This easy Whole Wheat Banana Chocolate Chip Muffins (and bread) recipe is made with super ripe bananas and chocolate chips for a delicately sweet treat.
Preheat the oven to 350°F. Melt butter in the microwave or stovetop and keep aside.
In a large mixing bowl, add peeled ripe bananas and mash them well using a fork or a potato masher. The consistency should be like baby food :) with few very small chunks.
Stir in melted butter and mix using a spatula.
Add eggs and vanilla extract and mix it well.
Add flour, making sure to reserve 2 tablespoons to mix in with the chocolate chips, brown sugar, baking soda and salt, and mix until fully incorporated.
Toss the chocolate chips with the reserved flour, that prevents them from sinking to the bottom. Add to the bowl and gently fold in the batter.
Line a muffin tray with cupcake liners. Using an ice cream scoop, fill the muffin tray evenly. Place the tray in the middle rack and bake for 17-18 minutes, or until an inserted toothpick or knife comes out clean. If not, pop them back in for another 1-2 minutes depending how wet the toothpick was.
Remove the tray and cool for 5 minutes. Remove the muffins from the tray and place on a wire rack for cooling. Enjoy warm or cooled!
Chocolate Chip Banana Bread
Follow steps 1-6. Pour batter in a greased 4 X 8 inches loaf pan (1 pound pan) for 45-50 minutes. Check at 45 mins by inserting a toothpick ¾ and if it comes out clean, it's done! If not, put it back for another 2-5 minutes depending on how wet the toothpick was.
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Notes
Use super ripe, brown speckled bananas. Riper bananas means tastier banana muffins with less sugar. Purchase already ripe bananas from the reduced price shelf found in some grocery stores or follow one of the methods above in How To Ripen Bananas Quickly.
Feel free to use all-purpose flour or 50-50 blend. I have successfully tried this recipe with 100% all-purpose flour as well as a 50-50 ratio of all-purpose and whole wheat flour. Use any combination to suit your needs.
Increase the sugar for cupcake-like sweetness. The brown sugar called for in the recipe produces a banana bread-like sweetness. For a sweeter muffin or quickbread, use ¾ cup brown sugar. Alternatively, substitute granulated sugar instead.
Toss the chocolate chips in flour before mixing. The dry coating of flour ensures the chocolate chips stick and stay suspended in the batter. This prevents all that chocolate goodness from sinking to the bottom.
Add different kinds of mix-ins to enhance the flavor. Feel free to add ½ cup chopped walnuts, white chocolate chips, cinnamon chips or peanut butter chips.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.