Easy Banana Bread Chocolate Chip Muffins

These easy homemade Banana Bread Muffins are the best way to use up your over-ripe bananas. They’re easy to make, taste great, and are one of my new favourites. This recipe is perfect for a quick on-hand snack for pregnancy and during your breastfeeding journey.

Here’s the recipe…

Print Recipe

Makes 12 muffins


  • 3 Bananas (Very ripe, mashed)
  • 3 Eggs
  • 3 tbsp Avocado Oil
  • 2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 3 cups Almond Flour
  • 1/2 cup Dark Chocolate Chips
  • 1/4 cup Sliced Almonds


  1. Preheat the oven to 350°F and line a muffin tray with parchment paper squares or paper muffin cups. 
  2. Add the mashed banana, eggs, avocado oil and vanilla to a large bowl and mix well.
  3. Add the cinnamon, baking soda and almond flour. Combine all ingredients to form a smooth batter.
  4. Divide the batter evenly into the prepared muffin tray and sprinkle some extra chocolate chips on the top. 
  5. Bake in the preheated oven for 20-25 minutes. 
  6. Bake until a toothpick inserted into the centre comes out clean.

Many baking recipes have a load of added sugars, and these muffins are sweet enough with bananas and chocolate chips!

However, add 2-3 tbsp of maple syrup to the batter if you want a little more sweetness.

Choose very ripe bananas, but you don’t want them too ripe because they will ooze liquid.

You can customise the recipe to your tastebuds. If you’re not a lover of almonds, replace them with chopped pecans or walnuts. And if you want the muffins a little more “chocolatey”, throw in some extra chocolate chips.

I love using eggs for baking with the additional nutrients they offer but if you need a replacement, check out this Instagram post for alternative suggestions.

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