The Best Banana Chocolate Chip Muffins are perfectly soft with the most incredible aroma and taste. Rich in flavor and antioxidants, these muffins are easy to make quick to whip up for breakfast, snack or dessert!
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These muffins have an aroma of chocolate already melting in your mouth as they bake in the oven and will make your whole place smell like a bakery. They are absolute best and the hardest part about this recipe is waiting for them to cool off – you’ll want to bite into them as soon as they come out of the oven.
These muffins are so healthy for you, too! You’ll be surprised by this when you try one and almost think it’s a dessert. Enjoy them for breakfast, as a snack, dessert, or really anytime you darn well please! This batch makes a decent amount, so enjoy them all to yourself, freeze some, or pass them out to friends, family, even coworkers!
They might taste bakery-good and your friends will swear you bought them from a bakery, but they’ll never have to know that you whipped these up quickly with the help of those bananas that you were just about to throw away.
Keep reading below to see how you make these easy banana muffins from scratch – you’re going to love them!
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Ingredients to make the Best Banana Chocolate Chip Muffins
We’ll be using ingredients that are probably already in your pantry. These are made with pretty basic muffin-making ingredients, except with a few healthier variations.
- Bananas: You need 3 overripe bananas. The more ripe they are, the better, because you need to mash them up so they mix in with the rest of the batter.
- Eggs: Use either 3 medium or 2 large eggs.
- Maple Syrup: These are very sweet already, so you only need 1-2 tablespoons of maple syrup.
- Monk Fruit Sweetener: Same thing goes or this sweetener as the maple syrup above – a little goes a long way!
- Ghee: Adding an oil will help bind all of the ingredients together.
- Vanilla: This rounds out the sweet flavor of the muffins. Use about a teaspoon of real vanilla.
- Almond Flour: Pack in some fiber with 1 cup of almond flour.
- Coconut Flour: Use just ¼ cup of coconut flour for a flour blend that helps these muffins rise.
- Tapioca Flour: I personally love to blend some flours together, it helps them bind together better and tapioca flour is so versatile!
- Espresso Powder: Espresso powder enhances the chocolate flavor of these muffins SO much! Trust me, you won’t taste espresso one bit.
- Cocoa Powder: These chocolate muffins wouldn’t be chocolate without the help of our dear friend cocoa powder.
- Baking Soda: Just a teaspoon of baking soda to help the muffins rise.
- Baking Powder: Another ingredient to help with the rise of these babies.
- Salt: You only need a pinch of salt, which is about ¼ teaspoon.
- Dark Chocolate Chips: Last but not least – chocolate chips! Feel free to be as liberal as you’d like!
Instructions for how to make the Best Banana Chocolate Chip Muffins
If you have ever made muffins from scratch, then these will be beyond easy for you. If you haven’t, then this is definitely the best recipe to start with.
All of the steps are in the recipe card at the bottom of this post. But I’ll share with ya here a quick rundown of how to make this recipe.
First, prepare your oven and cooking tools. Preheat the oven to 350F and line the muffin tin with liners. You can also add some nonstick cooking spray to the liners to go the extra mile and prevent sticking, but I like to live life on the edge and just stick with the liners.
Next, mash the bananas in a large mixing bowl and then mix in the wet ingredients and sugars. Combine in the eggs, maple syrup, monk fruit sweetener, ghee, and vanilla.
In the same bowl, toss in the remainder of the ingredients except for the chocolate chips. Mix until everything is well incorporated.
Fold in the chocolate chips and feel free to add any other optional ingredient, like nuts, at this time!
Now, it’s time to bake them! Divide the batter into the muffin tin and bake for 20-35minutes or until the toothpick inserted comes out clean.
How are these muffins healthy?
These muffins are SO good for you! Made with all natural, whole ingredients, these muffins are made with a zero-calorie sweetener and dark chocolate that provides loads of antioxidants.
Antioxidants are what protects your cells against free radicals, which play a massive role in heart disease, cancers and other diseases.
But let’s be real, the bananas are the star of the show here. Rich in potassium, which is excellent for muscle and heart health, rich in antioxidants as well, and supports a healthy digestive system.
The almond flour is also really good for you, too! It’s rich with fiber, protein and tons of other vitamins, minerals and antioxidants that helps the body fight disease and reduce the risk of many serious health conditions. Go ahead and toss out the usual all-purpose flour and make the swap to almond flour already!
Also, because we’re pairing such healthy fats with the banana, this combination will help keep blood glucose levels in check. So if you’re keeping an eye on your blood sugar or just looking to improve your metabolic health, then this recipe is one to try!
Kitchen tools required to make these healthy muffins
Most of the equipment to make this recipe you will most probably already have available!
- Muffin Tin
- Cupcake Liners
- Large Mixing Bowls
- Spatula
- Toothpicks
For measuring you will need 1-cup, ½-cup, ⅓-cup, ¼-cup, 1 tablespoon, 1 teaspoon, and ¼-teaspoon.
Storage
You can either store them at room temperature, in the fridge, or freeze your muffins. If you think you’ll eat them within a week, keep them in a sealed container in your fridge. Baked goods that are made using whole-food ingredients will never last as long as their processed counterparts. By storing in the fridge you can prolong its shelf life by a few days!
These muffins are fine to freeze too. Wrap up each muffin individually in plastic wrap and place them in a single layer on a baking sheet Then, place the baking sheet in the freezer. This will “flash freeze” the muffins.
When they are frozen solid, you can place them all in a freezer-safe plastic food storage bag. They will last about 6 months in the freezer.
FAQ
Is this recipe gluten-free?
You betcha. All of my recipes are gluten free! If you don’t have almond, coconut or tapioca flour, a 1-to-1 gluten free all purpose flour will keep these muffins gluten free and also work wonderfully.
Can I make these muffins in a loaf pan?
Oh yes, this recipe can easily be modified to make a loaf! The only difference will be the cooking times. When I made a healthy banana bread before, I baked it at 350F for at least 35 minutes.
Can I make mini muffins with this recipe?
Yes, you can also make mini muffins. All you have to do is use a mini muffin tin. Also, adjust your baking time. Mini muffins will bake a bit quicker than full-sized muffins. I’d suggest to start at 15 minutes and up the time from there. Use those toothpicks and keep an eye on them!
How can I ripen bananas faster?
Here’s a fun little hack: If you have a paper bag on hand, then take those fresh bananas and pop them in the paper bag for a day. In roughly 24 hours those bananas will be ripe for the picking and perfect to use for this recipe!
I hope you love these Banana Chocolate Chip Muffins! If you make it, please let me know how you enjoyed it by leaving a comment or rating so I know how you liked it and what to make you next! Enjoy, xo!
The Best Chocolate Chip Banana Muffins
Ingredients
- 3 large bananas ripe
- 3 eggs room temperature
- 1 tablestpoon maple syrup
- 2 tablespoon monk fruit sweetener *
- 2 tablespoon ghee*
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup tapioca flour *
- ½ cup cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips* reserved
Instructions
- Preheat oven to 350F and line muffin pan with paper liners
- In a large bowl, mash the bananas completely then add eggs, maple syrup, monk fruit sugar, ghee and vanilla to bowl. Mix until well combined.
- Using the same bowl, add almond flour, coconut flour, tapioca flour, espresso powder, cocoa powder, baking soda, baking powder and salt. Stir everything together until batter has smooth consistency and all the ingredients are incorporated completely.
- Gently fold in chocolate chips (reserving some to place on top of the batter in step 5)
- Divide the batter equally into the lined muffin pan. A little more than ¾ way full should do the trick.
- Top the divided batter with extra chocolate chips and bake for 20-35 minutes, or until toothpick comes out clean (always start with lower amount of time and increase if need.) Enjoy!
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