Healthy Chocolate Chip Banana Muffins Recipes

HEALTHY BANANA CHOCOLATE CHIP MUFFINS

Healthy Banana Chocolate Chip Muffins image

Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, this easy muffin recipe is perfect for on the go!

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 12

Ingredients

1 tablespoon flaxseed meal (OR 1 large egg (if you do not need the muffins to be vegan))
3 large overripe bananas (about 11 ounces (1 1/2 cups mashed))
1/3 cup unsweetened applesauce
2 tablespoons canola oil (or melted cooled coconut oil*)
1/3 cup coconut sugar or light brown sugar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 1/2 cups white whole wheat flour
1/2 cup dark chocolate chips (mini or regular (I used mini; dairy free if you'd like the muffins to be vegan))

Steps:

In a small bowl, stir the flaxseed meal together with 2 1/2 tablespoons water. Set aside for 5 minutes to thicken. (This creates a flax egg. If you are using a regular egg, you can skip this step and add the egg with the applesauce in Step 3.)
Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
Mash the bananas in the bottom of a large bowl until mostly smooth. Double-check to ensure you have the 1 1/2 cups called for in the recipe.
Whisk in the flax egg (or regular egg if not using flax), then the applesauce and oil. Whisk in the coconut sugar, maple syrup, and vanilla.
Sprinkle the baking soda, cinnamon, and salt over the top, then stir gently until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips, reserving a few for sprinkling on top if desired.
Divide the mixture evenly among the muffin cups and sprinkle on any reserved chocolate chips.
Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.
Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.

Nutrition Facts : ServingSize 1 muffin, Calories 176 kcal, Carbohydrate 31 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Fiber 3 g, Sugar 14 g, TransFat 1 g, Cholesterol 1 mg, UnsaturatedFat 3 g

HEALTHY BANANA CHOCOLATE CHIP OAT MUFFINS

Healthy Banana Chocolate Chip Oat Muffins image

Moist muffins with just the right combination of banana and chocolate chips. A healthy alternative to most banana chocolate chip muffins, this one uses oats and substitutes apple sauce instead of cooking oil!

Provided by Nichole

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups whole wheat flour
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ cup semi-sweet chocolate chips
2 large eggs
½ cup unsweetened applesauce
¼ cup skim milk
1 cup mashed banana

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 34.2 g, Cholesterol 31.1 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 202.3 mg, Sugar 15.9 g

HEALTHY BANANA CHOCOLATE CHIP MUFFINS RECIPE

Healthy Banana Chocolate Chip Muffins Recipe image

Healthy Banana Chocolate Chip Muffins: soft & moist banana bread muffins with sky-high, crispy tops, melty chocolate chips & BIG banana flavor. Whole ingredients, Plant-Based.

Provided by Demeter | Beaming Baker

Categories Breakfast

Time 47m

Number Of Ingredients 13

Ingredients

1 cup + 2 tablespoons mashed, very ripe bananas (about 3 medium bananas)
3 tablespoons melted coconut oil
3 tablespoons coconut sugar
1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
1 teaspoon pure vanilla extract
1 ½ cups gluten free oat flour - if using homemade oat flour, make sure it's very finely ground (not coarse)*
¾ cup finely ground, blanched almond flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar-free chocolate chips or vegan chocolate chips
¼ cup walnuts, chopped (optional)
2-3 tablespoons sugar-free chocolate chips or vegan chocolate chips

Steps:

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
Add peeled bananas to a large mixing bowl. Using a dough blender, or sturdy whisk/fork, mash bananas until smooth. Add remaining wet ingredients: coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
Add all dry ingredients: oat flour, almond flour, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Switch to folding with a rubber spatula to incorporate the last few bits. Fold in chocolate chips and walnuts, if using.
Using a muffin batter scoop**, scoop and drop batter evenly into muffin cups. Fill each cup all the way to the top for a lower quantity of big, round-topped muffins, and ¾ of the way for a higher quantity of smaller muffins. Optionally, press chocolate chips into the muffin tops.
Bake for 16-26 minutes. Mine took 22 minutes for large, high-topped muffins. Place muffin pan onto a cooling rack for 30 minutes. Then, gently transfer muffins directly onto cooling rack for 1 hour to cool completely. Enjoy. Storing instructions below.

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