RecipeBanana Chocolate Chip Muffins

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 4 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 30 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 3 g
  • Total Sugar: 12 g
    • Natural Sugar: 3 g
    • Added Sugar: 9 g
  • Sodium: 200 mg

Kids flip for these healthy muffins! Creamy mashed bananas supply plenty of moisture and natural sweetness, whole wheat flour bumps up the fiber, and a sprinkling of dark chocolate chips make them extra delicious. 

  • Prep time
  • Total Time
This recipe makes 12 muffins
  • • 1 ¾ cup whole wheat flour
  • • ½ teaspoon kosher salt
  • • 1 teaspoon baking soda
  • • 3 medium-large ripe bananas, mashed (~ 1 ½ cups)*
  • • ¼ cup milk of choice
  • • 1/3 cup maple syrup
  • • 2 large eggs, lightly beaten
  • • 1 teaspoon vanilla extract
  • • ½ cup mini semi-sweet chocolate chips
  • • Optional ½ banana for garnish slices


*If bananas are firm, microwave for ~30 seconds to soften up and then mash.


Heat oven to 350˚. Mist a standard muffin tin with nonstick oil spray or line with cupcake liners (I like to mist them lightly with oil spray, too, to prevent sticking). Set aside.

In a medium mixing bowl, add the dry ingredients (flour, salt and baking soda) and blend.

In a separate mixing bowl, add the wet ingredients (mashed banana, milk, maple syrup, eggs and vanilla), and stir until well combined.

Add wet ingredients to dry ingredients and mix until the batter is well-blended and there are no flour streaks. Gently fold in chocolate chips. Do not overmix. Divide the batter among the 12 prepared muffin tins (you can place an optional slice of banana on top for garnish) and bake in oven on middle rack for 20 to 22 minutes. Let cool before eating.


Try this Slow Cooker Chocolate-Banana Bread!