Whole Wheat Banana Chocolate Chip Muffins

Devora Rauch Devora Rauch
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In our house, my whole wheat banana muffins are more than just a recipe — they’re a breakfast staple. Kids, adults, toddlers, and teens all love them, and no one ever complains that they “taste healthy” even though they are! I bake double or triple batches at a time, and when we run out, my kids wander the kitchen like lost souls as if cereal isn’t a normal breakfast option. These muffins are soft, sweet, and satisfying — truly a winner that belongs in every home.

Yields 24 muffins

40m 16
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).

  2. Stir the flour, baking soda, and salt in a bowl.

  3. In a separate bowl, beat the oil and honey. Add the eggs and beat well. Add the bananas and beat to combine.

  4. Add the dry ingredients to the wet ingredients and mix. Fold in the chocolate chips. Spoon the batter into a greased or lined muffin pan.

  5. Bake for 15 minutes, or until muffins are golden brown.

Notes:
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 5 days; warm briefly before serving. Freeze for up to 3 months; thaw at room temperature.

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1 Comment

chotam 72 •

Could this be made with white spelt flour?

Raquel Malul Kosher.com Team •
Reply to chotam 72

Yes

chotam 72 •
Reply to Raquel Malul

Wow! What a fast reply! Thank you !
How many bananas (approximately) do you think I would need for the 2 1/4 cups in the recipe?

Raquel Malul Kosher.com Team •
Reply to chotam 72

It really depends on your banana size but 1 medium mashed banana is around 1/2 cup

chotam 72 •
Reply to Raquel Malul

Thank you so much.

chotam 72 •
Reply to chotam 72

They just came out of the oven (with white spelt flour) and my tasters are going bananas about them.
Kosher.com you once again brought us an easy and amazingly tasty recipe!!