Whole Wheat Banana Chocolate Chip Muffins



Do you like to bake in the morning? I do. I also like procrastibaking, in which one procrastinates something else by baking. Procrastibaking breakfast items in the morning is perfect because at the end, you have a warm, homemade delicious breakfast to enjoy.

These muffins are fantastic. I found this recipe earlier this year and I’ve made them several times.These are a good balance of healthy and delicious: they use whole wheat flour and bananas and the chocolate-muffin ratio is pretty generous šŸ™‚ These are great for a relaxing meal at home or an on-the-go breakfast or snack.

These muffins keep very well in the freezer-for several months. To serve from frozen, I recommend defrosting in the refrigerator for a day and then warming in a toaster oven until warm.



Whole Wheat Banana Chocolate Chip Muffins

from Bran AppetitĀ 


  • 1/3 cup safflower oil or melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 3 medium super ripe bananas, mashed
  • 1/4 cup milk (I used skim)
  • 1 3/4 cups whole wheat or whole wheat pastry flour, or a mix of the two
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 325 degrees. Either grease a 12-cup muffin tin or line with cupcake/muffin liners and set aside.
  2. In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk.
  3. Add the flour, baking soda, vanilla extract, and salt to the bowl and mix with a large spoon, just until combined. Fold in the chocolate chips.
  4. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full.
  5. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of butter.



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