Healthy Chocolate Chip Banana Muffins

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

Healthy Chocolate Chip Banana Muffins

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!

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Snack

Servings Muffins

Calories 212

Protein 7

Ingredients

US Customary - Metric

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