Healthy Strawberry Banana Chocolate Chip Muffins Recipe

Introduction

These Healthy Strawberry Banana Chocolate Chip Muffins combine natural sweetness with wholesome ingredients for a delightful treat. Perfect for breakfast or a snack, they are moist, flavorful, and made with simple, nourishing components.

Ingredients

• 2 medium-sized ripe bananas
• ¾ cup creamy almond butter
• 2 eggs, room temperature
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ⅓ cup coconut flour
• ¼ cup coconut sugar
• 1 teaspoon baking powder
• ¾ cup fresh strawberries, chopped
• ¼ cup dairy-free chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or spray generously to prevent sticking.
2. Step 2: In a blender, combine the bananas, almond butter, eggs, and maple syrup. Blend for about 30 seconds until smooth.
3. Step 3: Add coconut flour, coconut sugar, and baking powder to the blender. Pulse for another 30 seconds until everything is well mixed.
4. Step 4: Pour the batter into a medium bowl. Gently fold in half of the chopped strawberries and chocolate chips.
5. Step 5: Fill each muffin cavity about three-quarters full with the batter. Sprinkle the remaining strawberries and chocolate chips evenly on top of each muffin.
6. Step 6: Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Let the muffins cool before serving.

Tips & Variations

• For extra moisture, try adding a tablespoon of unsweetened applesauce or Greek yogurt to the batter.
• Swap almond butter for peanut butter or sunflower seed butter if preferred.
• Use frozen strawberries if fresh ones aren’t in season; just thaw and drain before folding in.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour absorbs more liquid than regular flour, so substituting it directly may alter the texture. If using all-purpose flour, you will need to adjust the quantity and liquids accordingly, which may require some experimentation.

Are these muffins vegan?

This recipe includes eggs and almond butter, so it is not vegan. To make them vegan, you can try replacing eggs with flax eggs or chia eggs, and ensure your chocolate chips are dairy-free.

Healthy Strawberry Banana Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 144 reviews

These Healthy Strawberry Banana Chocolate Chip Muffins are a delicious and nutritious treat perfect for breakfast or an afternoon snack. Made with ripe bananas, creamy almond butter, and naturally sweetened with maple syrup and coconut sugar, these muffins combine fresh strawberries and dairy-free chocolate chips for a delightful burst of flavor. They are gluten-free, dairy-free, and refined sugar-free, making them suitable for a variety of dietary preferences.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 10 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 medium-sized ripe bananas
• ¾ cup creamy almond butter
• 2 eggs, room temperature
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Dry Ingredients

• ⅓ cup coconut flour
• ¼ cup coconut sugar
• 1 teaspoon baking powder

Add-ins

• ¾ cup fresh strawberries, chopped
• ¼ cup dairy-free chocolate chips

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and prepare a muffin tin by lining it with muffin liners or spraying it well to prevent sticking.
2. Blend the wet ingredients: In a blender, combine the ripe bananas, almond butter, eggs, maple syrup, and vanilla extract. Pulse for about 30 seconds or until the batter is smooth and well blended.
3. Add dry ingredients: Add the coconut flour, coconut sugar, and baking powder to the blender. Pulse again for 30 seconds or until all ingredients are fully incorporated.
4. Incorporate strawberries and chocolate chips: Pour the batter into a medium bowl. Gently fold in half of the chopped strawberries (about ½ cup) and all of the chocolate chips (¼ cup) with a spatula to evenly distribute.
5. Fill muffin tin: Spoon the batter into each muffin cavity until about three-quarters full.
6. Add toppings: Sprinkle the remaining strawberries and chocolate chips evenly on top of each muffin for extra burst of flavor and appealing look.
7. Bake: Place the muffin tin in the oven and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and serve: Remove muffins from the oven and allow them to cool for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Be sure to use ripe bananas for natural sweetness and best texture.
• You can substitute almond butter with any other nut or seed butter if preferred.
• For dairy-free chocolate chips, check the label to ensure they meet dietary needs.
• If you don’t have a blender, you can mash the bananas and whisk ingredients thoroughly by hand, but a blender helps achieve a smoother batter.
• Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freeze baked muffins for up to 3 months; thaw before serving.

Keywords: Healthy muffins, strawberry muffins, banana muffins, gluten-free muffins, dairy-free muffins, chocolate chip muffins, almond butter muffins, wholesome breakfast, snack