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–+ servings

Banana Chocolate Chip 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. 
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • 1¾ cups 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***
  • ⅓ cup maple syrup
  • 2 large eggs, lightly beaten (see below for an egg-free swap!)
  • 1 teaspoon vanilla extract
  • ½ cup mini semi-sweet chocolate chips, plus extra for topping
  • Optional ½ banana for garnish slices
Ingredient Details to Know
*You can swap in other flours including all purpose, 1:1 gluten-free, whole wheat white
**If your bananas are still a bit firm, pop them in the microwave for about 30 seconds to soften before mashing.
***To keep this recipe dairy-free, choose a dairy free milk option like almond, soy, or rice milk!
To make this recipe egg-free, you can make a flax egg! Since this recipe calls for two eggs, I double my usual flax egg method:
  • 2 Tbsp ground flaxseed (it must be ground!)
  • 5 Tbsp water
  • Mix the flaxseed and water, let it sit for at least 10 minutes to thicken, then use in place of the eggs.

Instructions
 

  • Preheat oven to 350°F. Mist a standard muffin tin with nonstick oil spray or line with cupcake liners. (I also like to lightly mist the liners with oil spray to prevent sticking.) Set aside.
  • In a medium mixing bowl, whisk together the dry ingredients (flour, salt, and baking soda).
  • In a separate mixing bowl, combine the wet ingredients (mashed banana, milk, maple syrup, eggs (or flax egg), and vanilla). Stir until well combined.
  • Add the wet ingredients to the dry ingredients and mix until everything is well-blended with no flour streaks. Gently fold in the chocolate chips—don’t overmix!
  • To easily portion out the batter, I like to mist a ⅓ cup scoop with nonstick spray and use it to fill each muffin liner evenly. If any muffins look smaller than the others, use up any extra batter to even them out. For a pretty touch, press a few extra chocolate chips or a banana slice on top of each muffin.
  • Bake in the oven for 20 minutes on the middle rack. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool for a bit before diving in—if you can wait that long!

Notes

Storing & freezing: 
• Store muffins in an airtight container at room temperature for up to 3 days. Let them cool completely first to prevent sogginess! For best texture, place a paper towel at the bottom of the container and another on top to absorb excess moisture.
• Allow muffins to cool completely before freezing. Place them in a single layer in a freezer-safe bag for up to 3 months.
• If you're freezing the muffins, you can let them defrost on the counter or microwave one for about 30 to 50 seconds for a quick warm-up!
Author: Joy Bauer, MS, RDN, CDN
Course: Snack
Cuisine: American

Nutrition Information per serving

Calories: 150Carbohydrates: 28gProtein: 4gTotal Fat: 3.5g— Unsaturated Fat: 2g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 200mgPotassium: 228mgFiber: 3gTotal Sugar: 12g— Natural Sugar: 3g— Added Sugar: 9gCalcium: 26mgIron: 1.7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.