Healthy Banana Chocolate Chip Muffins

These deliciously Healthy Banana Chocolate Chip Muffins are perfect for using up those overripe bananas sitting on the bench.  Ready in just 25 minutes, you can enjoy these muffins for breakfast, snacks or dessert.

These Banana Chocolate Chip Muffins are a staple in our house.  We just can't get enough of them!

I’ve tried a bunch of healthy banana muffin recipes over the years that taste dense and gross and end up in the bin.  This is not one of those recipes.

Made with easy everyday ingredients like whole wheat flour, greek yoghurt, egg and olive oil, you'll love how quickly these muffins come together.

The hardest part is waiting for the muffins to cook.  They'll make your home smell absolutely divine and your tummy will be seriously grumbling when the timer finally dings 20 minutes later!

I always have grand plans of freezing a batch for snacks throughout the week but somehow they never quite make it to the freezer...

These Healthy Banana Chocolate Chip Muffins are...

• Made with 100% whole grains
• Refined sugar free
• Lower calorie to traditional banana choc chip muffins
• Perfect for lunchboxes
• Ready in just 25 minutes
• Irresistible! (I find it incredibly difficult to stop at just one)

INGREDIENTS

Here's what you need to make these muffins (measurements listed in the full recipe at the bottom of this post)...

• Very Ripe Bananas - The spottier, the better.
• Vanilla Extract
• Olive Oil - Or you can use coconut oil instead.
• Egg
• Plain Greek Yoghurt
• Milk - Works with any milk, so just use what you have on hand.
• Rice Malt Syrup / Brown Rice Syrup - Or you can use honey or maple syrup instead.
• Whole Wheat Flour - Or you can use white all purpose flour instead.
• Baking Powder
• Salt
• Chocolate Chips

INSTRUCTIONS

To make these Banana Choc Chip Muffins, simply...

• Preheat oven to 170C or 350F and spray a 12 cup muffin tin with non-stick spray.
• Add bananas, rice malt syrup, vanilla, oil, egg, yoghurt and milk to a blender and blend on high for 1 minute until well combined (photos 1-2).
• Sift flour and baking powder into a large mixing bowl, then whisk together with a pinch of salt (photos 3-4).
• Add the wet ingredients to the dry ingredients and mix until just combined. Don't over mix (photos 5-6).
• Gently fold in chocolate chips (photo 7).
• Divide batter into muffin tins and bake for 20 minutes or until a toothpick comes out clean (photo 8).
• Cool muffins in tin for 5 minutes then move to a wire rack until cooled completely.

HOW TO STORE MUFFINS TO KEEP THEM FRESH

No one likes a stale muffin.  Once your muffins have cooled completely, transfer them to an airtight container lined with paper towel.  Once the muffins are assembled, pop a paper towel on top and close the lid.  Store the container at room temperature away from direct sunlight for 2-3 days.

CAN I FREEZE THESE MUFFINS?

These muffins freeze wonderfully and are great for meal-prep snacks or lunchbox fillers.  To avoid freezer burn, individually wrap the muffins in plastic film / cling wrap, then pop altogether in a freezer bag or airtight container.  Freeze for up to 3 months.

MORE SCRUMPTIOUS SNACK RECIPES:

• Mini Banana Muffins
• Spinach and Ricotta Rolls
• No Bake Chocolate Coconut Slice
• Air Fryer Roasted Almonds
• Healthy Chocolate Crackles
• Healthy Apricot Energy Balls
• OR see all Snack Recipes

If you’ve tried this Healthy Banana Chocolate Chip Muffin I’d love to hear how you enjoyed it! Pop a comment and a star rating below!

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