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Home Recipe Index Baked Goods Muffins & Sweet Breads

Whole Wheat Banana Chocolate Chip Muffins

★★★★★ 5 /5
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Polly Conner
By: Polly ConnerPosted: 5/13/19Updated: 9/20/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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.

Chocolate chip banana muffins on a tea towel.

 
Table of Contents
  • About This Recipe
  • How to Store Overripe Bananas for Later
  • Use White Whole Wheat Flour!
  • Recipe: Whole Wheat Banana Chocolate Chip Muffins

About This Recipe

The mini chocolate chips will take care of your taste buds while the other parts of your body will thank you for the healthy ingredients. Ages 1-36 in my family liked them, and I think yours will too.

Chocolate chip banana muffins on a tea towel with child's hand reaching for one muffin.

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.

How to Store Overripe Bananas for Later

If you have more overripe bananas than you can use in this recipe, did you know you can freeze them? Here is the best way to freeze bananas for later.

Here are More Ways to Use Up Ripe Bananas if you need some recipe ideas!

Peeled bananas in a freezer bag to be frozen.

Use White Whole Wheat Flour!

If you spend much time browsing through our baked goods, you’ll find that we almost always use White Whole Wheat Flour (instead of Whole Wheat Flour). We’ve found that White Whole Wheat Flour yields much fluffier/lighter-tasting results. It works in most recipes as a replacement for whole wheat flour. Here is a bit more about the difference between the two.

OTHER RECIPES THAT USE WHITE WHOLE WHEAT FLOUR ARE:

  • Banana Breakfast Cake
  • Whole Wheat Buttermilk Biscuits
  • Whole Wheat Chocolate Chip Cookies

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Banana chocolate chip muffins lined up on a kitchen towel.
★★★★★ 5 from 4 reviews

Whole Wheat Banana Chocolate Chip Muffins

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.

Yield: 12 1x
Prep: 15 minutesCook: 22 minutesTotal: 37 minutes
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Scale:

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
  • 1/2 cup chopped walnuts (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Preheat the oven to 350°F. Line a muffin pan with paper or silicone liners and set aside.
  2. 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.
  3. In a small bowl, mash the two bananas together.
  4. Carefully fold the bananas, chocolate chips, 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).
  5. 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.

© Author: Polly Conner
Cuisine: American Method: Baking

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chocolate chip banana muffins on a tea towel
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. AvatarC says

    Posted on 1/27/23 at 6:22 pm

    My family loves these, even using regular whole wheat flour, and that never happens! I usually make a double batch and store them in the freezer for quick breakfasts and in school lunches! Thanks for the great recipe!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/29/23 at 1:26 pm

      Thanks for leaving a review! We’re glad you found us.

      Reply
  2. AvatarSarah says

    Posted on 11/6/22 at 6:33 pm

    Delicious!! A great whole wheat recipe, my kids live them. Not dry at all.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/7/22 at 8:13 am

      Thank you for your review Sarah. These are big hit in my house too!

      Reply
  3. AvatarSarah says

    Posted on 5/29/19 at 10:13 pm

    My twins and I made these today and they were a big hit! I think your recipe is missing the chocolate chips in the steps, but we certainly didn’t forget to include them! 😉

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 5/30/19 at 4:09 pm

      Hey, Sarah, that’s great to hear! Thanks for the review and for letting us know about the missing ingredient. I just fixed it!

      Reply
  4. AvatarAllie says

    Posted on 5/20/19 at 12:09 pm

    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!

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 5/20/19 at 8:56 pm

      Thanks for your review, Allie. So glad you liked it, and great idea for a butter substitution.

      Reply

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