Whole Wheat Banana Chocolate Chip Muffins
These easy Whole Wheat Chocolate Chip Muffins are a healthy, lightly sweetened take on your traditional Banana Chocolate Chip Muffin recipe. The whole family will love them, I know mine does!
My Favourite Whole Wheat Chocolate Chip Muffins:
Today I’m sharing one of my favourite, easy recipes that kinda make me feel like a kid again.
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 muffins. You know that scent. So good.
Since then, I’ve developed my own tasty, slightly healthier banana muffin recipe and I obviously couldn’t leave out the chocolate chips. These muffins are made with whole wheat flour for increased fibre, and are lightly sweetened with local honey. They make a lovely mid-day snack or part of a balanced breakfast. Personally I love warming one up, adding a little pat of butter, and pairing it with a small latte or glass of milk.
Time to get baking!
Ingredients for these Whole Wheat Banana Chocolate Chip Muffins:
- 100% whole wheat flour
- Baking powder
- Ripe bananas
- Coconut oil
- Milk of choice
- Semi-sweet chocolate chips
How to Make These Healthy Chocolate Chip Muffins:
Step 1: Mix Dry Ingredients
In a large mixing bowl, measure out all of the dry ingredients except for chocolate chips and stir to combine.
Step 2: Mix Wet Ingredients
In a separate medium mixing bowl, beat the egg and mix in mashed ripe bananas, honey, melted coconut oil and milk of choice.
Step 3: Add Wet Ingredients to Dry Ingredients
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.
Step 4: Fold in Chocolate Chips
Gently fold in the chocolate chips. Then, in a muffin tin lined with paper muffin cups, pour approximately 1/4 cup batter into each muffin cup.
Step 5: Bake the Whole Wheat Chocolate Chip Muffins
Bake muffins 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 and cool completely. Enjoy!
How to Store the Muffins:
Store muffins at room temperature in an airtight container up to 1 week. Alternatively, you can store the muffins in the freezer up to 1 month for best quality.
- Honey: Instead of honey, you can use maple syrup or regular granulated sugar. If using granulated sugar, mix into dry ingredients in step 1.
- Coconut oil: You can substitute coconut oil for another mild-tasting oil like avocado or canola oil.
- Chocolate chips: You can omit the chocolate chips altogether. Dark and milk chocolate chips will also work.
- Eggs: Instead of eggs, you can make a “flax egg” by whisking 1 tablespoon of ground flaxseed and 3 tablespoons of water.
More Healthy Muffin Recipes You’ll Love:
- One Bowl Whole Grain Carrot Muffins
- Peanut Butter Oatmeal Muffins with Jam Swirl
- Healthy Blueberry Coffee Cake Muffins
- Healthy Double Chocolate Muffins
- Vegan Blueberry Banana Muffins
- Whole Wheat Pumpkin Muffins
Whole Wheat 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
- Preheat oven to 375F and line a muffin tin with liners. 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.
- Gently fold in the chocolate chips. In a muffin tin lined with paper muffin cups, pour approx. 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.
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