Banana Chocolate Chip Breakfast Muffins | Mulling it to Miller

Healthy Banana Chocolate Chip Muffins

Happy Monday! In attempts to continue on with healthy eating as we enter into the holiday season (and kick this chest cold out the door), I whipped up these super easy and delicious breakfast muffins for the week!

1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
2 medium ripe bananas, mashed
1 tsp melted coconut oil
1/4 cup honey
1 tsp vanilla
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
2 tbsp unsweetened applesauce (find my recipe here)
1/3 cup nonfat plain greek yogurt
1/2 cup mini or regular chocolate chips (I like mini and try to use dark chocolate – keeping it healthy)


  • Preheat oven to 375 degrees F. Line 12-cup muffin tin with reusable cupcake liners
  • Squeeze shredded zucchini of excess water with a paper towel (otherwise you end up with zucchini mush).
  • In medium bowl combine dry ingredients: flour, baking powder, baking soda, and cinnamon; set aside.
  • In electric mixing bowl, combine mashed banana, oil, honey, vanilla and eggs; mix until smooth.
  • Add in zucchini, applesauce, and yogurt and beat again until well combined.
  • Slowly mix in dry ingredients until just combined. Remember not to over mix the batter, you will cause the muffins to be dry and flat!
  • Gently fold in 1/2 cup of chocolate chips
  • Evenly divide batter into muffin cups
  • Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean.
  • I topped ours with some crushed almonds, but you can use any nut you want or leave them “plain”



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