Banana Chocolate Chip Muffins

Yield: 12 to 14 muffins about 60 g-85 g/2-3 oz each

Wet Ingredients

  • 1½ cups mashed very ripe very ripe bananas (340 g/12 oz after peeled)
  • 12 pitted dates (85 g/3 oz)
  • 2/3 cups water
  • 2 tsp vanilla

Dry Ingredients

  • 2 cups whole wheat flour (284 g/10 oz)
  • 1 Tbsp baking powder
  • 1½ tsp baking soda
  • ½ cup chocolate chips (85 g/3 oz)
  • ½ cup chopped walnuts, optional (60 g/2 oz)


  1. Preheat oven to 350°F. Prepare muffin pan or use non stick silicone muffin cups.
  2. Add to blender the dates and water. Set aside to allow dates to soften for 30 minutes or longer as needed.
  3. Add to a medium size bowl and whisk together the flour, baking powder and baking soda.
  4. When dates have soften add the bananas and vanilla to the blender. Blend until smooth. Pour mixture into a large bowl.
  5. Add the flour, chocolate chips and walnuts then mix to combine.
  6. Spoon batter into muffin cups.
  7. Bake for 30 minutes, or until toothpick inserted in the center comes out clean.
  8. Allow muffins to cool on a wire rack. Keep leftover muffins in the fridge. Eat within 3-4days, or freeze for later.