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!

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
- Preheat: Set your oven to 425°F/220°C. Line a muffin tin with liners or grease it lightly.
- Whisk dry ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt.
- 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.


- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix, or your muffins will be dense!


- Fold in: Gently stir in the chocolate chips and walnuts.
- Fill the muffin tin: Scoop the batter into the liners, filling each about ⅔ full.


- 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.
- Cool: Let muffins rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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
Yes! All-purpose flour works just as well, or you can do a 50/50 mix of both for a balanced texture.
A fork works great if they’re extra ripe, but a potato masher or even a hand mixer can make the job faster.
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.
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.

More sweet cottage cheese recipes you will love
- Banana Cottage Cheese Muffins
- Cottage Cheese Banana Pudding
- Frozen Cottage Cheese Bark
- Strawberry Cottage Cheese Ice Cream
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Healthy Chocolate Chip Banana Muffins
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.