Healthy Banana Chocolate Chip Muffins

No ratings yet

Healthy Banana Chocolate Chip Muffins

These healthy banana chocolate chip muffins are soft, moist, and made with whole wheat flour, ripe bananas, applesauce, and plenty of mini chocolate chips.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Servings: muffins

Calories: 131kcal

Ingredients

Dry Ingredients

1 ½ cups white whole wheat flour (we use King Arthur Golden Wheat)
2 tbsp ground flaxseed
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg

Wet Ingredients

3 very ripe bananas, well mashed
¼ cup maple syrup
¼ cup unsweetened soy milk (or almond milk)
¼ cup unsweetened applesauce
1 tsp vanilla extract
2 tsp lemon juice

Add In

¼ cup dairy-free mini chocolate chips (such as Enjoy Life)

US Customary - Metric

Instructions

Preheat the oven to 375℉ (190℃). Prep a 12-cup muffin pan by greasing it or inserting cupcake liners.
In a large bowl, whisk together the dry ingredients (flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg).
In a medium bowl, stir together all of the wet ingredients (mashed bananas, maple syrup, soy milk, applesauce, vanilla, and lemon juice).
Add the wet ingredients to the dry ingredients and stir until just combined. (Do not overmix.)
Gently fold in the mini chocolate chips. Allow the batter to rest for 3-4 minutes.
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.
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.
Enjoy them as they are, with a bit of vegan butter, or with a drizzle of nut or seed butter!

Nutrition