chocolate Chip Muffins to share with the kids.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 133kcal
Author Amy Palanjian

Equipment

Ingredients

  • 1 cup very ripe mashed banana (about 2 medium)
  • 2 large eggs
  • ¾ cup milk (dairy or plain unsweetened nondairy milk)
  • 3 tablespoons peanut butter (or regular butter, melted and cooled)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour (or buckwheat flour)
  • ¼ cup sugar
  • 2 tablespoons ground flaxseed (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup dark chocolate chips (roughly chopped or use mini chips)
US Customary - Metric

Instructions

  • 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 and stir well.
  • Add the chocolate chips.
  • Spoon batter into prepared muffin tin, using about 1/4 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.

Notes

  • Use very ripe bananas with brown spots for the best flavor.
  • Gluten-free: Use buckwheat flour.
  • Dairy-free: Use nondairy milk.
  • Find my Vegan Banana Muffins or my Sugar-Free Banana Muffins here egg-free banana muffins.
  • 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. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
  • Serve cold or slightly warmed.
  • Dice for younger kids if desired.
  • You can leave out the chocolate chips if desired.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 169mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg