Banana Bread Muffins with Chocolate

The perfect pick-me-up that packs protein, fiber, and good-for-you grains! With just the right amount of antioxidant filled chocolate, it’s a better-for-you treat you can enjoy morning, noon, and night! Try these Banana Bread Muffins with Chocolate Chips today!

There are few things I love more than fresh banana bread out of the oven and that’s banana bread with chocolate! These Chocolate Chip Banana Bread Muffins are filled with the banana flavor you crave and a few simple swaps to increase the nutrition so they’ll carry you over until your next meal.

Plus, they’re portion controlled thanks to the individual muffin hack! Toss one or two in your bag on your way out the door and you’ve got a better-for-you sweet treat thats got 70% less sugar than coffee shop varities!

Why I Love These Banana Bread Muffins

• My entire family loves it! Seriously, there’s nothing better than a recipe your pickiest of eaters will enjoy too (and truthfully, provide a bit of nutrition too!)
• It packs a bit more nutrition in every bite. I enlist the simple swap of adding dry milk powder into the batter to boost the protein and calcium content of the final muffin recipe. In an effort to get my kids to feel satiated and satisfied after their snacks, I know the added protein and fiber from the dry milk powder, fruit, and whole grains will make this happen!
• It’s affordable. Dry Milk Powder is just under $9.00 for a large container, making it much more affordable than other protein powders on the market.
• It’s nut free, making it perfect for school snacks!
• It freezes well! Make a big ole’ batch and store some in the fridge and some in the freezer for when life happens and you have no time to meal prep one week!

What You Need to Make This Recipe

Ingredients + Swaps To Consider in the Chocolate Chip Banana Muffins

• Ripe Bananas
• Brown Sugar
  • Date sugar also works well in this recipe and adds a little more fiber.
• Vanilla Extract
• Milk
  • For the highest protein option, add in a cow, soy, or pea milk. Almond, cashew, and oat also work but will not yield the same protein content of the final muffin.
• Coconut Oil
  • Vegetable oil or melted butter also will work pending preference and what you have on hand.
• Egg
• White Whole Wheat Flour
  • This is a milled whole wheat flour that tastes more similar to all purpose yet has the added nutrition of whole wheat. If not available, you can sub with the wheat flour you have on hand.
• Dry Milk Powder
  • Keep this on hand in your pantry, trust me, you won’t regret it! It’s an easy way to add more protein and calcium to your baked goods!
• Old Fashioned Oats
  • I prefer the old fashioned, but instant will also work.
• Baking Soda
• Baking Powder
• Ground Cinnamon
• Salt
• Chocolate
  • If you have larger pieces of chocolate, just be sure to chop them so it’s more evenly spread out in the muffins.

How to Make Chocolate Chip Banana Bread Muffins

• Step 1: Preheat oven to 350 degrees F. Using a pastry blender or the back of a fork, mash bananas in a large bowl.
• Step 2: Whisk the sugar, vanilla extract, milk, coconut oil, and egg into the mashed banana mixture.
• Step 3: Add the flour, dry milk powder, oats, baking soda, baking powder, cinnamon, and salt into the bowl, then whisk together all the ingredients.
• Step 4: Fold in the chocolate and line a 12-cupcake tin with liners. Using a 3-ounce scoop or measuring cup, portion batter evenly into 12 tins.
• Step 5: Bake for 20-22 minutes or until tops are golden brown.
• Step 6: Remove muffins from oven and let cool on a wire rack (if possible). Store in an airtight container on the counter for 3 days, in the fridge for 7 days, or freeze for up to 3 months.

Recipe Notes + Tips

I am no Martha, but I will say, my muffin and baked good recipes are pretty forgiving for at-home cooks that want something tasty, nourishing, and fairly fool proof!

Here are some tips to keep in mind as you whip up these Chocolate Chip Banana Bread Muffins!

• Banana Size & Level Of Ripening
  • Aim for a banana that is at least 6-7-inches long! This will be the perfect size for optimum moistness.
  • Green bananas will not fly in here. Choose a ripe banana that has some brown spots. The sweetness you will want in these beauties!
• Incorporating the Dry Ingredients
  • Classically trained chefs will insist you use a separate bowl to mix these, then fold them into the wet ingredients. If time (and minimal dishes) is of priority for you too, then nix this and simply add the dry ingredients into the wet together, then uniformly mix them in the order listed below.
• Flours, Dry Milk Powder, and Oats
  • Here’s the deal: you don’t have to use the dry milk powder if you don’t have it on hand or simply aren’t quite sold. Simply swap that ingredient with the same amount of flour.
  • Oats help bring a little more flavor and texture to this recipe. Don’t skip these!

Other Muffins You Will Enjoy

Looking for more portable baked snacks to add to your meal prep routine? Then consider trying these other Shaw Kitchen muffin favorites!

• Whole Wheat Chocolate Chip Muffins
• Gluten Free Pumpkin Muffins
• Sweet Potato Muffin Recipe
• Blueberry Muffins – Gluten Free
• Healthy Applesauce Muffins

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