These Healthy Banana Muffins are easy, healthy, and oh so sweet. Made with bananas, whole wheat flour, maple syrup, flax seed, and chocolate chips are perfect for your morning breakfast or afternoon snack. These muffins will curb your sweet tooth without the added sugar.

 

This winter has been one for the books in North Dakota. I have never had so many snow days due to blizzards and wind storms than this year. On the plus side, I get to spend my day in the kitchen whipping up goodies. I love a grab and go breakfast and this one is on the top of my list. Not only does it curb my sweet tooth but is also healthy. This muffin recipe is egg, dairy, and refined sugar free.

 

So here’s how to make quick and easy banana chocolate chip muffins to enjoy either for breakfast or an afternoon snack. First preheat your oven to 350 degrees (F). You will need a standard 12 cup size muffin pan lined with liners.

 

In a bowl, combine your dry ingredients including whole wheat flour, baking soda, salt, cinnamon, and coconut sugar. Mix until well combined. In a separate bowl, I used my kitchenaid stand mixer and mashed my bananas. Next, add the rest of your wet ingredients including maple syrup, coconut oil (melted), and pumpkin puree. Once that is combined add in your flax egg. To make a flax egg combine 1 tbsp ground flax seed with 2 ½ tbsp water. Add flax egg and combine.

 

Once your wet ingredients are fully combined add your dry ingredients. Fold in your chocolate chips into your batter until combined. Pour batter into lined muffin pan. It is important to pour the mixture to the top of the liners to have a domed affect while baking.

 

Bake for 20 to 25 minutes or until a toothpick is inserted in the middle and comes out clean. Cool muffins for at least 5 muffins before transferring them to a cooling rack. Store muffins in the fridge or place them in a container and freeze them for later.

 

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