Banana Chocolate Chip Muffins- anti-cancer recipes- cook for your life

Banana Chocolate Chip Muffins

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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...


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


  • 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

Nutrition Facts


370 cals


23 g

Saturated Fat

9 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g


38 g


16 g


6 g


6 g


168 mg


  1. Preheat the oven to 350 degrees. Grease and flour 9 muffin molds, or fill with liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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