Ketchup With That

  • Home
  • Recipe Index
  • About
  • Contact

Whole Wheat Banana Chocolate Chip Muffins

January 7, 2015 By Mary 1 Comment

Jump to Recipe

Banana Chocolate Chip MuffinsMy 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.)

0 from 0 votes
Banana Chocolate Chip Muffins
Print
Whole Wheat Banana Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
These muffins are a great way to use up overripe bananas.
Servings: 12 large muffins
Author: Mary Gillespie
Ingredients
  • 3 medium overripe bananas mashed
  • 1/2 cup plain yogurt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2-1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 1 cup chocolate chips
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Grease a 12-cup muffin tin, or line the tin with paper cups.
  3. In medium sized mixing bowl, beat the banana, yogurt, oil and eggs until completely mixed.
  4. In separate bowl, stir together the flour, baking soda, baking powder, sugar and salt.
  5. 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.
  6. Spoon batter into prepared muffin tins.
  7. Bake in a 375 degree F oven for 20-25 minutes.
  8. Let the muffins cool in the pan for 5-10 minutes before turning them out of the pan.
Recipe Notes

These muffins are usually popular with children. The recipe will yield about 48 kid-sized mini muffins. You can freeze them for snacks or quick breakfasts.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: baking, breakfast, muffins

Comments

  1. Judy says

    January 12, 2015 at 12:34 pm

    Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker! I hope to see you there!
    Judy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Summer

Meatless Monday: Meatless Burgers (a round-up and some tips)

Big Batch Spaghetti Sauce

Big Batch Meatless Spaghetti Sauce

Lemon Phyllo Tarts

Easy Lemon Phyllo Tarts (vegan)

Eggnog Bundt Cake

Simple Eggnog Bundt Cake

DIY Biscuit Mix

DIY Biscuit Mix

Layered Dip

Layered Dip with Salsa, Avocado and Sour Cream

Sweet Chili Tofu Kebabs

Meatless Monday: Sweet Chili Tofu Kebabs with Melon and Peppers

Parsley Walnut Pesto

Parsley Walnut Pesto

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • Quick and Easy Hoisin Noodles
  • 10 Free Vintage Cookbooks
  • Meatless Monday: Tortellini Salad with Avocado and Feta
  • Easy Lemon Phyllo Tarts (vegan)
  • Meatless Monday: Black Bean Cornbread Bake
  • Grandma Gillespie's Old-Fashioned Doughnuts
  • Meatless Monday: Favorite Veggie Burger

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2021 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.