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5 from 34 votes

Healthy Banana Chocolate Chip Muffins

Healthy Banana Chocolate Chip Muffins are made with whole grains, naturally sweetened and contain no butter. Made in one bowl, these Healthy Muffins are ready under 30 minutes!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 Muffins
Calories: 198kcal
Author: Neha

Equipment

  • Muffin Tray

Ingredients

  • 1 and ½ Cups Banana (Ripen, 3 medium)
  • 1 Large Egg
  • ⅔ Cup Honey (or ⅔ Cup Brown sugar or Coconut Sugar)
  • ⅓ Cup Coconut Oil
  • 1 and ½ teaspoons Vanilla Extract
  • 1 and ½ (190 gms) Cups Flour (Whole wheat or All Purpose Flour)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 Cup Mini Chocolate Chips
US Customary - Metric

Instructions

  • Preheat oven to 425°F (218°C) and line a 12 count muffin pan with liners and set it aside.
  • In the bowl of a stand mixer/handheld mixer or using a fork, mash bananas. Yes, you can directly mash bananas in your stand mixer. Peel and break them into large chunks. Now place them in mixer and beat until smashed. Mash them with a fork if using handheld mixer.
    Add egg, oil, honey and vanilla in the bowl next. Beat them all with bananas for a minute or until well combined.
  • Now Sift all dry ingredients (Flour, baking powder, baking soda and salt) over wet and fold only till combined.
  • Mix chocolate chips or any other mix ins like nuts, poppy seeds, blueberries or raisins (if adding) in the batter.
  • Divide batter among the prepared liners and bake them at 425°F for 5 minutes. Then keeping muffins in the oven, reduce oven temp to 350 deg F and continue to bake them for 15-18 minutes. Total time to bake these muffins is 22-23 minutes. Always make sure muffins pass toothpick test.
  • Allow to cool for 5 minutes in the muffin pan after taking out of oven and cool down further on a wire rack.

Notes

Storage Information:
  1. You may store muffins at room temperature in an air tight container for up to 3 days. 
  2. Also they are freezer friendly and store well for up to 2 months. You can wrap the muffins individually using plastic wraps and then place them in freezer safe containers or in ziploc bags. Thaw on counter top or overnight in the refrigerator before enjoying.
Quick Tips:
To quickly brown Bananas:
If your bananas aren't ready yet for baking, simply layer them on a lined cookie sheet and bake them in a pre-heated oven at 300 deg F for about 30 minutes. The tops will be all blackened at this stage. Allow them to cool down to room temperature, before peeling and using them in the batter.
Sweetener: You may substitute honey with brown sugar/coconut sugar. If using brown sugar, also add 2 tablespoon of milk to the batter.
Flour: Half all purpose flour and half whole wheat flour can be used here. Even 100% all purpose flour works.
Add ins:
  1. Fruits and Berries: Berries like blueberries, strawberries or even raspberries can be added to the batter. You can even add pineapple chunks from a can. Just remember to toss your fruits and berries in 2 tablespoon of flour before adding to the batter. Else these can sink at the bottom as the muffin bakes.
  2. Nuts and Raisins: If you love banana nut muffins, swap chocolate chips with a cup of chopped walnuts or pecans. You can even use a combination of walnuts and raisins, ½ cup each.
  3. Chocolate Chips: Chocolate chips of any sort will work here. Think peanut butter chips, butterscotch chips or even white chocolate chips!

Nutrition

Serving: 1Muffin | Calories: 198kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Sodium: 56mg | Sugar: 18g