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Chocolate Chunk Banana Muffins (Healthy Version)

Super moist and delicious, these Banana Chocolate Chunk Muffins are rich and decadent with the perfect amount of sweetness from real ingredients. Loaded with banana flavor from real bananas, these muffins are great for breakfast, an afternoon snack or after school treat. These gluten-free muffins are made from minimally processed ingredients, making them as good as the favorite 21 Day Fix Apple Banana Muffins.

It just doesn’t get any better than soft and warm, bakery-style banana muffins that are just oozing with melting chocolate chunks! These delicious muffins also have a subtle nutty flavor from all-natural almond butter. Whether you are looking for a healthy way to satisfy your sweet tooth or just wanting to find a great way to use up leftover bananas, you are going to absolutely love these banana muffins.

I am always looking for ways to take some of my favorite unhealthy muffin recipes and give them a healthy makeover. This classic Banana Bread Muffins recipe is one example and was the inspiration for this new Banana Chocolate Chunk Muffin recipe.

So, what makes these the best banana muffins? Most traditional chocolate chip banana muffins call for at least a cup of white sugar and 1-2 cups of flour. The great thing about this healthier version is they get natural sweetness from the bananas and just a little bit added sugar in the maple syrup. And instead of using regular flour, this recipe only calls for 1 tablespoon coconut flour. Talk about a healthy makeover!

chocolate banana muffin with a bite missing

Other Things We Love About This Chocolate Chunk Banana Muffin Recipe

  • This muffin batter only takes 10 minutes or less to whip up. There are no fancy ingredients or special kitchen gadgets needed. You won’t even need an electric mixer-just a bowl and a whisk.
  • These muffins keep can be frozen, making them an awesome meal prep option for a quick grab snack or a great breakfast on the go. 
  • We have all ended up buying way too many bananas at some point. These amazing muffins are a great way to use up those leftover bananas!

What’s Needed to Make this Banana Chocolate Chip Muffin Recipe

  • 2 large ripe bananas, mashed
  • ¾ c. natural almond butter
  • ¼ c. real maple syrup
  • 1 large egg
  • 1 t. vanilla extract
  • 1 T. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • 1 3-oz. bar unsweetened baking chocolate, chopped into small chunks

How to Make the Best Banana Chocolate Chip Muffins

  • Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners. You can also use a silicone muffin pan.
  • In a large bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
ingredients for chocolate chunk banana muffins being mixed in clear bowl
  • Add the coconut flour, baking soda, and salt and stir just until dry ingredients are well combined. Fold in the chocolate chunks until evenly distributed throughout the banana mixture.
muffin batter being mixed with chocolate chunks
  • Divide batter between the 8 muffin liners and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. Actual bake time may vary so test them by inserting a toothpick in the center of the muffin. It should come out clean.
muffin batter in muffin cups and muffin tin to be baked
  • Remove the muffins from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!

Store cooled muffins in an airtight container at room temperature for a couple of days or in the fridge for up to a week.

baked muffins on blue plate

Best Way to Freeze Chocolate Chip Banana Muffins

There are two ways to get the best results when freezing these muffins. It you want to store them all together, flash freeze them on a baking sheet first. Then just slip them into a freezer bag for up to several of months.

The preferred way for freezing them though is to wrap them individually in a layer of plastic wrap before putting them in the freezer bag. This way, you can remove a single frozen muffin or as many as you prefer without having the thaw the whole bag. 

Why did My Bananas Turn Purple When Baked?

Potassium in overripe bananas reacts with the sugars once the muffins begin to bake. Although it can cause a bit of a shocking appearance, they are still safe and very tasty.

If you’d rather avoid this from happening, choose bananas that are just ripe enough to mash up well but not so ripe the skin is mostly black.

Add-ins and Variations for the Perfect Muffins

  • If you want to serve this on your brunch table, make them as mini muffins using a mini muffin tin.
  • Add a little extra touch of decadence by drizzling a little bit of sugar-free chocolate syrup or sugar-free caramel sauce on top of the muffins.
  • You can substitute the chunks of baking chocolate with semi-sweet chocolate chips. There are some really great brands of sugar-free chocolate chips you can use.
  • The bananas add a lot of natural banana flavor to these muffins but feel free to add even more banana flavoring with a drop or two of banana extract. You can add more maple flavor by using pure maple extract as well.
  • If you want a little added crunch, toasted pecans and walnuts are always great in these muffins.
  • Not a fan of almond butter? You can use all-natural peanut butter instead.

Want more Breakfast or Snack Recipes?

stacked chocolate chunk muffins on a blue plate

Chocolate Chunk Banana Muffins

Published By Stephanie
Super moist and delicious, these Banana Chocolate Chunk Muffins are rich and decadent with the perfect amount of sweetness from real ingredients. Loaded with banana flavor from real bananas, these muffins are great for breakfast, an afternoon snack or after school treat.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 8 servings
Calories 230 kcal

Ingredients
  

  • 2 lg ripe bananas mashed
  • ¾ cup natural almond butter
  • ¼ cup real maple syrup
  • 1 lg egg
  • 1 t vanilla extract
  • 1 T coconut flour
  • ¼ t baking soda
  • ¼ t salt
  • 3 oz bar unsweetened baking chocolate chopped into small chunks

Instructions
 

  • Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners. You can also use a silicone muffin pan.
  • In a large bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
  • Add the coconut flour, baking soda, and salt and stir just until dry ingredients are well combined. Fold in the chocolate chunks until evenly distributed throughout the banana mixture.
  • Divide batter between the 8 muffin liners and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. Actual bake time may vary so test them by inserting a toothpick in the center of the muffin. It should come out clean.
  • Remove the muffins from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve.

Notes

Store cooled muffins in an airtight container at room temperature for a couple of days or in the fridge for up to a week.

Nutrition

Calories: 230kcalCarbohydrates: 15gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 114mgPotassium: 288mgFiber: 4gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 103mgIron: 3mg
Keyword banana, Gluten-free, Muffins
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