Multigrain Dairy-Free Banana Chocolate Chip Muffins

Why overcomplicate things when you can have a healthier version of a childhood favourite? These Multigrain Dairy-Free Banana Chocolate Chip Muffins are packed with nutrition and the perfect start to your day.

Many many years ago, at the beginning of my marriage, my mother-in-law gave me a lovely handmade cookbook made out of various family recipes that would help me feed my husband (who was pickier at the time). I will admit that I haven’t made too many of these recipes, but one that used to be a weekly staple was for banana muffins. I used to make a big double batch every Sunday night to last the whole week (breakfasts or snacks). Since we weren’t eating as well back then, I knew that my husband would at least have 2 healthy Multigrain Dairy-Free Banana Chocolate Chip Muffins each day.

Multigrain Dairy-Free Banana Chocolate Chip Muffins

I don’t make it as often now because I make many other healthy options! Of course, with time, I changed the recipe, I reduced the amount of sugar, replaced the vegetable oil with olive oil, added various seeds and switched the basic flour for healthier ones. This Multigrain Dairy-Free Banana Chocolate Chip Muffins recipe is what I’m left with and have been using for the past few years (although I play with the recipe often), and wanted to share it with you, so that you and your family can benefit from it too.

Enjoy!

Looking for more muffin recipes? Check out these popular Cranberry, Orange, and Chocolate Chip Muffins, or these healthy Oat, Apple, and Almond Butter Muffins.

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Multigrain Dairy-Free Banana Chocolate Chip Muffins

Course: Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 muffins

A delicious and healthy take on a classic banana muffin recipe!

Ingredients

• 1 cup spelt flour
• 1/2 cup light rye flour
• 1/4 cup buckwheat flour
• 2 Tbsp organic cane sugar
• 1 1/2 tsp aluminum-free baking powder
• 1/4 tsp grey sea salt
• 1 Tbsp raw sunflower seeds
• 1 Tbsp raw pumpkin seeds (unsalted)
• 1 Tbsp flaxseeds
• 3/4 cup rolled oats (not instant oat)
• 2 large organic bananas (mashed with a fork)
• 2 large organic free-range eggs
• 1/4 cup maple syrup
• 1/2 cup rice or nut milk
• 1/2 tsp pure organic vanilla extract
• 1/4 cup extra-virgin olive oil
• 1/2 cup semi-sweet organic chocolate chips
• Optional: sprinkle some oat flakes and pumpkin seeds on top of the muffins before baking.

Instructions

1. Preheat oven to 350F and add 12 parchment paper liners to the muffin tin.
2. Mix all the dry ingredients (except the chocolate chips) in a large bowl.
3. Mix all the wet ingredients in another bowl.
4. Pour the wet mix into the dry mix and stir well enough to combine everything.
5. Add the chocolate chips and seeds, and stir just enough to mix everything.
6. Divide the batter in the muffin tin, so that you have 12 muffins with the same amount of batter.
7. Bake at 350F for 30-35 minutes, or until nicely golden on top.
8. Remove from oven and wait a few minutes before removing them from the muffin pan, then wait a few more minutes before eating them. They'll be very hot!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 234kcal | Fat: 10g | Saturated fat: 2g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 268mg | Carbohydrates: 31g | Fiber: 4g | Sugar: 11g | Protein: 4g | Vitamin A: 50% | Vitamin C: 1.7% | Calcium: 51% | Iron: 1.8%