Whole Wheat Banana Muffins with Dark Chocolate Chips

These Whole Wheat Banana Muffins with Dark Chocolate Chips are the perfect balance of wholesome and indulgent. Made with nutrient-dense whole wheat flour and naturally sweetened with ripe bananas, these muffins are packed with fiber and flavor. The addition of dark chocolate chips adds a rich, melty touch that makes each bite a little bit sweeter, making them a great breakfast or snack.

Ingredients

• 1 1/2 cups whole wheat flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 tsp ground cinnamon (optional, for added warmth)

• 2 large ripe bananas, mashed

• 1/4 cup honey or maple syrup

• 1/4 cup unsweetened applesauce or melted butter

• 1 large egg

• 1 tsp vanilla extract

• 1/2 cup dark chocolate chips (70% cacao or higher for a richer flavor)

• 1/4 cup chopped walnuts (optional, for added crunch)

Preparation Steps

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.

2. Mix the Dry Ingredients

In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.

3. Combine the Wet Ingredients

In a separate bowl, mash the ripe bananas with a fork until smooth. Add the honey or maple syrup, applesauce or melted butter, egg, and vanilla extract. Stir until everything is well combined.

4. Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and gently fold them together. Be careful not to overmix, as that can make the muffins dense. Once just combined, stir in the dark chocolate chips and walnuts (if using).

5. Fill the Muffin Tin

Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full. If desired, sprinkle a few extra chocolate chips on top of each muffin for a little extra chocolatey goodness.

6. Bake the Muffins

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs. Be careful not to overbake to keep them moist.

7. Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or store in an airtight container for up to 3 days.

Expert Tips

• Make It Vegan: For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a plant-based sweetener like maple syrup.

• Add Extra Veggies: Try adding finely grated zucchini or carrots to the batter for extra moisture and nutrition.

• Freeze for Later: These muffins freeze well! Store them in a freezer-safe bag or container for up to 2 months. Simply reheat them in the microwave for a quick breakfast or snack.

Why This Dish Works

These Whole Wheat Banana Muffins with Dark Chocolate Chips are not only delicious but also provide a healthier option compared to traditional muffins. The whole wheat flour gives them a hearty texture, while the bananas naturally sweeten the batter. The dark chocolate chips add richness without overpowering the flavor, and the muffins stay moist and tender thanks to the ripe bananas and applesauce.

Conclusion

Whole Wheat Banana Muffins with Dark Chocolate Chips are the perfect combination of wholesome and indulgent. Whether you enjoy them as a breakfast, snack, or dessert, they’re a flavorful and satisfying treat that’s easy to make and sure to please everyone.