These Healthy Chocolate Chip Banana Muffins are perfect for breakfast, snack time, or dessert!
The moment September rolls around, my brain flips a switch. The voice in my head basically starts screaming, “MAKE BANANA BREAD.” Maybe it’s the back-to-school vibes. Maybe it’s the fact that my kitchen counter is suddenly covered in spotty bananas, begging me to use them or lose them. Either way, banana-filled baked goods become my entire personality this time of year. And I’m not sorry.
So, what do I do when I feel the call? I make something like these healthy chocolate chip banana muffins. They’re ideal when I’m craving something that suits the cooling weather but in a grab-and-go format. These muffins are basically the low-maintenance cousin of my caramel-stuffed Paleo banana bread muffins. They’re less fancy, sure, but they’re still soft, satisfying, and just the right amount of sweet. In fact, they’re naturally sweetened with ripe bananas and a little honey (plus some chocolate chips). There’s no wild amount of sugar, no refined flours—just wholesome ingredients coming together to make a muffin that actually feels good to eat.
Are These Chocolate Chip Banana Muffins Healthy?
I put it in the name for a reason! That said, all things are relative. These chocolate chip banana muffins are a healthier take on a.) banana bread and b.) chocolate chip anything. Sure, they’re best enjoyed in moderation, but if you’re craving something sweet yet better for you, they’re an excellent option.
As for healthy qualities, the white whole-wheat flour contains fiber, and the bananas are, of course, rich in potassium. Honey is the sweetener here, which is all-natural and has a lower glycemic index than white sugar. As for the chocolate chips, they’ll satisfy your sweet tooth without going overboard, but keep in mind the sugar and fat content. It’s a treat that’s got some perks; let’s put it that way!
Honey: The Hero Of Baked Goods
Using honey as the sweetener in your baked goods is a great idea for a few reasons. One, honey is an all-natural source of sugar, and it has a lower glycemic index than refined and processed white sugar. Secondly, honey is a humectant. What is a humectant, you ask? It’s a substance that attracts and holds onto moisture. So when you’re adding honey to your cakes, breads, pancakes, or scones, it helps keep the texture perfectly moist and fluffy—no dry crumbles here!
How Do I Store Leftovers?
You can store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, put them in the fridge for up to a week or freeze them for up to 3 months.
Serving Suggestions
If you love the sound of a healthier muffin recipe, there are plenty more where that came from. Check out these Healthy Oat Bran Muffins, Apple-Banana Muffins, and Blackberry Muffins to complete your recipe repertoire!
Ingredients
- 1 3/4 cups white whole-wheat flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups ripe banana, mashed
- 1/2 cup coconut oil melted
- 1 egg
- 1/4 cup honey
- 1 tablespoon vanilla
- 1/3 cup mini dairy-free chocolate chips
Instructions
- Preheat your oven to 400 degrees Fahrenheit and spray a muffin pan with cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a separate bowl, whisk all the remaining ingredients except the chocolate chips.
- Whisk the flour mixture into the wet ingredients until just combined. Don't over mix. Gently stir in the chocolate chip.
- Spoon into 11 muffin tin cavities; they should be about 2/3 of the way full.
- Bake for 5 minutes. Then, lower the heat to 375 degrees Fahrenheit and bake for 12-14 minutes, until a toothpick inserted comes out clean.
- Let cool completely in the pan before serving.
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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