Healthy Banana Chocolate Chip Muffins
There’s something about a batch of freshly baked banana muffins that just feels like comfort, especially when they’re made with better-for-you ingredients. These healthy chocolate chip banana muffins are soft, moist, and naturally gluten free and dairy free, so everyone can enjoy them.
I adore my double chocolate banana bread when I’m in the mood for something rich and indulgent, but on most days, I reach for these muffins — lighter, wholesome, and just sweet enough to satisfy. I bake a double batch on Sundays — half for quick breakfasts, half for freezing — because they disappear fast around here!
Perfectly Wholesome Banana Chocolate Chip Muffins
We’re talking about a dozen of the fluffiest, most chocolatey healthy banana muffins ever — and I don’t say that lightly. These beauties are perfectly moist, naturally sweetened, and just wholesome enough that I don’t feel bad when my kids grab one for breakfast… or a snack later.
You won’t find refined sugar or weird preservatives here — just bananas, nut butter, almond flour, and eggs working their magic. They’re quick to make, freezer-friendly, and taste like a bakery treat without the sugar crash. Honestly, they’re everything I want in a grab-and-go muffin 😊.
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 👩🏼🍳
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 (or ricotta egg bites!) 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!
Recipe
Banana Chocolate Chip Muffins Recipe
Ingredients
- 3 bananas
- 3 eggs
- ⅓ cup nut butter - any nut butter of choice
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 2 cup almond flour
- ¼ cup arrowroot starch - or tapioca flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 F and line a muffin tin with liners.
- In a large bowl, mash the bananas and add the eggs, nut butter, maple syrup, and vanilla.3 bananas, 3 eggs, ⅓ cup nut butter, ¼ cup maple syrup, 1 teaspoon vanilla
- Fold in the almond flour, arrowroot starch, baking powder, cinnamon, and sea salt. Then add the mini chocolate chips and give the batter a few big turns to distribute.2 cup almond flour, ¼ cup arrowroot starch, 2 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon sea salt, 1 cup dark chocolate chips
- Scoop the batter into muffin liners. Because these are gluten free muffins you can full up the liners all the way to the top! Sprinkle a couple extra chocolate chips on top if desired and bake for 18 - 20 minutes until golden.
- 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
Is there something I could sub for the nut butter? My kids don't like the nut butter banana combo.