These soft and delicious whole wheat chocolate chip muffins are sweetened with banana and a touch of maple syrup. They are healthy enough for snacks, but sweet enough for a midday treat!
My youngest daughter, Miki, is obsessed with muffins. We end up making a batch almost every day, trying out new flavors and combinations.
This banana chocolate chip muffin version was one that came together so perfectly, so I knew I had to share it here.
This recipe is not only delicious, but it's packed full of nutrition! The muffins are perfectly soft and sweet, without reaching cupcake status.
I often overbake muffins or find them dry, despite the batter looking 'wet' enough beforehand. Not this recipe.
These come out moist and tender with the complementary flavors of banana, maple, vanilla, and chocolate.
Ingredients and substitutions
- Whole wheat flour - Whole spelt flour will work.
- Quick oats - Rolled oats will work, but quick mix better.
- Baking powder
- Sea salt
- Milk of your choice
- Maple syrup
- Grapeseed oil - Melted butter or coconut oil will work, but I like the neutral flavor of grapeseed oil in this recipe.
- Vanilla extract
- Chocolate chips
Begin by mixing the dry ingredients together in a large bowl. Separately, mash the banana, and whisk it with the milk, egg, maple syrup, oil, and vanilla.
Combine the dry ingredients with the milk mixture and gently stir just until the flour is moistened.
Add in half of the chocolate chips to the batter, reserving the other half for the tops.
Bake the muffins for 11-15 minutes or until springy to the touch.
How to store muffins
We keep these in a Ziploc bag in the fridge. They keep for about 5-7 days without issue.
If you're making a larger batch and want to freeze them, cool the muffins completely, then wrap each muffin in aluminum foil and store them in a freezer bag. Write the recipe name and date on the bag for best keeping.
To thaw, just bring the muffins to room temperature or heat the foil-wrapped muffin in the oven for about 10 minutes at 350 degrees Fahrenheit.
If you don't tolerate gluten, you might like these Teff Flour Muffins made with banana!
Whole Wheat Banana Chocolate Chip Muffins
- 1 cup whole wheat flour
- ¼ cup quick oats
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 large banana mashed well
- ½ cup milk of your choice
- 1 large egg
- 3 Tablespoons grapeseed oil
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips
- Preheat the oven to 350℉.
- In a large bowl, mix the flour, oats, baking powder, and salt.
- Separately, whisk the mashed banana, milk, egg, oil, syrup, and vanilla.
- Add the wet ingredients to the flour bowl and gently mix until combined. Mix in half of the chocolate chips at this time, reserving the other half for the tops.
- Divide the batter among 12 paper muffin cups; top with the remaining chocolate chips.
- Bake the muffins for 11-15 minutes or until springy to the touch.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!