These healthy, whole wheat banana chocolate chip muffins are YUMMO. Seriously. Don’t let the whole wheat factor make you think they are going to be compromised. Plus, they are freezer-friendly and an easy breakfast for busy mornings.
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The mini chocolate chips will take care of your taste buds while the other parts of your body will be thanking you for the healthy ingredients. Ages 1-36 in my family liked them, and I think yours will too.
Don’t forget to double the batch and freeze some for future mornings. Here are the best ways to store muffins. I have found that these banana chocolate chip muffins make a great on-the-go snack. My kids even had them for dinner the other night when we were out at the pool and needed something quick.
If you like the idea of healthy, on-the-go, freezable muffins, check out all of our other muffin recipes here.
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These healthy, whole wheat banana chocolate chip muffins are YUMMO. Seriously. Don’t let the whole wheat factor make you think they are going to be compromised. They are freezer-friendly and such an easy breakfast idea.
Ingredients
- 1 1/2 cups whole wheat flour (recommended: white whole wheat is lighter and our favorite variety)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs, beaten
- 1/2 cup (1 stick) butter, melted
- 1/3 cup pure maple syrup
- 2 very ripe bananas (the riper they are, the sweeter they’ll be)
- 1/2 cup mini chocolate chips OR dark chocolate chips
- ½ cup chopped walnuts (optional, here’s why to eat walnuts)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper or silicone liners and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. As best you can, mix with a fork until it just comes together. Set aside.
- In a small bowl, mash the two bananas together.
- Carefully fold the bananas and walnuts (if using) into the muffin batter, just until combined. Spoon the batter evenly into the 12 muffin cups (or 36 mini muffin cups).
- Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.
Freeze For Later: Bake muffins as stated in directions. Let cool completely. Once cooled, put muffins in a freezer safe bag or container. Store in freezer for up to 3 months.
Prepare From Frozen: Remove desired amount of muffins from the freezer. Wrap individual muffins in a moist paper towel, and heat in 30 second increments in the microwave until defrosted.
Delicious!! I used whole wheat pastry flour (white whole wheat) as recommended. YUM!! I used coconut oil and avocado oil in place of butter, and added 1 tsp cinnamon. Thank you for a great recipe!
★★★★★
Thanks for your review, Allie. So glad you liked it, and great idea for a butter substitution.