Healthier banana chocolate chip muffins are easy to make and great for grab-and-go breakfasts. No mixer needed to make this muffin recipe!
L’s appetite hasn’t been that great over the last week (teething? cold? toddler-itis? who knows!). But you better believe when I gave him one of these banana chocolate chip muffins that within minutes the muffin had disappeared and there was chocolate smeared all over his face. It took a lot of convincing to get him to go back to eating his hard boiled egg afterwards.
I’ve made a few different versions of this healthified banana muffin but this is my favorite one. It’s moist from the bananas while still hearty thanks to the whole wheat flour and oat bran. Plus, there are just enough chocolate chips to make the muffins feel treat-like while still being snack and even breakfast-friendly.
Did I mention that these banana muffins are easy to make? No mixing bowl required! In fact, this is one of those recipes I can actually make while L is toddling around the apartment (aka sprinkling a trail of cheerios all over the floor and yelling “ha” (hot) at the oven.
- 155g (1 cup) whole wheat flour
- 55g (1/2 cup) oat bran
- 5g (1 teaspoon) baking soda
- 1g (¼ teaspoon) salt
- (1/2g) ¼ teaspoon ground cinnamon
- 210g (2/3 cup) mashed ripe bananas (~2 medium)
- 106g (1/2 cup) granulated sugar ->106g
- 60g (1/4 cup, packed) light brown sugar ->60g
- 80g ( 2 x-large) egg whites
- 2 milliliters (½ teaspoon) vanilla extract
- 237 milliliters (1 cup) low fat buttermilk
- 15 milliliters (1 tablespoon) canola oil
- 110g (2/3 cup) mini semi-sweet chocolate chips
- Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners or spray with non-stick cooking spray and set aside
- In a medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
- In a large bowl, whisk together remaining ingredients except for chocolate chips (bananas through buttermilk)
- Add dry ingredients and whisk just until combined (batter will be wet); fold in chocolate chips
- Use a large cookie dough scoop or ladle to evenly distribute batter into cups (each cup should be about ¾ full)
- Bake 20-25 minutes or until a toothpick comes out clean from center
- Store in an airtight container or ziplock bag at room temperature up to three days or in freezer up to one month (defrost overnight in container or in microwave for about 30 seconds)