Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are so delicious, and easy enough to make as a quick after school snack. Lots of chocolate in each bite, they taste like a sweet treat, but are actually much better for you than regular muffins. Ripe bananas and coconut flakes give them so much flavor, and because they’re made with coconut oil and very little sugar, you can feel better about giving them to your family. They’re so moist and yummy, I make these all the time. My little monkeys are crazy about them!

Ingredients in Banana Chocolate Chip Muffins

Bananas – very ripe Brown sugar Milk All-purpose flour Coconut oil Egg Almond extract Baking powder Cinnamon Salt Mini chocolate chips Coconut – finely chopped, optional

Suggestions for Moist and Delicious Muffins

Try and use extra ripe bananas, which makes the batter even sweeter! When cooking with coconut oil, put it in the microwave for about 20 seconds or so until it softens. I like to make two or more batches at a time and freeze the muffins. In a freezer safe bag or airtight container, they’ll stay nice and fresh for up to two months. Just pull them out of the freezer the night before and set them on the counter to thaw for breakfast. You can also grab a muffin or two out for a quick snack and pop them in the microwave for 15 seconds. Eat these Banana Chocolate Chip Muffins at room temperature or warmed up with a little melted butter. For extra crunch, add half a cup of chopped pecans, chopped walnuts, or almonds to the batter. These muffins can be made with peanut butter chips, white chocolate chips, milk chocolate chips, or butterscotch chips too for an entirely different but tasty flavor.