Healthy Strawberry Banana Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill muffin tin: Spoon the batter into each muffin cavity until about three-quarters full.
- Add toppings: Sprinkle the remaining strawberries and chocolate chips evenly on top of each muffin for extra burst of flavor and appealing look.
- 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.
- 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
