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. 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.

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

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