Whole Wheat Chocolate Chip Banana Mini Muffins

Lizzie Homemaker easy healthy chocolate chip banana muffins
These easy and healthy chocolate chip banana muffins are a perfect after-school snack for little ones.

These days we’ve been spending countless hours hanging out at the park.  To keep my kids fuelled I’ve been making these easy breezy whole wheat banana muffins.  They’re healthy, perfect to grab and go, great for the lunch box or as an after-school snack.  If you have busy little kids, you need these in your life.

Whole Wheat Chocolate Chip Banana Mini Muffins

  • Servings: 24
  • Difficulty: easy
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These mini muffins are perfect for little kids. They are 100% whole grain and sweetened with banana, applesauce, maple syrup and just 2 chocolate chips. Just enough sweetness to satisfy while keeping them healthy. Perfect for the lunch box or as an after-school snack.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mashed banana (2 large or 3 small)
  • 2 eggs, beaten
  • 1/4 cup avocado oil (or another neutral flavoured oil)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 48 chocolate chips

Directions

  1. Preheat oven to 350F.  Grease mini muffin tin, or line with baking cups.
  2. In a large bowl combine flour, cinnamon, baking soda, baking powder, and salt.
  3. In medium bowl combine banana, eggs, oil, applesauce, maple syrup, and vanilla.
  4. Add wet ingredients to flour mixture and stir until just combined.
  5. Spoon batter into prepared muffin tin.
  6. Place 2 chocolate chips on top of each mini muffin.
  7. Bake for 20 minutes or until a toothpick comes out clean.  Allow to cool.

 

 

Lizzie Homemaker mini chocolate chip banana muffins
One of Lizzie Homemaker’s go-to healthy snacks for kids on-the-go.  Made with simple ingredients, these moist mini muffins are 100% whole grain and sweetened with banana, applesauce, maple syrup and just two chocolate chips – and they are oh so easy to make!

Apple Cinnamon Sweet Potato Muffins

Lizzie Homemaker's Healthy Apple Cinnamon Sweet Potato Muffins
These muffins work well for breakfast, lunch, or snack time. Healthy comfort food that you can grab and go.

Apples and cinnamon are both kid favourites in my house.  Lately my 6-year-old hasn’t been eating her veggies at lunch – and it drives me crazy.  So, I decided I needed to load some veg into her after-school snack.

These muffins are packed with sweet potato, chunks of apple and fragrant cinnamon – and they’re whole grain, too.  An ideal treat to devour on a cold winter’s afternoon.

Healthy Apple Cinnamon Sweet Potato Muffins

  • Servings: 12
  • Difficulty: easy
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These whole-grain muffins are delicious - and they're loaded with veg and fibre. Perfect for the lunch box or after-school snack.

Ingredients

DRY

  • 3/4 cup oat bran
  • 3/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt

ADD-IN

  • one small apple, peeled, diced small (1/2 cup)

WET

  • 1 cup of mashed sweet potato (*see note below for preparing sweet potato)
  • 1/2 cup of yogurt or kefir
  • 2 eggs
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350F.  Grease a muffin tin, or line with baking cups.
  2. In a large bowl combine dry ingredients.
  3. Mix in diced apple.
  4. In medium bowl combine wet ingredients, then add to dry ingredients and mix until just moistened.
  5. Spoon batter into prepared muffin tin.
  6. Bake for 25 minutes or until a toothpick comes out clean.  Allow to cool.

*Sweet Potato

Prick a sweet potato several times with a fork or pairing knife.  Bake in 350F oven for about an hour.  Allow to cool, peel, then mash.  I usually do this step in advance.  I throw a sweet potato into the oven while I’m baking something else, so the mash ready to go.  A large sweet potato yields about 2 cups when mashed.

Store muffins in an air-tight container for up to two days.