Hello all! Today I’m sharing one of my favourite, easy recipes that kinda make me feel like a kid again.
Banana Chocolate Chip Muffins!
Growing up, my mom made the best Banana Chocolate Chip Muffins. Often times, she would make them first thing in the morning so when my sister and I woke up and headed down to the kitchen, we were met with the drool-worthy scent of freshly baked banana muffins. You know that scent. So good.
Since then, I’ve developed my own tasty banana muffin recipe and I obviously couldn’t leave out the chocolate. These muffins are made with whole grain flour for increased fibre and lightly sweetened with local honey so they make for a lovely mid-day snack or part of a balanced breakfast. Personally I love warming one up, adding a lil’ pat of butter, and pairing with a small latte or glass of milk.
Delish. Get baking, friends!
Whole Grain Banana Chocolate Chip Muffins
An easy whole grain, lightly sweetened take on your traditional Banana Chocolate Chip Muffins.
- 1 cup plus 1.5 tbsp whole grain flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3 medium ripe bananas mashed
- 1/2 cup honey
- 1 egg
- 3 tbsp coconut oil melted
- 1/4 cup milk of choice
- 1/2 cup semi-sweet chocolate chips
Measure out dry ingredients (except chocolate chips) and whisk together in a large bowl.
In a medium bowl, beat the egg and mix in bananas, honey, coconut oil and milk.
Create a well in the centre of the dry ingredients and pour the wet ingredient mixture into the well. Stir to moisten the batter, but be careful not to overmix. The batter should be lumpy.
Fold in the chocolate chips. In a muffin tin lined with paper muffin cups, pour 1/4 cup batter into each muffin cup.
Bake at 375F for 20-25 minutes. When finished baking, allow muffins to cool for a few minutes in the muffin tin until transferring to a wire cooling rack.
I hope you enjoy these muffins, and that maybe they make you feel a little bit like a kid again.