This post may contain affiliate links. See our disclosure policy.
These Banana Chocolate Chip Muffins are a favorite at our house. Low in sugar and high in vitamins, these are a delicious and healthy snack!
Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are so delicious, and easy enough to make as a quick after school snack. Lots of chocolate in each bite, they taste like a sweet treat but are actually much better for you than regular muffins. Ripe bananas and coconut flakes give it so much flavor, and because they’re made with coconut oil and very little sugar, you can feel good about giving them to your family. They’re so moist and yummy, I make these all the time. My little monkeys are crazy about them!
Suggestions for Moist and Delicious Muffins
- Try and use extra ripe bananas, which makes the batter even sweeter!
- When cooking with coconut oil, put it in the microwave for about 20 seconds or so until it softens.
- I like to make two or ore batches at a time and freeze the muffins. In a freezer safe bag or container, they’ll stay nice and fresh for up to two months. Just pull them out of the freezer the night before and set them on the counter to thaw for breakfast. You can also grab a muffin or two out for a quick snack and pop them in the microwave for 15 seconds.
- Eat these Banana Chocolate Chip Muffins at room temperature or warmed up with a little butter.
- For extra crunch, add half a cup of chopped pecans, walnuts or almonds to the batter.
- These muffins can be made with peanut butter chips or butterscotch chips too for an entirely different but tasty flavor.
READ NEXT: 33+ Super Easy Breakfast Ideas
More Yummy Muffin Recipes
Banana Chocolate Chip Muffins
Ingredients
- 3 bananas very ripe
- 1/2 c brown sugar packed
- 1/3 c. milk
- 1/4 c. coconut oil microwave 20 seconds to soften
- 1 egg
- 1/2 tsp. almond extract
- 1 3/4 c. flour
- 3 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp salt
- 1 c. mini chocolate chips
- 1/2 c. coconut finely chopped (optional)
Instructions
- Heat oven to 400 degrees.
- Line 12 muffin cups with paper liners and lightly spray with cooking spray.
- In a large bowl beat together the bananas, brown sugar, milk, coconut oil, egg, and almond extract.
- Then stir in flour, baking powder, cinnamon, and salt- just until moistened. Fold in the mini chocolate chips and coconut.
- Divide the batter into the 12 muffin cups and bake 14 to 18 minutes or until toothpick inserted in center comes out clean.
- Remove from pan immediately to cool.
Nutrition Information
Did you try this recipe?
Share It on Instagram!
Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Tried this recipe yesterday and it was a huge hit with my family! Thanks for sharing this aweome recipe.
Yummy! These muffins are my daughter’s favorite for breakfast! So excited to make these again with her! Such a hit here and gone so fast. We absolutely love the combination of banana and chocolate, so yummy!
Oh these are my new favorite!! So easy and the kids loved them too. Thank you!
Pretty decent. A lot of flavors going on. Would definitely make them again though!
I make these muffins whenever I have super ripe bananas! My whole family loves them, and I find myself letting my bananas get brown just so that I can make these!
These muffins are so moist and I love the addition of chocolate chips. The cinnamon is also a nice touch!
I love this recipe and have made it several times, as muffins or a loaf. I don’t use almond extract though. Today I substituted unsweetened vanilla almond milk (for milk) and whole wheat flour. It is so good!
Thank you for sharing your variations on the recipe. It’s always good to get new ideas!
Have you tried to make these gluten free and with coconut sugar.
We haven’t tried those methods but if you do, please let us know how they turn out!
this looks great! however, i’m not a fan of almond extract (both for taste and allergy reasons.) can i sub vanilla instead? thanks.
sure!
Good question…i was wondering the same
Coconut oil is a safe and effective, natural body lotion.
Needless to say, coconut oil’s abundant supply of soluble fiber is exceptionally effective in treating constipation, but if you take an overdose of it, it can be too smooth for your comfort. Aside from being an anti inflammatory, this oil is also antibacterial, antimicrobial and antiviral.
And I would just like to add that canola oil has been deemed the worst oil on the market today it does the complete opposite that coconut oil does.
I agree that this is perfect timing. I just bought 17 bananas for 1.49! I like to call them “used bananas” because they are ready to be used in muffins or frozen for muffins later 🙂 I love muffins!!
Could you make these with a different kind of oil (canola, olive)?
I haven’t tried it, but I imagine it would work fine. 🙂
Perfect timing – I was just wondering what to do with some overripe bananas!
You will love these, I need to make them again, I am going to have to get some more bananas and keep them all from getting eaten. 🙂