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Home » Recipes » Dish Type » Baked Goods » Muffins

Healthy Banana Chocolate Chip Muffins with Pineapple

Published: Jan 6, 2020 by Terri Gilson · Modified: Aug 14, 2021 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 12 Comments

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Jump to Recipe
Muffin split in half in front with plate of muffins piled up in background
Pinterest pin with white text on brown background at the top and bottom and photo of a banana chocolate chip muffin, torn in two pieces and bananas and a stack of more muffins in the background

I've said this before, but get bananas in baking and they’re like that person in the room that has to be the center of attention; their flavor completely takes over! They are truly the narcissists of the fruit world.

Healthy Banana Chocolate Chip muffins with pineapple in a muffin tin in background with muffin (with liner off) in front

And although I'm generally not crazy about the overwhelming taste of bananas in baking, this Healthy Banana Chocolate Chip Muffins with Pineapple recipe is different; it’s not your typical banana muffin recipe! However, it’s not only the chocolate chips that add deliciousness and balance the banana flavor, there is something completely magical that happens when you add pineapple to the mix!

Jump to:
  • 🥘 Ingredients
  • 🍌Freezing Bananas
  • 🍽 Equipment
  • 💭Muffin Baking Tip
  • 🌡️Storing
  • 👪 Serving size
  • ⭐ REVIEWS
  • 📋 Healthy Banana Chocolate Chip Muffins with Pineapple Recipe
  • 🍽 Equipment
  • 📋More Muffin Recipes!

If you’re like me and are super picky about the ripeness of your bananas, you also likely have a freezer full of them! And although I love my Tropical Banana Bread recipe, I don't always want to make banana bread.

Muffin split in half in front with plate of muffins piled up in background

🥘 Ingredients

These Healthy Chocolate Chip Banana Muffins are a delicious tropical blend of pineapple and banana (with semi sweet chocolate chips), baked into tender, moist and delicious muffins. They use up your overripe bananas and freeze well, so they are perfect for the lunch bag, a quick breakfast, snack or dessert!

For this recipe you'll need: 

  • all-purpose flour
  • whole wheat flour
  • white granulated sugar
  • baking soda
  • salt
  • cinnamon
  • eggs
  • ripe bananas
  • canned crushed pineapple * you can use fresh (especially if you have overripe)
  • vegetable oil
  • unsweetened applesauce
  • semi-sweet chocolate chips * use dairy-free chocolate chips to make this recipe dairy-free

I got this  recipe for healthy banana chocolate chip muffins from a friend a number of years ago. My kids were raving about how great so and so's mother's muffins were, so of course I had to ask her for the recipe. And although I lightened them a little and changed a few things, the kids love them and I still can't keep them around long enough to get many for myself. They are just too good not to share with the rest of the world! 

Muffin being held in hand with plate of muffins in background

🍌Freezing Bananas

Just a little tip: When you’re freezing bananas, you'll want to peel them BEFORE you freeze them. It took me years, lots of minor frostbite from peeling frozen bananas and having frozen bananas as painful as frozen hockey pucks fall out of the freezer onto my toes,  before I discovered this very logical way of freezing bananas!

Freezing peeled bananas - Foodmeanderings.com

🍽 Equipment

You will need a muffin tin (affiliate link) for this recipe.

💭Muffin Baking Tip

If you don't know this already and happen to run into a situation where you don’t have enough batter to fill your muffin tin  (please excuse my old, ugly muffin tin!), make sure you still fill the empty ones to ⅔ full with water. This helps them to bake evenly. Another tip is to turn the muffin tin around halfway through the baking process to ensure even baking and browning.

muffin tin with water added to one

I love adding whole wheat flour to my muffins because it adds a healthier element. Whole wheat flour not only adds more nutrition, it adds a nutty and tasty flavor. However, whole wheat flour can sometimes make the finished product seem drier than using a more refined all-purpose flour. Fortunately, the pineapple in this recipe adds that extra moisture. But for future consideration, it is recommended that you let the batter sit for about ten minutes before baking when using whole wheat flour in baking recipes. The rationale is that because whole wheat flour contains both the bran and germ of wheat, which is coarser in texture, resting the batter before baking gives the liquid a chance to hydrate the bran and the germ and soften it. You can read more about baking with whole wheat flour HERE.

🌡️Storing

These muffins can be stored in a sealed container, at room temperature, for up to 3 days and frozen for up to 3 month. To reheat from frozen: heat in microwave for about 20 - 30 seconds or until no longer frozen. Or simply allow muffins to defrost at room temperature.

Muffin split in half in front with plate of muffins piled up in background

👪 Serving size

This recipe makes 30 muffins. You can half, double or triple the recipe by simply clicking on the blue serving size in the recipe card, selecting the number of servings you'd like and the ingredient amounts will adjust accordingly.

So if you're looking for a great way to use up overripe bananas, these muffins are perfect! They also freeze well, make a great snack, quick breakfast, dessert and are excellent for popping into a lunch bag. Not only will your kids love them, you will too. Just make sure you put aside a few for yourself!

Check out my other overripe banana recipes 

This Coconut Lime Nice Cream uses 6 bananas!

Coconut Lime Nice Cream | #vegan, #bananas - Foodmeanderings.com

Award Winning Healthy Chocolate Chip Cookies

Award Winning Healthy Tropical Green Chocolate Chip Cookies #chocolate chip cookies #healthy | foodmeanderings.com

⭐ REVIEWS

Did you make this recipe? Please RATE THE RECIPE below!

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

healthy chocolate chip banana muffins in muffin tin in background, with muffin on wrapper in front
Food Meandering Logo

📋 Healthy Banana Chocolate Chip Muffins with Pineapple Recipe

These Healthy Banana Chocolate Chip Muffins with Pineapple are a delicious tropical blend of pineapple and banana (with semi sweet chocolate chips), baked into tender, moist and delicious muffins. They use up your overripe bananas and freeze well, so they are perfect for the lunch bag, a quick breakfast, snack or dessert!
5 from 5 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American, Canadian, North American
Keyword: banana, chocolate chips, muffins, pineapple
Servings: 30 muffins
Calories: 143.28kcal
Author: Terri Gilson
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Prevent your screen from going dark

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups whole wheat flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 3 large, ripe bananas, mashed
  • 14 oz - can crushed (undrained) pineapple 398 ml
  • ½ cup vegetable oil
  • ½ cup unsweetened applesauce
  • 1 cup semi sweet chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F/175 degrees C. Line a muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large bowl, stir together flours, sugar, baking soda, salt and cinnamon.
  • In another separate large bowl, beat eggs with whisk and continue to whisk in bananas, pineapple with liquid, applesauce and oil until blended.
  • Add wet ingredients to dry ingredients all at once; stir just until moistened. Then stir in chocolate chips.
  • Spoon into prepared muffin tins, filling to ⅔ full.
  • Bake in 350°F oven for 25 to 30 minutes or cake tester or toothpick comes out clean.
  • Cool in tins for 5 minutes, then remove muffins to cooling rack and cool for an additional 5 minutes.
  • Freezing: freeze in air tight container or in freezer bag for up to 2 months.

Notes

🌡️Storing
These muffins can be stored in a sealed container, at room temperature, for up to 3 days and frozen for up to 3 month. To reheat from frozen: heat in microwave for about 20 - 30 seconds or until no longer frozen. Or simply allow muffins to defrost at room temperature.
🍌Freezing Bananas
Just a little tip: When you’re freezing bananas, you'll want to peel them BEFORE you freeze them. It took me years, lots of minor frostbite from peeling frozen bananas and having frozen bananas as painful as frozen hockey pucks fall out of the freezer onto my toes,  before I discovered this very logical way of freezing bananas!
👪 Serving size
This recipe makes 30 muffins. You can half, double or triple the recipe by simply clicking on the blue serving size in the recipe card, selecting the number of servings you'd like and the ingredient amounts will adjust accordingly.

🍽 Equipment

You will need a muffin tin for this recipe. Here are my Amazon Recommendations (affiliate links)

Nutrition Facts
📋 Healthy Banana Chocolate Chip Muffins with Pineapple Recipe
Amount Per Serving
Calories 143.28 Calories from Fat 59
% Daily Value*
Fat 6.57g10%
Saturated Fat 4.46g28%
Cholesterol 16.73mg6%
Sodium 82.49mg4%
Potassium 71.57mg2%
Carbohydrates 19.47g6%
Fiber 1.37g6%
Sugar 9.31g10%
Protein 2.37g5%
Vitamin A 26.76IU1%
Vitamin C 0.04mg0%
Calcium 9.83mg1%
Iron 0.97mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 143.28kcal (7%) | Carbohydrates: 19.47g (6%) | Protein: 2.37g (5%) | Fat: 6.57g (10%) | Saturated Fat: 4.46g (28%) | Cholesterol: 16.73mg (6%) | Sodium: 82.49mg (4%) | Potassium: 71.57mg (2%) | Fiber: 1.37g (6%) | Sugar: 9.31g (10%) | Vitamin A: 26.76IU (1%) | Vitamin C: 0.04mg | Calcium: 9.83mg (1%) | Iron: 0.97mg (5%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

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  • Healthy Rhubarb Muffins- Weight Watchers Friendly
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Reader Interactions

Comments

  1. Dahn@savorthebest

    January 08, 2020 at 11:12 pm

    These sound delicious! I love adding whole wheat flour to baked goods too, I really like the slight nutty flavor it gives. Welcome to MVP!

    Reply
    • Terri Gilson

      January 09, 2020 at 8:24 am

      Thank you!

      Reply
  2. Elaine

    January 14, 2020 at 1:31 pm

    Such a great idea to add pineapple to a banana muffin! I like how you've replaced part of the oil with applesauce, too. Delish!

    Reply
    • Terri Gilson

      January 16, 2020 at 2:44 pm

      Thanks, Elaine! I hope you enjoy them!

      Reply
  3. Colleen

    January 14, 2020 at 3:19 pm

    These muffins look perfect. I love the idea of adding pineapple. And why didn't I think of peeling the bananas before freezing them? Thanks for that tip, I have had my share of rock hard bananas falling on my toes, too.

    Reply
    • Terri Gilson

      January 16, 2020 at 2:43 pm

      I know, hey? It took me years to discover that, Colleen! Enjoy your pain-free toes!

      Reply
  4. Bernice Hill

    January 14, 2020 at 9:06 pm

    This is the perfect recipe and those muffins look delicious. I happen to have cut up pineapple in the fridge and a whole freezer full of over ripe bananas!

    Reply
    • Terri Gilson

      January 16, 2020 at 2:42 pm

      Awesome, Bernice! You're off to the races!

      Reply
  5. Sabrina

    January 15, 2020 at 1:46 pm

    These are my new favourite muffin! So low cal but so satisfying and moist from the pineapple. Great recipe, thanks!

    Reply
    • Terri Gilson

      January 16, 2020 at 2:42 pm

      Thanks, Sabrina! I'm glad you like them!

      Reply
  6. Trish

    January 19, 2020 at 6:16 pm

    Haha... I too spent way too much time trying to peel frozen bananas before I figured out to peel them before I put them into the freezer 🙂
    Muffins sound great!

    Reply
    • Terri Gilson

      January 20, 2020 at 8:27 pm

      I know, right?!

      Reply

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144 shares