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Banana and Blueberry Chocolate Chip Muffins

Banana and Blueberry Chocolate Chip Muffins

Banana and Blueberry Chocolate Chip Muffins deliver moist, tender crumb with sweet mashed bananas, juicy blueberries, and pockets of melted chocolate. They are easy to make, slightly wholesome with spelt and apple sauce, and perfect for quick breakfasts or grab and go snacks. Make a batch for a crowd and enjoy warm muffins that balance fruit brightness with chocolate richness for a comforting treat to share.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 19 muffins
Calories 180 kcal

Equipment

  • Muffin tray
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Paper towel
  • Spoon or spatula

Ingredients
  

  • 3 large ripe bananas mashed really well Mashed thoroughly to provide natural sweetness and moisture, creating a tender, dense crumb characteristic of banana muffins. Adds banana flavor and helps bind the batter while reducing the need for excess fat or sugar.
  • 2 Tbs light butter melted Melted and incorporated to add richness and a subtle buttery flavor while contributing to the muffin's moist texture. Helps distribute fat evenly for tenderness and aids in browning during baking.
  • 1/4 cup natural sweetener/sugar of choice Measured to supply sweetness while allowing control over caloric content; can be substituted with preferred sweeteners to adjust flavor profile. Assists in creating the proper texture and caramelization of the muffin exterior.
  • 2 tablespoons honey Added for natural sweetness and moisture with a floral note; helps improve browning and keeps muffins soft. Also contributes to a cohesive texture and balances other flavors.
  • 2 teaspoons vanilla extract Included to impart a warm aromatic note that enhances banana and chocolate flavors; adds depth and complexity to the aroma profile. Helps round out sweetness and complements cinnamon and vanilla pairings.
  • 1 teaspoon ground cinnamon Sprinkled in for warm, spicy undertones that complement banana and blueberries, elevating overall flavor complexity. Contributes subtle sweetness perception and pairs well with chocolate elements.
  • 1 large egg Beaten to contribute structure and lift by providing proteins that set during baking, creating a stable crumb. Enhances richness and helps emulsify the batter for uniform texture.
  • 2 egg whites (1/4 cup liquid egg whites) Added as extra egg whites to increase protein content while reducing fat, contributing to structure and lightness. Helps create a balanced crumb without adding heavy yolk richness.
  • 5 tablespoons apple sauce Folded in to add moisture and natural sweetness while reducing the need for additional fat; helps maintain softness and shelf life. Contributes to a tender texture and slight binding quality.
  • 1/4 cup unsweetened almond milk Poured in to adjust batter consistency and provide a light dairy-free creaminess that interacts with flour proteins. Adds moisture without overpowering flavors and helps achieve proper mixing viscosity.
  • 2 cups spelt flour or substitute with plain or all purpose flour Sifted or measured to form the bulk of the muffin base, providing structure through gluten development when mixed; spelt offers nutty flavor and whole-grain qualities. Can be swapped with plain or all-purpose flour without changing recipe proportions significantly.
  • 1 1/2 tsp baking powder Sprinkled as a leavening agent to create lift and a light crumb by releasing gases during baking when combined with liquids and heat. Works with baking soda to ensure proper rise in the muffin batter.
  • 1 teaspoon baking soda Added as a leavening component that reacts with acidic ingredients to produce carbon dioxide, aiding lift and crumb openness. Balances with baking powder to fine-tune texture and prevent excessive density.
  • 1/2 cup fresh blueberries Gently folded in to provide bursts of freshness and a slightly tart contrast to sweet banana and chocolate, contributing color and texture variance. Requires careful handling to avoid bursting and discoloring the batter.
  • 1/4 cup chocolate chips of choice (I use dark chocolate) Stirred through for pockets of chocolate across the muffins, offering sweet and bitter notes depending on chocolate choice; dark chips add richness. Helps create textural interest and satisfy chocolate cravings.
  • 1/4 cup (extra) chocolate chips of choice Sprinkled on top or folded in as additional chocolate pockets to intensify chocolate presence and create contrast in each bite. Adds visual appeal and extra richness, enhancing overall indulgence.

Instructions
 

  • Preheat oven to 180°C | 360°F.: The air in the oven should feel dry and warm when you open the door, signals that the environment will coax a steady rise and even browning. You will notice a light heat shimmer and a faint metal scent as the racks warm, which means the leaveners will react predictably when the batter hits the oven. Preheating is critical because putting batter into an oven that is not at temperature often yields flat, dense tops instead of domed muffins. A common mistake is rushing this step, so always allow the oven to reach temperature fully before baking.
  • Spray 2 muffin trays with spray oil and wipe over with paper towel.: When you spray and then wipe the cups, you create a thin, even barrier that prevents sticking but avoids an oily puddle at the bottom. You might hear a faint sizzle when the warm tray meets the batter later, and the paper towel wipe helps the batter cling for a clean release. If you skip wiping, excess oil can pool and fry the bottoms, causing uneven texture. Err on the side of a light coating, especially if you want tidy muffins.
  • In a large sized bowl, mix together all wet ingredients.: As you whisk the mashed bananas , melted butter , honey , vanilla , egg , egg whites , apple sauce , and almond milk , you should see a homogenous, slightly glossy batter with streaks of banana. The aroma will be sweet and fragrant, and the texture should be silky. Blending the wet ingredients first ensures even distribution of moisture, which helps the dry ingredients hydrate properly. Overbeating here is less risky than overworking after adding flour, but vigorous whisking can incorporate too much air leading to overly domed, cracked tops.
  • Add dry ingredients, mixing again, but be careful not to over beat the batter.: Once you combine the spelt flour , baking powder , baking soda , cinnamon , and natural sweetener into the bowl, fold gently until just incorporated. The batter should be lumpy and thick but pourable, not smooth like cake batter. You'll hear a muted plop as the spoon moves through it, and the mixture will lose any streaks of flour. The reason for gentle mixing is to avoid developing too much gluten, which would make the muffins tough. A common misstep is beating until perfectly smooth, which actually ruins the tender crumb you are aiming for.
  • Fold in blueberries and chocolate chips.: Gently folding in blueberries and chocolate chips keeps them intact so they punctuate the crumb rather than coloring the entire batter. You want to see clusters of blue and flecks of chocolate, not a uniformly purple hue. The sound is soft and the batter should look marbled in places. If you stir too hard you will break berries and make the batter runny, which can cause uneven baking and soggy pockets.
  • Pour 1/4 cup batter per muffin into each muffin cup and top with extra chocolate chips.: Using a 1/4 cup measure ensures consistent muffin sizes, so they bake evenly and finish at the same time. The batter should slide smoothly into each cup and sit slightly mounded. Placing extra chocolate chips on top creates glossy, melted crowns when they warm, and gives a professional finish. If you overfill, the muffins will spill over and bake irregularly, so keep the measure consistent for tidy results.
  • Bake in pre-heated oven for approximately 25 - 30 mins, or until muffins are golden brown on top and cooked through when tested with a toothpick.: During baking you will notice the tops rise and take on a golden tone, with the aroma of sweet banana and chocolate filling the kitchen. The edges will become slightly firmer and the centers spring back when touched gently. The toothpick test should come out with a few moist crumbs but not wet batter. Baking too long dries them out, while underbaking leaves gummy centers, so monitor closely starting at the 25 minute mark and remove once the pick test is right.

Notes

  • Measure Batter Consistently Use a 1 4 cup scoop, as noted in the recipe, to ensure even baking and uniform muffin size.
  • Flour Swaps If you use plain or all purpose flour instead of spelt flour, expect a slightly lighter, more neutral crumb; the recipe tolerates this swap well.
  • Sweetness Level Adjust the 1 4 cup sweetener and 2 tablespoons honey to taste, remembering that very ripe bananas contribute significant natural sugar.
  • Blueberry Care Toss blueberries in a light dusting of flour before folding in to reduce sinking and color bleed.
  • Chocolate Intensity Choose dark chocolate chips for contrast, or milk chips for a sweeter, creamier bite; add extra on top for melted visual appeal.
  • Moisture Control If batter seems too thick, add a splash more almond milk by the teaspoon until it reaches a slow pourable consistency.
Keyword banana blueberry muffins, blueberry chocolate muffins, easy muffin recipe, healthy banana muffins