There is not a big story behind these – I simply wanted to use up some mushy bananas. I usually go for a banana bread loaf but decided to change it up. I’m trying to reduce my processed sugar intake for the next few weeks (post Christmas) because I was feeling sluggish, and these healthier banana chocolate chip muffins were a good fix.
I normally make muffins with brown sugar and butter but decided to try coconut oil and honey instead. I like it! The texture is definitely different: less cake-y and more firm, but flavorful and comforting. These are like “power bar” muffins: great for breakfast on the go when paired with some coffee. Not too crumby and easy to eat!
I don’t want to say this is “diet food” but I have been cooking so often for the blog I’ve decided to shift my focus a little bit. I want to provide some more simple, low-calorie options that require less money – even thought I love to make fancy plates. However, it’s not super sustainable to cook like that every day, so I’m going to be sharing more digestible options like this for a more balanced diet ;).
Feel free to substitute the chocolate chips for nuts (like almonds or pecans), and you could even put in some blueberries. Just note – the moisture in blueberries will make the muffins susceptible to mold, so eat them quickly and keep them refrigerated!
These banana muffins are pretty error-proof and will be prepped for the oven in ten minutes. Very easy!
If you’re looking for more muffin recipes, try my warm cinnamon buttermilk muffins. These are a household FAVORITE and are super luscious.
Need a muffin pan? Bed Bath & Beyond has inexpensive ones, so check here.
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
Healthier banana chocolate chip muffins
Equipment
- standard muffin pan
- large bowls
- spatula
Ingredients
- ⅓ cup coconut oil melted
- ½ cup honey or maple syrup
- 2 cups all purpose flour
- 2 eggs at room temperature
- ¼ cup almond milk
- 2 bananas very brown, peeled, and mashed
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ⅓ cup bittersweet chocolate chips
- ¼ cup plain, rolled oats for topping
Instructions
- Preheat the oven to 325°F. Grease your muffin pan with baking spray or with some butter.
- In a bowl, beat together the coconut oil and honey (or maple syrup if substituting) with a spatula or whisk until combined. Add the eggs and beat together again. Pour in the mashed bananas, almond milk, baking soda, vanilla extract, cinnamon and salt.
- Add the flour and mix with a spatula until just combined. Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling them between ½ and ¾ full. Top each muffin with a sprinkle of oats if desired.
- Bake in the oven for 20 – 25 minutes, until slightly golden. When a knife is inserted into a muffin, it should come out clean.
- Remove from the oven and allow them to cool for about 10 minutes. Then remove from the muffin tins and enjoy! These can be save in an air tight container for 3-4 days, or in the refrigerator for about 1 week.
