Whole Grain Chocolate Chip Banana Muffins

Perfectly moist, oil-free banana muffins made with healthy whole food, plant-based ingredients are sure to be a hit!

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There’s something so inviting about the warm aroma of freshly baked muffins filling the kitchen. These Whole Grain Chocolate Chip Banana Muffins smell wonderful and are packed with wholesome ingredients you can feel good about. They’re plant-based and oil-free, sweetened naturally by overripe bananas and a bit of maple syrup, plus they include plenty of healthy whole grains. These muffins are loved by our families and are sure to be loved by yours too! Try them with our Overnight Chia Protein Pudding for a hormone-supporting, well-rounded breakfast or snack.

What We Love Most About These Muffins

Healthy Ingredients: These muffins are not only plant-based but also completely free from fatty oils. Their moist texture stems from ripe bananas, unsweetened applesauce, and unsweetened soy milk. We use white whole wheat flour to keep these one hundred percent whole grain and ground flaxseeds for the healthy omega-3 fatty acids.

Easy to Make: This recipe is quick to throw together and simple to make with straightforward, easy-to-find ingredients.

Perfectly Portable: These are perfect for on-the-go snacking or packed lunches. Place in an airtight container or wrap in cellophane to keep them moist and fresh.

Satisfyingly Sweet. These moist, delicious muffins are too good to resist! The sweetness from the ripe bananas, combined with the mini chocolate chips, is sure to satisfy any sweet tooth.

Menopause-Supporting Ingredients

Whole Wheat Flour: We love whole grains! Because menopause can cause insulin resistance, foods like whole wheat flour provide stable blood sugar to prevent spikes that can cause more cravings and energy crashes.

Ground Flaxseed: Flaxseed is a great source of phytoestrogens (lignans) and omega-3 fatty acids. This may help prevent breast cancer and support brain health, kidney function, and heart health.

Soy Milk: The wonderful thing about soy milk is that it’s made from hormone-friendly soybeans. Soybeans are composed of phytoestrogens, compounds that mimic estrogen in the body and may help alleviate menopausal symptoms such as hot flashes, mood swings, and bone loss.

Bananas: Naturally sweet bananas are high in fiber, potassium, B6, and vitamin C. Eat them when they are still green (or just turning yellow) to help keep blood sugar stable.

How to Make Whole Grain Chocolate Chip Banana Muffins

See the full recipe card with measurements and instructions below.

What You’ll Need:

Dry Ingredients:

• white whole wheat flour
• ground flaxseed
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg

Wet Ingredients:

• very ripe bananas
• maple syrup
• unsweetened soy milk (or almond milk)
• unsweetened applesauce
• vanilla extract
• lemon juice

Add In

• dairy-free mini chocolate chips

How to Make this Recipe:

1. Preheat the oven to 375℉ (190℃). Prep a 12-cup muffin pan by greasing it or inserting cupcake liners.

2. In a large bowl, whisk together the dry ingredients (flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg).

3. In a medium bowl, stir together all of the wet ingredients (mashed bananas, maple syrup, soy milk, applesauce, vanilla, and lemon juice).

4. Add the wet ingredients to the dry ingredients and stir until just combined. (Do not overmix.)

5. Gently fold in the mini chocolate chips. Allow the batter to rest for 3-4 minutes.

6. Spoon the batter into a greased or lined muffin pan, distributing it evenly among the 12 cups. Each cup will be about ½-¾ full. Bake for 18-22 minutes or until a toothpick inserted comes out clean.

7. Allow the muffins to cool in the pan for at least 5 minutes, then carefully remove them from the muffin pan and transfer them to a wire rack to finish cooling.

8. Enjoy them as they are, with a bit of vegan butter, or with a drizzle of nut or seed butter!

Notes & Storage

Storage: Store muffins in an airtight container for 3-4 days, or individually wrapped in the freezer for up to 3 months. Thaw at room temperature or in the microwave (using the “defrost” option).

Notes:

1. For the Flour: We use King Arthur White Whole Wheat flour (also labeled as Golden Wheat) for this recipe, but any brand of white whole wheat flour is fine.
2. Milk Options: Use any kind of unsweetened, plant-based milk option you have on hand: soy, almond, cashew, oat, or coconut.
3. Types of Muffin Liners: Silicone muffin liners work really well for this recipe; however, if you do not have these, you can use paper cupcake liners. Just be aware they do tend to stick a little to the paper liner until the muffins are completely cool (not warm, but room temp). Once they are completely cool, it should be easy to peel off the liner. Otherwise, grease the muffin pan with vegan butter or spritz it with some olive oil to ensure it won’t stick.
4. To Ensure Fluffiness: Whole wheat flour tends to be more dense than white flour. To keep these on the fluffier side, it’s important to not overmix the batter (a few lumps are okay). This may cause the muffins to be more dense and deflated. Also allow the batter to rest for at least a few minutes before baking.