Healthier banana chocolate chip mini muffins 🍌

 

 

I wanted to jump on here to post a super simple recipe for these healthier banana chocolate chip muffins I made recently! These were so yummy and served as a quick breakfast or afternoon snack 😋

What makes them 'healthier' is that this recipe calls for whole wheat flour and doesn't have any processed, white granulated sugar in it. It also has pretty minimal ingredients too, which is great!

I used a mini muffin tin so this made about 14-16 in total. If you're using a bigger muffin tin, this should make 12.

Ingredients

• 1/3 cup of light colored, good quality olive oil (I find that EVOO has too strong of a taste for this. You can also use melted coconut oil)
• 1/2 cup of honey (or maple syrup)
• 1 cup mashed ripe bananas (about 2-2.5 medium bananas)
• 2 medium sized eggs (or 1/4 cup apple sauce if you're vegan, but you'd have to experiment with this)
  
• 1/4 cup of milk (cow or plant; both work)
• 1 teaspoon baking soda
• 1 teaspoon of vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 and 3/4 cups of whole wheat flour
• 1/2 cup of dark chocolate chips (or whatever kind of chips you'd like! You can also add in walnuts etc)

  Instructions

• Preheat your oven to 165°C/325°F (160°C if you have a fan oven).
• In the bowl of your stand mixer, (use a large bowl if you don't have a mixer), mix the oil and honey together with the whisk attachment.
  
• Next, add the eggs in one-by-one and beat well.
• Then, mix in the mashed bananas and milk for about 45 seconds until combined.
• Add the baking soda, vanilla extract, cinnamon and salt next.
  
• Change the whisk attachment for the paddle attachment (or switch to a mixing spoon if you're mixing manually) and slowly fold in the flour, little at a time until just combined. Don't overmix too much or that will make the muffins tough.
• Lastly, mix in your chocolate chips (and/or nuts) and just make sure they're evenly spread throughout the batter (should take no longer than about 10 seconds).
• Spray the muffin tin cups with a cooking spray and pour in your batter up to about 3/4 of each cup, and sprinkle some extra chocolate chips on top!
  
• Bake for 12-15 mins (18-20 mins if you don't have a fan oven). Check them around the 10 minute mark though just to be safe! I'm always afraid of overbaking things so I check in intervals from 10 mins. 
• Insert a toothpick in the middle of a muffin and if it's mostly clean, they're done.
• Take them out of the oven and wait 10 minutes until they cool down and then EAT THEM! 😄 I store mine in a Tupperwear container and they're good for a week; if they last that long.
  

I hope you enjoy these muffins and if you do make them, please tag me in the photo so I can see your creations or use the hashtag, #laurapernettieats

Laura
x

Questions for you!

• What's your favorite way to use up ripe bananas?
• What type of muffin is your favorite?