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.
When we first started our real food journey, I made these with white flour, white sugar and just one banana. Over the years, I gradually switched to whole wheat flour (substituting 1/4 cup at a time) and began reducing the amount of sugar in the recipe (by 1 tablespoon at a time). I also increased the number of bananas in the recipe, since more fruit in our diets is always a good thing.
The recipe you see today is the perfect balance between a muffin that’s good for you and just sweet enough, but if you find it too sweet, I suggest cutting back a little on the chocolate chips rather than the sugar in order to preserve the integrity of the muffin.
If you don’t have brown sugar, substitute white sugar and 1 heaping tablespoon of molasses. There’s no need to mix it up ahead of time – just toss it all together in the mixing bowl.Print
- In a mixing bowl, cream sugar, coconut oil and butter.
- Add eggs, vanilla and bananas until thoroughly blended.
- Add flours, baking soda and salt and mix until just combined.
- Add 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.
*Oat Flour: I take plain, raw, old-fashioned oatmeal and grind it in a Blendtec until its texture is similar to flour.
Additional Recipe Notes
If you have bananas leftover after making these muffins, flash freeze them and then store them in a freezer-safe container. Bring them to room temperature before using in any recipe that calls for bananas.