One Bowl Chocolate Chip & Blueberry Banana Bread Muffins

These delicious one-bowl banana blueberry chocolate chip muffins are a healthified version of the classic with no oil or refined sugar.

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banana chocolate blueberry muffins in dark pie plate

Hiiiii – I’M BACK! After 6 weeks of moving and getting the studio floors redone, I finally have everything set up and am planning to get back to business with weekly recipe posts. I know it’s already the end of January, but are you still on a healthy kick? I sure hope so because today I’ve got some game changing chocolate chip banana blueberry muffins.

I love eating a banana with sunflower seed butter for breakfast or as an afternoon snack and a of result keeping that snack stocked is that I always having a few leftover and over-ripened bananas at the end of the week. And what do you do with over-ripened bananas? You make banana bread, of course.

However — and maybe this is a sign of my character — I always feel guilty if I waste the ripened bananas by tossing them but I also always feel a little guilty about loading my banana bread with sugar and oil and then eating it for breakfast. And so I decided to start experimenting with “healthier” recipes by cutting the sugar and removing the oil but they’d often times come out dry and dense.

This is until I discovered the secret ingredient: a creamy dairy base like sour cream or Greek yogurt. I’d used them dozens of times to make my sugar cookies chewy so I’m not sure why I just recently thought about putting them in quick breads. And just as I thought, these chocolate chip banana bread muffins turned out chewy and moist and sweet (but not too sweet).

batter for chocolate chip banana bread muffins in large mixing bowl

What’s in Banana Blueberry Chocolate Chip Muffins?

Here’s what you’ll need to make these chocolate chip banana and blueberry muffins:

  • Spelt flour
  • Baking powder
  • Cinnamon
  • Salt
  • Mashed bananas
  • Greek yogurt
  • Maple syrup
  • Eggs
  • Vanilla extract
  • Frozen blueberries
  • Chocolate chips
banana chocolate blueberry muffin batter in bowl near kitchen sink

How to Make Banana Blueberry Chocolate Chip Muffins

I’ve given detailed instructions in the recipe card below on how to make banana chocolate blueberry muffins. Here are the basic steps:

  1. Whisk together the dry ingredients, then make a well in the center.
  2. Add the wet ingredients into the well, then stir to combine.
  3. Gently fold in the chocolate chips and blueberries.
  4. Divide the batter between 12 muffin liners. Bake until done.
  5. Serve at room temperature.

Should I Thaw the Frozen Blueberries?

No, you want to add the blueberries to the batter while still frozen. If you thaw the berries first, your batter will be watery and the berries will bleed and alter the color of the chocolate chip banana bread muffins.

Can I Freeze These Muffins?

Yes, these chocolate chip banana blueberry muffins freeze very well. Simply seal tightly in a freezer bag. When ready to eat, set on the counter to thaw or warm gently in the microwave.

stirring together chocolate chip banana blueberry muffin batter

Tips for Making Banana Blueberry Chocolate Chip Muffins

I’m an indecisive person so I threw both frozen blueberries and chocolate chips into these, but you could do one or the other…or substitute them for nuts if you want a protein boost.

I made these banana blueberry chocolate chip muffins with spelt flour, but you’re welcome to use whole wheat flour instead. Likewise, both full-fat Greek yogurt or sour cream will work in this recipe.

If you don’t have chocolate chips, use chocolate chunks or a chopped up chocolate bar instead.

banana blueberry chocolate chip muffins on dark pie plate

Want More Easy Muffin Recipes?

5 from 4 votes
Banana Blueberry Chocolate Chip Muffins

These delicious one-bowl banana blueberry chocolate chip muffins are a healthified version of the classic with no oil or refined sugar.

Course: Breakfast, Snack
Cuisine: American
Keyword: banana muffins, blueberry muffins, muffins
Servings: 12 muffins
  • 1 1/2 cups spelt flour (or whole wheat flour)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 4 ripened medium bananas , mashed
  • 3/4 cup greek yogurt (or sour cream)
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup frozen blueberries
  • 1/2 cup chocolate chips
  • Sea salt , for topping at the end (optional)
  1. Preheat oven to 375 degrees F and line muffin tin with 12 liners.

  2. In a large mixing bowl, whisk together flour, baking powder, cinnamon, and salt.

  3. Make a well in the center of the dry ingredients and add in mashed bananas, Greek yogurt or sour cream, maple syrup, eggs, and vanilla extract. Whisk together the wet ingredients in the center until completely combined.

  4. Switching to a spatula, fold the dry ingredients into the wet ingredients just until incorporated. Fold in chocolate chips and blueberries.

  5. Divide the dough between the 12 muffin liners and bake for 23 - 25 minutes or until golden brown on top and a toothpick comes out of the center of a middle muffin clean.

  6. Sprinkle with a little bit of chunky salt (optional) and serve warm or at room temperature.

banana blueberry chocolate chip muffins on dark plate


  • Tori//
    January 31, 2018

    Wonderful post and photos! I can’t imagine a better way to finish off this first month of the year!

  • LINK: One Bowl Chocolate Chip & Blueberry Banana Bread Muffins — – Collective Cogitations
    January 31, 2018

    […] via One Bowl Chocolate Chip & Blueberry Banana Bread Muffins — […]

  • Caterers Yorkshire
    February 20, 2018

    Fantastic recipe! I love banana bread and I love blueberry muffins. I think I know what I am doing over the weekend! Thanks for putting this together and thanks for sharing. I am sure my grandkids will be very pleased when they come around on Sunday!

  • Eve
    November 3, 2019

    I love this recipe. I’m making it for the 2nd time today. Mmm!

  • Valentina
    February 5, 2020

    Usually I don’t bother to leave comments but this was so good I have to tell you — these are our favourite muffins now. Tastes just like the refined sugar muffins from Starbucks or something but so much healthier!!!

  • Jordan
    April 9, 2020

    This recipe is amazing! I come back to it time and time again. My only issue is that my muffins always stick to the liners. I’ve tried every type of liner (except silicone), sprayed, not sprayed, etc. Any reason why this would happen?

  • Jennifer H.
    September 13, 2020

    I’m just making my first batch. There was enough batter left over to make 4 small mini loaves.

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