Whole Wheat Banana Muffins with Chocolate Chips
Soft and moist whole wheat banana muffins made with fresh milled soft wheat flour, ripe bananas, brown sugar, and chocolate chips. These easy homemade muffins are tender, lightly hearty, and perfect for breakfast, snacks, or using up ripe bananas.
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Servings: 12 muffins
Equipment
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Whisk
- spatula
- Measuring cups and spoons
- Muffin pan or muffin tin
- Paper muffin cups or butter for greasing
- cooling rack
Ingredients
- 3 very ripe bananas mashed
- ½ cup butter melted and slightly cooled
- ⅔ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 cups soft milled wheat flour 286 g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon optional
- 1 cup chocolate chips plus extra for topping if desired
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each muffin cup well. In a large mixing bowl, mash the very ripe bananas until mostly smooth. A few small banana pieces are fine and will give the muffins good texture.
- Add the melted butter, brown sugar, eggs, vanilla extract, and milk to the mashed bananas. Stir until the wet ingredients are well combined.
- In a separate bowl, whisk together the soft milled wheat flour, baking soda, baking powder, salt, and cinnamon if using.
- Add the dry ingredients to the banana mixture and stir gently until just combined. Do not overmix the batter, or the muffins can turn out dense.
- Fold in the chocolate chips.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 18 to 24 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for about 5 minutes, then move them to a cooling rack.