Easy Banana Muffins with Chocolate Chips
Banana Chocolate Chip Muffins Can we clap it up for these little yummy healthy whole wheat banana muffins with chocolate chips? They are easily my children’s favorite things I make with them. They’re so easy to make and incredibly tasty. A great way to use those over-ripe bananas! And surprisingly, you won’t taste the whole…
Banana Chocolate Chip Muffins
Can we clap it up for these little yummy healthy whole wheat banana muffins with chocolate chips? They are easily my children’s favorite things I make with them. They’re so easy to make and incredibly tasty. A great way to use those over-ripe bananas! And surprisingly, you won’t taste the whole wheat at all. Nope! The natural sweetness of the bananas and those lovely chocolate chips ensure it tastes like the ones from the bakery. But you’ll be giving them a nutritious treat for the taste buds and their bodies too.
Banana chocolate chip muffins are one of those delicious things you can have for breakfast, snacks, or dessert. You may just want to make a double batch because these things go fast. I give you a free license to add as many chocolate chips as you like too… you and your folks are going to love them!
Why Is My Banana Muffin Hard?
Especially when you’re using whole wheat flour, you have to be careful not to overwork the batter. Follow my directions below and I’ll show you what I mean. This is the key to getting those soft, moist, and delicious muffins!
Why You & Your Kids Will Love These Healthy Banana Muffins with Chocolate Chips!
- Super easy to make even for beginner cooks!
- Perfect for kids to learn how to bake! My kids and I enjoying baking these muffins!
- You’ll love them because they’re healthy and don’t have preservatives.
- They’ll love them for the sweet flavors from banana and chocolate chips.
- Ok, so you’ll love them for the flavor too.
- And no one can taste the whole wheat, I promise!
- They’re perfect for any occasion! Great as snacks, dessert or as breakfast muffins!
- Healthy banana muffins with chocolate chips make great baked gifts!
- If you enjoy these banana muffins then you will love my whole wheat banana bread!
Ingredients for Healthy Whole Wheat Banana Muffins
- Over-ripe bananas
- Whole wheat flour
- All-purpose flour
- Eggs
- Chocolate chips
- Plain Greek yogurt
- Milk
- Baking powder
- Baking soda
- Coconut sugar (this is the one I use)
- Butter (or plant butter; I like the Country Crock brand plant butter)
- Salt (just a dash)
- Fresh nutmeg
- Vanilla
How to Make Healthy Whole Wheat Banana Chocolate Chip Muffins (Step-by-Step)
Here’s how to make healthy whole wheat banana chocolate chip muffins you can feel good about eating and serving to your family!
- Heat
Preheat your oven to 375F.
- Mix
While the oven warms up, mix all your dry ingredients together in one bowl. Set aside.
- Mash the Bananas
In another bowl, add your bananas and mash them up. Then add all the other wet ingredients to the banana bowl, using a whisk to combine.
- Combine wet and dry Ingredients
Next, you’ll add your dry ingredients into the bowl of wet ingredients. Whisk or use a spatula to combine. Do not over mix!
- Add chocolate chips
This may just be the most important step, lol! Add the chocolate chips and stir them in.
- Scoop
Grease the cupcake tins with oil spray, butter, or olive oil. Using an ice cream scoop, add the batter to the baking tins. Top with a few more chocolate chips; this is optional. This makes up to 16-19 muffins.
- Bake
Bake muffins for 10 to 12 minutes or until a toothpick insert comes out clean. Allow to cool briefly before serving if you plan to eat them immediately.
Serving Size/How to Serve Banana Muffins
If you make these in a mini cupcake or muffin tray, you can serve 2 or 3 at a time. Otherwise, the serving size is one muffin! They’re great for gatherings or for a make-ahead treat that the kids can enjoy in their school lunches, after school, or an easy snack on summer vacation. They’re just awesome all the time! Serve them on their own or with some fresh fruit.
Tips & Tricks for the BEST Healthy Banana Muffins with Chocolate Chips:
- Refrain from overworking the batter. This will give your hard and dry muffins.
- If you’re making these for a gathering, feel free to use colorful cupcake liners. Silicone liners are fantastic, too, as they are reusable!
- An ice cream scooper helps you measure each one out better to get them uniform in size. This helps them cook at the same time!
- Use a toothpick to check the center at the end of the baking time. You don’t want to overbake these banana muffins with chocolate chips. If you do, the chocolate chips may dry out.
- Use white chocolate chips!
- Skip the chocolate chips and add dry fruit/nuts instead!
How to Store Leftovers
If you put these healthy banana muffins in an airtight container, you can keep them at room temperature for 3 days. In our house, they are gone long before that happens! I often make extra batches and I’ll tuck those in the fridge which keeps for about a week.
If I have more time, I make a ton and freeze them. It’s a great option too, though make sure you use them within 3 months. I always joke that “freezer is for leftover banana muffins.” These surely keep peel in the freezer! We typically reheat them in the microwave.
Banana Muffins FAQs
Let me preface this by saying that HOMEMADE banana muffins are good for you. They give you antioxidants, potassium, and fiber. And made with whole wheat and coconut sugar, they’re even better for you.
The key to moist banana muffins is in not overworking that batter. You should additionally be careful not to overbake them in your oven.
Yes, you absolutely can! Freezing these healthy banana muffins is a great way to have them handy. You should keep them in a freezer bag or airtight container. When you want them, let them thaw in the fridge overnight. You can then gently warm then for about 10 seconds in the microwave. From frozen, it will take about 45 to 60 seconds.
You can use the microwave to reheat your chocolate chip banana muffins. If they are at room temperature, it should only take a few seconds. If they have been in the fridge, it will be more like 10 seconds. From frozen, plan on 45 seconds on up to one minute.
My bananas always seem to ripen when I turn my head the other way. But if yours are taking too long, you can put them in a brown paper bag and close it up. This takes a few days though. For a faster method, heat unpeeled bananas in the oven at 300F for about 30 minutes. Even faster, try doing it in the microwave for 30 seconds at a time.
Variations/Substitutions
- Swap the chocolate chips with dark chocolate or white chocolate.
- Or try replacing them with raisins, craisins, or another dried fruit.
- You can also make versions with blueberries.
- Make chocolate strawberry or chocolate raspberry muffins.
- Add in a little pumpkin spice seasoning.
- Top with almond butter when eating; YUM!
How to Make Healthy Whole Wheat Banana Chocolate Chip Muffins
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Healthy Banana Muffins with Chocolate Chips
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 14 servings 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Healthy whole-wheat banana muffins with chocolate chips are easy to make and incredibly tasty. A great way to use those over-ripe bananas! You won’t taste the whole wheat at all. The natural sweetness of the bananas and the chocolate chips ensures these breakfast muffins taste like the ones from the bakery. These muffins are kid-friendly, and you’ll be giving your children a nutritious treat for their taste buds. Banana chocolate chip muffins are one of those delicious things you can have for breakfast, snacks, or dessert. Perfect muffins for the entire family!
Ingredients
- 3 over-ripe bananas
- 1 cup of whole wheat flour
- ½ cup of regular or all-purpose flour
- 5 tablespoons of butter or plant butter, melted (I like Country Crock Brand Plant Butter)
- ½ cup of plain Greek yogurt (flavored works too)
- ½ cup Chocolate chips
- ¼ cup coconut sugar
- ¼ cup of milk
- 2 eggs; room temperature
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt (or a dash)
- ¼ teaspoon of fresh nutmeg
- 1 teaspoon of vanilla
Instructions
- Heat. Preheat your oven to 375F.
- Mix. While the oven warms up, mix all your dry ingredients together in one bowl. Set aside.
- Mash the bananas. In another bowl, add your bananas and mash them up. Then add all the other wet ingredients to the banana bowl, using a whisk to combine.
- Combine wet and dry Ingredients. Next, you’ll add your dry ingredients into the bowl of wet ingredients. Whisk or use a spatula to combine. Do not over mix!
- Add chocolate chips. This may just be the most important step! Add the chocolate chips and stir them in.
- Scoop. Grease the cupcake tins with oil spray, butter, or olive oil. Using an ice cream scoop, add the batter to the baking tins. Top with a few more chocolate chips; this is optional. This makes up to 14-18 muffins.
- Bake. Bake muffins for 10 to 12 minutes or until a toothpick insert comes out clean. Allow to cool briefly before serving if you plan to eat them immediately.
Notes
Refrain from overworking the batter. This will give your hard and dry muffins.
If you’re making these for a gathering, feel free to use colorful cupcake liners. Silicone liners are fantastic, too, as they are reusable!
An ice cream scooper helps you measure each one out better to get them uniform in size. This allows them to cook evenly!
Use a toothpick to check the center at the end of the baking time. You don’t want to overbake these banana muffins with chocolate chips. If you do, the chocolate chips may dry out.
Skip the chocolate chips and add dry fruit/nuts instead! If you like this, you will love my whole wheat banana bread even more!
TRIED & TESTED WHOLE WHEAT BAKED GOODIES:
These easy-to-make whole wheat pumpkin muffins with oats are fluffy, moist, pliable, and packed with healthy nutrients!
Healthy pumpkin bread made with fresh pumpkin puree is as nutritious as it is delicious. It’s ideal for breakfast, dessert, or even as a snack!
Blender oatmeal blueberry muffins are the easiest healthy gluten-free breakfast muffins you can make!
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
We made ours with overripe plantain as I was out of bananas and they were eaten within the first hour of baking them.
That is so cool, Charla!!! We love plantains too. I will surely be trying it with overripe plantains next. Thanks for your feedback!
This was so easy to make and really delicious! My family ate them up in no time. Thank you for the successful treat!
Thank you so much for your feedback, Ned!!!
This really does bring me so much joy to make and eat. I love it. The chocolate is such a sweet touch.
Am glad to hear this, Sisley!!!
I am a sucker for a batch of healthy muffins – especially when they have chocolate chips! These are so tasty – love making a big batch and having these to snack on!
Same here, Shashi!!! I always double batch, LOL!
I love that these are healthy muffins!! They taste delicious and the kids loved them.
Wonderful, Ali! I appreciate your feedback!