Healthy Banana Chocolate Chip Muffins

healthy banana chocolate chip muffins

One bowl. One muffin tin. One batch of muffins that you’ll wish you made two batches of. These healthy banana chocolate chip muffins are my new go-to breakfast, snack, and dessert — yes, I am really that obsessed with this recipe!! They are…

Moist (sorry not sorry if you hate that word, but truly —they aren’t the slightest bit dry and have an amaaazing texture)

Hearty, yet small enough so you can eat a couple hehe

Juuust the right amount of sweet without any white or brown sugar — just bananas, a touch of maple syrup, and dark chocolate chips

healthy banana chocolate chip muffins on cooling rack

They are gluten-free and vegan-friendly. If you’re wondering… uhh, aren’t muffins always vegan? The reason these are considered vegan is because this recipe uses a flax egg instead of a regular egg. And dairy products aren’t used, like butter or milk.

To be honest, the flax egg happened on accident…lol. I was planning to use a regular ol’ egg, and only realized too late (the bananas had already been mashed, the coconut oil melted, etc. etc. etc.) that we had zero eggs.

Soooo I decided that I’m going to have to work with what I’ve got. And 99% of the time I have ground flaxseed around (hello omega-3’s!!). And you know what? I’m glad! Because now I can say with confidence that this recipe is PERFECT IN ALL ITS EGG-FREE GLORY.

You can find ground flaxseed here — I always add to my smoothies + yogurt!

Buuut if you’d rather just use an egg, you could do that too, and the recipe would probably turn out just fine.

healthy banana chocolate chip muffins stacked on top of each other

What makes this recipe healthy?

banana chocolate chip muffins, holding muffin cut in half

Okay enough chit chat. Let’s get into this recipe that I made four times until I was positive that it is ab. so. lute. ly PERFECT + READY FOR YA.

And just saying… you might want to double the recipe 🙂

banana chocolate chip muffins in muffin tin

Healthy Banana Chocolate Chip Muffins

Serving Size: Makes about 12 muffins
Prep Time: 15-20 minutes
Bake Time: 25 minutes


  • 3 ripe bananas
  • 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mix and let sit for ~5 minutes to thicken)
  • 1/4 cup natural peanut butter
  • 1/4 cup coconut oil, melted
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups almond flour
  • 1/3 cup oats
  • 1 heaping cup chocolate chips (I use dark chocolate)


  1. Make flax egg by mixing a tablespoon of ground flaxseed with 2.5 tablespoons water and letting sit in a small bowl for about five minutes to thicken.
  2. Mash bananas in a large bowl until fairly smooth.
  3. Add vanilla, melted coconut oil, maple syrup, and peanut butter. Mix until combined.
  4. Stir in flax egg.
  5. Add almond flour, oats, cinnamon, nutmeg, baking soda, and baking powder. Mix until combined. Fold in chocolate chips.
  6. Pour into lined or greased muffin tins.
  7. Bake for 25 minutes at 350 degrees.
  8. Let muffins set in muffin tin for ~10 minutes before transferring to cooling rack.

Let me know if you LOOOVVEEE this recipe like I do! Lately, I’ve been handing them out to family n friends left + right. All I can hope for is that you are sooo excited about how healthy AND delicious they are, so that you’ll want to pass them out to your peeps left + right too 🙂


love always, nik

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