Warm, cozy, and just the right amount of indulgent — these Healthy Banana Bread Chocolate Chunk Muffins are the kind of bake that fills your kitchen with the smell of comfort. Made with ripe bananas, coconut oil, and a blend of whole wheat and almond flour, they’re naturally sweetened with maple syrup and studded with melty dark chocolate chips.
They’re the perfect make-ahead breakfast, mid-morning snack, or after-nap treat for you and your little honeydew. Think of them as a wholesome twist on banana bread that feels like a treat but nourishes like breakfast.
🌿 Why You’ll Love Them
- Made with real ingredients (no refined sugar!)
- Moist, fluffy, and rich with banana flavor
- Dark chocolate chips in every bite
- Freezer-friendly for busy mornings
- Loved by toddlers and grown-ups alike
Ingredients
(makes 10–12 muffins)
- 4 very ripe bananas, mashed (about 1 ½ cups)
- 2 large eggs
- ¼ cup melted coconut oil (or butter)
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- ½ cup almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup dark chocolate chips (plus extra for topping)
Full Recipe Below:
Healthy Banana Bread Dark Chocolate Chip Muffins
Equipment
- 1 Large Bowl
- 12 Cup Muffin Tin
- 12 Muffin Tin Liners (Optional)
Ingredients
Wet Ingredients
- 4 4 very ripe bananas, mashed (about 1 ½ cups)
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/3 cup pure maple syrup
- 1 tsp vanilla
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
Mix Wet Ingredients
- In a large bowl, mash bananas until mostly smooth.
- Whisk in eggs, coconut oil, maple syrup, and vanilla.
Add Dry Ingredients
- Add whole wheat flour, almond flour, baking soda, cinnamon, and salt. Stir gently until just combined.
- Fold in chocolate chunks.
Divide
- Divide batter evenly among muffin cups and top with extra chocolate chunks.
Bake
- Bake 20–24 minutes, or until a toothpick comes out clean.
Cool & Enjoy!
- Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
Video
Notes
- Add chopped walnuts for crunch and a nutty flavor.
- For mini muffins: bake 12–14 minutes.
🍫 Storage Tips
- Room temp: Store in airtight container up to 2 days.
- Fridge: Up to 5 days.
- Freeze: Wrap individually and freeze up to 3 months.
🌸 Healthy Honeydew Notes
- These are extra soft and moist from the almond flour — don’t overbake.
- I love making a double batch and freezing half for the week ahead.
Enjoy! 💛
There’s something special about a batch of these muffins on the counter — simple, homey, and just sweet enough. I love baking them on Sunday afternoons so the house smells like banana bread heaven, then freezing a few for the week ahead. Whether you enjoy one warm with coffee or share a bite with your little one, these muffins bring that small, slow joy The Healthy Honeydew is all about. 💛
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