Banana Chip Breakfast muffins

Banana Chip Breakfast muffins
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 6.7 g
  • Cholesterol: 23.7 mg
  • Sodium: 178.5 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Banana Chip Breakfast muffins calories by ingredient


These are great to freeze ahead for easy but nutritious mornings. These are great to freeze ahead for easy but nutritious mornings.
Number of Servings: 14


    * 1 cup quick-cooking oats
    * 1 cup whole wheat flour
    * 1/2 cup all-purpose flour
    * 2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon salt
    * 2 tablespoons butter, softened
    * 1/2 cup packed brown sugar
    * 4 medium ripe bananas, mashed
    * 1/4 cup reduced fat sour cream
    * 1 egg
    * 1 teaspoon vanilla extract
    * 3/4 cup semisweet chocolate chips


Preheat oven to 350 degrees.

Line a muffin tin with papers and set aside.

Mash 4 very ripe bananas in a large bowl. Add room temperature butter, brown sugar, and vanilla and whisk until smooth, whisk in egg and then sour cream until smooth.

With a baking spatula or large spoon blend oats into wet ingredients. Sift flour, whole wheat flour, baking powder, baking soda, and salt into wet ingredients. Fold dry ingredients into wet ingredients until almost moistened. Add chocolate chips and gently incorporate until just moistened.

Fill muffin tin cups 3/4 of the way full and bake 15-17 minutes or until muffins become golden on top and spongy to the touch. Cool and serve warm or freeze for later.

I ended up with enough batter for 13-14 but used the extra for mini muffins which my 4 year old son loved!

Number of Servings: 14

Recipe submitted by SparkPeople user HOMERMAGS.

TAGS:  Desserts |