Banana Chocolate Chip Muffins: Healthy choice for breakfast or snack. Simple to make in under 30 minutes. Dairy-free and delicious.
I’ve been listening…you’ve been asking for more simple recipes for healthy breakfast with minimal prep time and clean up. That, and more chocolate.I get requests regularly for more recipes that are healthy and incorporate chocolate. I suppose the world would be a kinder place if everyone ate more chocolate! So, I’m happy to oblige with this recipe for Healthy Banana Chocolate Chip Muffins.
I’ve been experimenting with including avocado in baked goods lately. You know what? It’s really working for me. Not only do they add healthy fats, fiber and folate, but they add a rich creaminess without the need for over processed oil or dairy. YAY!! The ingredient list here is so wholesome, it’s like a baked oatmeal bowl. If you wanted a bit less sugar, you could sub out the chocolate chips for blueberries…but, promise to still be kind. OK? If, on the other hand, you were looking for even more chocolate, then you should make these one bowl chocolate muffins instead.
Can I make Banana Chocolate Chip Muffins in advance?
I know, time is at a premium in the morning. 5 minutes to prep. 20 minutes in the oven. If you can’t spare it in the morning, then take the time in the evening or during meal prep and get it done! These muffins will stay moist and tasty for the week. OR, you can freeze them for up to three months. No problem. So perfect for a lunch box treat. Straight from the freezer into the brown bag.
Oatmeal for Health? Really?
You bet! Oatmeal contains soluble fiber which helps keep your digestive system moving. In addition, it contains antioxidants and magnesium that help regulate blood pressure and the production of cholesterol. I know when I eat oatmeal I feel full for longer, which helps with weight control. Oatmeal is naturally gluten-free, making it an ideal choice in baked goods for those who can’t tolerate grains with gluten.
Healthy Muffins for Self Care?
When was the last time you indulged in a quiet moment to enjoy a cup of tea and a healthy snack? When I am particularly stressed, tired or overwhelmed, the answer (always) is to slow down. Take a break. Have some time to collect my thoughts and process what’s really going on. Sitting in the silence for even 15 minutes does wonders for my mood and my self-esteem. It’s a reminder that what I’m giving to everyone else—my attention, my time, my heart and my love—-is exactly what I need to be giving to myself.
Looking for more healthy breakfast ideas?
- 2 cups old fashioned oats
- 2 large ripe bananas
- 1/3 cup honey
- ½ medium sized ripe avocado
- ½ cup chunky almond butter
- 2 large eggs
- ¼ cup almond milk
- 1 Tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon sea salt
- ½ cup mini chocolate chips
- Preheat oven to 350. Line muffin tin with unbleached parchment liners
- Add all ingredients, except chocolate chips, into bowl of food processor or high-speed blender. Process until smooth. Stir in chocolate chips by hand.
- Fill prepared muffin tins ¾ full. Evenly disperse any remaining batter among the 12 muffins.
- Bake for 18-20 minutes, or until tops are golden and toothpick inserted into middle comes out clean.
- Muffins will stay good up to 5 days at room temp or up to 3 months in the freezer.
NUT ALLERGIES: You can sub oat milk for the almond milk and sun butter for the almond butter.
VEGAN SUB: Instead of 2 eggs, mix together 2 Tablespoon flax meal with 1/3 cup warm water and let sit for 5 minutes before adding to processor with everything else. Sub honey with maple syrup.
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Serving Size1 muffin
Amount Per Serving Calories 242Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 270mgCarbohydrates 31gFiber 5gSugar 15gProtein 6g