These Low Fat Chocolate Chip Banana Muffins are healthy, fluffy, naturally sweetened and bursting with banana and chocolate chip flavour! Enjoy a muffin for breakfast without all the added calories!

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Hi beauties!

Welcome to my first post of 2021! I hope everyone had an amazing holiday season. Jumping into this year with a healthy recipe that will help you easily transition into your 2021 wellness goals!

I love making muffins. Everything about muffins makes me happy. These muffins are bursting with banana flavours, but with a dark chocolate smack. I couldn't just completely cut out all chocolate in January. It would be quite the shock to my system I think!

My favourite thing to do is make a large batch of them then freeze them individually. When I am putting together my lunch the next day for work, I just pull out one muffin and put it into my lunch bag. Not only does it act as an ice pack but it will be completely thawed out by the time I go to eat it 3-4 hours later!

This post is all about low fat chocolate chip banana muffins!

Low Fat Chocolate Chip Banana Muffins Ingredients:

Bananas
Gluten Free Flour
Rolled Oats
Melted coconut oil
Eggs
Maple Syrup
Dairy Free Milk
Cinnamon
Baking Soda
Vanilla Extract
Dairy Free Dark Chocolate Chips

As you can see the ingredients in this recipe are all healthy, gluten free and dairy free! So you can enjoy these muffins in confidence that they won't upset your stomach, cause bloating or bring out any allergies!

How to Make These Healthy Chocolate Chip Banana Muffins:

Preheat oven to 325 degrees. Grease a 12 muffin tin tray or line with muffin paper inserts. I used a silicone muffin tray so I didn't have to grease the first batch. If you are using the paper inserts, I suggest greasing them if you have a spray option. I find the muffins can stick to the paper at times. Set aside.
In a large bowl, mix the melted coconut oil and maple syrup together. Once combined, whisk in the eggs. Once they are well beaten in, mix in the mashed bananas, milk, baking soda, vanilla extract, and cinnamon. To avoid clumping, mix in each ingredient separately.
Slowly add in the gluten free flour and oats. Stir until well combined. Then add in the chocolate chips.
Add this mixture to the muffin tray. Make sure to fill each muffin hole two-thirds full. Wipe off any spills so they do not burn in the oven.
Bake muffins for 25 minutes or until a toothpick inserted into a muffin comes out dry and clean!
Remove muffins from the tray and cool on a rack for at least 10 minutes. Serve immediately or keep in fridge for 5 days or in the freezer for 3-4 months!

Other Low Fat Banana Muffin Add Ins:

Nuts
Berries
Shredded Coconut
Shredded Carrot
Zucchini
Cocoa Powder
Cranberries
Lemon zest
Spice: Pumpkin Spice, nutmeg, ginger etc.

You can add in any ingredients you would like really. Just make sure if you are adding in a wet ingredient, you adjust the amount of dairy free milk you add into it or your muffins will come out soggy!

If you add in veggies like zucchini make sure you give them a good squeeze before adding them to the batter to make sure they are not bringing in any excess water.

If you do add in ingredients that change the consistency of the batter, you may need to bake in the oven for a little bit longer!

More Healthy Muffin Recipes You Will Love:

This Post was all about my Low Fat Chocolate Chip Banana Muffins

If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it!

If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!

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Low Fat Chocolate Chip Banana Muffins

healthy, fluffy, naturally sweetened and bursting with banana and chocolate chip flavour!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Breakfast

Servings 10 muffins

Ingredients

3 very ripe mashed bananas
¼ cup unsweetened almond milk
⅓ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla extract
1 ¾ cups Gluten Free Flour
⅓ cup rolled oats
1 tsp baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup Dairy Free Dark Chocolate Chips

Instructions

Preheat oven to 325 degrees. Grease a 12 muffin tin tray or line with muffin paper inserts. I used a silicone muffin tray so I didn’t have to grease the first batch. If you are using the paper inserts, I suggest greasing them if you have a spray option. I find the muffins can stick to the paper at times. Set aside.
In a large bowl, mix the melted coconut oil and maple syrup together. Once combined, whisk in the eggs. Once they are well beaten in, mix in the mashed bananas, milk, baking soda, vanilla extract, and cinnamon. To avoid clumping, mix in each ingredient separately.
Slowly add in the gluten free flour and oats. Stir until well combined. Then add in the chocolate chips.
Add this mixture to the muffin tray. Make sure to fill each muffin hole two-thirds full. Wipe off any spills so they do not burn in the oven.
Bake muffins for 25 minutes or until a toothpick inserted into a muffin comes out dry and clean!
Remove muffins from the tray and cool on a rack for at least 10 minutes. Serve immediately or keep in fridge for 5 days or in the freezer for 3-4 months!