Description
these jumbo whole grain muffins are the perfect use for browning bananas. loaded with chocolate chips, they’re perfect as an easy breakfast or after school snack!
Ingredients
Scale
- 1 1/2 cups white whole wheat flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/4 cup soymilk
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F
- Line or grease a 6-cup muffin tin
- Mix flour, sugar, baking powder and salt in large bowl
- Mix mashed bananas, egg, melted butter and milk in medium bowl
- Gently fold banana mixture into dry ingredients just until blended (do not overmix or muffins will be tough!)
- Fold in chocolate chips
- Divide batter among prepared muffin cups, filling each about 3/4 full
- Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs (about 30-35 minutes)
- Transfer muffins to rack; cool
Notes
- Muffins will keep in an airtight container at room temperature for 3-4 days and up to 2 months in the freezer.
Keywords: muffins, banana chocolate chip muffins, whole grain muffins, breakfast, brunch, snack
