Whole Wheat Banana Chocolate Chip Muffins
An easy whole wheat, lightly sweetened take on your traditional Banana Chocolate Chip Muffin recipe.
Servings 12 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.