This Banana Chocolate Chip Muffins recipe with flax are lightly sweetened and packed with fiber. They make a great addition to breakfast, lunch or snack time for kids and adults!
Hi friends!
These are the BEST Banana Chocolate Chip Muffins with Flax. They are my latest muffin creation and they’ve been a big hit around here. You guys know that my Lentil Banana Muffins are my go-to, but I wanted to create an alternative for those times when you don’t have any lentils on hand or just don’t feel like getting out the food processor. In some banana chocolate chip muffins coconut oil adds a nice flavor. I have this Coconut Oil Banana Muffins recipe that made for years but I just rarely have coconut oil on hand anymore.
So here is my latest and greatest version, made with simple ingredients that you likely already have on hand:
- Bananas – I usually use 2 medium-large ones, the riper the better to help sweeten the muffins.
- Milk – Dairy or plant-based milk will work.
- Oil – I use avocado oil because of its mild flavor.
- Sugar – The recipe calls for only 1/4 cup. If your bananas are super ripe, you can easily leave it out.
- Eggs
- Vanilla and cinnamon – For flavor.
- White whole wheat flour – In these banana chocolate chip muffins whole wheat flour (white whole wheat is preferable to regular whole wheat) adds fiber.
- Ground flaxseed – Adds a dose of heart-healthy omegas 3 fatty acids and fiber.
- Baking soda
- Chocolate chips
Chocolate Chip Banana Muffins Recipe
Let’s talk about some possible varieties:
Banana Chocolate Chip Muffins Vegan (Substitutes for eggs in muffins)
We don’t have any egg allergies but if you need to replace the eggs, flax eggs work well. Just combine 1 Tbsp ground flax with 3 Tbsp water, mix well and let sit a few minutes to thicken. You could easily use these in this recipe in addition to the ground flax you mix in.
Banana Bread Nut Muffins
If you prefer nuts over chocolate, you could easily swap chopped pecans or walnuts for the chocolate chips in these muffins! Added bonus is that they will pair well with the ground flaxseed to add even more heart-healthy omega 3’s!
Recipe for healthy banana muffins
This recipe is great if you’re looking for a recipe for healthy banana muffins. It’s low in added sugar already but if you have bananas that are nice and ripe you could leave the sugar out. You could also swap chocolate chips for dried fruit like raisins to lessen the added sugar, or nuts to less the sugar overall.
Banana Chocolate Chip Muffins Gluten-free
Want to make these gluten-free? Use a 1:1 swap like King Arthur Measure for Measure gluten-free baking mix for the flour and make sure to get ground flaxseed that’s designated as gluten-free.
Here’s how you make them:
How To Make Banana Chocolate Chip Muffins
PrintBanana Chocolate Chip Muffins with Flax
This Banana Chocolate Chip Muffins recipe with flax are lightly sweetened and packed with fiber. They make a great addition to breakfast, lunch or snack time for kids and adults!
- Yield: 12 large muffins 1x
Ingredients
- 1 cup mashed bananas (approx 2 medium large bananas)
- 2/3 cup milk (dairy or plant-based)
- 1/3 cup oil (I use avocado oil)
- 2 eggs
- 1/4 cup sugar (can omit if bananas are extra ripe to reduce sugar)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1.5 cups white whole wheat flour
- 1/2 cup ground flaxseed
- 1 tsp baking soda
- pinch of salt
- 1/3 cup chocolate chips
Instructions
- In a large bowl combine mashed bananas, milk, oil, eggs, sugar, vanilla and cinnamon and mix well.
- Add flour, flax, baking soda, salt and chocolate chips and stir until just combined.
- Spoon into greased or lined muffin tins. Recipe makes 12 large muffins (or 14-16 smaller muffins)
- Bake at 375 for 18-20 minutes.
Easy right?! Let me know if you try them!
And if you need more banana baking recipes try these:
Want more variations?
Banana Chocolate Chip Muffins with Applesauce
You can swap applesauce for the oil in this recipe.
Recipe for Banana Chocolate Chip Bread
I haven’t tried it myself, but you should be able to bake this recipe in a regular loaf pan! It will probably take about 40 minutes to bake but I would start checking on it around 30.
Enjoy!
–Lindsay–
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Hello from Columbus! I just finished baking these and Im sure my 3 year old will devour these tomorrow when he wakes up! I appreciated the recipe as I had some bananas to use up and banana flax is a nice change up for a muffin recipe. I think Ill make these again with walnuts and the chocolate chips, I just love nuts in baked goods. We also love your lentil muffin recipes! I stocked up on a ton of canned lentils just for the muffins and my son loves to help make them.
My kids loved these!!! One kiddo doesn’t like choc chips so I did some with raisins (he loves raisins) and some with peanut butter chips)….could I freeze these? I like to make double batches so I have snack options/breakfast options on the fly ready? I was thinking of freezing on cookie sheet individually then bagging them?
Yummm – another hit from you! My 6 month old and 3.5 year old were double fisting these. We left out the sugar and just added in chocolate chunk chips into the muffins for my older kid and myself. We ran out of eggs so substituted flax eggs and also just did whole wheat flour. They weren’t that sweet thanks to the no added sugar but when you hit a chocolate chunk, it was perfect. Will be making these regularly!
Delicious!!! Super easy and fast to make. My kids devoured them in almost one sitting.
I LOVE chocolate chip banana bread! I can only imagine how good these muffins are! Perfect timing to come across this recipe too! We have some bananas that need to be used!
We make these almost weekly! My son loves them and I feel good about the ingredients. We use maple syrup in place of the white sugar.
We use coconut sugar but it’s good to know maple syrup will work too! I was worried adding more liquid would make the batter too wet. Do you sub it 1 for 1 for the sugar? Or reduce the banana?
Second to lentil banana muffins, these are our next favourite! I love the dose of flax because it adds nutrients and helps me truly feel “full” from a snack. The taste is fabulous, and they’re toddler approved! I sub Bob’s Red Mill 1-1 gluten free flour and they turn out perfect every time!
great recipe. used all purpose flour. didn’t have milk so used some leftover pear juice from canned pears. seemed to work fine. used 3T grapeseed oil and 2 T applesauce. Great rise, great texture. one of my friends is allergic to chocolate. next time will use chocolate. added 20 Grams trader joes dried banana chips, crunched up in addition to the 1 cup of mased bananas. rehydrated in hot water for about 30 minutes, drained the water off.
My whole family loved these! I used AP flour because it’s what I had and they turned out great. Will make again!
Lyndsey, these sound delicious. I’m going to make them just as soon as my bananas ripen enough. I have your lentil muffins in a regular rotation along with a couple of oat bran recipes that I really like. These 3 muffins recipes are the best “healthy” muffins that I’ve ever found (I’m 71 and have been making muffins for many years, but as far as healthy muffins go, your lentil muffins are definitely among my faves. Thank you for the delicious recipes.