These Chocolate Chip Banana Muffins are a delicious, moist, and fluffy treat. Naturally sweet with ripe banana flavor and studded with dark chocolate chips, they make a wholesome breakfast or snack—made with healthy ingredients and no refined sugars.
With schools reopening, packed lunches are back on the agenda. These easy banana muffins simplify mornings: bake them on Sunday and you’ll have a week of grab-and-go treats packed with flavor and nutrition. Kids love them for breakfast, lunchboxes, or an afternoon snack—sweet, tender, and full of banana with melty dark chocolate in every bite.
Besides tasting amazing, these muffins are:
- Made with 100% whole grains for extra nutrition.
- Naturally sweetened with bananas and maple syrup—no refined sugars.
- Lower calorie and healthier than many bakery treats.
- Simple to make—one bowl, ready in about 30 minutes.
- Freezable and packable for busy weeks or outings.
These muffins are ideal for busy families: easy to make, portable, and satisfying while using wholesome ingredients. They’re a healthier take on a classic favorite.
Ingredients used
This recipe uses common pantry items—no specialty ingredients required. You will need:
- Bananas. Use very ripe bananas for maximum sweetness and banana flavor.
- Whole grain flour. I used whole grain spelt flour; you can substitute another whole grain flour or all-purpose flour if you prefer.
- Milk. Any milk works—oat milk was used here for its mild flavor.
- Sweetener. Maple syrup adds a light, natural sweetness.
- Coconut oil. Use unrefined extra virgin coconut oil or substitute with avocado oil if preferred.
- Chocolate chips. Dark chocolate chips (85% cacao) are used for rich flavor; banana and dark chocolate pair beautifully.
Other pantry items:
- Eggs (room temperature).
- Baking powder.
- Vanilla extract.
- Salt (a pinch).
How to make Chocolate Chip Banana Muffins
These muffins come together in one bowl and a muffin tin. Follow these steps:
- Preheat the oven to 350°F (178°C).
- Mash 2 ripe bananas in a mixing bowl with a fork.
- Add wet ingredients: 1/4 cup melted coconut oil, 1/2 cup maple syrup, vanilla, and 2 eggs. Whisk until combined.
- Stir in 1/2 cup milk.
- Add dry ingredients: 2 cups whole grain flour, 1 teaspoon baking powder, and a pinch of salt. Mix until the batter is dense and slightly sticky—small lumps are fine.
- Fold in 1/2 cup dark chocolate chips.
- Line a 12-cup muffin tin with liners or grease the pan. Spoon batter into liners, filling each about 3/4 full.
- Bake 20–25 minutes. Use a toothpick in the center—the muffins are done when it comes out clean or with a few crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Makes 12 muffins. Recommended serving: 1 muffin.
Substitutions
- Flour: Swap spelt for oat flour, another whole grain flour, or all-purpose flour at a 1:1 ratio.
- Milk: Oat, almond, cashew, soy, or cow’s milk all work; avoid heavy coconut milk for this recipe.
- Oil: Use avocado oil instead of coconut oil if you prefer.
- Sweetener: Maple syrup can be replaced 1:1 with runny honey or date syrup.
- Chocolate: Use chopped dark chocolate, cacao nibs, or swap for chopped nuts like walnuts.
- Protein: Replace 1/4 cup flour with one scoop of protein powder if desired.
Tips for storing
- Counter: Store completely cooled muffins in an airtight container at room temperature for 3–4 days.
- Refrigerator: Keep in an airtight container for up to one week.
- Freezer: Place muffins in a zip-lock bag and freeze up to 3 months. Thaw at room temperature.
- Warm briefly in the microwave before serving, but avoid overheating.
Useful tips
- Don’t overmix the batter—fold gently. Small lumps help produce a lighter muffin.
- Test doneness with a toothpick: clean or a few crumbs attached means they’re ready.
- Use room-temperature eggs for best texture; leave eggs out briefly or place them in warm water to speed warming.
These Chocolate Chip Banana Muffins are soft, moist, and full of banana and dark chocolate flavor. Made with wholesome ingredients and no refined sugars, they’re a nutritious, satisfying option the whole family will enjoy.
More muffin recipes to try
- Apple Cinnamon Muffins
- Double Chocolate Banana Muffins
- Healthy Apple Carrot Muffins
- French Toast Vanilla Muffins
- Mini Peanut Butter Banana Muffins
Recipe
Chocolate Chip Banana Muffins
Pin Recipe
Equipment
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Measuring cups
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Mixing bowls
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12-cup muffin pan
Ingredients
- 2 ripe bananas
- 2 cups whole grain flour (spelt recommended)
- 1 teaspoon baking powder
- Pinch salt
- 2 eggs
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup milk
- ½ cup chocolate chips
Instructions
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Preheat oven to 350°F (178°C).
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Mash bananas in a mixing bowl.
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Add coconut oil, maple syrup, vanilla, and eggs; whisk until combined.
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Stir in milk.
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Fold in flour, baking powder, and salt; mix to a dense, slightly sticky batter.
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Add chocolate chips and fold to combine.
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Line the muffin tin with liners and fill each ¾ full with batter.
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Bake 20–25 minutes. Test with a toothpick—if it comes out clean or with a few crumbs, muffins are ready.
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Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitutions
- Swap spelt for another whole grain or all-purpose flour at a 1:1 ratio.
- Use almond, cashew, soy, or cow’s milk instead of oat milk.
- Replace coconut oil with avocado oil; replace maple syrup with runny honey or date syrup 1:1.
- Substitute chocolate chips with chopped dark chocolate, cacao nibs, or chopped nuts.
Storage
Counter: Store cooled muffins in an airtight container for 3–4 days.
Refrigerator: Keep up to one week in an airtight container.
Freezer: Freeze in a zip-lock bag for up to 3 months; thaw at room temperature.
Nutrition
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Calories: 177kcal
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Carbohydrates: 29 g
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Protein: 4 g
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Fat: 6 g
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Sugar: 11 g