The Best Chocolate Chip Banana Muffins


We are a granola bar kind of family. Always have been, always will be. We always have at least one big box in our pantry just waiting for someone who needs a little pick me up half way through the day, or is rushing out the door and needs a quick bite for breakfast. A while back I decided to find a recipe for muffins or bars that I could easily make at home, and would know exactly what went into them. We found a winner.

These are our absolute favorite muffins. They are actually the only muffins we make around here. Sometimes I even buy extra bananas at the store just so that they will go bad and we can have an excuse to make these! Not only are the perfect with a cup of coffee in the morning (or afternoon), but they are a great grab and go breakfast. Personally, my favorite way to eat them is slightly toasted with a little bit of butter on them, but you really can’t go wrong however you choose to eat these! And the baby loves them, so boom.

Maple-Sweetened Banana Muffins
 Prep time:  
Cook time:  
Total time:  
 Serves: 11 muffins
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 11 muffins.
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
  2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
Recipe by: Cookie and Kate
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