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Banana chocolate chip muffins

Banana Chocolate Chip Muffins

The perfect muffins to make sweetened with date syrup!
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Course Breakfast, Dessert
Servings 6 Muffins

Ingredients
  

  • 1 medium ripe banana mashed
  • 2 tbsp oil coconut or olive oil for a healthier option
  • 4 tbsp milk or dairy-free alternative for a vegan option
  • 1 egg or flax egg for a vegan alternative
  • ⅓ cup date syrup
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour or substitute half with whole wheat flour for added fiber
  • 1 tsp baking powder
  • ½ tsp cinnamon optional, but enhances flavor!
  • ⅓ cup chocolate chips dark chocolate for a richer taste
  • ¼ cup chopped walnuts or pecans optional, for added texture and nutrients

Instructions
 

  • Preheat oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  • In a large mixing bowl, combine mashed banana, date syrup, oil, milk, egg, and vanilla extract. Mix until smooth and well incorporated.
  • In a separate bowl, whisk together flour, baking powder, and cinnamon.
  • Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix, as this can result in dense muffins.
  • Gently fold in the chocolate chips and nuts if using.
  • Spoon batter into muffin cups, filling each to about ¾ full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy warm or store in an airtight container for up to 3 days at room temperature. For longer storage, freeze and reheat as needed.

Notes

Tips for the Best Muffins

  • Use overripe bananas for the best natural sweetness and moisture. The riper, the better!
  • Do not overmix the batter to keep muffins light and fluffy.
  • Adjust sweetness by adding more or less date syrup to taste. If you prefer a sweeter muffin, increase the amount slightly.
  • Make it vegan by swapping the egg for a flax egg and using plant-based milk. These substitutions work seamlessly.
  • Store muffins in an airtight container for up to 3 days or freeze for up to 3 months for longer freshness. Simply thaw and warm before enjoying.
  • For an extra flavor boost, add a sprinkle of cinnamon sugar on top before baking.
  • Want a protein boost? Try adding a tablespoon of nut butter or a scoop of protein powder to the batter.
Keyword banana, banana muffins, date syrup, muffin, muffins, sweet breakfast
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