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