Name: Healthy Banana Chocolate Chip Muffins : Moist, Sweet & Guilt-Free Treat
Ingredients: 3 ripe bananas, mashed (the more spotted, the sweeter!); 2 large eggs (or 2 flax eggs for vegan); 1/3 cup honey or pure maple syrup; 1/4 cup coconut oil (melted) or olive oil; 1/4 cup milk (dairy or plant-based); 1 tsp pure vanilla extract; 1 1/2 cups whole wheat flour (or oat flour for gluten-free); 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 cup dark chocolate chips or chunks (70% cacao recommended)

Description

Hey friends! Let’s talk about overripe bananas—the ones that get all spotted and soft and make you think, “Please don’t throw me away.” These bananas are magic in baking, and today, we’re turning them into Healthy Banana Chocolate Chip Muffins—soft, moist, naturally sweet, and packed with just enough chocolate to feel like a treat. Perfect for breakfast, snacks, or a cozy dessert!

Ingredients

Scale

3 ripe bananas, mashed (the more spotted, the sweeter!)
2 large eggs (or 2 flax eggs for vegan)
1/3 cup honey or pure maple syrup
1/4 cup coconut oil (melted) or olive oil
1/4 cup milk (dairy or plant-based)
1 tsp pure vanilla extract
1 1/2 cups whole wheat flour (or oat flour for gluten-free)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dark chocolate chips or chunks (70% cacao recommended)

Instructions

Preheat Oven: 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Mash Bananas: In a large bowl, mash bananas until mostly smooth (a few lumps are perfect).
Mix Wet Ingredients: Add eggs, honey/maple syrup, melted oil, milk, and vanilla. Whisk until combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Fold Together: Gently fold the dry ingredients into the wet until just combined—do not overmix! Batter should be slightly lumpy.
Add Chocolate: Fold in chocolate chips, reserving a few to sprinkle on top.
Fill Muffin Cups: Divide batter evenly into the 12 cups (about 3/4 full). Top with reserved chips.
Bake: 18–22 minutes, until a toothpick inserted comes out with a few moist crumbs.
Cool: Let muffins sit 5 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

Perfectly Sweet: Use extra-ripe bananas—they’re naturally sweeter and more flavorful.
Don’t Overmix: Overmixing = dense muffins. Fold gently for a tender crumb.
Freezing Hack: Cool completely, wrap individually, and freeze. Thaw or toast for an instant snack.
Mix-Ins: Try nuts, shredded coconut, peanut butter swirls, or berries for variety.