On my never-ending quest to create healthy breakfast options that don’t suck, I’ve been playing with a healthier version of banana muffins and this is the recipe that my family loves over and over again.
Similar to my other Muffins Recipes, these muffins are an awesome way to vary up your breakfast routine when you’re in a food lull and want something delicious that’s also made with wholesome ingredients.
Banana muffins are moist, fluffy, and delicious thanks to the natural sweetness of ripe or over-ripe bananas. They’re a great way to use up ripe bananas, and they’re perfect for breakfast, snacks, or even dessert.
The wheat bran adds a chewy texture (and loads of healthy fiber!) and the chocolate chips add sweetness and richness. You can switch up the mix-ins, more on that below…
I used walnuts and chocolate chips as the mix-ins for this recipe, but you can also add other mix-ins, such as dried fruit, nuts, or seeds. If you prefer to leave out the chocolate chips, you can substitute them with dried fruit or more nuts. Similarly, if you want to leave out the nuts, you can add more wheat bran or oats.
These banana muffins with chocolate chips are sure to become a new favorite.
Banana Muffins Ingredients
- Bananas: 3 large or 4 small/medium bananas, ripe or overripe: Bananas are a good source of potassium, vitamin C, and fiber. They also contain antioxidants that can help protect your cells from damage. In this recipe, the bananas add moisture and sweetness to the muffins.
- Brown Sugar: 1/2 cup packed brown sugar: Brown sugar boosts the sweetness and adds richness to the muffins. It also contains molasses, which is a good source of iron. This is a small amount of sugar spread across 12 muffins, but you can substitute powdered stevia or monk-fruit sweetener if you prefer.
- Butter or Oil: 1/2 cup unsalted butter, softened (or melted and cooled): Butter adds richness and flavor to the muffins. It also helps to keep the muffins moist and gives muffins a nice crumble. Grass-fed butter is full of good fats and omega 3’s. You can substitute vegan butter or coconut oil if you prefer.
- Egg: 1 large egg: Eggs help to bind the ingredients together and add structure to the muffins. They also add protein and nutrients. If you don’t eat eggs, you can substitute a flax egg, just note that the muffins will be more crumbly and not bind as well.
- Vanilla: 1 1/2 teaspoons vanilla extract: Vanilla extract adds a wonderful gourmet flavor and depth to this muffin recipe.
- Salt: 1/2 teaspoon Kosher salt or fine-grain sea salt: Salt helps to balance the sweetness of the muffins and brings out the other flavors.
- Flour: 1 cup all-purpose flour: All-purpose flour is the base of the muffins and gives them structure. It also contains gluten, which helps to bind the ingredients together. Because there are a lot of dense ingredients in this recipe, all-purpose flour is best to help them rise. You can substitute whole wheat flour, just note the muffins will be more dense.
- Baking Soda: 1/4 teaspoon baking soda: Baking soda helps the muffins rise when it reacts to the naturally occurring acid in the bananas (science is fun!).
- Baking Powder: 1 teaspoon baking powder: Baking powder also helps the muffins rise. Baking soda and baking powder are different. Baking soda contains baking powder, plus a naturally occurring acid (usually cream of tartar) to create the reaction to help them rise. I use both in this recipe to get the best texture. If you only have baking powder, you can use 2 teaspoons of baking powder and omit the baking soda.
- Wheat Bran: 1/2 cup wheat bran: Wheat bran is a good source of fiber and adds a chewy texture to the muffins. It also contains antioxidants that can help protect your cells from damage.
- Chocolate Chips: 1/2 cup chocolate chips: Chocolate chips add sweetness and richness to the muffins. They also contain antioxidants that can help protect your cells from damage.
- Walnuts: 1/2 cup chopped walnuts: Walnuts add a nutty flavor and crunch to the muffins. They are also a good source of protein and fiber.
How to Make Banana Muffins
(See the printable recipe card below for detailed steps.)
- Preheat your oven to 375°F (190C) and line a muffin pan with paper liners. Begin by mashing the bananas until mostly smooth in a large bowl. Incorporate the egg, softened butter, brown sugar, vanilla, and salt, stirring until well combined.
- Gradually add the flour, then sprinkle baking soda over the flour and gently fold it into the mixture. Be cautious not to over-mix, as this can affect the muffins’ texture. Carefully fold in the wheat bran, chocolate chips, and nuts, ensuring an even distribution of these delightful add-ins.
- Scoop about 3 tablespoons of batter into each liner, dividing the mixture evenly. Bake for 17-25 minutes, or until a toothpick inserted into the center of a muffin emerges clean and the muffins sport a light golden top. Baking times may vary, so keep an eye on your creations from the 17-minute mark. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack or cutting board to fully cool.
Banana muffins store well – up to 3 days at room temperature, up to 7 days in the refrigerator, and they freeze beautifully in a covered air-tight container for up to 3 months.Print
Enjoy the wholesome benefits of Banana Muffins with Chocolate Chips made with ripe bananas, fiber-rich wheat bran, and heart-healthy nuts, all combined with luscious chocolate chips for a delightful treat.
- 3 large or 4 small/medium bananas, ripe or overripe
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened (or melted and cooled)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon Kosher salt
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup wheat bran (or whole rolled oats or oat bran)
- 1/2 cup chocolate chips (or dried fruit, optional)
- 1/2 cup chopped walnuts (or any chopped nuts, optional)
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- In a large bowl, use a fork to mash the bananas until mostly smooth.
- Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined.
- Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
- Fold in the wheat bran, chocolate chips and nuts.
- Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner.
- Bake for 17-25 minutes, until toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes.
- Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool completely. Enjoy!
- For extra moist muffins, use mashed ripe bananas.
- For a richer flavor, use dark brown sugar instead of light brown sugar. You can also substitute plain white sugar.
- If you don’t have wheat bran, you can substitute with 1/2 cup of oats or 1/2 cup of oat bran.
- If you don’t like chocolate chips, you can substitute them with dried fruit, such as raisins or cranberries.
- You can also add other mix-ins, such as chopped nuts or seeds.
- Banana muffins can be stored at room temperature for up to 3 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.