Banana Maple Chocolate Chunk Muffins

 

A new twist on my favorite healthy banana muffin recipe!

I love the light fluffy texture, the simplicity of the ingredients and the fact they are SO easy to make! This time around I used maple syrup instead of honey and added dark chocolate chunks to add a bit of “savory” into these sweet and simple treats!

Make a batch of these muffins the next time you have a few over-ripe bananas sitting on the counter and have a healthy breakfast or snack ready that the whole family will love. Trust me, you will not be disappointed!

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Healthy Banana Maple Chocolate Chunk Muffins

Skill Level: Easy
Makes: 12 Muffins

INGREDIENTS

  • ⅓ cup melted coconut oil

  • ½ cup raw maple syrup

  • 2 eggs

  • 1 cup packed mashed ripe bananas (roughly 2 1/2 - 3 bananas)

  • ¼ cup milk of choice (I use Unsweetened Vanilla Almond Milk)

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 .5 teaspoon cinnamon, plus more for sprinkling on top

  • 1 ¾ cups whole wheat flour

  • ⅓ cup old-fashioned oats

  • ½ cup chocolate chips/chunks (I cut up a solid chocolate candy bar if I am out of chocolate chips!)

  • 1 teaspoon raw sugar, brown sugar or other granulated sugar, for sprinkling on top

  • Optional mix-ins: chopped nuts, dried fruit, get creative!

 

INSTRUCTIONS

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  1. Preheat the oven to 325 degrees F. Place paper muffin cups in pan or grease each spot with non-stick cooking spray or butter

  2. In a large bowl, mix the honey and oil with a whisk. Add the eggs and mix well. Add in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon. Stir until combined.

  3. Add the flour and oats to the bowl with the wet ingredients and mix with a large spoon, just until combined. Add any additional mix-ins (nuts, chocolate or dried fruit).

  4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), a sprinkle of sugar (about 1 teaspoon in total) and cinnamon. Bake muffins for 22 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. These muffins will keep at room temperature for about 3-4 days, or in the refrigerator for up to 10 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed)!

Did you make these? I’d love to hear how they turn out in the comments below!

Recipe modified from my Healthy Banana Honey Wheat Muffins