Banana Chocolate Chip Breakfast Muffins

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

The Bananas

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.

Prep Ahead

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.

Baking my Banana Chocolate Chip Breakfast Muffins

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. You can also freeze them, just defrost overnight at room temp or in the microwave for 1 min 30 secs - 2 minutes. To reheat once defrosted, bake for 7 minutes at the same temperature in the oven, or air fry on 160ºc/320ºf for 4 minutes.

For more on safe food storage and reheating read here >

Diet Details

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 >

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