Healthy Chocolate Chip Banana Muffins Recipe
These Healthy Chocolate Chip Banana Muffins are a wholesome twist on the classic treat, featuring whole wheat flour, naturally sweetened with pure maple syrup, and enriched with mashed ripe bananas and cottage cheese for added moisture and protein. Lightly spiced with cinnamon and loaded with crunchy walnuts and rich dark chocolate chips, these muffins are perfect for a nutritious breakfast or a guilt-free snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 1/4 cups well-mashed extra-ripe bananas (about 3 medium bananas)
- 1/3 cup pure maple syrup (or honey)
- 2/3 cup cottage cheese (blended)
- 2 large eggs
- 1/2 cup egg whites
- 2 tablespoons light olive oil
- 2 teaspoons vanilla extract
- 2 tablespoons milk (of choice, such as Fairlife or Arla Bob)
Add-ins
- 1/2 cup crushed walnuts
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a muffin tray by lining it with greaseproof paper liners or lightly greasing it with spray oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, blend together the mashed bananas, pure maple syrup, blended cottage cheese, eggs, egg whites, light olive oil, vanilla extract, and milk until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently mix until just combined. Avoid over-mixing to ensure the muffins stay tender and not tough.
- Fold in Add-ins: Carefully fold in the crushed walnuts and dark chocolate chips, distributing them evenly throughout the batter.
- Fill Muffin Tray: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake Initial High Heat: Bake the muffins at 425°F (220°C) for 5 minutes. This initial blast of heat helps the muffins rise quickly.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue baking for another 10 to 15 minutes. Start checking for doneness at 10 minutes by inserting a toothpick into the center; it should come out clean.
- Cool Muffins: Once baked, remove muffins from the oven and cool them for 10 minutes in the tray before transferring to a wire rack to cool completely.
- Serve and Enjoy: Enjoy your moist, flavorful, and healthy chocolate chip banana muffins warm or at room temperature as a nourishing snack or breakfast treat.
Notes
- Use extra-ripe bananas for the best natural sweetness and flavor.
- Be careful not to over-mix the batter to keep muffins tender.
- For dairy-free option, substitute cottage cheese and milk with plant-based alternatives.
- Ensure the dark chocolate chips are dairy-free if necessary for dietary restrictions.
- Feel free to swap walnuts for other nuts or seeds depending on preference or allergies.
Keywords: healthy banana muffins, chocolate chip muffins, whole wheat muffins, nutritious breakfast, low fat muffins, banana walnut muffins
