Banana Chocolate Chip Muffins

This Healthy Banana Chocolate Chip Muffins Recipe is what my breakfast dreams are made of! Super tall and fluffy, with a sweet, banana bread flavor and lots of chocolatey goodness, these bakery-style muffins are lower in sugar and higher in protein. Plus, they’re easy to make and great to prep ahead of time for a fun, kid-friendly treat throughout the week. My kids love getting these in their lunchboxes, and you'd never even know they’re made with cottage cheese!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings -14 Muffins

Calories 346kcal

Author Christine McMichael

Equipment

Ingredients

1 cup 4% cottage cheese
3/4 cup maple syrup
2 teaspoons vanilla extract
3 Tablespoons refined coconut oil melted & slightly cooled
2 large eggs at room temperature
1 cup mashed ripe banana from approx. 2 large bananas or 3 small bananas
2 1/4 cups all-purpose flour spooned and leveled
2 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups semi sweet chocolate chips

Instructions

Preheat the oven to 350°F and line a 12-count muffin tin.
Combine the cottage cheese, maple syrup, vanilla, coconut oil, eggs and mashed banana in a blender. Blend until smooth.
In a large bowl, whisk together the flour, baking powder and salt.
Pour the cottage cheese mixture over the dry ingredients and whisk until some flour remains but is mostly incorporated.
Fold in the chocolate chips. Don’t overmix!
Scoop the batter into the muffin liners, filling all the way to the top (they will likely be a bit domed and reach higher than the muffin liner).
Bake for 32-35 minutes. The muffins will rise very high, and deflate slightly once taken out of the oven, so I’d recommend cooking them a bit longer than you think.
When muffins are ready, set the pan onto a cooling rack and let cool for 10 minutes before removing from the pan.

Video

Notes

Be careful not to overmix the batter; otherwise, the muffins can become tough/gummy.
In my oven, I’d recommend baking for 35-36 minutes to prevent the muffins from deflating. Keep an eye on the muffins, and adjust the baking time as needed.
Be sure to measure out the mashed banana. If you have leftover mashed banana, you can easily freeze it and put it in a smoothie later! The best way to accurately measure mashed banana is to mash it on a flat surface (not a bowl), then measure.
Add a couple of chocolate chips to the top of each muffin if you prefer!

Nutrition