Healthy Whole Wheat Banana Muffins with Chocolate Chips
30 minutes
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About Healthy Whole Wheat Banana Muffins with Chocolate Chips
Craving a wholesome treat that satisfies your sweet tooth? These moist and delicious whole wheat banana muffins are the perfect answer, offering a naturally sweet flavor and warm aroma that will brighten any moment.Made with overripe bananas, whole wheat flour, and a touch of cinnamon and nutmeg, these muffins are a healthy and delightful option for breakfast, snacks, or a satisfying bite any time of day. The addition of chocolate chips elevates them to an extra special treat.Quick, easy, and foolproof, this recipe is perfect for busy mornings or when unexpected guests arrive. You'll have warm, fragrant muffins ready in minutes!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Wet Ingredients
- 2 Large Bananas overripe
- ⅓ cup Olive Oil
- ⅓ cup Sugar brown, organic
- ¼ cup Milk
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
Topping
- ¼ cup Chocolate Chips optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mash the overripe bananas until smooth. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Add the olive oil and brown sugar to the mashed bananas. Mix well until the sugar dissolves.
- Add the milk, cinnamon, and nutmeg. Mix until just combined.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Sifting the dry ingredients helps to create a light and airy texture.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in tough muffins.
- Fill each muffin liner about ¾ full. Sprinkle with chocolate chips.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- You can substitute 1/3 cup of organic brown sugar with 1/3 cup of honey.
- Olive oil, regular oil, or canola oil can be used.
- If using eggs, use 2 eggs and omit the milk.
- For extra crunch and nutrition, add chopped walnuts or pecans with the chocolate chips.
- Roast peeled bananas at 350°F (175°C) for 10-15 minutes before mashing for a deeper banana flavor.
- For a vegan variation, use dairy-free chocolate chips or substitute with dried fruits like cranberries or chopped dates.
Expert Tips
- Don't overmix the batter. Overmixing can lead to tough muffins.
- Fill the muffin liners almost to the top for nicely domed muffins.
- Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they're ready.
Storage Instructions
- Store muffins in an airtight container lined with a paper towel at room temperature for several days.
- Freeze individually wrapped muffins for up to 2 months.
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Recipe Nutrition
Calories: 151kcalCarbohydrates: 18gProtein: 2gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 63mgSugar: 8g
Sonia Gupta
Articles: 39
5 Comments
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Absolutely wonderful! Can’t wait to make it.
This is exactly what I was looking for!
Such a delicious dish! Thank you.
What a delicious recipe! Thanks for posting.
Adding pictures to the recipe really helps. Thanks for sharing it. I made Banana cake recently. Hope to make these muffins too.