Imagine biting into a moist, decadent muffin that's not only incredibly delicious but also secretly nutritious! These Whole Wheat Chocolate Banana Muffins are the ultimate breakfast hack that will make your taste buds dance while secretly sneaking in wholesome ingredients. Perfect for busy mornings, health-conscious foodies, or anyone looking to transform boring breakfast routines into a chocolate-studded adventure, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise properly.
- Prepare a muffin tin by greasing it lightly with cooking spray or lining it with paper muffin liners. This will prevent the muffins from sticking and make for easy removal.
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1/2 cup of sugar, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In another bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. You can leave some small lumps for added texture if you prefer.
- Add 1/4 cup of vegetable oil and 2 large eggs to the mashed bananas. Whisk these wet ingredients together until they are fully combined and smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together using a spatula or wooden spoon. Be careful not to overmix; stir just until the flour is incorporated.
- Once the batter is mixed, fold in 1/2 cup of chocolate chips until evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious whole wheat chocolate banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots.
- Don't Overmix: Gently fold your wet and dry ingredients together. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Room Temperature Ingredients: Allow eggs and other ingredients to come to room temperature for more even mixing and better texture.
- Chocolate Chip Variations: Try using dark, milk, or even white chocolate chips for different flavor profiles.
- Make-Ahead Friendly: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast or snack.
- Customize Your Muffins: Add nuts, a sprinkle of cinnamon, or even a handful of dried fruit to make the recipe your own.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
