As I type this post up, I’m sitting here with a steaming mug of hazelnut Taster’s Choice (the only instant hot coffee I will drink) and the last of the healthier banana chocolate chip muffins.
My daughter will not be pleased. She has eaten so many of these muffins already, I wouldn’t be surprised if she turned into one overnight. We baked them together Sunday morning with the leftover bananas from the week before. There’s always bananas floating around in this house, between all the smoothies and banana bread that we make.
What makes these muffins healthier?
Honey instead of sugar: I opted for 1/4 c honey instead of sugar and nobody cared/noticed that I’d made the swap. Bananas are naturally sweet and they absolutely do not need sugar!
White whole wheat flour: White whole wheat flour is just as nutritious as whole wheat flour, but it bakes better and tastes more like all-purpose flour.
(optional) Good quality chocolate: If you’d like to take it to the next level, I would recommend using high quality chocolate chips, chunks, or cut your own chunks of a chocolate bar. The higher percentage of cocoa, the more nutritious it is. Do remember, that the higher the percentage, the more bitter the chocolate is. So, if you’r worried about sweetness, just use regular chocolate chips.
Can I replace white whole wheat flour with regular flour?
No! Both whole wheat and white whole wheat are 100% whole grains, but the difference is the type of wheat.
Yes, it’s still a muffin and not a floret of broccoli, but I’m more then happy to make them a little more healthy when I can. Wouldn’t you agree?
Tip: I love to use this measuring spoon tool to measure out perfect large and mini muffins every time!
Healthier Banana Chocolate Chip Muffins
- 3 very ripe bananas
- 1/3 cup melted coconut oil or any other more neutral oil of choice
- 1/4 cup honey
- 1 Tbsp vanilla extract
- 1 large egg
- 3 Tbsp milk or non-dairy milk
- 1 1/2 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp` baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup chocolate chips
- Preheat oven to 350 F. Line a muffin tin with baking cups and set aside.
- Mash the bananas well with a fork, or in the bowl of a stand mixer. Add in the oil, honey, vanilla, egg, and milk. Mix well.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and cinnamon.
- Add the dry mixture to the wet mixture and stir. Add the chocolate chips to the batter and mix well.
- Scoop out the batter into the muffin tins. Bake for 19-20 minutes, or until an inserted toothpick comes out clean. Cool completely before storing.
- Muffins stay fresh for 4-5 days in an airtight container on the counter and up to 3 months in the freezer.
Best way to enjoy your muffin:
I love heating these healthier banana chocolate chip muffins up in the microwave for 10 seconds and slathering them with a little nut butter.
Psssst: Also make sure you try out these Double Chocolate Banana Muffins.