Easy Whole Wheat Banana Chocolate Chip Muffins
Recipe type: Breakfast
Makes: 12 muffins
Healthier banana chocolate chip muffins are easy to make and great for grab-and-go breakfasts. No mixer needed to make this muffin recipe!
  • 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
  1. Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners or spray with non-stick cooking spray and set aside
  2. In a medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
  3. In a large bowl, whisk together remaining ingredients except for chocolate chips (bananas through buttermilk)
  4. Add dry ingredients and whisk just until combined (batter will be wet); fold in chocolate chips
  5. Use a large cookie dough scoop or ladle to evenly distribute batter into cups (each cup should be about ¾ full)
  6. Bake 20-25 minutes or until a toothpick comes out clean from center
  7. 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)
Significantly adapted from these muffins.
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/easy-whole-wheat-banana-chocolate-chip-muffins/