Fresh Milled Whole Wheat Banana Muffins with Chocolate Chips
These healthy whole wheat banana muffins make the perfect breakfast or afterschool snack! With the nutty goodness of whole grains, these make a delicious fiber-filled treat perfect for even the pickiest of eaters.
Servings: 12
Calories: 185kcal
Cost: $5
Equipment
- 2 mixing bowls one large, one medium
- Whisk
- Rubber Spatula
- Muffin Tins
- muffin wrappers
- Cookie Scoop optional--for easy portioning
Ingredients
- 1 cup banana mashed (2 medium)
- 1/2 cup brown sugar packed
- 1/3 cup milk any kind--I use whole milk
- 1/4 cup avocado oil
- 1 egg
- 1 1/2 cup soft white wheat flour, freshly milled 195 grams of wheat berries -- see notes for substitute
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup miniature chocolate chips
Instructions
- Preheat oven to 400°F.
- Mix together the mashed banana, brown sugar, milk, avocado oil, and egg in a mixing bowl until combined. A mixer isn't necessary, but you can choose to use one if you wish.1 cup banana, 1/2 cup brown sugar, 1/3 cup milk, 1/4 cup avocado oil, 1 egg
- In a medium bowl, whisk together the freshly milled soft white wheat flour (or use bagged whole wheat pastry flour--see notes) with the baking powder and salt.1 1/2 cup soft white wheat flour, freshly milled, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt
- Pour the dry ingredients into the larger mixing bowl of wet ingredients. Stir by hand until everything is easily mixed. If using a mixer, be careful not to over mix.
- Fold the miniature chocolate chips into the muffin batter. Line a standard muffin tin with muffin wrappers or grease well with butter.1/2 cup miniature chocolate chips
- Evenly portion the muffin batter into 12 muffins. I like to use a standard size cookie scoop to help me portion--it's about 2 and a half scoops per muffin.
- Bake in the preheated oven for 11-13 minutes until lightly browned and a toothpick inserted to the center comes out clean. Let cool for a few minutes in the pan, and then carefully remove the muffins to continue cooling on a rack.
Video
Notes
If you do not want to mill fresh wheat berries, use store bough whole wheat pastry flour. Bob's Red Mill is one such brand that sells it. Otherwise, opt for White Whole Wheat flour for a light texture.
You can also use einkorn or even spelt in this recipe!
Store muffins in an airtight container. These are best eaten within 3 to 4 days. Extra muffins can be frozen for up to 6 months.
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 201mg | Potassium: 127mg | Fiber: 2g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
