Healthy Banana Chocolate Chip Muffins

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These healthy chocolate chip banana muffins are moist, soft, and packed with good-for-you ingredients! Made gluten free and dairy free, there is one for everyone.

Banana chocolate chip muffins in paper liners are arranged on a white surface, with ripe bananas in the background. Sunlight highlights the golden tops and melted chocolate chips.

Perfectly Wholesome Banana Chocolate Chip Muffins Recipe

We are dealing with a dozen of the most perfectly fluffy, deliciously healthy, mind-blowingly chocolatey banana muffins you’ve ever seen. Everyone, get pumped!

Things you won’t find in one of these muffins - refined sugar, added oils, weird preservatives.

Things you will find in one of these muffins - moistness, chocolate heaven, and love at first bite.

I have to give a major shoutout to bananas, nut butter, almond flour, and eggs for making this incredibleness possible.

Making these muffins is pretty straight forward. Mash a couple overripe bananas, mix in the wet ingredients, whisk dry ingredients combine the two mixtures, pour into a muffin tin, et voila, EXTRAORDINARY MUFFINS!

What’s not so straightforward are the toppings because the prospects are bountiful. But, have no fear, I’m here to help ya out. I’ve lined up some perfect pairings to go alongside one of these bad boy muffins.

Looking for more recipes to use up those bananas you forgot about on your counter? Let me help. How about some banana bread doughnuts? Oh, or this chocolate chip banana bread. Wait, wait, no you need a slice of buck-naked banana bread.

Banana Chocolate Chip Muffins Ingredients

  • Bananas - use overripe, brown bananas for optimal texture.
  • Eggs - these are what bind everything together and ensure a fluffy texture.
  • Nut butter - I prefer cashew butter but almond butter or peanut butter are also great options. Use natural creamy nut butter for the best consistency.
  • Almond flour + tapioca flour - This combination of gluten free flours provides the perfect amount of fluffiness, lift, and structure to keep the muffins soft and moist.

How to make Healthy Banana Chocolate Chip Muffins

A plate of mashed bananas with a fork resting on the side, on a decorative white plate, lit by sunlight.
Step 1 - Mash the bananas in a shallow bowl or plate until 90% mashed. You want a few chunks left.
A close-up of bubbly, light brown sourdough starter in a clear glass bowl, with sunlight casting a shadow across the surface.
Step 2 - Mix together all of the wet ingredients then fold in the dry.
A muffin tray with paper liners holds unbaked muffin batter topped with chocolate chips, partially lit by sunlight and shadow.
Step 3 - Fill up a muffin tin with liners and batter.
A close-up of several freshly baked muffins with chocolate chips on top, arranged closely together on a light-colored surface, with each muffin in a brown paper liner.
Step 4 - Bake the muffins in the oven. Top with flaky sea salt while warm and enjoy!

Toppings for these Chocolate Chip Banana Muffins

  • Greek yogurt - add a warm muffin to a little bowl of yogurt for some creamy dreaminess OR simply spoon a dollop of yogurt on top and dig right in
  • More nut butter - is there such thing as too much nut butter? Well, yes but not in this case. Slather a little extra nut butter in the middle of a muffin, trust me it’s delicious
  • Grass-fed butter - you only need a little bit of butter here but I highly recommend nestling a little in the middle of a muffin, heating it up a tad in the microwave, then slicing it in half for some serious muffin action
  • Breakfast eggs - this healthy muffin pairs perfectly with some protein packed eggs for a mighty nutritious breakfast
  • Grazing board - this one may be my favorite. Slice up a couple muffins into fourths (bite-sized) and couple with your typical grazing items, mixed nuts, cheese, veggie sticks, charcuterie, and you’ve got yourself a picture perfect array of goods everyone will enjoy

How to Store Chocolate Chip Banana Muffins

Allow the banana muffins to cool down completely before placing them in an airtight container or ziplock bag. They will keep for up to 5 days at room temperature or a week in the fridge.

You can also freeze these muffins in a freezer safe container. Either wrap each one individually in plastic wrap or place them in a container with parchment paper in between layers. Try not to allow them to touch each other as they’ll be difficult to separate once frozen. When ready to enjoy, let them thaw at room temperature for a few hours and enjoy!

Banana Chocolate Chip Muffin Recipe FAQs

Why is my banana muffin hard?

You oven temperature may be too high if the tops are becoming hard when baked. Double check the oven temperature using a thermometer as ovens can become uncalibrated.

What makes muffins light and fluffy?

Don’t overmix the batter if you want light and fluffy muffins. Doing so can make them dry and dense. The eggs in this recipe also allow the muffins to rise and lift up which creates little air pockets so the batter can expand and become fluffy.

How do I make sure my muffins are fully baked?

Insert a wooden toothpick into the center of a muffin. If the toothpick comes out clean, the muffin is done. If there is still leftover batter on the toothpick then it needs a few more minutes in the oven.

 

Recipe

Banana Chocolate Chip Muffins Recipe

The perfect, nutritious banana muffin made with all-natural ingredients.  Packed with flavor and a generous sprinkle of chocolate chips.  They are delicious, fluffy, and yes, you need them in your life!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 Muffins
Author: Ansley Beutler

Ingredients
  

Instructions

  • Preheat oven to 400 F and line a muffin tin with liners
  • In a large bowl, mash the bananas, add the eggs, nut butter, and vanilla, and mix well
  • In a separate bowl, whisk together almond flour, arrowroot starch, baking powder, cinnamon, and sea salt
  • Fold in the flour mixture into the bowl with the bananas and eggs until fully incorporated
  • Add in the chocolate chips and continue to mix a few more times
  • Scoop mixture into each muffin liner, filling almost to the top (I’m talking leave about ½ an inch from the top of the liner)
  • Sprinkle a couple extra chocolate chips on top if desired
  • Bake for 11-13 minutes until golden brown and you can insert a toothpick into the center and it comes out clean
  • Let cool before removing from muffin tin, store in an airtight container for up to 4 days on the counter or a week in the fridge
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3 Comments

  1. Is there something I could sub for the nut butter? My kids don't like the nut butter banana combo.

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