Whole Wheat Banana Chocolate Chip Muffins
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Growing up, breakfast was the most important time of the day. Yes, you read that right. The most important time of the day. I know you’ve heard it said that breakfast is the most important meal of the day, but in my childhood home a hot breakfast was served at 7 o’clock am and cleaned up by 7:30 am. In my home now, we just aim for getting breakfast in bellies before they hurry out the door. These Whole Wheat Banana Chocolate Chip Muffins happen to be one of the few things that rival a bowl of Honey Nut Cheerios for my kids.
I feel that muffins with freshly ground whole wheat flour and bananas fall towards the healthy spectrum, but the butter, sugar and chocolate chips tip that healthy scale the other way. The whole wheat gives the muffins a nuttiness and delicious texture. I’ve tried to substitute white flour for the whole wheat in a pinch, but my kids notice. They comment on how they taste weird and I’m left with a pile of uneaten muffins. So in our opinion, whole wheat is the only way to go.
If you want to make them a little more healthy go ahead and substitute half the butter for plain yogurt and honey for the granulated sugar. No one will notice that, just don’t mess with the whole wheat. I’ve adapted a recipe from Marta Writes which was adapted from the original recipe from King Arthur Flour.
Once the batter is mixed, quickly drop scoops of dough using a cookie dough scoop into the sprayed muffin tins. I’ve found the 3 tablespoon sized scoop is perfect for the regular sized muffin tin and the 1 tablespoon scoop is the right size for mini muffin tins.
- ½ c. butter
- ½ c. brown sugar
- ¼ c. granulated sugar
- ¾ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 3 bananas, smashed
- 2 eggs
- 2 c. whole wheat flour
- ⅔ c. semi-sweet chocolate chips
- Cream butter and sugar, add spices, bananas, eggs and flour. Mix. Add chocolate chips. Scoop into sprayed muffin tins and bake at 350 for 23-28 minutes.
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My kids gobble these up for breakfast, pack them in their lunch and feast on them as an after school snack.
Great recipe. Light and fluffy. I changed the egg ratio from two hard eggs to two white and one whole. Fluffy the sugars in the blend then mixed the creamed butter. Came out button tops just in Jersey.
Great idea! I’ll have to try this as well.