Moist and subtly sweet, these Banana Muffins With Chocolate Chips And Brownie Brittle Topping are a decadent yet wholesome treat the whole family will love!
Banana muffins have always been a beloved treat at my house. They’re subtly sweet, deliciously moist, and filled with that comforting goodness we all know and love. Over the years, I’ve experimented with countless recipes—from indulgent banana muffins oozing with salted caramel, to heartier, oat-packed versions perfect for a wholesome start to the day. But sometimes, you just want a muffin that strikes the perfect balance between healthy and utterly decadent.
Enter these banana muffins with chocolate chips and Brownie Brittle topping! They’re made with white whole-wheat flour for a slightly nutty, fiber-rich base. Plus, they’re oil-free, dairy-free, and rely on just a touch of honey and a single egg white for sweetness and lightness. Every bite is bursting with melty chocolate chips, while the crunchy Brownie Brittle topping provides the perfect contrast to their soft, moist interior. Whether you’re enjoying them for breakfast, dessert, or as a snack, these muffins deliver classic comfort and a touch of indulgence all in one wholesome package.
Are Banana Muffins With Chocolate Chips and Brownie Brittle Topping Healthy?
Yes, these muffins are a treat you can feel good about enjoying, without worrying about excess sugar, fat, or hard-to-pronounce ingredients. They’re made with white whole-wheat flour, offering a boost of fiber. Instead of relying on oil or butter, the muffins achieve their tender, moist crumb from mashed banana, which also brings natural sweetness. Only three tablespoons of honey are added, but if you prefer a whole-food alternative, you can easily swap it for date syrup.
Sure, the chocolate chips and Brownie Brittle topping might tip the scales toward indulgence—but a little decadence can fit perfectly into a balanced diet every now and then!
Why Brownie Brittle Is A Game-Changer
You might be wondering, what exactly is Brownie Brittle? It’s a thin, crispy snack that combines the rich chocolaty flavor of brownies with the satisfying crunch of a cookie or cracker. Think of it as the best part of a brownie—the crackly edges—reimagined into a new, snackable treat. Brownie Brittle comes in a variety of flavors like chocolate chip, salted caramel, or the toffee crunch variation used here.
When crushed and used as a topping for these banana muffins, Brownie Brittle adds an irresistible contrast in texture, pairing the soft, moist muffin with a sweet, crunchy topping. The brittle makes these muffins truly decadent without making them heavy. Whether enjoyed as a snack, a dessert topping, or in baked creations like this one, Brownie Brittle is a versatile, delicious addition to your pantry.
How to make ahead and store
These muffins can be stored in the fridge for up to 5 days, but they will tend to dry out. It’s best to store them in an airtight container at room temperature, where they will stay good for up to 3 days. They can also be frozen in a Ziploc bag for up to 3 months. They’re great cold, but I recommend warming them up in the oven at 350°F for 5-8 minutes.
Serving Suggestions
These banana muffins are incredibly versatile and pair well with so many things! For a breakfast or brunch spread, serve them alongside a Smoothie Bowl or a Gluten-Free Pancake Parfait With Blueberries And Yogurt. These muffins would also be delicious next to a Coconut Milk Quinoa Fruit Salad. If serving them as a snack, they go perfectly well with a cup of coffee, tea, or a tall glass of cold oat milk.
Ingredients
- 1 1/4 cups white whole-wheat flour 168g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 cup mashed banana about 1 large banana
- 1/2 teaspoon vanilla extract
- 1 large egg white
- 3 tablespoons honey
- 1/2 cup vanilla almond milk unsweetened
- 1/4 cup mini chocolate chips
- 1/3 cup toffee crunch Brownie Brittle crushed
Instructions
- Preheat your oven to 350°F and spray a muffin tin with cooking spray.
- Stir the flour, baking powder, salt, and cinnamon together in a large bowl until they are mixed well. Set aside.
- Place the banana, vanilla, egg white, honey, and almond milk into a medium-sized food processor and combine until evenly mixed and smooth.
- Mix this into the dry ingredients until just moistened. Stir in the chocolate chips, being careful not to overmix the batter.
- Using an ice cream scoop (or a spoon, but a scoop gives perfect, domed tops), fill the tins about 3/4 of the way, sprinkling the crushed Brownie Brittle on top of each muffin. Lightly press the Brownie Brittle into the batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool completely in the muffin tins.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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