There can’t be a better combo than banana and chocolate. I love banana bread and I love chocolate, so naturally, banana and chocolate together is heavenly. This recipe for banana muffins with chocolate chips is just that… heavenly. You’re going to love these!
Why you’ll love these banana muffins with chocolate chips:
- Quick: These banana chocolate chip muffins will only take you 10 minutes to prep and an additional 25 minutes to bake
- Easy: The best part of these is that they taste great but you can make them with simple ingredients and they don’t require you to be a professional baker to pull off
- Versatile: Add in nuts, remove the chocolate, add chocolate chunks, whatever you want!
Ingredient Notes:
Bananas: Bananas are rich in nutrients and have so many benefits. They can help with blood sugar levels, digestive health, cramps, and the list goes on. The best part, is they are so good on their own but also great to add into recipes like this.
Flaxseed: For this recipe we use Silo’s brown flax. Flaxseed is so easy to add into your food. Throw it on yogurt, cereal, salads, in baked goods, etc. It’s full of healthy fats and is very high in fibre.
How to make banana muffins:
- Preheat the oven to 375F and prepare a muffin trays with liners.
- In a medium-sized bowl, add the all-purpose flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a large bowl, add the ripe bananas. Use a hand blender to mash until smooth.
- Add the brown sugar, ground flaxseed, almond milk, vegan butter, and vanilla.
- Whisk until thoroughly combined.
- Transfer the dry ingredients to the bowl and mix until combined.
- Fold in the chocolate chips. Leave a few aside for later.
- Scoop the batter evenly into 12 prepared muffins liners.
- Sprinkle a few extra dark chocolate chips on top of each muffin.
- Bake for 25 - 28 minutes, until golden on top and a toothpick comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve on its own, with coconut oil, peanut butter, or however else you’d like!
Expert Tips & FAQ:
How can I make gluten-free banana muffins? To make this gluten free, swap the all-purpose flour with Bob’s Red Mill 1:1 Gluten Free Flour Blend.
Get Creative: Add ANY ingredients you wish; extra spices, swap the chocolate chips for nuts or fresh berries, its endless!!!
Storage: Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Other recipes to make:
- One Pot Meals: Spinach Feta Rice Bowl
- Greek Meatballs with Whipped Feta
- Vegan Pastitsio Recipe
- Vegan Lemon Rice Soup
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Banana Chocolate Chip Muffins
Prep time: 10 minutes
Bake time: 25 - 28 minutes
Makes 12
3 medium bananas (ripe)
1/3 cup brown sugar
2 tbsp. SILO brown flaxseed (ground)
½ cup + 2 tbsp. almond milk or plant-based milk
1/3 cup vegan butter (melted)
1 tbsp. vanilla
1 ¼ cup all-purpose flour
½ cups rolled oats
1 tsp. cinnamon
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup vegan chocolate chips
Instructions
Preheat the oven to 375F and prepare a muffin trays with liners.
In a medium-sized bowl, add the all-purpose flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
In a large bowl, add the ripe bananas. Use a hand blender to mash until smooth.
Add the brown sugar, ground flaxseed, almond milk, vegan butter, and vanilla.
Whisk until thoroughly combined.
Transfer the dry ingredients to the bowl and mix until combined.
Fold in the chocolate chips. Leave a few aside for later.
Scoop the batter evenly into 12 prepared muffins liners.
Sprinkle a few extra dark chocolate chips on top of each muffin.
Bake for 25 - 28 minutes, until golden on top and a toothpick comes out clean.
Remove from the pans immediately and onto a wire rack to cool.
Serve on its own, with coconut oil, peanut butter, or however else you’d like!
These are DELICIOUS!!
Notes:
To make this gluten free, swap the all-purpose flour with Bob’s Red Mill 1:1 Gluten Free Flour Blend.
Add ANY ingredients you wish; extra spices, swap the chocolate chips for nuts or fresh berries, its endless!!!
Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.