Why are banana muffins good for you?

Let me preface this by saying that HOMEMADE banana muffins are good for you. They give you antioxidants, potassium, and fiber. And made with whole wheat and coconut sugar, they’re even better for you.

How to bake MOIST banana muffins?

The key to moist banana muffins is in not overworking that batter. You should additionally be careful not to overbake them in your oven.

Can I freeze and reheat banana muffins?

Yes, you absolutely can! Freezing these healthy banana muffins is a great way to have them handy. You should keep them in a freezer bag or airtight container. When you want them, let them thaw in the fridge overnight. You can then gently warm then for about 10 seconds in the microwave. From frozen, it will take about 45 to 60 seconds.

How do I reheat chocolate chip banana muffins?

You can use the microwave to reheat your chocolate chip banana muffins. If they are at room temperature, it should only take a few seconds. If they have been in the fridge, it will be more like 10 seconds. From frozen, plan on 45 seconds on up to one minute.

How to ripen bananas fast?

My bananas always seem to ripen when I turn my head the other way. But if yours are taking too long, you can put them in a brown paper bag and close it up. This takes a few days though. For a faster method, heat unpeeled bananas in the oven at 300F for about 30 minutes. Even faster, try doing it in the microwave for 30 seconds at a time.

Easy Banana Muffins with Chocolate Chips

Name: Healthy Banana Muffins with Chocolate Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 over-ripe bananas; 1 cup of whole wheat flour; ½ cup of regular or all-purpose flour; 5 tablespoons of butter or plant butter, melted (I like Country Crock Brand Plant Butter); ½ cup of plain Greek yogurt (flavored works too); ½ cup Chocolate chips; ¼ cup coconut sugar; ¼ cup of milk; 2 eggs; room temperature; 1 teaspoon of baking powder; 1 teaspoon of baking soda; ¼ teaspoon of salt (or a dash); ¼ teaspoon of fresh nutmeg; 1 teaspoon of vanilla

Description

Healthy whole-wheat banana muffins with chocolate chips are easy to make and incredibly tasty. A great way to use those over-ripe bananas! You won’t taste the whole wheat at all. The natural sweetness of the bananas and the chocolate chips ensures these breakfast muffins taste like the ones from the bakery. These muffins are kid-friendly, and you’ll be giving your children a nutritious treat for their taste buds. Banana chocolate chip muffins are one of those delicious things you can have for breakfast, snacks, or dessert. Perfect muffins for the entire family!

Ingredients

Scale

3 over-ripe bananas
1 cup of whole wheat flour
½ cup of regular or all-purpose flour
5 tablespoons of butter or plant butter, melted (I like Country Crock Brand Plant Butter)
½ cup of plain Greek yogurt (flavored works too)
½ cup Chocolate chips
¼ cup coconut sugar
¼ cup of milk
2 eggs; room temperature
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt (or a dash)
¼ teaspoon of fresh nutmeg
1 teaspoon of vanilla

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Instructions

Heat. Preheat your oven to 375F.
Mix. While the oven warms up, mix all your dry ingredients together in one bowl. Set aside.
Mash the bananas. In another bowl, add your bananas and mash them up. Then add all the other wet ingredients to the banana bowl, using a whisk to combine.
Combine wet and dry Ingredients. Next, you’ll add your dry ingredients into the bowl of wet ingredients. Whisk or use a spatula to combine. Do not over mix!
Add chocolate chips. This may just be the most important step! Add the chocolate chips and stir them in.
Scoop. Grease the cupcake tins with oil spray, butter, or olive oil. Using an ice cream scoop, add the batter to the baking tins. Top with a few more chocolate chips; this is optional. This makes up to 14-18 muffins.
Bake. Bake muffins for 10 to 12 minutes or until a toothpick insert comes out clean. Allow to cool briefly before serving if you plan to eat them immediately.

Notes

Refrain from overworking the batter. This will give your hard and dry muffins.

If you’re making these for a gathering, feel free to use colorful cupcake liners. Silicone liners are fantastic, too, as they are reusable!

An ice cream scooper helps you measure each one out better to get them uniform in size. This allows them to cook evenly!

Use a toothpick to check the center at the end of the baking time. You don’t want to overbake these banana muffins with chocolate chips. If you do, the chocolate chips may dry out.

Skip the chocolate chips and add dry fruit/nuts instead! If you like this, you will love my whole wheat banana bread even more!