Sweetened with maple syrup, thesehealthy banana muffinsare sweet, moist, and full of flavor. The rich chocolate chips add an extra punch of sweetness that pairs perfectly with the banana.

Banana muffins are such a quintessential breakfast treat! My kids request banana muffins so often that I started looking for ways to make them a little healthier, and that is exactly what this recipe does! The maple syrup acts as a natural sweetener and tastes so much better than granulated sugar.

The maple syrup not only provides natural sweetness, but also provides moisture to these muffins. The syrup helps lock in moisture, giving you a moist, chewy muffin that is loaded up with gooey melted chocolate chips. It’s pretty safe to say that you can expect these muffins to be a regular request at your house!

POV hand holding a healthy banana muffin in the tin.

Why You’ll Love This Recipe

The syrup is much healthier than granulated or brown sugar.
You can easily store these muffins for long periods of time.
Chocolate banana is such a classic flavor combination!

Recipe Ingredients

healthy banana muffins on a white cutting board.

Butter or Oil—Either one will work. If using oil, we recommend coconut oil.
Maple Syrup—Acts as the sweetener for your muffins.
Eggs
Bananas—Ripe bananas are more flavorful and easier to mash.
Milk—Helps provide moisture to the recipe.
Vanilla—Amplifies the sweetness of the bananas.
Baking Soda—To help your muffins rise.
Salt
Cinnamon—Adds a subtle warmth that pairs nicely with the sweetness of the bananas.
Flour—Whole wheat, not all-purpose.
Oats—We recommend using old fashioned.
Chocolate Chips—Optional.

See the recipe card for full information on ingredients and quantities.

How to Make Healthy Banana Muffins

clear mixing bowl in the process of making healthy banana muffins.

Step #1.Preheat your oven and grease a muffin tin. Whisk together the oil or butter and maple syrup.

Step #2.Whisk in the eggs followed by the mashed banana, milk, and vanilla.

Step #3.Gently whisk in the flour, baking soda, salt, cinnamon, and oats. Once combined, fold in the chocolate chips.

Step #4.Pour your batter into the muffin tin and top each one with a sprinkle of chocolate chips and extra oats. Bake your muffins until you can cleanly remove a toothpick from the center of a few muffins

Recipe FAQs

Can I use quick oats instead of old fashioned oats?

If you already have quick oats on hand then feel free to use those instead of going out to buy old fashioned oats. Old fashioned oats are thicker than quick oats, so they add more texture to whatever they are added to; however, using old fashioned oats will not have a dramatic effect on the recipe. You may notice a slight change in the texture of your muffins but their flavor wil remain the same.

Why are my muffins sticking to the pan?

Make sure you coat the entire muffin tin in nonstick cooking spray. You can also rub it down with coconut oil or butter. It is also important to give your muffins time to cool before you try to remove them. As the pan cools, the muffins will be easier to remove. I like to run a knife around each muffin to help loosen them a little bit as they cool.

How to Store Your Leftover Muffins.

You can store these muffins on the counter or in the fridge for up to 3 days. It is important to note that your muffins will dry out a little faster if they are stored in the fridge. You can enjoy these muffins at room temp or straight from the fridge. You can also reheat them for about 20 seconds in the microwave. I usually just reheat one muffin at a time.

Alternatively, you can store your muffins in the freezer for up to 3 months. Allow your muffins to cool completely and then place them in a large Ziplock bag. When you are ready to enjoy a muffin, simply let it thaw in the fridge or microwave it for about 30 seconds, or until warm. I love making a double or triple batch and throwing them in the freezer for the whole family to snack on.

Expert Tips

Make sure you use the ripest bananas you have. Yellow and green bananas will give you less flavor.
If you don’t have any old fashioned oats thenyou can use quick oats.
Make sure youwhisk in the dry ingredients throughout. You don’t want to leave any clumps of flour unincorporated in your muffin batter.
If you are having problems with your muffins sticking to the pan thenyou can use muffin liners or give them extra time to cool.
If you are storing your muffins in the freezer thenmake sure they cool completely first so they don’t stick to each other when they freeze.