These healthy banana chocolate chip muffins are the perfect way to use up your overripe, brown bananas! Sweetened with honey and banana, these muffins will satisfy your sugar cravings with all-natural ingredients. Read on to make them for yourself!
Our family has been making muffins like these for as long as I can remember, and they’re always gone by the end of the day. Even our mom, who generally doesn’t like bananas, can’t help but enjoy these muffins.
Whether you enjoy them for breakfast, as a snack, or as dessert, they are sure to hit the spot. These muffins make great treats for any occasion, from playdates to study groups. Kids and adults alike will enjoy these tasty treats.
While the words “chocolate chip” and “healthy” seem like a contradiction, this recipe proves that doesn’t always have to be the case. Filled with nutrients from honey, banana, and coconut oil, these muffins are wholesome and delicious. You can also easily customize them to accommodate allergies such as gluten or dairy intolerance.
Tips for making Healthy Banana Chocolate Chip Muffins
- Beat your eggs in a small bowl before adding them to the rest of the batter. This will allow you to spoon out bits of eggshells quickly and easily if you need to.
- Make sure to mash your bananas well using a fork or an electric mixer. If you leave a lot of chunks in the batter, you will end up with globs of half-baked banana in your muffins.
- Use a cookie dough or ice cream scoop to divide the batter between the muffin pans.
- Although I suggested baking these muffins for 20 minutes, make sure to check on them before your timer goes off. Everyone’s oven heats differently, so adjust your baking time accordingly. When a toothpick inserted into the middle of your muffin comes out clean, you know they’re done.
What kind of flour can I use?
I used all-purpose flour but would also recommend whole wheat flour if you have it. If you want to make these muffins gluten-free, I’d suggest using a gluten-free flour mix that will allow you to make a one-to-one substitution.
Can I make them dairy-free?
Absolutely! All you would need to do is find dairy-free chocolate chips and you’re all set. I’d recommend using Enjoy Life’s semi-sweet chocolate chips.
Can I freeze these muffins?
Yes! When we have leftovers, we put them in a zip-lock bag and keep them in the freezer. They are great for healthy, on-the-go breakfasts. If you have a microwave, you can defrost them that way. If not, you can leave them on the counter for an hour or so, or put them in the oven at 300 degrees Fahrenheit for 10-15 minutes. They will last in the freezer for up to 3 months.
Tools you may need
- Electric mixer (optional, you can totally make these without one)
- Muffin pan
- Muffin liners (optional, you can also use baking spray instead)
Ingredients you will need
To make these muffins you will need:
- 2 brown, overripe bananas – The softer they are the better!
- 2 eggs
- 1/2 cup melted coconut oil – You could also substitute applesauce or greek yogurt for this.
- 1/2 cup honey – Honey or maple syrup makes a great sweetener for these muffins!
- 1/2 cup sourdough starter – Can be active or discard
- 1 1/2 cups all-purpose flour – You could also do a blend of half all-purpose and half whole wheat.
- 2 tsp baking soda
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips – Use a dairy-free or vegan brand if you need.
How to make Healthy Banana Chocolate Chip Muffins
Preheat your oven to 350 degrees Fahrenheit.
Crack your eggs into a small bowl, and beat them well.
In your main mixing bowl, mash your bananas well using a fork or electric mixer.
Add the beaten eggs, honey, melted coconut oil, sourdough starter, and vanilla to the bowl with the mashed bananas and mix well.
Mix in the flour, baking soda, cinnamon, and salt.
Stir in the chocolate chips.
Line the muffin pan with muffin liners (or spray the pan with cooking spray). Use a cookie dough or ice cream scoop to divide the dough between the pans.
Bake for 20 minutes, or until a toothpick inserted into the middle of the muffins comes out clean.
Enjoy your banana chocolate chip muffins as a yummy, healthy treat!
More Healthy Breakfast Recipes
Did you enjoy these muffins? If so, check out our other breakfast recipes from the Kitchen Counter.
Healthy Banana Chocolate Chip Muffins
Full of good-for-you ingredients, these banana chocolate chip muffins are the perfect way to use up your overripe bananas!
Ingredients
- 2 bananas
- 2 eggs
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1/2 cup sourdough starter
- 1 1/2 cup all-purpose flour
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 1 cup chocolate chips
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Crack your eggs into a small bowl, and beat them well. In your main mixing bowl, mash your bananas well using a fork or electric mixer.
3. Add the beaten eggs, honey, melted coconut oil, sourdough starter, and vanilla to the bowl with the mashed bananas and mix well.
4. Mix in the flour, baking soda, cinnamon, and salt. Stir in the chocolate chips.
5. Line the muffin pan with muffin liners (or spray the pan with cooking spray). Use a cookie dough or ice cream scoop to divide the dough between the pans.
6. Bake for 20 minutes, or until a toothpick inserted into the middle of the muffins comes out clean.
Notes
- To make these dairy-free, use dairy-free chocolate chips (I'd recommend using Enjoy Life's semi-sweet chocolate chips).
- To make these gluten-free, use a gluten-free flour mix that is designed to substitute for regular flour in a 1 to 1 ratio.
- Freeze these in a zip-lock bag for up to three months.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 200Total Fat 10gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 279mgCarbohydrates 28gFiber 2gSugar 15gProtein 3g
Let me know how your muffins turned out in the comments below!
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