Banana Chocolate Chip Muffins
By The Foodie Physician

Banana Chocolate Chip Muffins featuring Bolthouse Farms® Vanilla Plant Protein Milk.


  1. Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
  2. Mix the bananas, milk, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
  3. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the chocolate chips into the batter.
  4. Pour the batter into the prepared muffin pan. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the muffins and cool completely on wire rack.


  • 1 ½ cups mashed very ripe banana (3-4 bananas)
  • ⅓ cup Bolthouse Farms® Vanilla Plant Protein Milk
  • 2 large eggs
  • ¼ cup safflower or other neutral-flavored oil
  • ½ teaspoon vanilla
  • ⅔ cup coconut sugar or light brown sugar
  • ¾ cup all purpose flour
  • ¾ cup white whole wheat flour
  • ⅓ cup ground flaxseed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips
  • Prep: 15min
  • Cook: 25min
READY IN: 40min