Introduction

These healthy chocolate chip banana muffins are a delicious way to enjoy a wholesome treat. Made with whole wheat flour and natural sweeteners, they balance nutrition with rich flavors perfectly. They’re moist, flavorful, and great for breakfast or a snack.

The image shows three golden-brown muffins with slightly rough tops and chocolate chips embedded near the center, stacked on a clean white plate. The muffin liners are white and slightly crinkled, with the muffins appearing moist and soft. In the background, several more muffins sit on a metal cooling rack over a light pink cloth, all placed on a white marbled surface. The overall scene gives a fresh-baked, warm feeling with focused detail on the texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ¼ cups well-mashed extra-ripe bananas (about 3 medium bananas)
⅓ cup pure maple syrup (or honey)
2⁄3 cup cottage cheese (blended)
2 large eggs
½ cup egg whites
2 tablespoons light olive oil
2 teaspoons vanilla extract
2 tablespoons milk of choice (fairlife or arla bob recommended)
½ cup crushed walnuts
½ cup dark chocolate chips

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a muffin tray with greaseproof paper liners, or grease the tray lightly with spray oil.
Step 2: In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt. Set aside.
Step 3: In a separate medium bowl, combine the mashed bananas, maple syrup, blended cottage cheese, eggs, egg whites, olive oil, vanilla extract, and milk. Mix well.
Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing to keep muffins tender.
Step 5: Fold in the crushed walnuts and dark chocolate chips evenly through the batter.
Step 6: Spoon the batter into the muffin liners, filling each about two-thirds full.
Step 7: Bake at 425°F (220°C) for 5 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes. Start checking for doneness with a toothpick at 10 minutes.
Step 8: When done, muffins will be golden on top and a toothpick inserted into the center should come out clean.
Step 9: Remove the muffins from the oven and cool in the tray for 10 minutes. Transfer to a wire rack to cool completely.
Step 10: Enjoy your healthy chocolate chip banana muffins fresh or at room temperature.

Tips & Variations

Use overripe bananas for extra sweetness and moisture.
Swap walnuts for pecans or omit nuts for a nut-free version.
Try dark or semi-sweet chocolate chips based on your preference.
To make it vegan, substitute eggs and egg whites with flax eggs and use a plant-based yogurt in place of cottage cheese.
For extra flavor, add a tablespoon of shredded coconut or a pinch of nutmeg.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. To reheat, warm in the oven or microwave until heated through.

How to Serve

Twelve golden-brown muffins with slightly cracked tops sit in a gray metal muffin pan. Each muffin has a textured surface with small dark chocolate chips visible throughout, adding spots of deep brown against the warm, golden crust. The pan rests on a soft pink cloth that adds a gentle color contrast. The scene is set on a white marbled surface with light gray veins, providing a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour if you prefer a lighter texture, but whole wheat flour adds more fiber and a nuttier flavor.

Can I prepare the batter ahead of time?

It’s best to bake the muffins right after mixing to maintain their rise and texture. However, you can refrigerate the batter for up to 24 hours before baking; just give it a gentle stir before scooping.