Looking for a healthy banana muffin recipe? This is it! Make a batch of these Healthy Banana Chocolate Chip Muffins for a yummy afternoon pick-me-up all week.
If you’re a muffin lover like us, you’ll find many great healthy muffin recipes to choose from here on Fit Foodie Finds. From cinnamon pear muffins to super fluffy blueberry muffins to healthy chocolate muffins and everything in between.
Our healthy muffin recipes are an absolute staple in the Fit Foodie kitchen! We love making a big batch of them for the week, or allowing them cool to throw in the freezer for later.
We lightened a classic banana chocolate chip muffins recipe by naturally sweetening them with mashed banana and coconut sugar and dropping the butter and using coconut oil. But don’t you worry, these muffins are still incredibly moist and delicious!
These Banana Chocolate Chip Muffins Are…
- Made with 100% whole grains
- naturally sweetened with bananas and coconut sugar
- lower in calories
- ready in 30 minutes!
- the perfect healthy snack or dessert
Healthy Muffin Swaps
We’ve made a few easy but effective healthy swaps with these banana chocolate chip muffins! And don’t you worry, you’re not compromising flavor or fluffy-ness by making these swaps:
Flour: Ditch the all-purpose flour and swap it for something a little bit heartier (but still light!). For this recipe, we went with white whole wheat flour.
Sugar: Instead of white sugar, this recipe calls for coconut sugar. The flavor brings out such a great sweet rich flavor in these muffins!
Fat: All you need for this recipe is 2 tablespoons of coconut oil and that’s it for fat! The reason this works is because we’re supplementing fat with mashed banana, for a healthier and lower in fat way to get moist muffins! Pro Tip: you can also sub equal parts applesauce for mashed bananas in this recipe.
Milk: Instead of dairy milk, we used unsweetened almond milk for this recipe. But if you prefer another milk variety, go for it! Any milk will do.
Banana Chocolate Chip Muffins — What You Need
The ingredient line-up for these chocolate chip banana muffins is simple, healthy, and uses items you probably already have:
- White whole wheat flour
- Coconut sugar
- Baking soda
- Ground cinnamon
- Dark chocolate chips
- Mashed banana
- Unsweetened almond milk
- Vanilla extract
- Coconut oil
Can you Double this Recipe?
Yes! If you’re looking to make a large batch of these muffins to either serve a larger group or freeze for later, simply use the 2x and 3x instructions in the recipe card below.
How to Store Blueberry Oatmeal Muffins
These muffins will keep for 2-3 days in an air-tight container on the counter. Or, to extend their freshness, store in the fridge in an air-tight container for up to 5 days.
If you’re hoping to freeze these muffins, you’re in luck! They freeze really well, and we walk you through how to best freeze them below.
How to Freeze Muffins
If you love to have banana chocolate chip muffins on hand, but don’t want them to go bad, this is a great recipe to make a double or triple batch and then freeze for later enjoyment. It’s super easy:
- First, let your chocolate chip banana muffins cool completely.
- Then, place muffins on a baking sheet and place the baking sheet into the freezer.
- Freeze for at least 2 hours.
- Once the muffins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.
- Write “Banana Chocolate Chip Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.
To Thaw: Remove a frozen muffin from the bag. Then, let thaw on the countertop for 30 minutes OR defrost in the microwave for a few minutes, and enjoy. If you’re planning to enjoy a muffin later in the day, remove from freezer and place in a Stasher bag or other to-go container, and it will fully defrost by the time you’re ready to enjoy it!
Banana Chocolate Chip Muffins
- 1 cup mashed banana 2 large bananas
- 2 large eggs
- 3/4 cups almond milk unsweetened
- 2 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
- Place dry ingredients into a large bowl and whisk.
- Mash 2 large bananas in a medium-size bowl until there are a few lumps. Then, crack in 2 eggs and whisk. Add almond milk and vanilla and whisk again.
- Combine dry ingredients with wet ingredients until smooth. Then, add in melted coconut oil and mix again.
- Transfer batter into muffin tin. Fill each one nearly to the top (these are going to be big muffins!) and add a few more chocolate chips to the top.
- Bake at 350ºF for 20-23 minutes or until you do the toothpick test and it comes out clean.