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banana muffins
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Healthier banana chocolate chip muffins

These muffins are the ideal breakfast treat with simple substitutes to keep energy high without any processed sugar.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: baked goods, banana muffins
Servings: 12 muffins
Calories: 200kcal
Cost: $20

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.