These Whole wheat Banana Chocolate Chip Muffins make mornings a whole lot easier! I love muffins in the morning because they are quick, easy and nutritious (if you make the right kind!) These are so good!
Muffins are a great go-to breakfast for people like me who need a little extra motivation. They freeze well, so you don’t have to make them in the morning. Plus, they are easy for a breakfast on the go (we need that more days than not!)
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My son’s all-time favorite muffin is my Whole Wheat Banana Chocolate Chip Muffin. Mmmm, he’s a picky eater but I can always count on him to eat one or even two of these for breakfast or a snack. I love having a healthy treat for him that we can bake up together.
Your kids are going to love this one! Here is our favorite recipe…
½ cup oil (I use either melted butter or Coconut oil)
1 cup sugar (or sucanat for a healthier muffin)
1 ½ cups whole wheat flour (home ground makes a lighter muffin.)
½ cup white flour
1 tsp baking soda
1 tsp salt
1 cup mashed banana (about two bananas)
1 TBS vinegar plus enough milk to make a total of 1 cup
1 cup semi sweet chocolate chips
½ cup chopped walnuts (optional)
Cream together the oil, sugar, and eggs. Beat until fluffy.
Add the flour, soda, and salt.
Alternate above with the banana and milk/vinegar mixture.
Add in the chocolate chips and stir to combine.
Mix well after each addition.
Spray muffin pan with cooking spray.
Using a large scoop, fill each muffin cavity ⅔ full with batter.
Bake on 350° for 20-25 minutes.
*Optional~ these can be made as a loaf, too.
To freeze, allow to completely cool, then place in a freezer bag and freeze.
She’s been married to her best friend for 23 years and together they are home educating their 2 beautiful children. You can find her on her blog, sharing her heart on matters of faith, family, and living well. You’ll also find great ideas and help with meal planning and quick recipes at EatBetterSpendLess.com.