Healthy Banana Chocolate Chip Muffins
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Healthy Banana Chocolate Chip Muffins
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Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, this easy muffin recipe is perfect for on the go!
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Ingredients
- 1 tablespoon flaxseed meal OR 1 large egg (if you do not need the muffins to be vegan)
- 3 large overripe bananas about 11 ounces (1 1/2 cups mashed)
- ⅓ cup unsweetened applesauce
- 2 tablespoons canola oil or melted cooled coconut oil*
- ⅓ cup coconut sugar or light brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cups white whole wheat flour
- ½ cup dark chocolate chips mini or regular (I used mini; dairy free if you'd like the muffins to be vegan)
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Instructions
- In a small bowl, stir the flaxseed meal together with 2 1/2 tablespoons water. Set aside for 5 minutes to thicken. (This creates a flax egg. If you are using a regular egg, you can skip this step and add the egg with the applesauce in Step 3.)
- Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
- Mash the bananas in the bottom of a large bowl until mostly smooth. Double-check to ensure you have the 1 1/2 cups called for in the recipe.
- Whisk in the flax egg (or regular egg if not using flax), then the applesauce and oil. Whisk in the coconut sugar, maple syrup, and vanilla.
- Sprinkle the baking soda, cinnamon, and salt over the top, then stir gently until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips, reserving a few for sprinkling on top if desired.
- Divide the mixture evenly among the muffin cups and sprinkle on any reserved chocolate chips.
- Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.
- Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.
Notes
- *INGREDIENT NOTE: If using coconut oil, be sure all of the ingredients are at room temperature and the coconut oil has cooled, or it will resolidify when it mixes with the cold ingredients.
- GLUTEN FREE: I haven't yet experimented with making these muffins gluten free. If you'd like to try it, I would recommend starting with a 1:1 baking blend like this one.
- TO STORE: Store muffins in the refrigerator for up to 5 days or at room temperature for 3 days, according to this guide for How to Store Muffins.
- TO FREEZE: Muffin can be kept frozen for up to 3 months in a freezer-safe container or resealable freezer bag.
Nutrition Information
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Serving
1muffin
Calories
176kcal
(9%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
190mg
(5%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
21IU
(0%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 176kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 190mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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