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Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins
Prep time: 20

(4 votes, average: 4.25 out of 5)

20 min prep

9 servings

Carrot Icon for Number of Ingredients Size

18 ingredients

If you’re looking for a naughty treat to satisfy your sweet tooth, or to pick you up when you feel tired (I certainly did during my chemo) then look no further. These Banana Chocolate...

Ingredients

Crumble Topping (optional)

¼ cup whole wheat pastry flour
¼ cup oats
¼ cup sliced almonds
¼ cup brown sugar
Pinch salt
⅓ cup melted butter

Muffins

1 cup whole wheat pastry flour (See Ann’s Tips)
⅓ cup light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
⅓ cup sliced almonds
⅔ cup dark chocolate chips
2 large over-ripe bananas
1 large egg
¼ cup olive oil
2 tablespoons plain yogurt
1 teaspoon vanilla extract

Missing an Ingredient?

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Nutrition Facts

Calories

370 cals

Fat

23 g

Saturated Fat

9 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

38 g

Sugar

16 g

Fiber

6 g

Protein

6 g

Sodium

168 mg

Directions

Preheat the oven to 350 degrees. Grease and flour 9 muffin molds, or fill with liners.
In a small bowl with a fork, combine all the crumble ingredients. Pour onto plastic wrap, flatten then cover and put into the freezer for 10 minutes.
While the crumble is cooling, in a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking soda, salt, nutmeg, almonds and chocolate chips.
In a separate medium bowl, mash the bananas with a potato masher or large fork until smooth with a few chunks remaining. Add in the egg, olive oil, yogurt, and vanilla extract.
Add the banana mixture to the flour and fold in with a spatula until just combined. Pour the mixture evenly among the 9 muffin tins, they should be filled almost to the top.
Top each muffin with about 2 tablespoons of the crumble topping, then back for 20 minutes until golden. Let cool in the tray for 5 minutes then transfer to a wire rack.

Chef Tips

For a lower fiber muffin, use all purpose white flour

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.