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This banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go-breakfast or snack.

EatingWell.com, January 2023

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Credit: Jason Donnelly

Recipe Summary

active:
20 mins
total:
40 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

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  • Whisk whole-wheat flour (or buckwheat flour), all-purpose flour, baking soda, baking powder, nutmeg and salt together in a medium bowl. Whisk mashed bananas, oil, yogurt, honey, egg and vanilla together in a large bowl until well combined. Add the flour mixture to the banana mixture; whisk until thoroughly incorporated. Fold in chocolate chips until evenly distributed.

  • Spoon the batter into the prepared muffin cups, about 1/4 cup each. Bake until golden and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

To make ahead

Store in an airtight container at room temperature or refrigerate for up to 1 week.

Nutrition Facts

1 muffin
242 calories; protein 4g; carbohydrates 32g; dietary fiber 3g; sugars 13g; added sugar 5g; fat 12g; saturated fat 3g; mono fat 5g; poly fat 2g; cholesterol 16mg; vitamin a iu 43IU; vitamin b3 niacin 1mg; vitamin c 3mg; vitamin d iu 3IU; vitamin e iu 2IU; folate 36mg; vitamin k 5mg; sodium 203mg; calcium 39mg; iron 2mg; magnesium 25mg; phosphorus 77mg; potassium 171mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 11mcg.
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