Banana Chocolate Chip Muffin Recipe
Banana Chocolate Chip Muffins make a quick and healthy breakfast. Muffins are my favorite school day breakfast. They’re not only portable for a quick dash out the door, but it’s easy to hide some pretty healthy stuff in there without raising any suspicion. I find that adding even just a miniscule amount of chocolate chips ensures my kids will eat just about anything I put in front of them. Come to think of it, the same goes for me.
This Banana Chocolate Chip Muffin recipe is a family favorite. They taste just like the ones I used to buy from the bakery, but these use all natural, healthy ingredients. I use Greek yogurt to add a some protein to help keep little tummies satisfied all morning, but if you have a dairy allergy you can use applesauce instead. I’ve made them with regular flour and with gluten free flour with virtually no detectable difference.
This easy muffin recipe uses just one bowl and comes together quickly, so these muffins can be in the oven in literally five minutes if you stay focused. These muffins freeze well, so keep them on hand for easy breakfasts or healthy snacks anytime you need one.
Banana Chocolate Chip Muffin Recipe
makes 12 muffins
1/2 cup sugar
1/4 cup butter, softened
3 ripe bananas, mashed
1/4 cup milk (use almond or soy necessary)
1/4 cup plain Greek yogurt
2 large egg whites
2 cups all-purpose flour (use gluten free baking mix if necessary)
2 Tablespoons flax meal (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
Preheat oven to 350. Line a 12 cup muffin pan with paper liners and set aside.
Combine sugar and butter in a bowl and beat with a hand mixer at medium speed until well blended. Add banana, milk, yogurt, and egg whites. Beat until just combined.
Lightly spoon flour into dry measuring cups and level with a knife. Add flour, baking soda, and salt to banana mixture and stir well. Stir in chocolate chips.
Spoon batter into muffin cups lined with paper liners, filling each cup about 2/3 full.
Bake for 25 – 30 minutes, or until a toothpick inserted in the middle comes out clean. Place on cooling racks until completely cool. Store in an airtight container, or freezer in freezer bags.
You may also like:
These are so yummy! I used the same recipe today and used pumpkin in place of the banana….good stuff!
Hi Susan – I’ve been making these for Kate and she LOVES them! Thanks for the recipe!
So glad to hear that Dusty! Thanks!
Is the sugar you use regular white sugar from let’s say a publix or do you use the grandulated brown sugar that you can buy? And also the flour is there a special type that you use? rather than they regular white baker’s flour. I enjoy your site as my son has ADHD and I’m working towards a healthy lifestyle for our family.
My favorite sugar is organic palm sugar. It has a low glycemic index rating, naturally has a few hard to find vitamins/minerals, and is minimally processed. If I can’t get that then I use an unbleached organic sugar. I know that at Publix carries that. It is still highly processed but is a step above refined, bleached sugar. We are gluten free, so I use a variety of gluten free flours, my favorite being almond flour. If you aren’t gluten free then I highly recommend unbleached whole wheat flour. King Arthur has both an organic and conventional version which Publix carries. If you are used to highly processed white flours then it may not taste great in the beginning. You might want to start half white flour with half whole wheat and gradually work your way up to all whole wheat. You can check out my Amazon Store to see more of my favorite all natural baking ingredients that might help answer some of your questions: http://astore.amazon.com/ourfameat-20?_encoding=UTF8&node=21 Let me know if I can help!