Makes 12 Servings
Now that the holidays are behind us and the kids are back into their usual routines, we thought you’d appreciate our recipe for Banana Chocolate Chip Muffins. It’s one of those perennial Meal Makeover Mom favorites: All of our kids have been enjoying this recipe since our first cookbook was published (“back in the day,” as we like to say). We hope your kids love these delectable little muffins as much as ours do.
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% lowfat milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1. Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, and salt in a large bowl.
3. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.
4. Spoon the batter into the prepared muffin cups. Bake about 20 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.
5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.
Nutritional Information per Serving: 220 calories, 10g fat (2g saturated, 1.0g omega-3), 140mg sodium, 31g carbohydrate, 2g fiber, 4g protein
Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms .
©MealMakeoverMoms.com
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10 Responses to Recipe of the Week: Banana Chocolate Chip Muffins
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My son LOVES these, I’ve been making them every couple days to keep up with the demand.
These muffings are YUMMY! Both of my sons love them, I even took them to my youngest sons pre-school class for his birthday celebration.
I do Minnesota Mama Pumpkin Muffins a lot:
http://lovefeasttable.com/blog/minnesota-mama-pumpkin-muffins/
But, since I luv bananas and chocolate, this is a have-to-try!!
~Chris Ann
technical question–is there a way to get a “print recipe” button for the Mom’s recipes that would open a new window with a printer friendly format of just the recipe? Just curious, don’t want to put too much more on the to do list!
I only had 1 banana in the house so I halved the recipe and made 12 mini muffins and popped them in the freezer. What a super-easy and delicious lunchbox treat!
My family also LOVES these muffins. I make them at least once a week. My plan is to put them in lunch boxes, but they are usually eaten long before then.
I doubled the recipe, as I usually do, and had enough for mini muffins and a loaf of bread. My kids LOVE these as do I. A little extra protein, add a little peanut butter when you eat them.
I make this recipe about every week and add chopped pecans or walnuts for my husband and one daughter and then add some chocolate chips for me along with the nuts. For my older daughter I reserve some batter and add only chocolate chips since she does not like nuts. Who says you can’t have it your way!
Hey Gretta, we have a print recipe option on our website and just added the print recipe feature to our blog as well. Otherwise you’ll have to cut and paste the recipe from here. It’s worth the effort!
You can also use the share this button and email the recipe to yourself. It’s the last icon to the right under the “mom always taught us to share’ link above.
We’ll have to look into adding a print this button for the recipes.
I love this recipe! My husband and I will eat more of them than either of the girls.