Healthy Banana Chocolate Chip Muffins

By: Polly ConnerPosted: 7/10/24Updated: 7/12/24

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Enjoy these Healthy Banana Chocolate Chip Muffins, a perfect snack for the whole family! Made with super simple ingredients, these muffins are both delicious and nutritious. Kids love their sweet taste and soft, fluffy texture, making them a hit for lunchboxes or after-school treats. Plus, they’re freezer-friendly, so you can always have a batch on hand for busy mornings or quick snacks.

A pile of healthy chocolate chip banana muffins with one muffins split open and buttered.

Table of Contents

Why You’ll Love this Recipe

The texture is moist and delicious!
All real food ingredients that you can feel great about eating.
Freezer-friendly and a perfect make ahead breakfast for busy mornings.
Very filling and will keep you satiated for hours.
They also can be made as mini muffins. My kids love those.

Multiple banana chocolate chip muffins on a cooling rack.

Ingredients

You’ll be surprised by how simple the ingredients are. Here is what you need:

Stock photo of a bag of Prairie Gold white whole wheat flour.

Why Is White Whole Wheat Flour So Important?

If you spend much time browsing through our baked goods, you’ll find that we almost always use white whole wheat flour (instead of just “whole wheat flour”). We’ve found that white whole wheat flour yields much fluffier/lighter-tasting results. It works in most recipes as a replacement for whole wheat flour. Here is a bit more about the difference between the two.

Here are some of our favorite recipes that use white whole wheat flour:

How to Make Healthy Banana Chocolate Chip Muffins

Make the Batter

In a large bowl, whisk together the dry ingredients. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. As best you can, mix with a fork until it just comes together. Set aside.
Carefully fold the bananas, chocolate chips, and walnuts (if using) into the muffin batter, just until combined.

Wet ingredients for banana chocolate chip muffins being mixed together in a glass bowl.

Banana chocolate chip muffin batter in a glass bowl.

Bake the Muffins

Spoon the batter evenly into the 12 muffin cups. I really love using Caraway Pans when baking. In the past I have used silicone muffin liners as well. They both are a healthy, non-stick option.

Bake the muffins until they begin to brown on top and a toothpick comes clean when inserted in the center.

Banana chocolate chip muffin batter in a metal muffin pan.

Muffin Making Tips

Your timing might be a bit different depending on your oven, type of pan you use and the altitude. The best way to check is to give the middle of the muffins a gentle tap. If they don’t sink in from the light pressure, they are done.
Let muffins cool in the muffin tin for 10-15 minutes before trying to remove them.
Double and freeze. If you already have all of the dishes and ingredients out, you might as well make two batches and save some time in the future. Here are more tips on how to freeze muffins.
Don’t over-mix the batter. To keep them light and fluffy, only mix the batter to the point where all the dry ingredients are combined.
Use ripe bananas for the best flavor. The bananas bring a lot of sweetness to this recipe so make sure they are nice and ripe!

How to Freeze Banana Muffins

Freeze For Later:

Bake muffins as directed. Place muffins on baking sheet lined with parchment paper. Flash freeze the muffins long enough to harden them up. Once frozen, transfer them to freezer-safe bag or container.

Prepare From Frozen:

Let them thaw at room temperature or in the refrigerator. You can also stick them in the microwave for a brief time to warm them up.

Read this entire post on how to store and freeze muffins for more info!

More Muffin Recipes

Blueberry Oatmeal Muffins

Pumpkin chocolate muffins on a cooling rack.

Pumpkin Chocolate Chip Muffins

Chocolate Chip Zucchini Muffins stacked on a plate.

Zucchini Chocolate Chip Muffins

Chocolate Banana Muffins

See Them All

FAQs

What’s the best way to store muffins?

You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture.

Can I make these as mini-muffins?

Yes! In fact, I usually double the recipe and make on batch regular sized and one batch mini muffins. They will cook much faster so keep an eye on them!

What if I don’t have White Whole Wheat Flour?

If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.

What if my bananas aren’t very ripe?

If your bananas aren’t ripe and sweet, I’d recommend adding a little sugar to the recipe via more chocolate chips or maple syrup. Or even a tablespoon of table sugar.

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.