These Refined Sugar Free Banana Bread Chocolate Chip Muffins are what I make when I have overripe bananas sitting on the counter and a family asking for something sweet. They're soft, fluffy, naturally sweetened, and studded with chocolate chips in every bite. Perfect for breakfast, lunchboxes, or those afternoons when everyone suddenly needs a snack.
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Banana Bread Chocolate Chip Muffins
And don't worry, they taste every bit as indulgent as you'd expect from banana bread with chocolate chips!
Can I use regular flour instead of whole wheat flour?
Yes, but I love using whole wheat flour for the extra fiber and texture. If you choose to use all-purpose flour, the muffins will still turn out great!
Ingredients
- Whole wheat flour - I love using whole wheat flour in these muffins because it adds a lovely nutty flavor and extra fiber, which helps keep me full longer. It gives the muffins a heartier texture without compromising on flavor.
- Coconut oil - This is a must for keeping the muffins moist and tender. It also adds just a hint of coconut flavor, which I think pairs perfectly with the sweetness of the bananas.
- Maple syrup - I'm all about maple syrup as a sweetener. It's refined sugar-free, so it adds a more natural sweetness with a lovely depth of flavor. Plus, it's just so much more wholesome than regular sugar!
- Mashed bananas - I use 2-3 ripe bananas because they provide the perfect amount of moisture and natural sweetness. Plus, the overripe bananas are just perfect for this recipe, making the muffins extra soft.
- Yogurt or kefir - Both of these will yield similar results, kefir makes the muffins a little more moist.
- Milk - Whether you use regular milk or a plant-based alternative like almond or oat milk, it helps give the muffins the right texture and just enough moisture. It's super adaptable based on your preferences!
- Pure vanilla extract - This is my secret ingredient to make everything come together.
How To Make Banana Bread Chocolate Chip Muffins
- Prep: Preheat your oven to 325°F and grease a muffin tin or line it with paper liners. Set aside.
- Mix wet ingredients: In a large bowl, whisk together eggs, mashed bananas, yogurt, milk, maple syrup, vanilla extract, and coconut oil until smooth.
- Mix dry ingredients: In a separate bowl, combine whole wheat flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture in two batches, using a sifter.
- Mix ins (optional): Add ½-¾ cup of chocolate chips or ½ cup of dried fruit/nuts for extra flavor. Stir until well combined.
- Bake: Spoon the batter into the muffin tin, filling each cup about ¾ of the way. If you'd like, add a banana slice on top of each muffin for extra sweetness. Bake for 18-22 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips and Variations
- Use overripe bananas for maximum sweetness and moisture.
- Feel free to swap out the chocolate chips for dark chocolate or even a mix of dried fruit like raisins or cranberries for a healthier twist.
- For a dairy-free option, use coconut yogurt and a plant-based milk like almond milk.
How To Store Muffins
- To Store. Keep muffins in an airtight container at room temperature for up to 3 days.
- To Freeze. Place muffins in a freezer-safe bag or container, and freeze for up to 3 months.
- To Reheat. Simply microwave for 20-30 seconds or warm in the oven at 350°F for 5-7 minutes.
More Banana Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Banana Bread Chocolate Chip Muffins
Ingredients
Equipment
Method
- Prep: Preheat your oven to 325°F and grease a muffin tin or line it with paper liners. Set aside.
- Mix wet ingredients: In a large bowl, whisk together eggs, mashed bananas, yogurt, milk, maple syrup, vanilla extract, and coconut oil until smooth.⅓ cup coconut oil, ¼ cup maple syrup, 2 large eggs, 1 cup mashed bananas, 3 tablespoons milk, 1 teaspoon pure vanilla extract, 3 tablespoons yogurt or kefir
- Mix dry ingredients: In a separate bowl, combine whole wheat flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture in two batches, using a sifter.
- Mix ins (optional): Add ½-¾ cup of chocolate chips or ½ cup of dried fruit/nuts for extra flavor. Stir until well combined.½ cup chocolate chunks or chips
- Bake: Spoon the batter into the muffin tin, filling each cup about ¾ of the way. If you'd like, add a banana slice on top of each muffin for extra sweetness. Bake for 18-22 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
- To Store. Keep muffins in an airtight container at room temperature for up to 3 days.
- To Freeze. Place muffins in a freezer-safe bag or container, and freeze for up to 3 months.
- To Reheat. Simply microwave for 20-30 seconds or warm in the oven at 350°F for 5-7 minutes.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Banana Bread Muffins: FAQs
You can substitute the coconut oil with another oil, like olive or vegetable oil, but coconut oil gives the muffins a slight flavor that pairs perfectly with the bananas.
You can substitute the whole wheat flour with a 1:1 gluten-free flour blend. I've made these muffins with Bob's Red Mill GF flour and they tasted great too!
For even fewer calories, you can reduce the amount of chocolate chips, swap with nuts or skip them altogether. Adding flax or chia seeds can also increase the fiber and omega-3 content.
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