Banana Chocolate Chip Muffins May 02 2018, 0 Comments

These crave-worthy muffins are tender and light, mildly sweet, packed full of fresh banana flavor and are a filling treat any time of day. This recipe comes together quickly and handles substitutions well. Feel free to replace the chocolate chips with nuts or dried fruit and use wheat bran or another nutrient rich grain instead of oats.

This recipe makes 24 muffins.

INGREDIENTS:

  • 1 cup greek yogurt

  • 2 large eggs

  • 1/2 cup butter (melted and cooled)

  • 5 large over-ripe bananas

  • 2 tsp vanilla 

  • 1/2 brown sugar

  • 1/2 cup golden caster sugar

  • 2 cups oats (I use Bob's Red Mill Extra Thick Rolled Oats)

  • 3 cups whole wheat pastry flour 

  • 4 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1/2 tsp nutmeg

  • 1 cup chocolate chips (I like to Guittard chocolate chips. A 1/2 cup of 46% and a 1/2 cup 63%)

METHOD:

 

Preheat your oven to 375F (190C) and grease two 12 cup muffins tins. 

In a large bowl, whisk together your flour, baking soda and powder, nutmeg, salt and oats. Stir in your chocolate chips and set aside.

In a medium bowl, mash your bananas with a fork until you have only a few small lumps. Then add your melted butter, yogurt, eggs, vanilla and sugars and whisk well to combine. 

Add your banana mixture to your flour mixture and stir gently with a spoon or spatula until just combined. 12-15 full scrapes of the bowl should do it. Be careful not to over stir, as this can result in tough muffins. 

Spoon your mixture into your muffin tins, filling each hole nearly to the top. Give your pans a hard rap against your counter top or table to release any large air bubbles and place both pans in the oven. 

Bake for 20-25 minutes or until your muffins are golden brown and a tooth pick or cake tester comes out clean.

Allow your muffins to rest in the tins for 5 minutes, then remove and place on a cooling rack.

 

I love these muffins just as they are or a little cream cheese. My husband loves them with a bit of peanut butter. There are no rules! Enjoy!

 

Muffins will keep in an airtight container for up to a week or two months in the freezer.