These banana chocolate chip muffins check all the boxes: healthy enough for breakfast, fun enough for kids, and the perfect way to use up those spotty bananas hanging out on your counter. The best part? Your blender does the mixing.
Just whirl up the wet ingredients, add the dry, stir in chocolate chips, and bake. No fuss, no mess—just soft, chocolatey muffins ready in under 30 minutes.
Bananas do more than sweeten these muffins—they deliver potassium, which supports healthy blood pressure and muscle function. Using fruit plus natural sweeteners like maple syrup helps cut back on refined sugar while still keeping the muffins sweet and moist.
Coconut oil contributes medium-chain fats that your body can use quickly for energy, and oat flour adds extra fiber compared to all-purpose flour. Add in dark chocolate chips, and you sneak in antioxidants along with indulgence.
These muffins are a balance of comfort-food vibes and smart ingredients that keep energy levels stable.
Banana Chocolate Chip Muffins
Equipment
Ingredients
Wet Ingredients
- 3 bananas, ripe
- 2 eggs, large
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tbsp milk
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips, plus a little extra for dotting the top
Instructions
- Preheat oven to 350℉. Line a muffin tin with 12 paper liners.
- Place the wet ingredients in a blender and puree until smooth.
- Add the dry ingredients and pulse/blend until fully combined.
- Gently mix in chocolate chips using a spatula or wooden spoon.
- Divide mixture among 12 muffin cups and dot the tops of the muffins with extra chocolate chips.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
