These healthy banana chocolate chip muffins are cozy, tender, and hard to resist. Made with very ripe bananas, almond butter, coconut flour, coconut sugar, melty dark chocolate chips, and crunchy walnuts, they’re naturally gluten-free and dairy-free. Quick and wholesome, they’re ready in about 30 minutes—ideal for breakfast, snacks, or a sweet treat.
Banana nut muffins are a timeless favorite. This version adds rich dark chocolate for a delightful balance of flavors. The result is soft, flavorful muffins that work well for many dietary preferences—paleo, gluten-free, and dairy-free—so they’re a family-friendly choice my kids love for lunches, snacks, or dessert.
Why you will love this recipe!
- Freezer-friendly: These muffins freeze very well, so you can bake ahead and have a nutritious snack ready whenever you need one.
- Wholesome ingredients: Ripe bananas, coconut flour, and nut butter keep these muffins simple, satisfying, and aligned with a wholesome eating plan.
- Great way to use ripe bananas: The natural sweetness and texture of ripe bananas add flavor and reduce the need for excess added sugar.
Ingredients for Healthy Banana Chocolate Chip Muffins
Here are the ingredients that give these muffins their flavor and texture:
- Bananas – Use very ripe bananas for the best natural sweetness and consistency.
- Large eggs – Whisk the eggs before adding them to the batter.
- Coconut oil – Melt and cool before mixing.
- Almond butter (or another nut butter) – Substitute with your preferred nut butter if desired.
- Coconut flour & coconut sugar – Coconut flour makes this recipe gluten-free; other flours will change the texture.
- Baking soda & baking powder – Use fresh leavening agents for proper rise.
- Vanilla extract, cinnamon & sea salt – Small additions that deepen the flavor.
- Add-ins – Dark chocolate chips and chopped walnuts for extra richness and crunch.
Each ingredient contributes to a balanced, flavorful muffin that’s both nourishing and delicious.
How to Make Banana Chocolate Chip Muffins
Follow these simple steps to bake tender banana chocolate chip muffins:
- Preheat and prepare: Preheat the oven to 350°F and line a muffin pan with liners.
- Mix the wet ingredients: In a large bowl, mash the ripe bananas. Add whisked eggs, melted coconut oil, almond butter, and vanilla extract. Stir until smooth.
- Combine with dry ingredients: Add coconut flour, coconut sugar, baking soda, baking powder, cinnamon, and sea salt to the wet mix. Stir until fully combined into a thick batter.
- Fold in add-ins: Gently fold in dark chocolate chips and chopped walnuts.
- Bake: Spoon the batter into the muffin tin, filling each cup. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
Quick tips to ensure successful muffins every time:
- Ripe bananas are essential: They provide sweetness and moisture.
- Try different nut butters: Almond, peanut, or cashew can each give a slightly different flavor.
- Pick good chocolate: High-quality dark chocolate chips improve the overall taste.
- Measure coconut flour carefully: It absorbs more liquid than wheat flour, so accurate measurement is important.
- Don’t overmix: Fold gently to keep the muffins light and tender.
- Use fresh baking agents: Fresh baking soda and baking powder help the muffins rise properly.
- Separate mixing: Combine wet and dry ingredients separately before mixing them together to avoid overworking the batter.
- Watch the oven: Baking times vary—check with a toothpick for doneness.
- Cool briefly in the pan: Letting muffins cool 10 minutes in the pan before moving them prevents excess moisture buildup.
- Customize: Add shredded coconut, dried fruit, or other mix-ins to suit your taste.
Recipe Variations: Make It Your Own
This recipe is versatile—try one of these variations:
- Berry Burst: Fold in fresh blueberries or raspberries for a fruity twist.
- Coconut Dream: Add shredded coconut to the batter for extra texture and a tropical note.
- Nut-Free: Omit nut butter for a nut-free version and replace with extra chocolate chips or seeds like sunflower or pumpkin.
- Spiced: Add nutmeg or cardamom along with cinnamon for a warm spice profile.
Storage Tips
Proper storage keeps muffins fresh longer:
- Room temperature: Store in an airtight container for up to two days.
- Refrigeration: Keep in a sealed container in the fridge for up to a week.
- Freezing: Wrap individually and freeze for up to three months. Thaw at room temperature before serving.
More Wholesome Desserts
- Banana Brownies
- Apple Oatmeal Cookies
- Peanut Butter Cookies
- Applesauce Cake
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Ingredients
- 3 bananas, 2½ cups mashed
- 3 eggs
- ¼ cup melted coconut oil
- ½ cup almond butter, or nut butter of choice
- 1 teaspoon pure vanilla extract
- ½ cup coconut flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- pinch of sea salt
- ½ cup chocolate chips
- ½ cup chopped walnuts
Instructions
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Preheat your oven to 350ºF and line your muffin pan with liners.
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In a large mixing bowl, mash the ripe bananas and combine with eggs, melted coconut oil, nut butter, and vanilla extract. Stir until smooth.
-
Add coconut flour, coconut sugar, baking soda, baking powder, cinnamon, and sea salt to the wet mixture. Stir until well combined into a thick batter.
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Gently fold in dark chocolate chips and chopped walnuts.
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Fill each muffin cup with batter and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
- Ripe bananas are key: Use ripe bananas for natural sweetness and moisture.
- Nut choices: Try different nut butters for varied flavor.
- Quality chocolate matters: Better chocolate improves flavor.
- Mind the coconut flour: Measure carefully because it absorbs more liquid.
- Don’t overmix: Fold gently to keep muffins tender.
- Fresh baking agents: Use fresh baking powder and baking soda for proper rise.
- Mixing method: Combine wet and dry ingredients separately before mixing together.
- Baking time awareness: Check doneness with a toothpick as oven times can vary.
- Cooling: Cool in the pan for 10 minutes before transferring to a rack.
- Customizations: Add shredded coconut, dried fruit, or extra mix-ins as desired.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes.
