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.

Six banana chocolate chip muffins in paper liners on a kids plate

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!)

And if you can't get seem to get enough banana recipes in your life, you can also try these awesome banana nutella crepes or gluten free banana bread.

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🌿 Ingredients
📝 Instructions
📋 Substitutions
🔪 Equipment
🍱 Storage
🎉 Top tip
🍳 Recipe

🌿 Ingredients

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
honey
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.

📝 Instructions

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.

Dry ingredients for banana chocolate chip muffins in a glass bowl with a stainless steel whisk — Dry ingredients incorporated with a whisk

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.

Wet ingredients for banana chocolate chip muffins in a glass bowl with a stainless steel whisk — Wet ingredients in a separate bowl

Using a silicone spatula, fold the dry ingredients into the wet until they are just incorporated (don't over mix.)

Folding dry ingredients into wet in a glass bowl with a purple silicone spatula — Folding dry ingredients into wet

And finally, fold the mashed bananas and chocolate chips into the batter and then divide it evenly into the muffin cups.

Folding bananas and chocolate chips into muffin batter with a purple silicone spatula — Folding bananas and chocolate chips into muffin batter

Six-muffin tin lined and filled with banana chocolate chip muffin batter — Batter-filled muffin tin

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.

📋 Substitutions

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

🔪 Equipment

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
whisk
silicone spatula

🍱 Storage

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.

Enjoy!

🍳 Recipe