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Banana chocolate chip muffins lined up on a kitchen towel.

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


  • 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)

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  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