Chocolate Chip Banana Muffin

This recipe has been our goto breakfast for quite a while. The reason is I can make a huge batch and freeze the muffins in ziplock bags in the freezer. It can last up to two weeks when you quadruple the recipe. Our kids love it! And they don’t care if it’s healthy. I don’t add the ground coffee because I know the kids will have it. You can play around with the toppings/garnish. This shakes it up so you don’t feel like you are having the same thing every morning. It’s easy to follow and the muffins always turn out great!

Chocolate Chip Banana Bread Muffins

Ideal for a quick morning breakfast
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Servings: 12 Muffins


Wet Ingredients First

  • 3 Brown Bananas The browner the sweeter
  • 1/3 Maple Syrup
  • 1 tsp Vanilla Extract
  • 3 Eggs

Dry Ingredients Second

  • 1/2 cup Almond Butter or another nut/seed butter
  • 1/4 cup Coconut Flour
  • 1 tsp Ground Coffee Optional
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Cinnamon Powder

Garnish Ingredients – place on top of muffins before it goes into the oven

  • 1/2 cup Mini Chocolate Chips Preferably Dark Chocolate
  • Powdered Coconut or Maply Sugar
  • Coconut Flakes Optional
  • Chopped Pecans or Walnuts Optional


  • Preheat oven to 350 degrees
  • Place Muffin Liners on the Muffin Tray
  • In a large bowl, mix together all wet ingredients until smooth
  • Then add in dry ingredients and mix well
  • Pour mixture into individual muffin liners (cups)
  • Garnish the top of the muffin mixture with your choice of things to pick on the list
  • Place in oven to bake for 20-25 minutes
  • Let cool before removing from the muffin tray


I usually quadruple this recipe to make our breakfast for the week or two. I freeze the muffins in a freezer ziplock bag and reheat the muffins in the morning for breakfast.

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