My mother made a lot of things because she thought they’d be healthy for us. There were some very unfortunate experiences with whole wheat bread and bananas. I always tried to get rid of that sandwich and eat one of my friends’ lunches. ~Alice Waters
These Whole Wheat Banana Chocolate Chip Muffins – despite the whole wheat and bananas – will not be an unfortunate experience.
I’m not a huge fan of chocolate for breakfast (unless there is a croissant wrapped around it), but these muffins are the exception. (Still, I don’t overdo the chocolate chips because I like to be able to taste the banana.)
These are reasonably healthy, with a smaller amount of oil and less sugar than you’ll find in many recipes. You wouldn’t know it, though.
This recipe will make 12 large muffins, or about 48 mini muffins that you can freeze for quick snacks.
(And did you know that bananas are technically berries, botanically speaking, but strawberries aren’t? Not that it changes anything, really. Bananas are still a great source of potassium, fiber and vitamin C.)
- 3 medium overripe bananas, mashed
- ½ cup plain yogurt
- ½ cup vegetable oil
- 2 eggs
- 2-1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ⅔ cup sugar
- 1 teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 375 degrees F.
- Grease a 12-cup muffin tin, or line the tin with paper cups.
- In medium sized mixing bowl, beat the banana, yogurt, oil and eggs until completely mixed.
- In separate bowl, stir together the flour, baking soda, baking powder, sugar and salt.
- Stir banana mixture gently into flour. Be careful not to over mix or your muffins will be tough. When the batter is almost mixed, add the chocolate chips and finish mixing.
- Spoon batter into prepared muffin tins.
- Bake in a 375 degree F oven for 20-25 minutes.
- Let the muffins cool in the pan for 5-10 minutes before turning them out of the pan.