Category: Banana

Good Morning Protein Cookies

Looking for a breakfast treat that’s both delicious and packed with protein? My Good Morning Protein Cookies are the perfect solution! Whether you need a quick grab-and-go breakfast or a healthy snack for the kids, these cookies will hit the spot. They’re soft, chewy and incredibly easy to make. Why I Love This Recipe The Ingredients Variations and…

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Looking for a breakfast treat that’s both delicious and packed with protein? My Good Morning Protein Cookies are the perfect solution! Whether you need a quick grab-and-go breakfast or a healthy snack for the kids, these cookies will hit the spot. They’re soft, chewy and incredibly easy to make.

Good morning protein cookies on purple serving platter.

Table of Contents

Why I Love This Recipe

  • Healthy and Filling: With a mix of oats, seeds, and nut butter, these cookies provide a healthy dose of protein and fiber to keep you full all morning. Looking for something similar? Try my Protein Bars recipe!
  • Kid-Friendly: What could be more kid-approved than a cookie for breakfast? Just like my other breakfast cookies recipe, these are naturally sweetened with maple syrup or honey and have just the right amount of chocolate to make them a hit with kids.
  • Easy to Make: Minimal prep, one bowl, and you can refrigerate or freeze the dough to bake fresh anytime!
  • Versatile: Whether you prefer pumpkin puree or apple butter, raisins or dried cherries, this recipe can be easily adapted to your preferences.
  • Allergy Friendly: These breakfast cookies are naturally gluten free since the flour you’d have in a traditional cookie is replaced with old fashioned oats, and they can be nut free if you use your favorite seed butter instead of peanut butter. Plus, they’re vegan and dairy free!

The Ingredients

Good Morning Protein Cookies ingredients.
  • Old-fashioned oats: Oats provide a hearty base that’s high in fiber and helps keep you full longer.
  • Banana: Bananas add natural sweetness and help bind the ingredients together. Choose a super ripe banana for extra sweetness!
  • Pumpkin Puree or Apple Butter: Both options add moisture and flavor. Pumpkin brings a boost of vitamins, while apple butter gives a sweet, fruity touch.
  • Nut or seed butter of choice: Choose your favorite! Peanut, almond, cashew, or sunflower butter all add healthy fats and protein.
  • Maple syrup or Honey: Natural sweeteners that complement the nut butter and fruit, adding just the right amount of sweetness.
  • Cinnamon: A warm spice that enhances the flavor of the cookies and adds a little antioxidant boost.
  • Chia or hemp seeds: Both chia and hemp seeds provide extra protein, fiber, and omega-3 fatty acids.
  • Dried raisins or cherries:Dried fruit adds a chewy texture and natural sweetness to every bite.
  • Kosher salt: A pinch of salt balances the sweetness and enhances the other flavors.
  • Chocolate chips: Because a little chocolate makes everything better! Milk chocolate adds sweetness, while dark chocolate offers a richer flavor and is dairy free.

Variations and Substitutions

  • Switch Up the Nut Butter: If you’re allergic to nuts or prefer something different, use seed butter like sunflower butter instead of peanut butter.
  • Try Different Sweeteners: Swap the maple syrup or honey with agave syrup or brown rice syrup for a different flavor.
  • Mix Up the Add-ins: Swap raisins for dried cranberries or chopped apricots, or add nuts like walnuts or almonds for extra crunch.
  • Make It Vegan: Use maple syrup instead of honey, and choose dairy-free dark chocolate chips.
  • Gluten-Free Option: Make sure your oats are certified gluten-free to keep this recipe gluten-free for those with sensitivities.

How to Make Good Morning Protein Cookies Recipe

Combined ingredients in mixing bowl.

Step 1: Preheat your oven to 325°F. Place all of the ingredients in a standing mixer or in a bowl to beat with a hand mixer and mix until throughly combined. Refrigerate dough for 30-60 minutes.

Protein cookies before baked.

Step 2: Using a 1/4 cup ice cream scoop, place mixture on a parchment or silicone mat lined baking sheet and use your palm to gently press into 1 inch thick circles.

Baked protein cookies on baking sheet.

Step 3: Bake cookies for 18-20 minutes or until starting to turn golden. Cool on baking sheet for 15 minutes and then transfer to rack to cool completely.

Tips and Tricks

  • Flatten the Cookies: These cookies aren’t going to spread in the oven. Make sure to flatten them out with your palm to shape them into cookies.
  • Storing the Cookies: Store these cookies in an airtight container for up to a week. They also freeze well if you want to save them for later.
  • Chocolate Chip Toppings: This is more of a note for aesthetic purposes, but save a few chocolate chips to place on top of the cookies so they each have a beautiful display of chocolatey goodness on top.
Protein cookies on purple platter.

More Grab and Go Breakfast Treats

These Good Morning Protein Cookies are perfect for busy mornings when you need a quick, nutritious bite. They’re also great to pack in lunchboxes for the kids or as a mid-day snack to keep you going. Let me know what you think of this recipe by leaving a comment and rating below!

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Good Morning Protein Cookies

Good Morning Protein Cookies are easy to make and super healthy. They're gluten free, vegan and the perfect grab and go breakfast or snack. 
Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Calories 278kcal
Author Catherine McCord

Ingredients

  • 2 cups old fashioned oats (gluten free if you have an intolerance)
  • 1 banana, mashed
  • 1/4 cup pumpkin puree or apple butter
  • 1 cup nut or seed butter of choice (peanut butter, almond, cashew or sun butter work)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon cinnamon
  • 1 tablespoon chia or hemp seeds
  • 1/2 cup dried raisins or cherries
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk or dark chocolate chips

Instructions

  • Preheat oven to 325°F.
  • Place all of the ingredients in a standing mixer or in a bowl to beat with a hand mixer and mix until throughly combined.
  • Refrigerate dough for 30-60 minutes.
  • Using a 1/4 cup ice cream scoop place mixture on a parchment or silicone mat lined baking sheet and use your palm to gently press into 1 inch thick circles. 
  • Bake cookies for 18-20 minutes or until starting to turn golden. Cool on baking sheet for 15 minutes and then transfer to rack to cool completely.

Notes

  • Flatten the Cookies: These cookies aren’t going to spread in the oven. Make sure to flatten them out with your palm to shape them into cookies.
  • Storing the Cookies: Store these cookies in an airtight container for up to a week. They also freeze well if you want to save them for later.
  • Chocolate Chip Toppings: This is more of a note for aesthetic purposes, but save a few chocolate chips to place on top of the cookies so they each have a beautiful display of chocolatey goodness on top.

Nutrition

Calories: 278kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 200mg | Potassium: 318mg | Fiber: 4g | Sugar: 12g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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Banana Wheat Germ Muffins

These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too! Why You’ll Love This Recipe The Ingredients Variations and Substitutions How to Make Banana Wheat Germ Muffins Step 1: Preheat oven to 350 degrees. Combine flour, wheat…

The post Banana Wheat Germ Muffins appeared first on Weelicious.

These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too!

Banana Wheat Germ Muffins on pink and purple plates.

Table of Contents

Why You’ll Love This Recipe

  • Simple to make with everyday ingredients.
  • Packed with fiber and nutrients from wheat germ.
  • Naturally sweetened with ripe bananas and honey instead of tons of sugar. I have tons of recipes using ripe bananas you could try!
  • Moist, tender, and perfect for breakfast or a snack.
  • Ready in under 30 minutes!

The Ingredients

Banana Wheat Germ Muffins Ingredients.
  • All-purpose flour: The base for a fluffy muffin.
  • Wheat germ: Adds texture and nutritional benefits.
  • Baking Soda & Baking Powder: Work together to help the muffins rise.
  • Very ripe bananas: Since there’s very little additional sweetener in these muffins, using very ripe, naturally sweet bananas is imperative. The spottier, the better!
  • Honey: We use honey (or agave) instead of granulated sugar in this recipe to naturally sweeten the muffins.
  • Vegetable oil: Keeps the muffins tender.
  • Vanilla extract: Adds a rich depth of flavor.
  • Large egg: Binds the ingredients together.

Variations and Substitutions

  • Add-Ins: Try adding some dark chocolate chips, dried fruit or chopped nuts for extra flavor and texture.
  • Sweetener: Feel free to use maple syrup instead of honey or agave to sweeten the muffins.
  • Wheat Germ: If you don’t have wheat germ, feel free to substitute it with oat bran or whole wheat flour.

How to Make Banana Wheat Germ Muffins

Banana Wheat Germ Muffins dry ingredients combined in mixing bowl.

Step 1: Preheat oven to 350 degrees. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.

Banana wheat germ muffin wet ingredients combined in mixing bowl.

Step 2: In a standing mixer or with a hand mixer, combine the 3 bananas, honey or agave, oil, vanilla and egg. Beat until combined and bananas are mashed.

Banana wheat germ muffin batter in mixing bowl.

Step 3: Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.

Wheat germ muffin batter in muffin tin.

Step 4: Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.

Wheat germ muffin batter in muffin tin. Each muffin topped with a slice of banana.

Step 5: Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.

Baked banana wheat germ muffins in muffin tin.

Step 6: Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.

Make-Ahead and Storage

Muffins are so great to make each week to have on hand. We always have a batch on the counter or in the freezer. These banana wheat germ muffins are great to make ahead for a quick breakfast or healthy snack. Store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Just warm them up when you’re ready to enjoy! I’m also loving Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, and Carrot Pineapple Muffins right now!

Tips and Tricks

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t over-mix the batter to keep the muffins light and fluffy.
Banana wheat germ muffins stacked on top of each other.

More Healthy Muffin Recipes

Next time you have a craving for a delicious banana muffin, try these! They’re packed with nutrients, easy to make and so delicious. Let me know what you think of this recipe by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Banana Wheat Germ Muffins on pink and purple plates.
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Banana Wheat Germ Muffins

Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 190kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
  • In a standing mixer or with a hand mixer, combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
  • Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
  • Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
  • Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
  • Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
  • Cool and serve.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t over-mix the batter to keep the muffins light and fluffy.
  • Storage: Store in an airtight container at room temperature for up to three days or freeze for longer storage.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Cholesterol: 15mg | Sodium: 280mg | Fiber: 3g | Sugar: 16g

The post Banana Wheat Germ Muffins appeared first on Weelicious.

Brown Butter Banana Bread

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted…

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!

Brown Butter Banana Bread with salted caramel glaze

Why we love this recipe

There’s banana bread—and then there’s this brown butter banana bread recipe. There’s just something about the sultry nutty richness of brown butter that keeps us coming back for more. This moist, sweet scented banana bread is delightful on its own, but add the salted caramel glaze on top for pure banana bread decadence.

We first made this banana bread inspired by the browning bananas on our counter and a friend recovering from surgery. It turned out so delicious that we’ve been making it ever since. I mean, what’s not to love about brown butter, salted caramel and banana bread all in one bite? It’s transcendental.

I absolutely love this banana bread. The glaze is that little extra something that puts it over the top and makes it a little different from all the other bazillion of banana bread recipes out there. I bet it would be really really good with some whipped cream or a scoop of vanilla ice cream. That would be quite the dessert! -Annika

Ingredient notes for brown butter banana bread

The main requirement for banana bread is the ripest bananas you can find! This is the perfect use for those bananas blackening on the counter. Here’s what you’ll need here:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Unsalted butter: Using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can substitute salted butter; just use slightly salt than specified in the recipe below (¼ teaspoon).
  • Granulated sugar: If you’re planning to omit the glaze, use 1 cup granulated sugar instead of ¾ cup.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and cinnamon: These ingredients round out the flavoring in the bread.
  • All purpose flour and whole wheat flour: A small amount of whole wheat flour enhances the nutty flavor of the butter. You can use 100% all purpose flour if desired.
  • Salted caramel glaze: The glaze is optional, but it really takes this banana bread over the top! We’d recommend it if at all possible. You’ll need brown sugar, powdered sugar, more unsalted butter, heavy cream, and salt.

How to make brown butter

This star in this recipe is brown butter: which is simply standard butter cooked a bit longer until the milk solids toast and turn golden brown. This gives the butter a nutty and caramelized flavor that adds depth and richness to dishes. You’ll want it to become very brown, then remove it from the heat right before it burns. Here are the steps for how to brown butter:

Step 1: Heat until the butter starts to foam.

Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).

Step 2: Continue to stir until it starts to bubble.

Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.

Step 3: Cook until the butter turns brown.

Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.

Storing leftovers

This brown butter banana bread stores well. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months.

If you’re planning to freeze the bread, it’s best to freeze it without the icing. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More brown butter recipes

Love brown butter? Try our brown butter chocolate chip cookies, brown butter pancake with maple caramel syrup, or our brown butter sage sauce.

Dietary notes

This brown butter banana bread recipe is vegetarian. For vegan, use flax eggs and coconut milk for the caramel.

Frequently asked questions

Can I skip browning the butter?

Actually yes! This recipe is still delicious with normal butter; just melt it first.

How do I know when the butter is browned enough?

The butter will start to foam and sizzle, then turn a golden brown color and release a nutty aroma. Be careful not to burn it!

Can I add other mix-ins to this recipe?

Absolutely! Chopped walnuts, pecans, chocolate chips, caramel chips, or peanut butter chips would all make delicious additions.

Can I substitute the heavy cream in the glaze?

You can try using whole milk or coconut milk, but the glaze may not be as thick or rich.

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Brown Butter Banana Bread

Brown Butter Banana Bread

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  • Author: Sonja and Alex Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 pieces
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Description

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!

Ingredients

For the brown butter banana bread

  • 1 ½ cups mashed very ripe bananas (4 medium bananas)
  • ½ cup unsalted butter
  • ¾ cup granulated sugar (see Notes), plus more for topping 
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, plus more for topping 
  • ½ teaspoon kosher salt
  • 1 cup [140 g] all-purpose flour
  • ½ cup [70 g] whole wheat flour

For the salted caramel glaze (optional)

  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/4 plus ⅛ teaspoon kosher salt

Instructions

  1. Preheat: Preheat oven to 350 °F. Butter a 9 x 5 inch loaf pan (or 8 x 4 inch loaf pan).
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ½ cups. Whisk in the sugar, eggs, and vanilla extract. Add the browned butter once it’s ready.
  4. Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon.
  5. Bake: Pour the batter into the loaf pan. In a small bowl, mix together 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Sprinkle over the top. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200°F): the exact timing will depend on the size of the pan. 
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. 
  7. Add the Salted Caramel Glaze (optional): If desired, when the bread is room temperature, place the brown sugar and butter in a saucepan and heat over medium heat. Whisking constantly, cook 1 minute until the sugar is dissolved. Remove from the heat and stir in the whipping cream. Whisk in the powdered sugar and salt and stir until smooth. Taste and add additional salt if desired. Drizzle over the bread. Allow the glaze to dry for 15 to 20 minutes. 
  8. Serve: Slice into pieces and serve. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months. For freezing, omit the icing, slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Notes

*If not making the glaze, consider using 1 cup sugar in the banana bread.

  • Category: Quick bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Banana Bread Cookies

Banana Bread Cookies
Chocolate Chip Banana Bread Cookies are moist, soft, and filled with the sweet flavor of bananas and chocolate chips. Grab those overripe bananas sitting on your counter, and let’s bake up a batch of pure cookie bliss! Our so…

banana bread cookies stacked on top of white plate.

Banana Bread Cookies

Chocolate Chip Banana Bread Cookies are moist, soft, and filled with the sweet flavor of bananas and chocolate chips. Grab those overripe bananas sitting on your counter, and let’s bake up a batch of pure cookie bliss! Our soft Banana Bread Cookies recipe has all the light and fluffy features of your favorite Chocolate Chip…

READ: Banana Bread Cookies

Blueberry Banana Bread

Banana bread meets blueberry muffin in this fabulously fruity morning mashup that’s quick and easy (there’s a reason they’re called quick breads after all, no electric mixer required!) This moist, tender, and flavorful banana bread is studded with fresh blueberries (but frozen works too!) and drizzled with a vibrant blueberry glaze for a fruity twist […]

The post Blueberry Banana Bread first appeared on Love and Olive Oil.

Banana bread meets blueberry muffin in this fabulously fruity morning mashup that’s quick and easy (there’s a reason they’re called quick breads after all, no electric mixer required!)

This moist, tender, and flavorful banana bread is studded with fresh blueberries (but frozen works too!) and drizzled with a vibrant blueberry glaze for a fruity twist on a morning staple.

Loaf of Blueberry Banana Bread on a white rectangular plate with two slices lying down on a blue and white tile background.

Last year’s strawberry banana bread was downright delightful, so I figured, why not do a blueberry version?

Not only is it less work than the strawberry version, but since blueberries have a lower water content and are more ‘contained’ in their own little skins, the whole macerate/syrup step isn’t needed, just a quick toss with some flour then fold the berries straight into the banana bread batter.

At this point, I’ve got banana bread recipes for every season: strawberry for spring, blueberry for summer, pumpkin banana bread for fall, and for winter might I suggest my double chocolate banana bread or even black sesame swirl banana bread (trust me it’s lovely!)

I’ve also got recipes for banana bread muffins if that’s more your style (and know that any banana bread recipe, including this one, can easily be made in muffin form! For reference 1 standard sized loaf is equal to about 12 muffins.)

Question though, how many banana bread recipes is too many? 🤔 Does such a limit even exist?

(more…)

Banana Split Pie Cups

Simple, delicious, and perfect for a party, these banana split pie cups are a grab-and-go, no-bake 20-minute recipe! Bringing together the classic flavors of a banana split recipe (without the ice cream), this easy-to-make dessert is a stress-free opti…

Simple, delicious, and perfect for a party, these banana split pie cups are a grab-and-go, no-bake 20-minute recipe! Bringing together the classic flavors of a banana split recipe (without the ice cream), this easy-to-make dessert is a stress-free option, perfect for family gatherings, parties, or when your sweet tooth kicks in. Ingredients How to Make...

The post Banana Split Pie Cups appeared first on Salty Side Dish.

Banana Chocolate Chip Muffins

These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits! Why I Love This Recipe Craving muffins one day, I took my banana bread recipe, added chocolate…

The post Banana Chocolate Chip Muffins appeared first on Weelicious.

These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits!

Banana Chocolate Chip Muffins cooling on wire rack.

Table of Contents

Why I Love This Recipe

Craving muffins one day, I took my banana bread recipe, added chocolate chips, and poured it into muffin tins. The result: a game-changer! Here’s why I love them so much:

  • Quick and Easy: This recipe comes together easily with just a few steps. Plus, making muffins instead of a whole loaf of banana bread means they bake faster, allowing you to enjoy these delectable treats that much quicker!
  • Perfect for Any Time: Whether it’s breakfast, a snack, or dessert, these muffins hit the spot every time.
  • Kid-Friendly: Muffins in general are the perfect kid-friendly food. They’re more appealing for little hands and are great for adding to a school lunch or saving for an after school snack!

The Ingredients

Banana Chocolate Chip Muffins Ingredients.
  • All-Purpose Flour: Provides structure to the muffins. See some options for flour substitutions below if you need!
  • Baking Powder & Baking Soda: Help the muffins rise and become fluffy.
  • Honey or Agave Nectar: Naturally sweetens the muffins and adds moisture.
  • Large Egg: Binds the ingredients together and adds richness.
  • Milk: Keeps the muffins moist and tender.
  • Oil: Adds moisture and helps create a soft texture.
  • Ripe Bananas: The star ingredient, providing natural sweetness and flavor.
  • Semi-Sweet Chocolate Chips: Adds delicious chocolatey goodness to every bite. Milk chocolate chips or any other you prefer would work too!

*For a complete list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

This is a very forgiving muffin recipe with many options for substituting ingredients. Here are a few ideas. Additionally, there are many comments below with other Weelicious’ readers variations that you could read!

  • Flour Substitutes: Feel free to substitute whole wheat flour for the all-purpose flour for some added nutrition. Or use a combination of the two.
  • Dairy-Free: A plant based milk such as almond milk or oat milk would work as a substitute for the milk in these muffins.
  • Gluten Free: A cup-for-cup gluten free flour can be used as a substitution for the all-purpose flour if you need. Or, make this Gluten Free Banana Bread recipe into muffins!
  • Flax egg: Egg allergy? Use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to sit until thickened and use in place of 1 egg.
  • Different Sweeteners: Swap honey or agave nectar with maple syrup or brown sugar.
  • Add-Ins: Try adding nuts, such as walnuts or pecans, for extra crunch. Or dried fruit would be delicious too.
  • Leave Out the Chocolate: You can omit the chocolate chips entirely and just make banana muffins. Or, explore Weelicious and make another banana muffin such as Banana Wheat Germ Muffins or Apple Banana Muffins.

How to Make Banana Chocolate Chip Muffins

Banana chocolate chip muffins dry ingredients in a bowl.

Step 1: Preheat oven to 400° F. Combine the flour, baking powder, baking soda and salt in a bowl.

Banana chocolate chiip muffins wet ingredients in a bowl.

Step 2: In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.

Banana chocolate chip muffin batter in a bowl.

Step 3: Slowly combine the dry ingredients into the wet ingredients. Then stir in the chocolate chips.

Banana chocolate chip muffins in muffin tin.

Step 4: Pour batter into greased or lined muffin pan, about 2/3 of the way up. Top with a few additional chocolate chips.

Banana chocolate chip muffins baked in muffin tin.

Step 5: Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Banana Chocolate Chip muffins cooling on wire rack.

Step 6: Cool on wire rack and serve.

Tips and Tricks

  • Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness. 
  • Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
  • Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
  • Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.

Storage and Freezing

  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

FAQs

Can I use frozen bananas for banana chocolate chip muffins?

Sure! you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and using in the muffins.

How do I ripen bananas fast?

Put bananas in the oven at a low temperature (about 250°F) for 15-20 minutes. Keep an eye on them to make sure they don’t over-ripen or become too soft.

Banana chocolate chip muffins cooling on wire rack.

More Muffin Recipes

Make this banana chocolate chip muffin recipe and watch it quickly become an all time favorite for the whole family. You might as well go ahead and make a double batch and keep half in the freezer. If you try this recipe, leave a comment and rating below!

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Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are the perfect grab and go snack or special breakfast!
Course Breakfast, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 12
Calories 205kcal
Author Catherine McCord

Ingredients

Instructions

  • Preheat oven to 400° F.
  • Combine the first 4 ingredients in a bowl.
  • In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
  • Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
  • Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and serve.

Notes

  • Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
  • Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness. 
  • Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
  • Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
  • Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

Nutrition

Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Banana Chocolate Chip Muffins appeared first on Weelicious.

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Making a traditional banana split at home is a wonderful after-dinner or slumber party treat that brings back nostalgic memories of this classic dessert with family and friends. I am going to show you step by step how to recreate this timeless, shareab…

Making a traditional banana split at home is a wonderful after-dinner or slumber party treat that brings back nostalgic memories of this classic dessert with family and friends. I am going to show you step by step how to recreate this timeless, shareable dessert in your own kitchen so you can enjoy all summer long. ...

The post Homemade Banana Split appeared first on Salty Side Dish.

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a slice of banana eclair cake on a plate.

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