Healthy Chocolate Chip Banana Muffin Recipe
Sweetened with bananas, honey and applesauce, these moist and tender muffins are great for a quick grab-and-go breakfast or after school snack.
Servings: 18 muffins
Calories: 202kcal
Ingredients
- 2 eggs
- ½ cup honey
- 2 ripe bananas mashed with a fork
- ½ cup melted coconut oil
- ½ cup (4 ounces) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons ground flaxseed meal
- 2 tablespoons brewer’s yeast
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips plus extra for muffin tops
Instructions
- Preheat oven to 350°F.
- Line 18 muffin cups with paper liners. Set aside.
- In a medium mixing bowl, whisk together the eggs, honey, mashed bananas, melted coconut oil, applesauce, and vanilla until blended.
- In a large mixing bowl combine the pastry flour, pats, cinnamon, baking soda, salt, baking powder, flaxseed meal and brewer’s yeast. Whisk until combined.
- Add the egg mixture to the flour mixture and stir with a wooden spoon or rubber spatula until combined. Add the chopped nuts and ½ cup chocolate chips. Fold together with a spatula until combined.
- Fill the muffins to the top of each liner then top with a few chocolate chips or extra whole lots for a garnish.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes then remove to a wire rack to cool.
Notes
- These muffins freeze beautifully!
- All-purpose flour may be substituted for the whole wheat pastry flour, although the texture may be a little different.
Nutrition
Calories: 202kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 167mg | Potassium: 205mg | Fiber: 3g | Sugar: 12g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
