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These chocolate chip banana blueberry muffins are fluffy, healthy, chocolaty, perfect for breakfast or a snack.
Happy Wednesday! How is your week going? With a sick dog (feeling better now) and a lot of unfinished work from last week, I can’t believe it’s Wednesday! I really need to get more organized and focused. I’m sure some exercise in the morning and then testing some new baking recipes will help and get me back on track. To help myself feel better, I needed to make some Chocolate Chip Banana Blueberry Muffins. Healthier muffins. Great for breakfast or a snack. I even ate one before I went to bed last night…
Just recently, I realized I don’t have a whole wheat banana muffin recipe on my blog. And while there are bananas in these muffins, they are loaded with a few more wonderful ingredients.
These muffins are made with whole wheat flour, bananas, blueberries and chocolate chips that melt in your mouth. These muffins are moist, bursting with flavor and very easy to whip up.
I decided to use all whole wheat flour and it worked well in this recipe. Added bananas to make them extra moist and frozen blueberries, just because I couldn’t resist.
And chocolate chips go well with anything, right? So I thought 1/2 cup would be a nice addition.
Decided to use unrefined sugar in this recipe, and not a lot of it, so the muffins are not too sweet. The extra sweetness from the over ripe bananas was just perfect.
Last, but not least – I used coconut oil for my Chocolate Chip Banana Blueberry muffins, which always produces moist crumb in baked goods.
Bananas, blueberries and chocolate – these muffins taste so good! They also freeze well, but my personal preference is to eat these warm, out of the oven, while chocolate chips are still soft!
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You might like these muffin recipes, too:
Naturally Sweetened Pumpkin Cream Cheese Muffins
Vegan Banana Muffins With Coconut Oil
Healthy apple, oat and pecan muffins with streusel topping
Zucchini Muffins With Coconut Oil
Chocolate Chip Banana Blueberry Muffins
Video
Ingredients
- 2 large eggs
- 1/2 cup unrefined sugar
- 1/2 cup Greek yogurt
- 1/3 cup melted coconut oil, (not hot)
- 1 tsp vanilla
- 2 large mashed over ripe bananas
- 1 tbsp agave nectar, (optional, if you’d like to make muffins a little sweeter)
- 2 cups whole wheat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup frozen blueberries, (do not thaw/ fresh blueberries could be substituted)
- 1/2 cup semi chocolate chips
Instructions
- Preheat oven to 350 F (177 C). Spray a muffin tin with non stick spray and lightly flour it. (Alternative – use muffin baking cups instead).
- In the bowl of a stand mixer, fitted with paddle attachment, beat eggs for 1 minute. Add in sugar, Greek yogurt, coconut oil and vanilla. Mix until incorporated. Add in bananas and agave nectar (optional, I did not use it) and mix until evenly distributed.
- In a separate bowl toss whole wheat flour, baking soda, baking powder, cinnamon and salt.
- Add flour mixture to wet ingredients and mix on low until just incorporated. Do not over mix.
- Using a rubber spatula gently fold in frozen blueberries and chocolate chips.
- Transfer mixture into muffin tin filling all the way to the top. Sprinkle a few chocolate chips to the top if desired.
- Bake muffins for 25-30 minutes until toothpick inserted comes out clean and tops are browned. Let muffins cool for about 5 minutes, then transfer to a cooling rack and let cool to room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It doesn’t get any better than this combination right here. Seriously! I’m in love. Pinning!
Thanks Jen!
You’ve combined my two favourite muffin flavours here – chocolate chip and banana & blueberry! These look so delicious.. I love home baked muffins!
Thanks Thalia!
I’m so glad your pup is feeling better, Mira! These muffins look amazing! I wish I had an entire basket full! I’m so not a baker, so I always appreciate tips, like using coconut oil to keep things moist.
Just look at the muffin recipes you’ve amassed! You are the muffin queen, Mira! Love that you’ve used blueberry and chocolate here along side whole wheat flour, coconut oil and Wholesome sugar. I am in the mood for some muffin mixing now! I hope you’re able to feel caught up this weekend. Seems things can get overwhelming way too fast. Wishing your sweet pooch a speedy recovery too! Thank you, Mira!
Blueberries and chocolate? Yes, please!! These look so moist and delicious! Pinned!
I LOVE the texture of these muffins! The surface is perfect and crispy, and they just look so lovely in the pictures 🙂
Sorry to hear about your dog and hopefully you’re starting out a better week!
What a coincidence! Its Wednesday and I have some over ripped bananas in the kitchen and just got a package of blueberies for sale over the weekend it’s almost meant to be. I’ll have to do these. Looks yummy n I’m sure my boys would agree eagerly. Have a wonderful day! 🙂
I hope your family likes these Jo!
They were just perfect! Really good combination and moist. I made 18 medium sized muffins and only have 5 left! I can see I’ll have to make them again over the weekend. Thanks again. Cheers
So glad you loved them! Now I need to make them again, too!
These are quite GOOD. Had my doubts at the look of the batter. Much doughier in appearance than I am used to but wow, even bonafide muffin tops on these. Pretty in appearance and great in texture. I used all purpose flour but kept everything else exactly as written. Thanks for a terrific recipe.
Hi, thank you for the nice commend and I’m so happy to hear the recipe worked for you! I need to make these again soon! They are a family favorite!