Deliciously healthy banana chocolate chip muffins that taste anything but healthy! No dense, soggy, tasteless muffins here!
These Healthy Banana Chocolate Chip muffins are still a favourite in our house, and it was about time they were dusted off from the archives.
I’ve tried a bunch of “healthy” banana muffin recipes over the years that taste dense and gross and end up in the bin. This recipe is not one of those! This one is a winner in our house. In fact, I can’t make them very often or we end up eating the whole batch in the matter of a few minutes and that kind of defeats the purpose of having a healthier version of banana muffins now doesn’t it!
The recipe is adaptable. You can add in another banana or another tablespoon of rice malt syrup for extra sweetness. You can use another sweetener if rice malt syrup isn’t your jam. And you can use whatever milk or oil you’d like. You can ditch the chocolate chips if you want an even healthier version. I just love the combination of chocolate and banana!
Should I mention here that I once made a version of these with Nutella in the middle… yep, this recipe is a pretty good base for mix ins so go crazy with what you love but just be sure to note they aren’t so healthy if you are adding in Nutella LOL! More like a wonderful indulgence!
I hope you enjoy these as much as we do friends!
Healthy Banana Chocolate Chip Muffins
- 1 cup wholemeal / whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 large bananas very ripe, make 3 if smaller
- 1 tbsp vanilla essence
- 1 tbsp olive oil
- 1 egg
- ½ cup plain greek yoghurt
- 1 tbsp milk
- 1 tbsp rice malt syrup / brown rice syrup
- ½ cup chocolate chips
- Preheat oven to 170C or 350F. Spray 12 cup muffin tin with non-stick spray.
- Add bananas, rice malt syrup, vanilla, oil, egg, yoghurt and milk to a blend and blend on high for 1 minute until well combined.
- In a bowl, whisk together flour, baking powder and salt.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t over mix.
- Gently fold in chocolate chips.
- Divide batter into muffin tins and bake for 20 minutes or until tooth pick comes out clean.
- Cool muffins in tin for 5 minutes then move to wire rack to finish cooling.
- Adapted from Ambitious Kitchen
- Store in an airtight container lined with a sheet of paper towel. Place a sheet of paper towel on top as well. They will keep for 4 days at room temperature (but they aren't going to last that long - come on!).
- These freeze well - wrap in plastic wrap and then place in a zip lock bag.
- You can sub in whatever milk you enjoy. I made with cows milk.
- You can sub in coconut oil instead of olive oil.
- You can sub in honey, maple syrup etc instead of rice malt syrup.
- You can sub in plain white flour instead of wholemeal if you wish.
- Nutrition information is for one muffin.