Moist banana muffin with one bite missing
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4.6 from 10 votes

Healthy Banana Chocolate Chip Muffins

Easy-to-make banana muffins made with wholesome ingredients and dark chocolate chunks. Dairy-free, refined sugar-free and packed with protein!
Prep Time10 mins
Cook Time20 mins
Resting Time1 hr
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Dairy-Free, Refined Sugar Free
Keyword: banana chocolate chip muffins, protein banana muffins
Servings: 10 muffins
Calories: 120kcal
Author: Jamie Silva


  • 3 ripe bananas mashed
  • 1/4 cup coconut sugar (or another sweetener of your choice)
  • 1/3 cup coconut oil melted and cooled
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • 2 cups whole wheat pastry flour (I used Bob's Red Mill but feel free to use any other brand)
  • 2 scoops collagen peptides protein powder (you can also use regular vanilla protein powder, if you prefer) optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips (or chopped dark chocolate)


  • In a bowl, add bananas, coconut sugar, coconut oil, almond milk, vanilla extract and eggs. Mix until all the ingredients are well combined.
  • Add the flour, protein powder, baking powder, baking soda and salt. Mix until *just* combined. Do not over mix or you risk them coming out too dense. Fold in chocolate chips.
  • Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
  • Preheat oven to 425 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray.
  • Divide batter evenly into the prepared muffin tin, filling each muffin cup almost to the top.
  • Place the muffin tin in the oven and immediately turn down the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda/powder) to create those pretty domed muffins.
  • Bake for 20 minutes or until tooth pick inserted in the muffins comes out clean. Let cool for 5 minutes then serve!


* You can freeze muffins in an resealable bag or airtight container for up to 3 months. Just heat in microwave for 30 seconds when ready to eat.


Serving: 1muffin | Calories: 120kcal | Carbohydrates: 19.4g | Protein: 6g | Fat: 2.6g | Saturated Fat: 1.3g | Cholesterol: 37mg | Sodium: 143mg | Fiber: 2.3g | Sugar: 9.3g | Calcium: 20mg | Iron: 1.6mg