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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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).

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

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.

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.

Want More Easy Muffin Recipes?

• Cocoa Ricotta Muffins with Cocoa Streusel
• Pumpkin Pistachio Muffins
• Roasted Strawberry Rhubarb Muffins
• Nutmeg Banana Carrot Muffins
• Blood Orange Quinoa Muffins