Whole Wheat Banana Chocolate Chunk Muffins

Whole Wheat Banana Chocolate Chunk Muffins


Does using whole wheat flour in a recipe that also calls for butter and chocolate make it healthy? Let’s go with….yes! I had overripe bananas sitting on my counter that I didn’t want to let go to waste and a bar of semi-sweet chocolate that…..well, I just wanted to eat it. No justification needed. So I did what one does when faced with overripe bananas and I made banana bread. Or muffins in this case because they’re cute and hello built-in portion control!

Other than pancakes, I don’t do much baking or cooking with whole wheat flour so I wasn’t sure what to expect when I developed this recipe, but I was pleasantly surprised when I bit into my first muffin still warm out of the oven. It was moist and tender and loaded with banana-chocolate-cinnamony goodness. In fact, they were so good I ate three of them. Not all at once of course because that would be bad. Instead I ate them nibble by nibble each time I walked through the kitchen that afternoon. So much for portion control! I am a firm believer that calories don’t count when food is eaten in small increments while standing. 🙂

Whole Wheat Banana Chocolate Chunk Muffins
  • ½ cup room temperature butter
  • ½ cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3-4 very ripe bananas, peeled and mashed
  • ¼ cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 2 ounces semi-sweet chocolate, chopped
  1. Preheat oven to 350 degrees
  2. Using a hand mixer, mix together butter and sugar in a large bowl until smooth.
  3. Add vanilla, baking soda, cinnamon, salt and bananas, mixing until thoroughly combined.
  4. Beat in the honey and the eggs.
  5. Add the flour and chocolate, stirring until smooth.
  6. Spoon the batter into greased or paper-lined muffin pan, filling each cup ⅔ full.
  7. Bake 15 minutes. Check to see if a toothpick inserted into the center of a muffin comes out clean. If the toothpick comes out wet, allow muffins to bake an additional 5 minutes before testing again.
This recipe calls for 2 ounces of chocolate but feel free to use more if desired
ADDITIONS: Add chopped walnuts to the batter, sprinkle the tops of warm muffins with cinnamon sugar



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