If you’re looking for a treat to satisfy your sweet tooth, or to pick you up when you feel tired (I certainly did during my chemo) then look no further. These Banana Chocolate Chip Muffins are awfully good. They are easy to make, and, once cooled, can be frozen to keep on hand for several months, if you can keep your hands off them that long.

9 servings

18 ingredients

20 min prep


Crumble Topping (optional)

  • ¼ cup whole wheat pastry flour
  • ¼ cup oats
  • ¼ cup sliced almonds
  • ¼ cup brown sugar
  • Pinch salt
  • ⅓ cup melted butter


  • 1 cup whole wheat pastry flour (See Chef Tips)
  • ⅓ cup light brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅓ cup sliced almonds
  • ⅔ cup dark chocolate chips
  • 2 large over-ripe bananas
  • 1 large egg
  • ¼ cup olive oil
  • 2 tablespoons plain yogurt
  • 1 teaspoon vanilla extract

  1. Preheat the oven to 350 degrees. Grease and flour 9 muffin molds, or fill with liners.
  2. In a small bowl with a fork, combine all the crumble ingredients. Pour onto plastic wrap, flatten then cover and put into the freezer for 10 minutes.
  3. While the crumble is cooling, in a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking soda, salt, nutmeg, almonds and chocolate chips.
  4. In a separate medium bowl, mash the bananas with a potato masher or large fork until smooth with a few chunks remaining. Add in the egg, olive oil, yogurt, and vanilla extract.
  5. Add the banana mixture to the flour and fold in with a spatula until just combined. Pour the mixture evenly among the 9 muffin tins, they should be filled almost to the top.
  6. Top each muffin with about 2 tablespoons of the crumble topping, then back for 20 minutes until golden. Let cool in the tray for 5 minutes then transfer to a wire rack.

Chef Tips

For a lower fiber muffin, use all purpose white flour

Nutrition Facts (per serving)

Calories: 370; Fat: 23g; Saturated Fat: 9g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 10g; Carbohydrates: 38g; Sugar: 16g; Fiber: 6g; Protein: 6g; Sodium: 168mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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