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Healthier Chocolate Chip Banana Bread Muffins

Banana bread is having a quarantine moment, and we are here for it. It’s not surprising, since banana bread is a classic that never gets old. It’s decadent enough to be a dessert, yet light enough in flavor to be considered a breakfast item. By using simple ingredient swaps, this recipe for healthier chocolate chip banana bread muffins is just as delicious, but more nutritious!

Traditional banana bread is made with all-purpose flour, canola oil or butter, and white and/or brown sugar. While delicious, it’s really considered more of a treat than a staple to keep on hand.

In this recipe, we are giving classic banana bread a healthy makeover using a few signature swaps including:

  • Fiber-rich oat flour and protein-rich almond flour instead of all-purpose flour.
  • Coconut oil for a dose of healthy fats.
  • Flax eggs to make this batch vegan-friendly. However, you could easily substitute the flax eggs for two whole eggs.
  • Low-glycemic coconut sugar to replace the white/brown sugar for an equally nutty flavor.

If you wanted to kick these chocolate chip banana bread muffins up a notch, you could fold in additional fillings such as chopped walnuts, unsweetened coconut flakes, or hemp seeds for extra protein.

Healthier Chocolate Chip Banana Bread Muffins
Makes 12 muffins

2 bananas, mashed
1/3 cup coconut oil, melted
1/3 cup maple syrup
2 flax eggs* (2 tablespoons ground flaxseed + 5 tablespoons water)
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup almond flour
1 cup oat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark chocolate chips
Preheat the oven to 350F.

To make the flax eggs, combine the ground flaxseed and water in a small bowl and set aside until gummy, about 5 minutes. Mash the bananas in a mixing bowl, then add the coconut oil, maple syrup, flax eggs (or eggs, if using), almond milk and vanilla extract. Whisk to combine. Add the dry ingredients (almond flour, oat flour, baking soda and salt); mix to combine. Fold in the chocolate chips.

Scoop the batter evenly into 12 muffin tin cups that have been lightly sprayed with cooking spray. Top with banana slices or extra chocolate chips if desired. Bake for 30 minutes, until golden brown on top and cooked through. Remove from the oven and let cool slightly before enjoying. Store in the refrigerator for up to 4 days, or in the freezer for a couple of months for a healthy snack on demand.

*flax eggs can be substituted for two whole eggs.

Pro tip: make your own oat flour at home by grinding up rolled oats in a blender until fine like flour!


Carly Paige, health coach and cooking instructor, believes that healthy doesn’t have to be hard. Her mission is to show you simple swaps in and out of the kitchen to elevate your everyday that will transform your health. Carly is the author of Simply Swapped Everyday, a healthy guide and cookbook with over 75 plant-powered recipes and founder of FitLiving Eats – a place where she shares nutritious recipes and how-to guides.

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