What’s even more surprising is how much I LOVE these muffins… Why is this surprising, you ask?
Well, here’s the thing: I HATE bananas. Like cannot stand the taste of them (and it’s not for lack of trying)! I can’t put my finger on what it is about them, but there is just something about the taste that gets my gag reflexes going! And don’t even get me started on the texture!
Banana pudding: GAG me.
Banana Cream Pie: G-ROSS.
Peanut Butter and Banana Sandwiches: WHY????
Bananas Foster? Please… just make. it. stop!
So why in the heck would I make banana muffins?
Well, friends, this is the ONLY way I will eat a banana…. and ACTUALLY like it! It’s a phenomenon I will never ever understand.
I mean come on, you can’t go wrong when it’s perfectly cooked into a deliciously tender muffin that’s speckled with chocolate chips!
Chocolate makes everything better… AM I RIGHT?
On a side note, I used half freshly ground wheat flour in this recipe to bump up the nutrition without making it taste so, well, you know… healthy! It’s a sneaky little trick I play on hubs who is a total wheat hater. MWUAHAHAHAH
Seriously though, if you have a hard time getting your family to eat whole wheat in their diet, try adapting recipes to use only half wheat flour (and half all purpose flour). It’s a great way to introduce it to them and get them to actually enjoy it!
My resident wheat hater was scarfing these babies down faster than I could do my happy dance and gloat about the fact that he was eating wheat… and LIKING it.
GO MAKE THESE.
Keep a bag in the freezer for easy breakfasts.
Bring a batch to a new mom (I LIVED on these in the first weeks of Peyton’s life!).
Light Wheat Banana Muffins with Chocolate Chips
Yield: 18 muffins
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 40 minutes
These muffins freeze wonderfully making for a great grab-and-go breakfast! Plus, the half wheat flour makes for some added nutrition without tasting so "healthy". The kids will love them!
1 cup granulated sugar
1 stick butter, softened
1 egg, beaten
3 large ripe bananas, mashed
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon pinch salt
1/2 cup milk
2 teaspoons vanilla extract
2/3-1 cup semisweet chocolate chips
Preheat oven to 350ºF and spray standard sized muffin tins (18 muffins).
Cream together butter and sugar in a mixer fitted with paddle attachment, then mix egg in.
Add mashed bananas and mix until well blended.
Combine dry ingredients in one bowl and in a separate bowl (or measuring cup), mix together milk and vanilla.
Alternate adding the dry ingredients and milk into the butter sugar mixture and beat until combined.
Fold in chocolate chips.
Scoop into prepared muffin tins, filling about 2/3 full (a large cookie dough scoop makes easy work of this!).
Bake at 350º F for 18-22 minutes (until toothpick inserted comes out clean without any raw dough).
Allow to cool in pan for 10-15 minutes before turning out onto a cooling rack.