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
Scale
- 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.
