These homemade banana chocolate chip muffins are SO delicious and also surprisingly healthy--sweetened only with pure raw honey and the sweetness of the bananas and chocolate chips.
After making multiple batches of homemade chocolate chip muffins (and mini muffins) while I developed that recipe, I promised myself I'd also have to make a batch of banana chocolate chip muffins soon too--and here it is! 🙂
But for this recipe, I was determined to keep things on the healthier side and ditch the white processed sugar for some pure raw honey. Besides, the ripe bananas and semi-sweet chocolate chips already provide a lot of sweetness, so there was really no need to add processed sugar. (Bonus: you'd never know the difference!)
This muffin recipe uses only healthy, wholesome, easy to find ingredients; you may already have many of them on hand.
- bananas (make sure they're very ripe--the more brown spots the better)
- all-purpose flour (or gluten-free flour; I tested with Cup4Cup Gluten Free Flour)
- baking powder
- baking soda
- sea salt
- large eggs, at room temperature
- sour cream or plain Greek yogurt
- coconut oil or unsalted butter, melted
- vanilla extract
- semi-sweet chocolate chips or mini chips
See recipe card below for exact quantities.
To get started, first preheat your oven to 350°F. Grease or line one 12-muffin tin, two 6-muffin tins or one 24-mini muffin tin with muffin liners. Then, mash a couple small bananas in a small bowl with the back of a fork or a potato masher.
Next, mix the the dry ingredients (flour, baking powder, baking soda and salt) in a medium mixing bowl and use a whisk to incorporate them together.
Then, in a separate larger bowl, use the whisk to beat the eggs a little, then some honey, sour cream, melted coconut oil and vanilla and whisk again.
Using a silicone spatula, fold the dry ingredients into the wet until they are just incorporated (don't over mix.)
And finally, fold the mashed bananas and chocolate chips into the batter and then divide it evenly into the muffin cups.
Bake your muffins for 21-23 minutes (or 13-15 minutes for mini muffins), or until a toothpick comes out clean. Let them in their tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Gluten free - use gluten free all-purpose flour; I tested with Cup4Cup Gluten Free Flour and it worked perfectly
- Sour cream - substitute plain Greek yogurt
Here is the equipment I used to make this recipe:
- muffin tin or mini muffin tin
- muffin liners
- potato masher (optional; you can also just use the back of a fork to mash the bananas)
- medium and large mixing bowl
- silicone spatula
These muffins will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer.
🎉 Top tip
Remember that when it comes to bananas and baking, the riper and browner the bananas are the better! And these muffins are a delicious way to use up any over-ripe bananas that may be sitting on your counter.
Banana Chocolate Chip Muffins
- 2 small ripe bananas or 1 large banana
- 1 ¼ cups all-purpose flour or gluten-free flour; I tested with Cup4Cup Gluten Free Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 large eggs at room temperature
- ⅓ cup honey
- ½ cup sour cream or plain Greek yogurt
- ¼ cup coconut oil or unsalted butter, melted, plus extra for greasing (see notes)
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or mini chips
- Prep: Preheat oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins (or for mini muffins, a 24-mini muffin tin.) Mash your bananas in a small bowl with the back of a fork or a potato masher and set aside.
- Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the honey, sour cream, coconut oil and vanilla and whisk again.
- Make the batter: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the mashed bananas and chocolate chips into the batter and then divide it evenly into the muffin cups.
- Bake: Bake muffins for 21-23 minutes (13-15 minutes for mini muffins), or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.