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. I love the hint of peanut butter in these and that they’re a really satisfying muffin, either on their own or topped with more peanut butter, cream cheese, or butter.

These are great for either breakfast or a snack, and sometimes we even use them as a main dish to build a lunch around.

Ingredients You Need

To make these muffins, you’ll need the following ingredients:

• Flour: You can use whole wheat flour or buckwheat. Buckwheat flour is a great gluten-free alternative that’s incredibly nutritious.
• Cinnamon
• Ground flaxseed: This is optional, but is an easy way to add in more healthy fats and fiber.
• Sugar: I use a modest amount of sugar to round out the flavors in these muffins. You can trade in honey or maple syrup, or simply leave it out.
• Ripe bananas: These are key to the classic banana flavor, so do be sure to use very ripe bananas with a lot of brown spots.
• Baking powder
• Baking soda
• Vanilla extract
• Milk: I bake with whole milk, but you can really use any type. Nondairy milk works too.
• Peanut butter: You can use creamy unsweetened peanut butter here, or trade in regular melted butter for a nut-free version.
• Eggs
• Chocolate chips: We usually top our muffins with a few chocolate chips, though you can also stir them right into the batter.

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.

Step-by-Step Directions

Here’s a look at the easy process involved in making this recipe. Scroll down to the end of this recipe to see the full information.

1. Peel the banana and mash until very smooth.
2. Add the dry ingredients to a medium bowl and stir to evenly distribute.
3. Add the wet ingredients to the bowl. If your peanut butter was in the fridge and is cold and firm, warm it briefly in the microwave to ensure that it’s easy to stir.
4. Stir together gently, but thoroughly with a spatula.
5. Stir in the chocolate chips.
6. Add to a muffin tin, dividing the batter among greased cups, and bake.

TIP: This recipe is for standard size muffins, but you can make them as mini muffins if you reduce the baking time.

Serving Suggestions

We like these both slightly warm and cold out of the fridge, and they are particularly yummy paired with a smear of nut butter and milk. (Or coffee, if that’s more your speed!) Pair them with a simple side of fruit, milk, and/or a smoothie to serve as a substantial meal or snack.

And they freeze well too, which makes them a nice make-ahead option for busier days ahead.

How to Store

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.

Best Tips for Success

I’d love to know your feedback on this recipe if you try it, so please comment below to share!

• 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 ¼ 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.
• Gluten-free: Use buckwheat flour.
• Dairy-free: Use nondairy milk.
• Find my Vegan Banana Muffins 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.

Serving: 1muffin, Calories: 133kcal, Carbohydrates: 19g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 169mg, Potassium: 172mg, Fiber: 2g, Sugar: 8g, Vitamin A: 74IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 1mg

This post was first published February 2018.