Chocolate chips are always a winner and they’re the perfect addition to these healthier banana muffins. Lower in sugar and made with wholemeal flour, these healthier chocolate chip banana muffins are a great snack, lunch box filler or tea time treat. These muffins are suitable for vegans.
As an Amazon Associate I earn from qualifying purchases. Affiliate links are marked with * where possible.
I adore the smell of freshly baked banana muffins.
Imagine being a kid and walking into your house after a long day at school. And that’s what you smell.
My kids totally don’t know how lucky they are. I’ve tested a fair few batches of these vegan chocolate chip banana muffins lately, and they’re the ones who get to eat them all!
Well, I’ve had a few too I suppose. And I've enjoyed every single one.
Why you should make these muffins
Most importantly because they're delicious!
Here are some other reasons why you'll love them. These muffins are:
- low in sugar
- vegan
- perfect for lunch boxes
- suitable for older babies and toddlers
- great for a tea time treat
- good for batch cooking - can be frozen
What makes these muffins a healthier choice?
These muffins can be made with wholemeal or spelt flour. This is a more nutritious option than using plain white flour.
They’re also lower in sugar.
The bananas sweeten the muffins naturally. I’ve also added some agave syrup (maple syrup can also be used), which is a natural sweetener.
It is possible to make these just with banana but they didn’t pass the Sneaky Veg kids taste test. So if you're making them for a baby or toddler you may want to omit the syrup - but that's up to you.
If you’re looking to cut down further on sugar you’ll want to buy sugar free chocolate chips. Regular ones usually have added sugar. Alternatively use raisins - which are naturally sweet.
Lunchbox friendly
I love making a batch of these banana muffins for lunch boxes.
The chocolate chips make them feel like a treat yet they’re lower in sugar and more nutritious than shop bought cakes.
Plus they can be frozen, making them very convenient for lunch boxes.
Ingredients for chocolate chip banana muffins
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You will need the following ingredients:
- 3 medium ripe bananas, mashed
- 170 g spelt or wholemeal flour or plain or half and half
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 100ml oat milk
- 1 tablespoon apple cider vinegar, or lemon juice or white wine vinegar
- 100ml sunflower oil
- 60ml agave or maple syrup
- 100g dairy free chocolate chips or chopped up dark vegan chocolate sultanas or chopped nuts
Equipment needed
- Muffin tin*
- Muffin or cupcake cases*
- Small bowl*
- Fork
- Weighing scales - I prefer digital*
- Measuring spoons*
- Mixing bowl*
- Jug*
- Whisk*
- Wooden spoon*
- Spatula*
- Wire rack*
Substitutions
- Use spelt, wholemeal or plain white flour. I usually use a blend of plain white and wholemeal.
- Instead of oat milk use any kind of plant-based milk. But not coconut milk from a tin.
- Lemon juice or white wine vinegar can be used in place of the cider vinegar.
- Melted coconut oil or vegetable oil could replace the sunflower oil.
- Agave syrup or maple syrup both work well. It can be left out for very young babies.
- If you’re avoiding chocolate you can also use sultanas, other small dried fruit or chopped nuts in this recipe. Or chopped up chunks of dark chocolate work well too.
Special diets
These chocolate chip banana muffins are suitable for:
- vegetarians
- vegans
- dairy free
- egg free
- older babies and toddlers
- lunch boxes
Cooking tips
- Use the ripest bananas you can - this is the perfect use for those bananas that are covered in brown spots in the fruit bowl.
- Preheat your oven and get your muffin tray lined with cases before you start.
- Move quickly. As soon as the ingredients are mixed together get them into the muffin cases and in the oven.
Storing
Allow to cool completely on a wire rack and then store in an airtight container for up to three days.
Can also be frozen
To freeze these muffins allow to cool completely then transfer to a freezer box or bag, label and date, and freeze for up to three months.
You may wish to freeze on a tray for an hour before transferring to your container. This is to stop them sticking together.
Defrost at room temperature.
Pin healthier chocolate chip banana muffins for later
How to make chocolate chip banana muffins
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Fill a muffin tin with 12 muffin cases.
- Mash your ripe bananas well.
- Measure 170g flour into a large mixing bowl. Whisk in a teaspoon of baking powder and ½ teaspoon of bicarbonate of soda.
- Place 100ml oat milk into a jug and add 1 tablespoon of cider vinegar. Add 100ml sunflower oil and 60ml agave or maple syrup and mix well.
- Pour the liquid into the flour and mix together.
- Add the mashed banana and mix once more.
- Next pour in the chocolate chips and gently fold in.
- Spoon into the cupcake cases and bake for 25 minutes or until golden brown on top.
If you've made this recipe please a leave a star rating and comment below. Thank you
Please do not reproduce this recipe without permission.
Healthier chocolate chip banana muffins
Equipment
- Muffin or cupcake cases
- Bowl
- Fork
- Jug
Ingredients
- 3 medium ripe bananas mashed
- 170 g spelt or wholemeal flour or plain or half and half
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 100 ml oat milk
- 1 tablespoon apple cider vinegar or lemon juice or white wine vinegar
- 100 ml sunflower oil
- 60 ml agave or maple syrup
- 100 g dairy free chocolate chips or chopped up dark vegan chocolate sultanas or chopped nuts
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Fill a muffin tin with 12 muffin cases.
- Mash your bananas well with a fork.
- Place 170g flour (either plain, wholemeal, spelt or a blend) into a large mixing bowl.
- Add 1 teaspoon of baking powder and ½ teaspoon of bicarbonate of soda to the flour and mix well with a whisk.
- Place 100ml oat milk into a jug and add 1 tablespoon of cider vinegar. Add 100ml sunflower oil and 60ml agave or maple syrup and mix well.
- Pour into the flour and mix together.
- Add the mashed banana and mix again.
- Finally add 100g chocolate chips and fold together.
- Spoon the mixture into the cupcake cases.
- Bake in the oven for 25 minutes or until golden brown and firm on top.
- Allow to cool in the tin for 5 minutes.
- Remove from the tin and cool on a wire rack.
Notes
- Nutritional information was calculated using wholemeal flour.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg
This post may contain affiliate links. See my full disclosure for more information.
Holly
Made this with gluten free plain flour and standard milk cooking chocolate. Made it as a cake rather than muffins. It was absolutely delicious and my husband said it was the best cake he had had for ages!!!
Mandy Mazliah
Great idea to make it as a cake - so glad you liked it