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Healthy Banana Chocolate Chip Muffin Recipe for Camping

These healthy banana chocolate chip muffins are perfect for camping. They’re sweetened mostly with ripe bananas, use whole wheat flour, and include dark chocolate chips. Bake them in a Dutch oven over coals or in a camp stove for a warm, portable breakfast or snack.
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Ingredients Method

Ingredients
  

  • 3 ripe bananas, mashed
  • 1/3 cup melted coconut oil or unsalted butter
  • 1/3 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips

Method
 

  1. At home or at camp, preheat your Dutch oven or camp stove to 350°F (175°C). For a Dutch oven, place about 8–10 hot coals under the oven and 12–14 on the lid.
  2. Grease a 12-cup muffin pan or line with paper liners. If using a Dutch oven, place the pan inside.
  3. In a large bowl, mash the bananas with a fork until smooth. Stir in the melted coconut oil, honey, eggs, and vanilla.
  4. Add the flour, baking soda, cinnamon, and salt. Stir just until no dry streaks remain. Fold in the chocolate chips.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, rotating the pan halfway if using a camp stove. Muffins are done when a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack or plate. Serve warm or at room temperature.