If you were to ask me which food most defines my childhood, I’d answer – without hesitation – chocolate chip banana muffins. During my entire childhood, not only did my mom make chocolate chip muffins at least once or twice a week for breakfast, but my grandmother would bring giant containers full of them whenever she visited. Even when I went off to college, my mom actually mailed muffins to me. That means until I moved in with Jack, pretty much every day was muffin day!
That’s why I’m honestly shocked that 6 years into this blog, I’ve yet to share a chocolate chip banana muffin recipe! I guess I got too distracted by zucchini breads and pumpkin breads over the years.
Ingredients for these Healthy Banana Muffins:
- Bananas because you can’t make banana muffins without them.
- Ground flaxseed makes the recipe vegan. If you don’t have flax, you can use 2 eggs instead.
- Whole-wheat pastry flour is my favorite flour to use because it’s lighter than regular wheat flour. If you don’t have it, use a 50/50 mix of white and wheat flour.
- Cinnamon & nutmeg are the perfect warming spices for banana muffins.
- Almond milk is the type of milk that I keep on hand, but these muffins will work with any type of milk.
- Apple cider vinegar is the secret to making fluffy vegan muffins rise.
- Maple syrup highlights the naturally sweet banana flavor in these muffins.
- Olive oil is a bit non-traditional for banana muffins, but (a mild-flavored) olive oil is delightful to bake with. Any neutral oil that you keep on hand (sunflower, canola) will also work in this recipe. Melted coconut oil would also be delicious.
- Chocolate chips are essential to make chocolate chip banana muffins, but blueberry banana muffins, or banana nut muffins (with walnuts or pecans), would be equally delicious.
These muffins come together in just about 30 minutes. They’re puffy, moist, and totally addictive! They also freeze well, which is how I keep myself from eating four muffins in one sitting. Let them cool, pop them in the freezer, and enjoy one (or more) for an easy weekday breakfast. They’d also be a fun addition to your weekend brunch.
Banana Muffin variations
These muffins are equally as delicious with blueberries in place of the chocolate chips. If you like a bit of crunch, add chopped walnuts or pecans. Or if you prefer a fluffy plain muffin, they’re moist and delicious all by themselves without a mix-in.
More Muffin Recipes
If you love muffins as much as I do, try these other muffin recipes!
- 4 tablespoons ground flaxseed + 4 tablespoons warm water*
- 1¾ cups whole-wheat pastry flour (or white/wheat mix)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup maple syrup
- ⅓ cup olive oil or any neutral oil
- 1 teaspoon vanilla
- 1 cup mashed ripe banana (about 2 bananas)
- ½ cup chocolate chips
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter in the muffin tin.
- Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.