I LOVE muffins. For breakfast. It’s the only time of day I would eat a muffin. But I can’t eat regular crammed-full of sugar muffins for breakfast, no no no! I need a less sweet, healthier version that also tastes great. These Banana Chocolate Chip Breakfast Muffins the first of several breakfast muffins I will share with you, and they will all have at least half the sugar you are used to seeing in muffin recipes.
PLUS these banana muffins are made with wholewheat (wholemeal) flour which gives them a deeper flavour and makes them more nutritious. So all-in-all these banana chocolate chip breakfast muffins are a healthier breakfast choice if you are a muffin fan.
Oh and did I mention that these have banana in? Who doesn’t love a banana bread variation? And then there’s just the right amount of those little drops of melty, silky chocolate running throughout the soft and fluffy inside. Ummmmmm.
And as with all my breakfast muffins, I love to break them in half and slather on unsalted butter which melts in and makes them even more delish. Don’t knock it till you try it!
The Stars of my Banana Chocolate Chip Breakfast Muffins
When it comes to the bananas, be sure to use ripe ones. Anything from having brown spots on the peel to being completely brown all over will do.
The Wholewheat Flour
These Banana Chocolate Chip Breakfast Muffins are made with wholewheat (wholemeal flour) instead of white, so they will give you a slow release of energy through the morning instead of a burst of energy followed by a crash. It also gives muffins more of a breakfast feel.
The Chocolate Chips
You’ll want to use dark chocolate chips or chunks here. Nothing better than a little melted chocolate to start the morning off on a high!
Baking Notes for US Visitors
For US visitors, my ingredients list shows cup measurements and ounce measurements (click on US Customary top right of ingredients list). I would always recommend if you have them to use scales and weigh the ingredients out for any baking recipes. Measuring in cups is often not accurate enough when it comes to baking and you will always be more likely to get the same results I do if you the weigh the ingredients.
How to Bake My Banana Chocolate Chip Breakfast Muffins
Watch me make these Banana Chocolate Chip Breakfast Muffins step-by-step before or as you bake.
I love to wake up on Sunday mornings and make a fresh batch of breakfast muffins for my family to enjoy (I’m not the only one am I?!). To speed the process up a little in the morning, I measure out the flour, salt, baking powder, bicarb/baking soda and cinnamon the night before into an lidded prep bowl. I also measure out the butter and sugar into the saucepan and leave it with the lid on overnight so I’m ready to go when I get up.
Even the most novice of bakers will be able to make these Banana Chocolate Chip Breakfast Muffins, you are just mixing everything by hand in a saucepan - easy! The only tip I really need to give is about the casing. I find most muffins stick far too easily to a regular cupcake or muffin case. So I either grease a silicone muffin tray with spray oil (a couple sprays each cup) or use cupcake/muffin baking cups. Silicone muffin trays are great because you can easily pop the muffins out once they have cooled a little.
You can use a 6-cup jumbo muffin tray instead of the 12 if you prefer a large muffin, you’ll just need to bake them longer, for 40-45 minutes and check the skewer or toothpick comes out clean. Then, just leave them to cool off a little, 10 minutes should do it.
Storing My Banana Chocolate Chip Breakfast Muffins
You can keep these banana muffins for 3 days at room temperature in an air-tight container. Just pop them in a preheated oven at the same temperature as when you bake them, for 6-7 minutes and it’ll be like they are freshly baked again. You can also freeze them, just defrost in the microwave for 1 min 30 secs - 2 minutes just before they go in the oven or defrost them at room temperature in a sealed food bag or air-tight container.
For more on safe food storage and reheating read here >
My Banana Chocolate Chip Breakfast Muffins are vegetarian and nut-free, so long as the chocolate chips were made in a dedicated nut-free factory.
MAKING MY BANANA CHOCOLATE CHIP BREAKFAST MUFFINS BABY & TODDLER FRIENDLY
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak these Banana Chocolate Chip Breakfast Muffins for sharing with a weaning baby or toddler to help make it easier for you to eat together as a family.
To make these breakfast muffins suitable for weaning, all you need to do is omit the salt. If you are worried about the refined sugar, you can substitute it for a tablespoon or two of honey. You can serve the muffin whole, and then for toddlers and young children, slice in half. You can spread on a little unsalted butter if you like.
For more info on how I keep my family meals baby & toddler friendly, read here >
You Might Like…
Together to Eat is reader-supported. I may earn a small commission from anything bought through links found here.
Banana Chocolate Chip Breakfast Muffins
- 100 g unsalted butter
- 55 g granulated sugar OR 2 tablespoons honey
- 2 large, ripe bananas mashed well
- 2 eggs lightly beaten
- 100 ml milk (I use semi skimmed)
- 260 g plain wholemeal / wholewheat flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 60 g dark chocolate chips
- jumbo / thick rolled oats for sprinkling, optional
- Preheat the oven to 170ºc/150ºc fan/325ºf/gas 3. Spray your silicone muffin tray a couple times each cup or line it with muffin cups. Next, melt the butter and sugar in a medium saucepan over a medium heat.
- Remove it from the heat and stir in the mashed banana. Then add the milk and then the eggs and stir until well combined.
- Add in the flour, salt, baking powder, bicarb/baking soda and cinnamon and stir until no white flecks remain. Lastly, stir in the chocolate chunks/chips.
- Spoon the batter into the muffin tin cups or cases, filling them almost to the top - about ¾ full. Sprinkle with oats if you like.
- Transfer to the oven and bake for 30-35 minutes or until golden and the skewer comes out clean. If using a jumbo 6-cup muffin tray bake for 40-45 minutes. Allow to cool for 10 minutes in the tray and then carefully remove and serve.