Recipe: Healthy Banana Chocolate Chip Mini Muffins

This banana bread recipe comes from a cookbook my mom used in the 1980s my childhood, but I’ve adapted it beyond recognition over about 25 years. The original recipe does not use eggs or dairy so it’s technically vegan, but I do use butter and chocolate chips in my adaptation. Since there are no eggs, it’s also a safe dough for kids to eat – and mine have always loved licking the bowl!

With the addition of an extra fiber source (the original called for wheat germ; I now use flax meal but have also tried hemp seeds and chia seeds over the years) and the use of whole wheat flour, these muffins have a ton of fiber

This is an incredibly forgiving recipe. If you can think of a substitution for one of the main ingredients listened, it will probably work just fine. I’ve made many of them myself over the years! Sometimes I use a handheld electric mixer, sometimes I mix by hand; sometimes I don’t even separate wet and dry ingredients to save on dishes! And while our favorite way to eat these is in the form of mini-muffins, you can also do regular sized muffins or bake the dough in a loaf pan.

Banana Chocolate Chip Mini Muffins

Makes 1 loaf, about 12-15 regular-sized muffins, about 30 mini muffins

Ingredients

• 3 very ripe bananas (the browner and squishier the better!)
• Juice of 1 lemon
• 1/3 cup vegetable oil OR softened butter (I use salted butter but either works; I have also used coconut oil before)
• 1/3 cup brown sugar
• 1 1/2 cups whole wheat flour (white flour works well, and I would imagine that gluten-free options would do just fine)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup wheat germ or ground flax seed meal (chia seeds or hulled hemp seeds also work)
• 1/2 cup chocolate chips (I prefer mini chocolate chips when making mini muffins)

Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. Prepare mini muffin tin by spraying with nonstick spray (paper liners not necessary)
3. In a medium bowl, Mash bananas and lemon juice by hand or with a mixer until very smooth
4. Add brown sugar and butter to banana mixture, mix by hand or with mixer until well combined (if using butter it may not appear to be completed combined with other wet ingredients; do not fret)
5. In a separate bowl, stir together flour, baking soda, baking powder, and salt
6. Add flour mixture to wet ingredients and stir with a wooden spoon until combined
7. Stir in wheat germ or flax meal and chocolate chips (final dough consistency will feel thick and a bit gummy)
8. Fill muffin tins or loaf pan
9. Bake 15-18 minutes for mini muffins, 25-30 minutes for regular muffins, 45 minutes for a loaf

Photo by Priscilla Du Preez on Unsplash