Banana Chocolate Chip Muffins

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

Wet Ingredients

  • 1 ½ 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
  • 1 ½ 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 dates to a bowl and add 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 them along with the soaking water to a blender. Add the bananas and vanilla. Blend until smooth.
  5. Pour blended mixture into a large bowl. Add the blended flour along with the chocolate chips and walnuts.
  6. Mix to combine, taking care to not over mix.
  7. Spoon batter into muffin cups. Bake on center of oven 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 for 4-5 days, or freezer for a later.