I’m always on the hunt for fun, nutritious recipes to make with my kids.

As a dietitian, it’s very important to me that my kids get the nutrients that they need.

And, as an intuitive eating dietitian, it’s also important to me that I don’t sneak hidden things into my kids’ food or force them to eat anything.

And lastly, like most kids, my kids are picky. They know what they like. And what they don’t.

So I like to find dishes somewhere in the middle – food that’s wholesome with nutritious ingredients and also that my kids will enjoy.

And that’s how these Banana Muffins were born. But don’t let the fact that I mentioned my kids steer you away – these are beyond delicious for adults (and any age) too.

They’re made with whole wheat flour, which adds a delicious boost of fiber, and mixed with all-purpose flour to keep that soft muffin texture.

These muffins are sweetened with ripe bananas and maple syrup. While this doesn’t mean “no sugar” as many recipes are incorrectly labeled, it does mean that they contain significantly less sugar than a traditional muffin.

Plus, the banana adds nutrition too, with nutrients like potassium and fiber.

And lastly, using olive oil as the oil in these muffins adds heart-healthy unsaturated fats.

I strongly believe that food is supposed to fun and enjoyable. And while these aren’t as nutritious as eating a piece of broccoli (nor are they supposed to be lol), they’re also more nutritious than a traditional muffin. And still just as delicious.

That’s what I love about intuitive eating – it’s all about finding the gray area.

The fact that these muffins are so delicious and wholesome means that they make a great snack, breakfast, or even dessert.

Make a batch and store them in the fridge for the week for whenever you need a sweet tooth satisfier or want to give your kids a little bit of (enjoyable) nutrition.

Prep ingredients

Preheat the oven to 425 F. Line a muffin tin with muffin liners.

Mash bananas

In a medium bowl, add the bananas. Mash well, until no chunks remain.

Mix wet ingredients

Add the maple syrup, egg, olive oil, and vanilla extract to the bowl. Mix to combine.

Mix dry ingredients

In a separate large bowl, add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Mix to combine.

Pour wet into dry

Pour the wet ingredients into the dry and mix until just combined, making sure not to over mix.

Fold in chocolate

Fold in 3/4 cup of the chocolate chips.

Scoop into muffin tin

Using a small ice cream scoop or spoon, scoop the batter into the lined muffin tin. You should have 12 muffins. Using the back of a spoon, gently level out the muffins.

Add the remaining chocolate chips to the tops of the muffins.

Bake

Bake in the preheated oven for 5 minutes. Then, leaving the muffins in the oven, lower the temperature to 350 F and bake for an additional 14-15 minutes, until a knife inserted in the center comes out clean.

Cool

Let cool and enjoy.

Notes

Bananas: The browner, the better when baking with overripe bananas. When my bananas get too brown to eat, I like to peel them and freeze them – that way I almost always have overripe bananas to bake with.
Maple syrup: Maple syrup adds moisture and sweetness to these muffins. If needed, you can use honey instead.
Egg: Egg acts as a binder and also adds moisture to the muffins’ texture.
Olive oil: I love olive oil in this recipe for a little boost of healthy fats. Because of its neutral taste, you can’t taste it. You can also use vegetable oil or melted and cooled coconut oil. Note that coconut oil will change the taste slightly.
Flour: I used a mix of whole wheat and all-purpose flour. While whole wheat flour makes the muffins more dense, it also adds a little fiber to them. Mixing with all-purpose flour ensures that the muffins aren’t too dense and still have a deliciously soft crumb.
Chocolate chips: I think mini chocolate chips are best here to get a little bit of chocolate in every bite!
Cooking tips: Lowering the oven temperature after a few minutes helps to give the muffins a good rise while also ensuring they cook slowly enough to stay soft. Thank you to Sally’s Baking Blog for this tip!
Storage: Store muffins at room temperature for 4-5 days or in the fridge for up to 1 week.

Course: Dessert, Snack

Cuisine: American