Healthy Banana Chocolate Chip Muffins

These classic Healthy Banana Chocolate Chip Muffins are a household staple. They make a perfectly sweet portable snack for busy days or can be kept in the freezer and thawed whenever needed.

The combination of bananas and chocolate is one of the all time classics. Yes, chocolate can easily be matched with anything but this pairing is so nostalgic. Does anyone else think of their childhood when they taste banana chocolate chip muffins? I sure do!

Whipping up a fresh batch of muffins is one of my favourite ways to ensure I always have portable snacks available. These muffins make a great afternoon pick-me-up, road trip snack or even that “something sweet” option after dinner.

Ingredients for Healthy Banana Chocolate Chip Muffins

The majority of the ingredients needed for these muffins are kitchen staples. Here is the list:

• Flour
  • I use all purpose flour for this recipe
  • Make it gluten-free by using equal parts of Bob Red Mills 1-to-1 gluten-free flour.
• Brown sugar
  • This recipe doesn’t call for a lot of sugar because there is some natural sweetness coming from the banana and of course, the chocolate chips. All you need is 2/3 cup of brown sugar.
• Banana
  • Feel free to use fresh or frozen bananas for this recipe. One of my favourite kitchen hacks is to buy a couple extra bananas when I’m doing my grocery run so that when they become ripe, they’re perfect for baking. Use them in the moment or peel them, pop them in a freezer bag and store in the freezer until you need them for these muffins.
• Greek yogurt
  • I love baking with Greek yogurt. It adds a great source of protein and calcium while also adding some moisture and enhancing the texture of the muffins. I use plain Greek yogurt in this recipe but you could be bold and use vanilla or banana flavour for some extra sweetness!
  • Make it dairy-free by using a vegan yogurt alternative.
• Vegetable oil
• Eggs
• Cinnamon, baking powder, soda, salt
• Chocolate chips
  • My go-to chocolate chip for baking is semi-sweet, however, dark chocolate chips would also work well in this recipe.

Baking and Storing Tips

Here are some of my favourite kitchen hacks for baking and storing these Healthy Banana Chocolate Chip Muffins:

• If you have an ice cream scoop, use this to distribute the muffin batter. It helps make them all even which promotes a more consistent bake.
• If you’re making mini muffins, use a cookie scoop for an even pour and bake.
• I love to use silicone muffin liners to reduce waste. They also make it super easy to remove your muffin cleanly.
• Once they are fully baked and cooled, you can keep them on the counter for 1-2 days. I like to try to prolong the shelf life of them before freezing by keeping them in the fridge. They will last in the fridge for about 4-5 days (sometimes longer).
• If I’m making a double batch or just want to store the muffins in the freezer, I keep them in the silicone muffin liners. This helps prevent them from sticking together. Pop them in a freezable bag and toss them in the freezer for up to 2-3 months. When you’re ready to eat one, microwave it for 20 seconds (depending on the strength of your microwave) and enjoy!

I hope you love these Healthy Banana Chocolate Chip Muffins. Don’t forget to check out some of these other muffin recipes for more variety:

Apple Cinnamon Muffins
Lemon Coconut Muffins
Mocha Banana Muffins
Morning Glory Muffins

 

If you make these Healthy Banana Chocolate Chip Muffins, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!