These chocolate chip banana muffins are super moist and fluffy, just like a muffin from a bakery! They are full of banana flavor and pockets of melted chocolate chips. These muffins are made with nutritious ingredients like whole wheat flour, ripe bananas, and unsweetened applesauce. This recipe also uses less sugar and butter than traditional recipes! These healthier chocolate chip banana muffins are the perfect breakfast or snack.

close up of healthier chocolate chip banana muffin on paper liner

Why I love these healthier chocolate chip banana muffins

Flavor: These muffins are packed with delicious banana flavor thanks to 1 1/2 cups of mashed ripe bananas. The chocolate chips add the perfect bittersweet compliment to the banana and pairs so well with the nuts. These have all the flavor of a traditional banana bread!
Texture: Despite using less butter and sugar than most muffins, these healthier banana muffins are still super moist and fluffy. Ingredients like mashed bananas and unsweetened applesauce add so much moisture to these muffins, which keeps them soft and tender. I also love adding some chopped walnuts for an extra crunch!
Nutritious: These muffins are made with whole wheat flour, unsweetened applesauce, bananas, and nuts for a filling and nutritious breakfast or snack. They are full of wholesome ingredients that will keep you energized! The whole grains and reduced sugar also prevent a huge blood sugar spike compared to traditional muffins.
Easy to make: Last but certainly not least, these muffins are so easy to make! Unlike banana bread which requires creaming, these muffins don’t need any fancy tools like electric mixers. They are made in just two bowls and basic ingredients! The batter comes together in less than 15 minutes, and the muffins only need to bake for around 16 minutes. That means you can make these muffins from start to finish in approximately half an hour!

half of a healthier chocolate chip banana muffin

What bananas should I use for baking?

Overripe bananas are the best for baking, since they have the sweetest flavor, almost like caramel! Some of my best results have come from bananas that were completely brown. However, if the bananas are giving off a weird smell or leaking fluid, then it’s probably safer to toss them. If you’re in a rush and only have underripe bananas, you can bake them in the oven to make them sweeter. Place the bananas in a baking dish to catch any drippings and bake at 300ºF for around 20 minutes. Or if you have a couple of days, storing bananas next to apples will help them ripen faster.

Key ingredients in these healthier chocolate chip banana muffins

Dry ingredients:

Whole wheat flour: whole wheat flour is made with the entire wheat grain, so it has more fiber, vitamins, and other nutrients compared to all purpose flour. I love how the extra fiber keeps me full and satisfied! Whole wheat flour also adds a rich, almost nutty flavor to these muffins, which pairs perfectly with the banana! Feel free to substitute all purpose flour for whole wheat flour.
All purpose flour: Since whole wheat flour is much heavier than white flour, it can make baked goods denser. Using a blend of all purpose flour and whole wheat flour results in a lighter, fluffier texture!
Baking soda and baking powder: Baking soda and baking powder serve as leaveners in this recipe. They help these muffins rise and become fluffy in the oven! If you are having trouble with flat or dense muffins, double check that your baking soda and baking powder aren’t expired.

Wet ingredients:

Bananas: This recipe calls for 1 1/2 cups of mashed banana, which is approximately 3 large bananas or 4 small ones. Use overripe bananas with many brown spots for the sweetest flavor.
Sugar: Sugar adds sweetness and moisture to these muffins. This recipe only calls for 1/4 cup of granulated sugar, which is perfect for a lightly sweetened muffin. For a more traditional bakery-style muffin, increase the sugar to 1/2 cup. Some sugar is also sprinkled on top of the muffins before baking for a delicious crisp top, but this is completely optional!
Egg: Egg helps to bind this muffin batter and adds some moisture. Make sure that the egg is at room temperature when combining with the melted butter, or it could cause the butter to seize. To quickly warm up eggs from the fridge, I like to put them in a bowl of warm water.
Unsweetened applesauce: Unsweetened applesauce is the secret MVP in these healthier banana muffins. It helps to make these muffins super moist and soft, even with reduced butter and sugar. If you don’t have applesauce, you can substitute any pureed fruit, like pear or even pumpkin. Or, you could substitute full fat yogurt.
Chocolate chips: The pockets of warm melted chocolate chips are one of my favorite parts of these banana muffins! I prefer to use bittersweet chocolate chips, but feel free to use whatever you like. (I’ve even heard of peanut butter chips, which I think would pair so well with these banana muffins!)
Walnuts: I love adding walnuts or pecans to these muffins because they add a delicious crunch and amazing flavor. Feel free to substitute whatever type of nut you like, or leave them out completely!

healthier chocolate chip banana muffin on wire rack

Substitutions and variations of these healthier chocolate chip banana muffins

Flour: Feel free to substitute all purpose flour for the whole wheat flour. This will result in a fluffier muffin, but the flavor won’t be as complex and there will be less fiber. Or, replace the all purpose flour with whole wheat flour for a super nutritious muffin (but it might be slightly denser). Play with the ratio of whole wheat flour to all purpose flour until you find one that you like!
Cinnamon: If you love spice, try increasing the amount of ground cinnamon to 1 1/2 teaspoons.
Sugar: This recipe only calls for 1/4 cup of granulated sugar, which is perfect for a lightly sweetened muffin. For a more traditional bakery-style muffin, increase the sugar to 1/2 cup.
Unsweetened applesauce: If you don’t have applesauce, you can substitute any pureed fruit, like pear or even pumpkin. Or, you could substitute full fat yogurt.
Walnuts: Feel free to substitute whatever type of nut you like, or leave them out completely! Some that I want to try include peanuts, pecans, and macadamia nuts!
Shredded coconut: I think that coconut pairs so well with both banana and chocolate, so I love adding 1/2 cup of shredded coconut to these muffins. This is completely optional but highly recommended!
Streusel topping or vanilla icing: For a more decadent muffin, consider adding streusel on top or a drizzle of vanilla glaze.

close up of healthier chocolate chip banana muffin

Tips for making these healthier chocolate chip banana muffins

Use fresh spices and overripe bananas for the most flavorful muffins.
If you are having trouble with flat or dense muffins, check to make sure that you’re baking soda and baking powder aren’t expired!
Room temperature ingredients: Using room temperature ingredients helps ensure easy mixing and the best rise in the oven. This is especially important when using melted butter, as cold ingredients can cause the butter to seize and separate.
Don’t over mix the batter! Especially since the whole wheat flour has a higher protein content, it’s important not to over work this muffin batter. I like to fold my wet and dry ingredients together with a spatula. Don’t worry if there are small lumps in the batter, just make sure that there are no dry pockets of flour!
Baking: These healthier chocolate chip banana muffins are made using the high-low baking technique. They are initially baked at 425ºF for a quick initial blast of heat. This helps them rise super tall. Then the temperature is turned down to 350ºF to finish cooking the inside of the muffins without burning the top. When you turn down the heat, do not open the oven door/remove the muffins from the oven!
Storage and reheating: If you happen to have extra muffins, they store super well in the fridge! You can leave them in a covered container in the fridge for up to one week. To reheat, I like to microwave the muffin for around 20-30 seconds or bake at 350ºF for around 5 minutes. These are perfect for a quick breakfast!

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Healthier Chocolate Chip Banana Muffins

These fluffy and moist chocolate chip muffins are made with nutritious ingredients and less butter and sugar. They are so easy to make and perfect for breakfast or snack! The banana flavor pairs perfectly with the pockets of rich melted chocolate.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert, Snack

Keyword: banana, chocolate, healthy, muffins

Servings: 12 muffins

Author: Half the Sugar Baker

Ingredients

1 cup whole wheat flour or sub all purpose flour
1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg optional
4 tablespoons unsalted butter melted
1/4 cup granulated sugar
1 1/2 cups mashed bananas around 3 large bananas
1 egg room temperature
1/2 cup + 2 tablespoons unsweetened applesauce or sub whole milk yogurt
1 teaspoon vanilla extract
3/4 cup chocolate chips
1/2 cup chopped walnuts optional
2-3 teaspoons granulated sugar for sprinkling on top optional

Instructions

Preheat oven to 425ºF. Line a standard 12-cup muffin pan with paper liners or grease well.
In a large bowl, whisk together whole wheat flour, all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together melted butter, sugar, and mashed bananas until smooth. Add the egg and whisk until well incorporated. Whisk in the applesauce and vanilla extract until combined.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in the chocolate chips and nuts until evenly distributed throughout. Divide the batter evenly among the prepared muffins cups. Optionally sprinkle the tops of the muffins with 2-3 teaspoons of sugar.
Bake at 425ºF for 5 minutes, then reduce oven temperature to 350ºF. Continue baking for an additional 15-18 minutes, or until an inserted toothpick comes out clean. Allow muffins to rest in pan briefly before transferring to a wire rack to cool. Enjoy warm!

Notes

Be careful not to over mix the batter, especially since whole wheat flour has a high protein content. It is okay if there are some lumps in the batter, just make sure there are no dry pockets of flour!

Nutrition information (per muffin): 184 calories, 29 grams carbs, 3 grams fiber, 14 grams sugar, 3 grams protein

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