Soft, moist, and loaded with rich dark chocolate chips—these healthy banana and chocolate chip muffins are the kind of treat that feels indulgent but is secretly packed with good-for-you ingredients. They’re naturally sweetened, high in protein, and made with whole wheat flour for a satisfying, hearty bite. Perfect for breakfast, a post-workout snack, or whenever you need something delicious without the sugar crash!

Three healthy banana muffins, studded with chocolate chips, stacked on a white plate, with more muffins cooling on a rack in the background.

Protein: 7g per muffin

These muffins may taste like dessert, but they pack a sneaky protein punch! The blended cottage cheese adds a creamy texture and a solid protein boost, while egg whites help keep them light and fluffy. Whole wheat flour and walnuts contribute extra fiber and nutrients, making these muffins a satisfying snack. I love making a batch on Sunday so I have a grab-and-go option all week—because who doesn’t love a muffin that keeps you full and energized?

Why you will love this recipe

  • Naturally sweetened: Ripe bananas and maple syrup add just the right amount of sweetness without refined sugar.
  • Protein-packed: Cottage cheese and eggs give these muffins a solid protein boost.
  • Fiber-rich: Whole wheat flour keeps them satisfying and wholesome.
  • Chocolatey goodness: Dark chocolate chips make them taste like a treat without going overboard on sugar.
  • Meal-prep friendly: They store well and are freezer-friendly, so you always have a healthy snack ready to go.

Key ingredients and substitutions

  • Whole wheat flour: Adds fiber and nutrients for a hearty texture. Swap with all-purpose flour or a 1:1 gluten-free blend if needed, but it will impact the protein content.
  • Baking soda: Helps the muffins rise and stay fluffy. No swaps here—it’s essential!
  • Cinnamon: Adds warmth and depth of flavor. You can skip it, but why would you?
  • Salt: Enhances all the flavors and balances sweetness.
  • Bananas: The riper, the better! They bring natural sweetness and moisture.
  • Maple syrup: A natural sweetener that adds subtle caramel-like notes. Honey works too.
  • Cottage cheese: Blended for a creamy texture and extra protein. Swap with Greek yogurt if needed, but it will impact the protein content.
  • Eggs & egg whites: Help with structure and add even more protein. Use flax eggs for a vegan version.
  • Olive oil: Keeps the muffins moist without making them greasy. Coconut oil works too.
  • Vanilla extract: Rounds out the flavors and makes everything taste better.
  • Milk: Any milk works here—dairy or plant-based.
  • Walnuts: Optional, but they add crunch and healthy fats. Pecans or almonds work too.
  • Dark chocolate chips: Because every great muffin deserves chocolate! Swap dark chocolate for semi-sweet, milk chocolate, peanut, butterscotch–and chocolate chips of your choice!

How to make healthy banana and chocolate chip muffins

  1. Preheat: Set your oven to 425°F/220°C. Line a muffin tin with liners or grease it lightly.
  2. Whisk dry ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt.
  3. Mix wet ingredients: In a separate medium bowl, mash the bananas well and stir in the maple syrup, blended cottage cheese, eggs, egg whites, olive oil, vanilla extract, and milk.
  1. Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix, or your muffins will be dense!
  1. Fold in: Gently stir in the chocolate chips and walnuts.
  2. Fill the muffin tin: Scoop the batter into the liners, filling each about ⅔ full.
  1. Bake: Start at 425°F/220°C for 5 minutes, then reduce to 350°F/175°C and bake for another 10-15 minutes. Check with a toothpick at 10 minutes—it should come out clean.
  2. Cool: Let muffins rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.
A tray of twelve freshly baked healthy banana chocolate chip muffins is placed on a pink cloth, blending the sweetness of ripe bananas with rich chocolate chips for a mouthwatering treat.

Recipe notes and tips

  • Use extra-ripe bananas: They should be soft with plenty of brown spots for natural sweetness.
  • Don’t overmix the batter: A few lumps are fine! Overmixing makes muffins tough.
  • Use non-stick wrappers: Makes it easier to remove the muffins later.
  • Check for doneness: A toothpick should come out clean or with a few crumbs—no wet batter.
  • Let them cool completely: This helps the texture set and keeps them from getting soggy.
  • Customize your mix-ins: Try pecans, shredded coconut, or even a swirl of peanut butter.

Storage instructions

  • Room temperature: Store in an airtight container for up to 3 days.
  • Fridge: Keep in the refrigerator for up to a week.
  • Freezer: Freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature or microwave for 20 seconds.

Variations

  • Nut-free: Skip the walnuts or swap them for sunflower seeds.
  • Gluten-free: Use a gluten-free 1:1 flour blend for the same texture.
  • Oatmeal muffins: Replace half the flour with finely blended oats for extra fiber.
  • Vegan muffins: Swap eggs for flax eggs and use dairy-free yogurt.
  • Peanut butter boost: Stir in a spoonful of peanut butter for extra flavor and protein.

What to serve with healthy banana muffins

  • Breakfast: Greek yogurt for extra protein and creaminess, cottage cheese scrambled eggs to balance the sweetness, or a spread of almond butter for a nutty, protein-packed twist.
  • Snacks: A handful of nuts for a crunchy, filling bite or a protein shake to turn it into a post-workout snack.
  • Dessert: Warm with Greek yogurt and a drizzle of honey for a healthy treat, or add a melted dark chocolate drizzle—because chocolate makes everything better.

Frequently asked questions

Can I use regular flour instead of whole wheat?

Yes! All-purpose flour works just as well, or you can do a 50/50 mix of both for a balanced texture.

What’s the best way to mash bananas?

A fork works great if they’re extra ripe, but a potato masher or even a hand mixer can make the job faster.

How do I keep my muffins from getting dry?

Make sure you don’t overbake them! Check for doneness with a toothpick at 10 minutes after lowering the oven temp. Also, don’t skimp on the mashed bananas—they add tons of moisture.

Can I add more mix-ins?

Go for it! Pecans, shredded coconut, dried fruit, or even a swirl of peanut butter would be delicious. Just don’t go overboard, or the batter might get too heavy.

A scrumptious pile of banana muffins, each dotted with chocolate chips, sits invitingly. One muffin is partially eaten, revealing a moist and airy interior that hints at the perfect blend of banana and chocolate.

More sweet cottage cheese recipes you will love

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Close-up of healthy banana muffins with chocolate chips cooling on a rack.

Healthy Chocolate Chip Banana Muffins

Bethany Galloway
Soft, moist, and loaded with rich dark chocolate chips—these healthy banana and chocolate chip muffins are the kind of treat that feels indulgent but is secretly packed with good-for-you ingredients. They’re naturally sweetened, high in protein, and made with whole wheat flour for a satisfying, hearty bite. Perfect for breakfast, a post-workout snack, or whenever you need something delicious without the sugar crash!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Servings 12 Muffins
Calories 212
Protein 7

Ingredients

Dry Ingredients

  • 1 ⅔ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 1 1/4 cup well-mashed - extra-ripe bananas (about 3 medium bananas)
  • 1/3 cup pure maple syrup - or honey
  • 2/3 cup cottage cheese - blended
  • 2 large eggs
  • 1/2 cup egg whites
  • 2 tablespoons light olive oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk - of choice (fairlife or arla bob are great)

Mix-Ins

  • 1/2 cup crushed walnuts
  • 1/2 cup dark chocolate chips

Instructions

  • Preheat the oven to 425°F/220°C and line a muffin tray with greaseproof paper liners, or grease the muffin tray with a little spray oil.
  • In a large mixing bowl, whisk together the dry ingredients and set aside.
    1 ⅔ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
  • In a separate, medium mixing bowl, mix together the wet ingredients.
    1 1/4 cup well-mashed, 1/3 cup pure maple syrup, 2/3 cup cottage cheese, 2 large eggs, 1/2 cup egg whites, 2 tablespoons light olive oil, 2 teaspoons vanilla extract, 2 tablespoons milk
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix – the leads to tough muffins.
  • Fold in the walnuts and chocolate chips.
    1/2 cup crushed walnuts
  • Add a spoonful or two of the batter into each muffin liner, filling it about 2/3 of the way up.
  • Bake for 5 minutes at 425°F/220°C, and then turn down the temperature to 350°F/175°C and bake for a further 10-15 minutes, checking with a toothpick at 10 minutes.
  • When the muffins are ready, they're be golden on top and a toothpick inserted into the middle will come out clean.
  • When they're ready, remove the muffins from the oven and allow them to cool for 10 minutes in the tray, and then transfer them to a wire rack to cool completely.
  • Dig in and enjoy!

Notes

  • Use extra-ripe bananas: They should be soft with plenty of brown spots for natural sweetness.
  • Don’t overmix the batter: A few lumps are fine! Overmixing makes muffins tough.
  • Use non-stick wrappers: Makes it easier to remove the muffins later.
  • Check for doneness: A toothpick should come out clean or with a few crumbs—no wet batter.
  • Let them cool completely: This helps the texture set and keeps them from getting soggy.
  • Customize your mix-ins: Try pecans, shredded coconut, or even a swirl of peanut butter.

Storage instructions

  • Room temperature: Store in an airtight container for up to 3 days.
  • Fridge: Keep in the refrigerator for up to a week.
  • Freezer: Freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature or microwave for 20 seconds.

Nutritional Information

Calories: 212kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 221mg | Potassium: 222mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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