Healthy Banana Bread Dark Chocolate Chip Muffins
Soft, cozy banana bread muffins made with ripe bananas, whole wheat and almond flour, and rich dark chocolate chips. Naturally sweetened with maple syrup and coconut oil for a wholesome treat you’ll want to make on repeat — perfect for breakfast, snack time, or a little afternoon pick-me-up.
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.
Notes
- Add chopped walnuts for crunch and a nutty flavor.
- For mini muffins: bake 12–14 minutes.