Whole Wheat Chocolate Chip Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
(Dry)2 c. whole wheat flour1/2 c brown sugar (packed)1 tbs baking powder1 tsp baking soda1c semi-sweet chocolate chips(Wet)1/3 c canola oil1/2 c milk (I used and calculated 1%)2 eggs3 ripe bananas
Preheat oven at 375 degrees. Spray muffin pans with cooking spray or line with cups. Break up bananas into chunks and place in blend. Puree on low until no more chunks. Add wet ingredients. Blend on low for about a minute.
In large mixing bowl, combine dry ingredients (add chips after a few whisks then continue to mix). Pour in banana mixture. Do not over stir. Spoon mixture into muffin pan. Bake for appr 20 mins until toothpick can be inserted and comes out clean
NOTE: Using only whole wheat flour can make the muffins a bit dense and it can be quite easy to overcook. You should check the muffins PRIOR to 20 mins (this is the max cooking time- ofcourse if your muffin pan is deeper and u yielf fewer muffins, u may have to add some time. Some people sub 1/4 c of the ww flour with white all-purpose to get a fluffier muffin or you can try sifting the flour to see if that works. I enjoyed them as is and wouldn't sub but it's personal preference. Good luck!
Serving Size: Yields 15-17 (the calories are calculated for 16 muffins)
Number of Servings: 16
Recipe submitted by SparkPeople user KROB68.
In large mixing bowl, combine dry ingredients (add chips after a few whisks then continue to mix). Pour in banana mixture. Do not over stir. Spoon mixture into muffin pan. Bake for appr 20 mins until toothpick can be inserted and comes out clean
NOTE: Using only whole wheat flour can make the muffins a bit dense and it can be quite easy to overcook. You should check the muffins PRIOR to 20 mins (this is the max cooking time- ofcourse if your muffin pan is deeper and u yielf fewer muffins, u may have to add some time. Some people sub 1/4 c of the ww flour with white all-purpose to get a fluffier muffin or you can try sifting the flour to see if that works. I enjoyed them as is and wouldn't sub but it's personal preference. Good luck!
Serving Size: Yields 15-17 (the calories are calculated for 16 muffins)
Number of Servings: 16
Recipe submitted by SparkPeople user KROB68.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 6.5 g
- Cholesterol: 23.3 mg
- Sodium: 91.9 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.2 g
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