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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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Healthy Breakfast &amp, Muffin, Snack
Servings: 18 muffins
Author: Tricia


  • 2 eggs
  • 1/2 cup honey
  • 2 ripe bananas mashed with a fork
  • 1/2 cup melted coconut oil
  • 1/2 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
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons ground flaxseed meal
  • 2 tablespoons brewer’s yeast
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dark chocolate chips plus extra for muffin tops


  • Preheat oven to 350 degrees 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 1/2 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.


These muffins freeze beautifully!
All-purpose flour may be substituted for the whole wheat pastry flour, although the texture may be a little different.