These banana chocolate chip muffins have added whole wheat flour and wheat bran, bringing a little fibre to these delicious muffins. Lower in fat and lightly sweetened, too!
These are banana chocolate chip muffins that you can feel good about eating, while still enjoying a delicious muffin. With whole wheat flour and wheat bran for fibre and lower in fat and sugar, theyβre perfect for when you want a muffin and not a cupcake in disguise :)
Ingredients and substitutions
A few notes about the key ingredients β¦
Wheat bran β Look for wheat bran in the health food/grains section of your grocery store. Bobβs Red Mill has some in a nice, smaller bag. Youβll also find it easily at Bulk Barn in Canada.
Buttermilk β I suggest real buttermilk if you can. Buttermilk is lower in fat (typically 1% b.f.), but has a lovely, tangy flavour which is a great addition to these muffins. In a pinch, you can sour regular milk by adding 1 tablespoon of lemon juice or white vinegar to the measured milk and allowing it to stand for 10-15 minutes before using.
Bananas β Slightly over-ripe bananas (spotted, but not black) make the best banana muffins and bring some natural sweetness.
Chocolate chips β I love dark chocolate chips in these muffins, but semi-sweet chocolate chips are just fine, too. You can omit the chocolate chips without any other changes if you prefer.
How to make these banana chocolate chip muffins
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Start by combining the wet ingredients and the wheat bran in a medium bowl.
- Whisk together well to moisten and combine.
- In a large bowl, whisk together the dry ingredients.
- Add the wet ingredients to the bowl with the dry ingredients and stir together just until moistened, with no visible flour. Donβt over-mix.
- Add the chocolate chips and stir in.
- Scoop the muffin batter into paper-lined muffin cups. (I got 11 muffins, filling the cups right up to the top.) Sprinkle with chopped nuts, if using and bake!
Recipe tips!
- These muffins actually keep pretty well for a couple of days stored in an airtight container. That said, I would suggest freezing any muffins that wonβt be eaten up within about 48 hours to enjoy later.
- The nuts can easily be omitted for a nut-free muffin. You could sprinkle a bit of wheat bran on top if youβd like to in place of the nuts.
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Get the Recipe: Whole Wheat Banana Chocolate Chip Muffins
Ingredients
Wet ingredients:
- 2 large eggs
- 2/3 cup light brown sugar, packed
- 1 cup banana, ripe or slightly over-rips and mashed (about 2 medium)
- 1 cup buttermilk, *see Note 1 below
- 1 cup wheat bran, *see Note 2 below
- ΒΌ cup canola or vegetable oil, or a similar neutral-tasting oil
- 1 teaspoon vanilla extract
Dry ingredients:
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
To stir in before baking:
- 1/3 β 1/2 cup chocolate chips, semi-sweet or dark
For topping before baking:
- 1/4 cup walnuts or pecans, chopped (or a sprinkling of wheat bran if you prefer nut-free)
Instructions
- Preheat oven to 425F (non-convection/not fan-assisted). Line 11-12 muffin cups (11 for larger muffins or 12 for smaller muffins) with paper liners or coat generously with baking or cooking spray. Set aside.
- In a medium bowl, whisk together the eggs and brown sugar until smooth. Add the bananas, buttermilk, wheat bran, oil and vanilla and whisk to combine. Set aside.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Add the wet ingredients to the bowl with the dry ingredients, then use a rubber spatula to stir together just until combined, with no visible flour. Don't over-mix. Stir in the chocolate chips just until evenly incorporated.
- Spoon or scoop the muffin batter into the prepared muffin pan. For large muffins, fill right to the top (you should get 11). For slightly smaller muffins, fill about 3/4 full (you should get 12).
- Bake the muffins at 425F for 5 minutes, then reduce the oven temperature to 400F and bake another 10-15 minutes or until the tops are golden brown and a tester inserted in the centre of the muffins comes out clean.
- Let the muffins cool in the pan for 5 minutes, then remove to a wire cooling rack to cool completely.
- Store muffins in an airtight container for up to 2 days or freeze up to 30 days for longer storate.
Notes
Adapted from an Eating Well recipe
More banana muffin recipes to love!
Hi! Iβm Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
