Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Line a muffin tin with paper liners or lightly grease it with oil to prevent sticking.
In a large mixing bowl, combine the mashed bananas, unsweetened applesauce, canola oil (or melted coconut oil), coconut sugar (or light brown sugar), maple syrup, and pure vanilla extract. If using flaxseed meal, mix it with 3 tablespoons of water in a small bowl and let it sit for a few minutes to thicken before adding it to the mixture. If using an egg, simply crack it in and whisk it together.
In a separate bowl, whisk together the white whole wheat flour, baking soda, ground cinnamon, and kosher salt until well blended.
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix; it’s okay if a few lumps remain.
Fold in the dark chocolate chips until they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Healthy Banana Chocolate Chip Muffins warm or at room temperature!
