These healthy banana chocolate chip muffins are lower carb and can be made gluten free and dairy free! They are super moist and delicious too and the crumb of these is perfect! My kids love these and I’ve gotten four thumbs up from them.
These muffins are about 106 calories per muffin (recipe makes roughly 20 muffins), 15 g carbs, 5 grams fat, 3 grams protein, 7 g sugars. These calculations will change slightly based on ingredients used and amounts of chocolate chips per muffin.
These muffins will keep in the freezer for about 1 month before they start to taste freezer burned or the texture will alter. So if you freeze them for quick and easy breakfasts or snack, defrost on the counter or microwave for ~15 seconds.
What you need to make healthy banana chocolate chip muffins:
Makes 20 muffins
- 1 cup flour or gluten free baking mix
- 1 cup almond flour
- 1/4 cup coconut flour or flour
- 1/3 cup coconut sugar
- 2 large bananas
- 3 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 salt
- 1 cup milk of choice – I used unsweetened coconut milk
- ~5-6 semi-sweet chocolate chips per muffin – sprinkled on top
Instructions
- Preheat oven to 350 F.
- Mash bananas with coconut sugar.
- Add all other ingredients EXCEPT the chocolate chips then mix until smooth.
- Fill each muffin about 2/3rds the way full.
- Sprinkle with a few chocolate chips on top.
- Bake for 15-18 minutes, they will still feel slightly wobbly when they come out (the almond flour doesn’t set totally until it cools) but a tooth pick should come out clean.
- Let cool slightly and enjoy!
Looking for more muffin recipes check these out:
- Lower Carb Pumpkin Muffins RECIPE HERE
- Pumpkin Chocolate Chip Muffins RECIPE HERE
- Low Carb Blueberry Muffins RECIPE HERE
- Chocolate Spiced Banana Chocolate Chip Muffins RECIPE HERE
- Healthy Lemon Poppy Seed Muffins RECIPE HERE
Healthy Banana Chocolate Chip Muffins
Delicious and easy to make healthy banana chocolate chip muffins.
Servings: 20 muffins
Ingredients
- 1 cup flour or gluten free baking mix
- 1 cup almond flour
- 1/4 cup coconut flour or flour
- 1/3 cup coconut sugar
- 2 large bananas
- 3 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 salt
- 1 cup milk of choice - I used unsweetened coconut milk
- ~5-6 semi-sweet chocolate chips per muffin - sprinkled on top
Instructions
- Preheat oven to 350 F.
- Mash bananas with coconut sugar.
- Add all other ingredients EXCEPT the chocolate chips then mix until smooth.
- Fill each muffin about 2/3rds the way full.
- Sprinkle with a few chocolate chips on top.
- Bake for 15-18 minutes, they will still feel slightly wobbly when they come out (the almond flour doesn't set totally until it coolbut a tooth pick should come out clean.
- Let cool slightly and enjoy!