Get the Recipe: Whole Wheat Banana Chocolate Chip Muffins
These banana chocolate chip muffins have some added whole wheat flour and wheat bran, bringing a little fibre to these delicious muffins. Lower in fat and lightly sweetened, too!
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
- ¼ 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 - 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
Note 1: Real buttermilk is recommended, as it is low-fat and brings a nice flavour to the muffins. In a pinch, you can sour regular milk by adding 1 Tablespoon of white vinegar or lemon juice to 1 cup of milk. Allow to stand for 10 minutes before using.
Note 2: Look for wheat bran in the health food section of the grocery store, with the grains and flours. Bob's Red Mill brand is one to look for. You'll also find it at Bulk Barn in Canada.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1muffin, Calories: 275kcal, Carbohydrates: 42g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 37mg, Sodium: 149mg, Potassium: 280mg, Fiber: 4g, Sugar: 21g, Vitamin A: 114IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 2mg
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