Healthy Banana Chocolate Chip Muffins

This muffin recipe is so darn good.  The original recipe is vegan but I use milk instead of nondairy milk, and I also use a dairy based light margarine. But if you want to make it vegan go right ahead.  Everyone loves these muffins!!!


  • 1/4 c. skim milk
  • 1 tsp. apple cider vinegar
  • 1 c. all purpose flour
  • 1 c. whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 c. light country crock margarine
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 3 ripe bananas
  • 1 tsp. vanilla
  • 1 8 oz. can crushed pineapple
  • 1/2 c. mini chocolate chips


  1. Preheat oven to 350*; line muffin pan with baking cups and spray with cooking spray.
  2. In a small bowl, combine milk and vinegar.
  3. In a large bowl, combine both flours, baking soda, salt and spices.
  4. In a mixing bowl, cream the margarine and sugars; then add the bananas, vanilla, milk mixture, and pineapple.
  5. Add the dry ingredients to the wet; then mix in chocolate chips.  Stir until just combined.
  6. Pour batter in the muffin tins and bake for 25 minutes (if making a loaf instead, bake for 60-70 minutes) or until a toothpick inserted in the center comes out clean.
  7. Remove pan from oven and let cool slightly; then remove muffins and let cool on a cooling rack (if making a loaf, remove the pan from the oven and place on cooling rack for 10 minutes; then transfer the bread from the pan to the rack and let cool completely before slicing-preferably overnight).

Healthy Banana Chocolate Chip Muffins:

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