Best Banana Chocolate Chip Muffins

Who doesn’t like cake for breakfast?  And what better way to have cake for breakfast without feeling guilty than to have muffins?   With these perfect banana chocolate chip muffins that I adapted from King Arthur Flour, I can feel even less guilty about splurging now and then on a special breakfast treat.  Even though they have whole wheat flour in them, these muffins come out light and fluffy every time.  Good banana flavor and a small handful of chocolate chips to make them even better.   I also use my new favorite alternative sweetener, coconut palm sugar, to help keep my energy level up better than regular sugar does.  Unrefined coconut palm sugar is supposedly lower on the Glycemic Index than regular sugar.  For me, I find that these muffins stick with me well during the morning and I don’t get those spikes and drops in energy that you can get with a too-sugary breakfast.  It also has a really pleasant flavor that goes really well with these muffins.   However, each person should do their own research and if you don’t have access to coconut sugar or can’t or don’t want to use it, regular sugar will work just fine.   If you keep your over-ripe bananas in the freezer, you’ll be ready to make this yummy breakfast treat nearly any day of the week!

Best Banana Chocolate Chip Muffins
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 12
 
Banana muffins with whole grains and chocolate chips.
Ingredients
  • ½ cup unsalted butter at room temperature
  • ⅔ cup unrefined coconut palm sugar (or regular sugar)
  • 2 large, ripe, bananas mashed (about 1 cup)
  • 1 large egg
  • 1 tsp. vanilla
  • ¼ tsp. coconut extract (optional)
  • ⅓ cup almond milk (or regular milk)
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup (4 oz) all purpose flour
  • 1 cup (4.25oz) white whole wheat or traditional whole wheat flour
  • ¾ cup chocolate chips
Instructions
  1. Preheat the oven to 350°F and line 12 muffin cups with papers.
  2. Cream together the butter and sugar in a mixer. Add in the banana and egg and beat well. Add in the milk and flavorings and mix until combined. The mixture may look a bit curdled.
  3. In a separate bowl, combine all the dry ingredients with a whisk. Add the combined dry ingredients to the wet ingredients and mix just until combined.
  4. By hand, stir in the chocolate chips.
  5. Divide the batter evenly into the muffin cups, they will be pretty full.
  6. Bake for 20-23 minutes until a toothpick inserted comes out clean. Let the muffins cool slightly. As soon as you can handle them, remove the muffins from the pan and place them on a rack to prevent them from getting soggy on the bottom.
Notes
If you have any left, these muffins will freeze very well.

 

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