Go Back
+ servings
Banana Chocolate Chip Muffins with Brownie Brittle Topping - Whole wheat and oil free, these are great for school lunches! | Foodfaithfitness.com | #muffin #banana #recipe

Banana Muffins with Chocolate Chips and Brownie Brittle Topping {Whole Wheat, Butter Free + Super Simple}

These Banana Muffins are whole wheat, butter free and have chocolate chips and chocolate Brownie Brittle crumb topping! They're healthy, easy and yummy!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7
Author Taylor


  • 1 1/4 Cups White whole wheat flour 168g
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 Cup Mashed Banana about 1 large banana
  • 1/2 tsp Vanilla extract
  • 1 Large egg white
  • 1/4 Cup + 3 Tbsp Honey
  • 1/2 Cup Un-sweetened vanilla almond milk
  • 1/4 Cup Mini chocolate chips
  • 1/3 Cup Crushed Toffee Crunch Brownie Brittle


  • Heat your oven to 350 degrees and spray a muffin tin with spray.
  • Stir the flour, baking powder, salt and cinnamon together in a large bowl until they are mixed well. Set aside for later use.
  • Layer the banana, vanilla, egg white, honey and almond milk into a medium-sized food processor. Turn the processor on and combined until smooth and evenly mixed.
  • Mix the mashed banana mixture into the dry ingredients until just moistened. Stir in the chocolate chips, being careful not to over-mix 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 to adhere it to the muffin
  • Bake 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely in the muffin tins.


Muffins are best fresh the day of, or stored in the freezer until ready to eat to keep the Brownie Brittle topping nice and crunchy.