Foodie Gone Healthy

Whole Foods for the Whole Family

Header Right

Main navigation

This post may contain affiliate links. If you happen to purchase something through the link we may receive a small commission at no extra charge to you. This helps us keep our content, giveaways, and video tutorials ALWAYS FREE for you! We really appreciate your support. Thank You!!!

Banana Chocolate Chip Muffins (or mini loaves)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Yummly

Today was one of those days when I had WAY too many brown bananas and needed to do something with them! So here you go! One of my favorite snacks 🙂

Banana chocolate chip muffins

Banana Chocolate Chip Muffins

(makes about 24 muffins or 48 mini muffins)

  • 3/4 c. coconut oil (can use butter but I prefer coconut oil)
  • 1/2 c. sugar *
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 c.- 1½ c. Greek plain yogurt or sour cream
  • 3-4 ripe bananas, mashed
  • 1 1/2 tsp. vanilla
  • 2 1/2 c. wheat flour
  • 1/2 c. flax meal (or wheat flour if you don’t have any)
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1- 1½c. semi-sweet chocolate chips
  1. Cream coconut oil and sugars together for a couple of minutes in a mixing bowl or Kitchen Aid.
  2. Add eggs, sour cream or yogurt (1½c. for more moist muffins), and vanilla and mix until well combined.
  3. Add the mashed bananas.
  4. Slowly add the flour, flax meal, soda, and salt. You don’t want to over mix the batter, so just mix until moistened. Then mix in the chocolate chips.
  5. Spread into mini loaf pans, or muffin tins with liners. Makes 24-30 muffins. Put a heaping cookie scoop full of batter in each liner. Should be about Âľ full of batter. Makes 48 mini muffins.
  6. Bake at 350 degrees for about 20 minutes (for muffin tins), 15 minutes for mini muffins, 30 min (mini loaf pans) or until center is done.
  7. Let cool for a couple minutes, then invert onto a cooling rack. I enjoy them most about 5-10 minutes after they have come out of the oven when the chocolate chips are still warm.  Yummo!
  8. I like to store them in the refrigerator for the week and then just pop them in the microwave for about 10-12 seconds to get them warm as if they were fresh out of the oven.  You can also freeze them if it makes too many for you!

*Sugar can be substituted with “Stevia in the Raw” or “Truvia Baking Blend” sugar. Use ½ c. of either substitute. You may use even less of the Truvia baking blend if desired. Just play around with it and see how sweet you like them! If your kids aren’t scarfing them down then try adding more sugar until they do, then decrease it gradually!