Banana Chocolate Chip Muffins

December 27th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Yields: 12 muffins

Serving size: 1 muffin


4 over-ripe bananas

1/3 cup melted coconut oil or unsalted butter

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking soda

Pinch of salt

1 cup white whole wheat flour

1/2 cup Unbleached all purpose flour

1/2 cup semi sweet chocolate chips (plus more for the top)

1/2 cup dark chocolate chunks


Preheat oven to 350F.

Grease your muffin liners with a quick spray of cooking oil. (Tip: I’ve used liners without this technique before but because the muffins are so moist half of the muffin tends to just stick to the liner and make a mess).

Peel your bananas and throw them in a big bowl with the melted oil and smash it all together with a fork or use a food processor. Keep blending until there’s no big chunks of banana left and the mixture is creamy and smooth.

Add the sugar, egg and vanilla and mix just until combined. Add salt and baking soda and stir. Pour in flour and mix. The mix doesn’t have to be perfectly blended,  just try and get rid of all the flecks of flour. Dump in chocolate chips mix them around a bit so every bite has some chocolatey goodness.

Divide into muffin tins using a quarter cup ice cream scoop. Bake until cake tester or toothpick comes out clean. Usually 18-20 min.

** original recipe has been adapted from How to be lovely.
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Rating: 5.0/5 (3 votes cast)


These are the yummiest Banana muffins ever!!!! They do not require any dairy or fat and are a perfect chocolate lover’s snack-GUILT FREE!!! My husband can consume 3 of these in one sitting without thinking twice if im not looking…hahahaha! 😛

3 large very ripe bananas
2/3 cups cane or coconut sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups semi-sweet chocolate chips

Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.

In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Fill the batter into 9 muffin cups (fill them all the way to the top, mine didn’t rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of fat free milk or unsweetened almond milk.
9 Servings

Amount Per Serving

Calories 220.3

Total Fat 5.6 g

Saturated Fat 3.3 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.5 g

Cholesterol 24.0 mg

Sodium 274.0 mg

Potassium 216.6 mg

Total Carbohydrate 44.3 g

Dietary Fiber 4.5 g

Sugars 26.0 g

Protein 3.7 g

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Rating: 4.3/5 (3 votes cast)