banana muffins

Banana Bread

Banana Muffins

This banana muffin recipe pairs nutty whole-wheat flour with sweet, ripe banana and dark chocolate chips for an irresistibly moist and tender grab-and go-breakfast or snack.

Ingredients

1 cup whole-wheat flour or buckwheat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 large bananas (about 8 ounces each), mashed
6 tablespoons neutral oil, such as canola or avocado
⅓ cup plain whole-milk strained (greek-style) yogurt
¼ cup honey
1 large egg
1 tablespoon vanilla extract
½ cup dark chocolate chips (60% cacao)

Directions

Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour (or buckwheat flour), all-purpose flour, baking soda, baking powder, nutmeg and salt together in a medium bowl. Whisk mashed bananas, oil, yogurt, honey, egg and vanilla together in a large bowl until well combined. Add the flour mixture to the banana mixture; whisk until thoroughly incorporated. Fold in chocolate chips until evenly distributed.
Spoon the batter into the prepared muffin cups, about 1/4 cup each. Bake until golden and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.