These whole grain Banana Chocolate Chip Muffins are made with nutritious ingredients (including whole grains and less sugar) and have the BEST flavor. They’re a great breakfast or snack option to have on hand during busy weeks…or just as a way to use up overripe bananas!
Banana Chocolate Chip Muffins
These muffins, which simply mix together in a bowl, are made with a mix of pantry staples and get their sweetness primarily from ripe bananas. There’s a bit of added sweetener in the mix to help even things out and just enough dark chocolate to make these feel like a treat. They have healthy fats, potassium and even some fiber. But mostly…they just taste really good.
TIP: These are great for either breakfast or a snack.
Ingredients You Need
To make these muffins, you’ll need:
TIP: I did my best to make the majority of the ingredients ones you may already have in the house so you can get right to baking.
Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of this recipe to see the full information.
- Mash the banana until very smooth.
- Add the dry ingredients to a medium bowl.
- Add the wet ingredients.
- Stir together.
- Stir in the chocolate chips.
- Add to a muffin tin and bake.
TIP: This recipe is fairly straight forward, so it’s a nice one to make with the kids.
How do I know my bananas are ripe enough?
You’ll want to make sure that your bananas are very ripe with brown spots to ensure the best banana flavor and natural sweetness—which also enables us to use less added sugar in these. So they should look very brown!
How do I freeze these muffins?
Simply let them cool and store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
Can I make these gluten-free?
I know that it can be hard to bake gluten-free baked goods that the entire family will want to eat, but these definitely fit the bill. They’re moist and sweet, and are so good when served alongside coffee or milk. Buckwheat flour, which is naturally gluten-free and also very nutritious with ample fiber and protein, works really well here. It has a mild flavor too and is widely available in the flour or natural foods section of most grocery stores.
TIP: You can use nondairy milk to make these dairy-free.
How do you like to serve these?
We like these both slightly warm and cold out of the fridge for days after they are made, and they are particularly yummy paired with a smear of nut butter and milk. (Or coffee, if that’s more your mom speed!) And they freeze well too, which makes them a nice make-ahead option for busier days ahead.
Best Tips for Success
- Use very ripe bananas with brown spots for the best flavor.
- To make these gluten-free, use buckwheat flour.
- To make these dairy-free, use nondairy milk.
- Find my Vegan Banana Muffins here or my Sugar-Free Banana Muffins here egg-free banana muffins.
- Store in an airtight container in the fridge for up to 5 days.
- You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
- Serve cold or slightly warmed.
- Dice for younger kids if desired.
- You can leave out the chocolate chips if desired.
I’d love to know your feedback on this recipe if you try it, so please comment below to share!
These muffins are versatile, so check the Notes to adjust them for any allergies. Recipe updated February 2021.
- Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Mash the banana very smooth with a potato masher or fork.
- Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
- Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
- Add the chocolate chips.
- Spoon batter into prepared muffin tin, using about 1/4 cup batter for each. Top with additional chocolate chips if desired.
- Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown. Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.
Use very ripe bananas with brown spots for the best flavor.
To make these gluten-free, use buckwheat flour.
To make these dairy-free, use nondairy milk.
Store in an airtight container in the fridge for up to 5 days.
You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
Serve cold or slightly warmed.
Dice for younger kids if desired.
You can leave out the chocolate chips if desired.