These healthy choc chip banana muffins are perfect for when you want a quick and healthy treat. All you need is 7 ingredients, one bowl and a fork. They’re soft and fluffy and packed with delicious chocolate chips. They’re also gluten-free, oil-free, nut-free and refined sugar-free and can also be made dairy-free and vegan!
Ingredients & Substitutions
For these healthy choc chip banana muffins, you will only need 7 ingredients. These ingredients are all simple and you probably have most of them already – if not all!
PLEASE NOTE: you can double this recipe if you’d like to make 12 muffins instead of 6!
- Bananas: OBVIOUSLY. The riper the bananas are, the better! I buy bananas every week and keep them on my counter, as soon as they start looking very spotty I put them in the fridge. The peels might still go even browner, but the bananas themselves will be nice and sweet!
- Egg: You will only need one egg in this recipe. This makes the muffins moist and fluffy and adds some natural protein to the muffins which is a bonus. If you are avoiding eggs or want to make these muffins vegan: you can use 1/4 cup soy yoghurt.
- Coconut Sugar: I love baking with coconut sugar as it’s refined sugar-free and I love the flavour! You could use any sugar or sweetener you like.
- Oat Flour: You can either buy oat flour or simply make your own by blending some oats until fine.
- Baking Powder and Baking Soda: These are the raising agents. Please don’t substitute one for the other. You will need both.
- Chocolate Chips: These are non-negotiable. You can use dark chocolate chips which are often vegan (check the ingredients list) or milk chocolate chips if you’d prefer! You could also just chop up your favourite chocolate bar.
- Cinnamon: This is optional, but I always add it because I’m obsessed! Banana and cinnamon go SO WELL together!
How To Make Healthy Banana MuffinsJump to Video
These healthy choc chip banana muffins truly are so easy to make. They’re perfect for the beginner baker or for the lazy baker (a.k.a. ME).
Guess what!? You can make these in one bowl! I love that for us.
- Add your ripe bananas to a bowl and mush them up with a fork. Once mashed, add in your egg and sugar and whisk until combined.
- Add in your oat flour, cinnamon, baking powder and baking soda and mix it all up. See the video for the correct consistency. You may need to add some milk, add 1 tablespoon at a time. If you haven’t got milk you can use water.
- Next, add in those choccy chips.
- Grab your muffin tray. You can use muffin liners or cases if you like, but I find them unnecessary so I just use cooking spray. You could also grease it with some butter instead.
- Fill the muffin holes right to the top to make 6 large muffins. Make sure the muffin holes are filled equally.
How To Store Healthy Banana Muffins
room temperature: keep in an airtight container for up to 3 days
fridge: these muffins last a week in the fridge
WHY NOT TRY:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Healthy Banana Muffins
- Pre-heat your oven to 180°C / 350°F / 160°C fan. Grease 6 muffins holes or use muffin cases.
- Mash your bananas in a bowl then add in your egg and sugar. Mix until combined.
- Add in your dry ingredients and combine. Add in a splash of milk if needed (see the recipe video for the consistency). Fold in your chocolate chips.
- Fill 6 muffin holes with the batter to the top and bake for 15-20 minutes or until a skewer comes out clean.
- Use ripe bananas – borderline brown!
- Want 12 muffins? Double the recipe.
- Please read the blog contents for ingredient substitutes, baking tips and storage instructions.