Baking is one of my favorite pastimes. I enjoy baking for my family, and cookies are at the top of my list. Close behind are weekend muffins, especially when they’re quick and satisfying.
I like to keep an eye on what we eat, so I try to balance indulgence and health. Recently I tried a Banana Chocolate Chip muffin recipe that uses less butter and replaces whole eggs with egg whites. The result was a hit with everyone — moist, flavorful, and not overly heavy.
Often when a recipe is tweaked to be healthier, it can lose flavor or texture, leaving you disappointed after the time and effort you invested. These muffins are not like that. They still deliver great taste and a pleasant texture, so they’re worth making this weekend.
The method is simple, which is one of the reasons I return to this recipe. Start by whisking together the dry ingredients: flour, baking powder, cinnamon, and salt. I love adding cinnamon — the flavor is warm and comforting, and the aroma that fills the kitchen is irresistible. Cinnamon also offers small health benefits, so it’s an easy way to add flavor and a touch of wellness.
Once the dry ingredients are mixed, preheat your oven and line a muffin tin. In a large mixing bowl, cream the softened butter with the brown sugar. Add the egg whites one at a time, beating after each addition, then stir in the vanilla. Fold the dry mixture into the wet ingredients, alternating with the mashed ripe bananas and beginning and ending with the dry mix. This helps keep the batter light and evenly combined.
The recipe calls for mini chocolate chips stirred into the batter; I prefer minis because they distribute chocolate flavor more evenly through each bite. If you only have regular chips, they work just fine. After folding in 1/4 cup of mini chips, divide the batter evenly among the lined muffin cups, filling each about halfway. Sprinkle the reserved tablespoon of mini chips on top of each muffin for a pretty finish and a little extra chocolate on every top.
Bake at 350°F (175°C) for 17–20 minutes. Let the muffins rest in the pan for five minutes, then transfer them to a wire rack to cool completely. These produce about 12 muffins if each cup is filled halfway. They pair nicely with juice or a smoothie for a quick breakfast or snack.
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
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Banana Chocolate Chip Muffins
Ingredients
- 1 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoons butter or margarine softened
- ¾ cup brown sugar
- 2 egg whites room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- ¼ cup mini chocolate chips
- 1 tablespoon mini chocolate chips to sprinkle over the top of the muffins
Instructions
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
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In a large bowl, cream the softened butter with the brown sugar. Add the egg whites one at a time, beating after each addition, then stir in the vanilla.
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Add the flour mixture to the wet ingredients, alternating with the mashed bananas. Begin and end with the flour mixture, mixing until just combined.
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Fold in ¼ cup mini chocolate chips.
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Spoon the batter into the lined muffin cups, filling each about halfway. Sprinkle the remaining tablespoon of mini chocolate chips on top.
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Bake for 17–20 minutes, then let the muffins rest in the pan for five minutes before transferring to a wire rack to cool completely.
Notes
Nutrition information is approximate and automatically calculated, so use it as a general guide.