Don’t let those overly ripe bananas go to waste. You can whip up these healthy and deliciously moist banana chocolate chip muffins in just 25 minutes. These healthy banana chocolate chip muffins are made gluten-free and refined sugar-free and are a perfect breakfast or snack for busy mornings on-the-go.
I love banana bread. I sincerely and deeply love banana bread. If you follow my blog regularly you know that banana bread recipes are my go to and I post them quite often. Today I was craving banana bread but I’m starting to think that maybe I’m running out of ways to change up the flavors–maybe! So instead of a flavor change, I changed the form from loaf to cupcake. Best idea I’ve ever had 🙂
How cute is this chrome rack in the picture above? I get DMs on my instagram on the daily about where I got it. I just purchased it from Amazon for less than 10 bucks. That’s where I get most of my props. I added the link here so you can have one too!
If you are asking yourself how I made these muffins refined sugar-free but still used chocolate chips, the answer is Lily’s brand chocolate. They make dark chocolate chips that are 100% sugar-free and sweetened with stevia and the best part is that they actually taste no different than full-sugar semi sweet chocolate chips.
Preheat oven to 350 F and prepare 12 muffin molds with non-stick spray or cupcake liners.
In a mixer, beat the bananas and eggs for 1 minute. Add in the melted coconut oil, vanilla and milk and continue mixing until incorporated. Add in the remaining dry ingredients (except chocolate chips) and stir until no dry spots remain. Fold in half of the chocolate chips.
Distribute the batter between 12 of the cupcake liners and top with remaining chocolate chips.