These perfect Banana Chocolate Chip Muffins are our favorite! They’re the best way to use overripe bananas – made with less sugar, plus gluten-free friendly! Also try my caramelized banana bread and banana nut muffins with crumb topping!
My kids adore muffins. We make zucchini muffins with apples and carrots in the summer and freeze the raw muffin batter with this method so we can enjoy them after the zucchini season is over.
When both fresh zucchini and frozen zucchini muffins are long gone, this recipe for banana chocolate chip muffins becomes our staple.
I’m always on the lookout for marked down produce at the grocery store, and finding bags of over-ripe bananas is how this muffin was created in the first place.
The recipe you see today is the perfect balance between a muffin that’s good for you and just sweet enough. If you’d like to make it less sweet, I suggest cutting back a little on the chocolate chips rather than the sugar in order to preserve the integrity of the muffin.
Either way, I promise you’ll absolutely love this healthy and delicious banana chocolate chip muffin recipe!
Banana Chocolate Chip Muffins
Not only are these muffins satisfyingly delicious, they are also:
- Easy. Just combine and bake for 20-30 minutes! That’s it!
- Freezer friendly! They freeze well – both raw and baked. Here’s how to freeze raw muffin batter and the ultimate guide to freezing bread…
- And the kids love them! Make a big batch, freeze half, and you’ll have them on hand for busy weekday mornings, or for easy snacks & lunches!
What are the ingredients in Healthy Banana Chocolate Chip Muffins?
- brown sugar (or use coconut sugar)
- butter
- coconut oil
- eggs
- vanilla extract
- over-ripe bananas
- oat flour (here is how to make your own oat flour)
- whole wheat flour (I use whole wheat Einkorn Flour)
- baking soda and salt
- chocolate chip
Can this banana muffin recipe be made gluten-free?
Yes! Just substitute the whole wheat einkorn flour for gluten free all purpose flour. And be sure that your oat flour and chocolate chips are certified gluten free.
How to Make this Banana Chocolate Chip Muffin Recipe
- In a mixing large bowl, cream ¾ cup sugar + 4 Tbsp coconut oil + 4 Tbsp butter.
- Add 2 eggs + 3 tsp vanilla + 3 bananas until thoroughly blended.
- Add 1 cup whole wheat flour + 1 cup oat flour + 1 tsp baking soda + ½ tsp salt and mix. Then fold in 1 cup chocolate chips and mix.
- Spoon ¼ cup of batter into muffin cups with paper liners. Bake for 20-30 minutes.
- Remove to a cooling rack. Store in a sealed container.
What can be done with overripe bananas?
Aside from making this wonderful banana muffin recipe, you can also make the following recipes with over-ripe or mashed bananas:
- Toasted Coconut and Banana Sourdough Pancakes
- Healthy Chocolate Chip Peanut Butter and Banana Ice Cream
- The Best Caramelized Banana Bread Recipe
- 5-ingredient Banana Bread Muffins
- Banana Nut Muffins with Crumb Topping
Are banana muffins bad for you?
Not these chocolate chip banana muffins – since they are made from scratch with real food ingredients! Plus they are much healthier than store-bought muffins with less & healthier sugar (you can use coconut sugar), and whole wheat Einkorn flour (or gluten free flour)! AND lots of fresh ripe bananas. You can’t go wrong with this healthier, quick and easy muffin recipe!
More Healthy Muffin Recipes
- Zucchini Muffins with Apples and Carrots
- Pumpkin Chocolate Chip Muffins
- Peanut Butter Chocolate Chip Muffins
- Einkorn English Muffins
Freezer Cooking: Breakfasts
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Banana Chocolate Chip Muffins
These perfect Banana Chocolate Chip Muffins are our favorite! They’re the best way to use overripe bananas – made with less sugar, plus gluten-free friendly! Also try my caramelized banana bread and banana nut muffins with crumb topping!
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 18 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 3/4 cup brown sugar (or coconut sugar)
- 4 Tbsp butter
- 4 Tbsp coconut oil
- 2 eggs
- 3 tsp vanilla extract
- 3 over-ripe bananas
- 1 cup oat flour*(here is how to make your own oat flour)
- 1 cup whole wheat flour (I use whole wheat Einkorn flour)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
Instructions
- In a mixing large bowl, cream ¾ cup sugar + 4 Tbsp coconut oil + 4 Tbsp butter.
- Add 2 eggs + 3 tsp vanilla + 3 bananas until thoroughly blended.
- Add 1 cup whole wheat flour + 1 cup oat flour + 1 tsp baking soda + ½ tsp salt and mix until just combined.
- Then fold in 1 cup chocolate chips and mix just a couple of rotations (you don’t want to squish the chips).
- Spoon ¼ cup of batter into a muffin tin lined with paper cups.
- Bake at 350 degrees for about 20-30 minutes, or until the tops are dark golden brown.
- Cool for a few minutes before removing to a rack to cool completely.
- Store in a sealed container.
Keywords: Banana Chocolate Chip Muffins
Do you have a staple muffin recipe in your home? What is it?
When you say whole wheat einkorn flour, do you mean as opposed to einkorn all-purpose flour? Do you grind your own einkorn berries?
I made these yesterday and had to come back and comment- they were fantastic! My teen boys usually complain about the taste of whole wheat flour, but the oat flour made it a perfect balance and we loved the texture. I reduced the sugar to 1/2 cup and added pecans, SO good. Thank you!
★★★★★
Yay! I’m so glad everyone loved them! I love the idea of reducing the sugar and adding pecans too!!
Love these!! I added 1 T cocoa powder (for the visual effect for the kids….looks like chocolate) and used mini chocolate chips. We double the recipe and eat them all day or freeze half for later. I love the oat flour in them as well.
★★★★★
We could eat these all day too Lisa! Love the “effect” of adding cocoa. Smart trick!! 😉
Just made this and they are delicious! Doubled up this recipe because I had extra bananas. I felt like this was a lot of sugar (with the banana and chocolate chips you already have sweetness) so I only added about 1/3 cup of coconut sugar and about 1/3 cup of homemade apple sauce and it was still good. I took your advice and froze some to bake up next time. I ended up with about 1 dozen already baked, a small loaf pan I gave the hubby to take to work and 6 more in the freezer. Thanks for another great recipe!
Can these be made with regular oil or would that hurt the taste or texture?
Hi Janine! These can be made with oil without much effect on the taste or texture… I just think butter & coconut oil are really good. 🙂
We just made these for breakfast in honor of my banana-loving 2-year-old’s birthday. Everyone enjoyed them! The instructions didn’t say when to add the coconut oil, so I creamed it in with the butter and sugar. I also found they were done after 22 minutes, so maybe my oven runs hot. That’s OK, though… It was nice to eat a few minutes early, lol! Thanks for the recipe. 🙂
Yes, with the butter – so sorry Kim! I’ll go back and fix that, as well as the time just in case my oven runs cool. I’m glad you guys enjoyed the muffins!!
OK, I’m now on week three of this recipe and I had to write back. These muffins are perfectly moist and delicious and freeze wonderfully. I now use this as a base for whatever muffins I need. Too many apples? Apple cinnamon muffins. Leftover blueberries? Cinnamon cardamom blueberry muffins. When I don’t have banana as the base, I throw in something to give moisture (sour cream, milk, just enough to moisten it enough to how it looked with the bananas). Plus I add chia seeds and ground walnuts to every batch to pump up the health factor. I think these are the PERFECT healthy muffins and am addicted! Thank you so much for this.
★★★★★
I hadn’t thought of altering the recipe while keeping bananas as the base… brilliant! I’m very happy you’re addicted to my muffin recipe, lol, and glad you’re able to modify to what’s in your kitchen!! 🙂
Simply delicious! Thank you, Tiffany 🙂
You are most welcome Melissa!
Fantastic muffins and I would say one of the few I’ve had that I think they are even better cool than fresh out of the oven hot. I didn’t read these comments first and also wondered about the coconut oil. I melted it and added it in before dry ingredients. Don’t know if it’s different than incorporating them with butter, but they were wonderful. Upped the fiber and omega 3’s by adding a tablespoon or so of chia seeds to batter (before dry ingredients). Love this muffin and now want to go back and read all of your recipes
★★★★★
Assuming coconut oil is incorporated (as a solid) when one creams the butter and sugar, yes?
Yes, measure it as a solid when creaming. You could melt it, and I’m sure it wouldn’t make much difference, I just haven’t tested that way yet. 🙂
Best banana chocolate chip muffins I have ever made. I used 1/2 cup of Splenda brown sugar instead of the regular brown sugar. The oatmeal flour tip was very helpful. I will be using that for other recipes.
Marsha,
I’m so glad you liked them! These are our favorites too. The oatmeal flour is so handy – I’ll be making a batch of chocolate chip cookies later today using it!! ~Tiffany
These were so good; my kids are begging me to make another batch. I think the oat flour is the secret ingredient! Thanks for sharing this great recipe!
These look so good! My family loves chocolate chip banana bread and so I will definitely have to make the muffins (and thanks for the tip on the oat flour – sounds like it would be good in the muffins)!
You’re welcome CJ! I hope your family enjoys them as much as we do!
Thanks for suggesting these! I will try these with the next batch of black bananas i pull from the freezer 🙂
You’re welcome! Please come back and let me know how you like them!