Healthier Banana Chocolate Chip Muffins
Healthier Banana Chocolate Chip Muffins: The Perfect Sweet Tooth Fix
If you’re like me and have a massive sweet tooth but still want to eat a bit healthier, I’ve got the perfect recipe for you—healthier banana chocolate chip muffins! These muffins are made with natural ingredients and sweetened with only maple syrup, making them a great choice for satisfying your cravings without the guilt. They’re packed with healthy fats from avocado oil and rich in flavor from ripe bananas and a touch of cinnamon. These muffins are a game-changer, and I make them at the start of every week for a quick, easy, and healthier snack, dessert, or even breakfast.
The key to these muffins’ natural sweetness lies in the bananas. The riper the bananas, the better! As bananas ripen, their sugars become more concentrated, giving the muffins the perfect level of sweetness. I always make sure to use bananas that are speckled with brown spots, as they add extra natural sugar and flavor. That way, there’s no need to overdo it on sweeteners, which is why I stick with maple syrup as the only added sugar. It’s a natural alternative to refined sugars, offering a richer flavor while still being kind to your blood sugar levels.
If you love a good, chocolatey treat, you can add chocolate chips to your batch (I highly recommend it!). But if you prefer a less sweet muffin, feel free to skip them. These muffins are delicious on their own, but the chocolate chips add an extra indulgent touch.
One of my favorite things about these muffins is the healthy fats they contain. Instead of using butter or vegetable oils, I use avocado oil, which is loaded with heart-healthy monounsaturated fats. This oil not only helps make the muffins moist and tender but also boosts their nutritional profile. Plus, avocado oil has a mild flavor that doesn’t overpower the natural sweetness of the bananas.
In terms of flour, I stick with all purpose flour, but if you're gluten-free, you can substitute it with a 1:1 gluten-free flour blend.
I like to sprinkle in some cinnamon for an extra burst of flavor. Cinnamon not only adds warmth and depth to the muffins but also brings a host of health benefits, including anti-inflammatory properties. Plus, it pairs wonderfully with the natural sweetness of the bananas and chocolate chips.
What’s great about this recipe is how easy it is to prep. You can make a batch of 12 muffins on a Sunday, and they’ll last you through the week as a quick breakfast, mid-day snack, or after-dinner treat. I love enjoying them with a dollop of nut butter on top—whether it’s almond butter, peanut butter, or cashew butter, it adds a nice dose of protein and healthy fat that makes these muffins even more satisfying.
So, if you’re craving something sweet but want to make a healthier choice, these banana chocolate chip muffins are the way to go. They hit all the right notes—sweet, moist, and satisfying—while still being full of nourishing ingredients. Whether you’re looking for a healthy dessert or a quick snack, these muffins are sure to become your go-to!
Try them out for yourself, and I guarantee you’ll be hooked. Your taste buds—and your body—will thank you!
Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.
Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).
Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.
All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.
Bananas: Be sure they are ripe as they are one of the main sources of sweetness in this recipe.
Chocolate chips: Any chocolate chips will work. You can also leave them out.
Ingredients:
Bananas
Oil
Maple syrup
Nondairy milk
Vanilla paste (or vanilla extract)
Baking powder
Baking soda
All-purpose flour
Chocolate chips
Cinnamon
Recipe:
Makes 12 muffins
1 cup mashed bananas (about 1 and 1 half banana)
½ cup oil
1/3 cup maple syrup
¼ cup nondairy milk
1 teaspoon vanilla paste
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cup all-purpose flour
1 teaspoon cinnamon (optional)
1/2 cup chocolate chips (can do more or less)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with liners or spray with cooking spray.
2. In a large mixing bowl combine the bananas, oil, maple syrup, nondairy milk, and vanilla paste.
3. Add in the baking powder, baking soda, and flour. Stir until a batter forms. Fold in the chocolate chips.
4. Use a cookie scoop to scoop the batter into the cupcake tray. Repeat until all batter is used. Optional: top with more chocolate chips before baking.
5. Bake for about 22-25 minutes or until a toothpick comes out clean.
Be sure to store the muffins in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!