As I type this post up, I'm sitting here with a steaming mug of hazelnut Taster's Choice (the only instant hot coffee I will drink) and the last of the healthier banana chocolate chip muffins. Oops. My daughter will not be pleased! We baked them together Sunday morning with the leftover bananas from the week before. There's always bananas floating around in this house, between all the smoothies and banana bread that we make. I guess it's time for another batch!
What's inside these healthier banana chocolate chip muffins?
- Very ripe bananas
- Coconut oil
- Honey- I opted for honey instead of sugar and nobody cared/noticed that I'd made the swap. Bananas are naturally sweet and they absolutely do not need sugar!
- Vanilla extract
- Egg
- Milk or non dairy milk
- White whole wheat flour- It's just as nutritious as whole wheat flour, but it bakes better and tastes more like all-purpose flour.
- Baking soda
- Salt
- Cinnamon
- Chocolate chips- If you'd like to take it to the next level, I would recommend using high quality chocolate chips, chunks, or cut your own chunks of a chocolate bar. The higher percentage of cocoa, the more nutritious it is.
How to make them:
- Preheat the oven to 350F. Line a muffin tin with baking cups and set aside.
- Mash the bananas with a fork, or in the bowl of a stand mixer. Add in the oil, honey, vanilla, egg, and milk. Mix well.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and cinnamon.
- Add the dry mixture to the wet mixture and stir. Add the chocolate chips to the batter and mix well.
- Scoop out the batter into the muffin tins. Bake for 19-20 minutes, or until an inserted toothpick comes out clean.
- Cool completely before storing.
Storing these healthier banana chocolate chip muffins:
The muffins with stay fresh for 4-5 days in a airtight container on the counter and up to 3 months in the freezer.
Can I replace white whole wheat flour with regular whole wheat flour?
No! Both whole wheat and white whole wheat are 100% whole grains, but the difference is the type of wheat. The wheat type that the white whole wheat flour is made from is paler in color and has a milder flavor.
Yes, it's still a muffin and not a floret of broccoli, but I'm more then happy to make them a little more healthy when I can. Wouldn't you agree?
Tip: I love to use this measuring spoon tool to measure out perfect large and mini muffins every time!
Best way to enjoy your muffin:
I love heating these healthier banana chocolate chip muffins up in the microwave for 10 seconds.
You can also slather it with a little nut butter!
More muffin recipes
Blueberry muffins with frozen blueberries
Healthier Banana Chocolate Chip Muffins
Ingredients
Method
- Preheat oven to 350 F. Line a muffin tin with baking cups and set aside.
- Mash the bananas well with a fork, or in the bowl of a stand mixer. Add in the oil, honey, vanilla, egg, and milk. Mix well.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and cinnamon.
- Add the dry mixture to the wet mixture and stir. Add the chocolate chips to the batter and mix well.
- Scoop out the batter into the muffin tins. Bake for 19-20 minutes, or until an inserted toothpick comes out clean. Cool completely before storing.
- Muffins stay fresh for 4-5 days in an airtight container on the counter and up to 3 months in the freezer.
Based on 22 Review(s)
