May 23

20 comments

Whole Wheat Banana Muffins

By Sonia Gupta

May 23, 2017

Banana, Chocolate, Eggless, Healthy Eating, Quick Recipes, Sweet

What? Kids did not eat bananas and they are now overripe. When bananas overripe, my kids won’t eat them, forget about their health benefits. That’s exactly when this whole wheat banana muffins recipe works like magic.

Use overripe bananas to make your healthy banana muffins. Avoid all-purpose flour and use whole wheat flour to increase their health benefits.Whole Wheat Banana Muffins

Whole Wheat Banana Muffins

These chocolate chip banana muffins are extremely delicious, moist, flavourful, and clean healthy muffin recipe. The banana chocolate muffins acquire much of its sweetness from the overripe bananas. Therefore, the need for adding sugar goes down.

|Don’t Miss my Favourite: Whole Wheat Banana Bread

I prefer keeping sugar at the minimum and believe in sugar substitutes for my baked goodies. In this recipe, I have used brown sugar. Brown sugar enhances the color of the whole wheat banana muffins and is healthier than refined sugar.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Banana Chocolate Muffins

I usually keep a stock of bananas at home. This is to avoid eating junk when you feel a little hungry during the afternoon hours. And because of this, I am often left with overripe bananas.

This time the idea was to bake whole wheat chocolate chip banana muffins. The first experiment was with eggs. To enhance the taste, I added cinnamon and nutmeg in these banana muffins. Cinnamon and nutmeg blend well with banana and makes the baked goodies exotic. The exuberant aroma was all over while I was baking the banana muffins.

|You will also love: Vegan Chocolate Banana Bread

Everything in this recipe is just healthy. Be it bananas, brown sugar, olive oil or whole wheat. So much of goodness needed some choco chips to make the recipe more exciting. This lip-smacking food gets ready in less than 30 minutes. That’s all it takes for you to earn those extra brownie points from your friends and family.

Let’s make our Chocolate Chip Banana Muffins

In a bowl, mash bananas with masher or fork and make banana puree. Prefer to use overripe Bananas to enhance the taste.

Mashed Bananas

Add oil and sugar. Mix it well until sugar dissolves. I have used organic brown sugar for this recipe. It is healthier than refined white sugar and will give a nice color to the muffins.

Mashed Banana mixed with Olive Oil

Add vanilla essence, cinnamon powder, and nutmeg powder. Mix it. Adding spices like cinnamon and nutmeg is completely optional. I love cinnamon not only because of its flavor but also for its health benefits. If you want, you can skip these.

Wet Ingredients for Banana Choco Chip Muffins

In a separate bowl, take whole wheat flour, baking powder, baking soda, and salt. Sift all the dry ingredients together. Whenever you are baking cakes and muffins, it is important to sift all the dry ingredients.

Sifting will break the lumps, if any, and aerates it at the same time. When flour is sifted with other dry ingredients, it helps to combine them evenly. When a recipe calls for sifting, then don’t skip this step.

Wheat Flour

 

Now gently fold all the dry ingredients into wet ingredients and make a smooth batter. Make sure there are no lumps in the batter.

Dry and wet ingredients for Banana Muffins

Let’s Bake our Healthy Banana Muffins

Add milk to the batter and make the batter of pouring consistency. Meanwhile, preheat the oven at 180 °C. Take a muffin tray and arrange muffin liners into it.

Muffin Liners in muffin tray

Fill each cavity up to ¾. Sprinkle Chocochips and bake these at 180 °C for 20 minutes.

Once done, take out the muffin tray from oven. Place all the muffins on a wired rack and let them come to room temperature. Well, I like to have muffins the moment they are out from the oven.

Fresh Baked Wheat Banana Muffins

Healthy Eggless whole wheat Banana muffins are ready to serve. Enjoy these any time of the day without having any guilt. Healthy sweet muffins for those who have that sweet tooth. Your kids will love eating them and you will be filled with joy seeing your kids eating healthy.

Wheat Banana Muffins

Many times it’s the simplest thing that satisfies you the most. These whole wheat banana muffins are one of the simplest muffins to make at home.

Buy Tools and Ingredients used in this recipe

Whole Wheat Flour | Brown Sugar | Cinnamon Powder | Nutmeg Powder | Muffin tray | Muffin Liners

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Whole Wheat Banana Muffins with chocolate chip
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert, Snacks
Cuisine: American
Servings: 9 Muffins

Ingredients

Instructions

  • In a bowl, mash bananas with masher or fork to make puree.
  • Add oil and sugar. Mix it well until sugar dissolves.
  • Add essence, cinnamon powder and nutmeg powder. Mix it.
  • In a separate bowl, take flour, Baking powder, Baking soda and Salt. Sift all dry ingredients together.
  • Now gently fold all the dry ingredients into wet ingredients to make a smooth batter.
  • Add milk and make the batter of pouring consistency.
  • Meanwhile, preheat the oven at 180 °C.
  • Take a muffin tray and arrange muffin liners into it.
  • Fill each cavity up to ¾. Sprinkle Choco chips and bake these at 180 °C for 25 minutes.
  • Once done, take out the muffin tray from oven and let the muffins come to room temperature.
  • Healthy Eggless whole wheat Banana muffins are ready to serve.

Notes

You can substitute Organic brown sugar with honey as well. Instead of 1/3 cup sugar, use 1/3 cup honey.
I have used olive oil but you can use any regular oil or canola oil.
If you want to use eggs for this recipe, use 2 eggs for this recipe and skip adding milk.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • Hi,they came out yummy ,but can I use date syrup n if yes for 1/3cup of sugar what amount of date syrup I should add ,as it was difficult to calculate according to your sugar substitute chart

    • Jetal,

      On my blog I have a complete article on sugar and its substitute. Every replacement is mentioned with the amount need to be used. Please check that.

      Happy Baking
      Sonia

  • Hi Sonia,
    In any of my WWF baking i do the prick test n then remove from oven, I however still get the flavor of eating flour in the end and it’s not liked by anyone in the family, any specific reason…(aashirvad flour is what I use)

    • Hi Sejal,

      Wheat bakes taste different from Maida bakes. So if you are comparing these two then you should not. However using good quality flavors can mask the flavor of wheat. Try that.

      Sonia

  • 5 stars
    It came out very yummy , i used honey instead of sugar or jaggery….
    all gulped in few minutes….
    I made a full cake out of this recipe….
    Thanks so much for this healthy recipe…

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