Description
Enjoy the wholesome benefits of Banana Muffins with Chocolate Chips made with ripe bananas, fiber-rich wheat bran, and heart-healthy nuts, all combined with luscious chocolate chips for a delightful treat.
Ingredients
Units
Wet Ingredients:
- 3 large or 4 small/medium bananas, ripe or overripe
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened (or melted and cooled)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon Kosher salt
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup wheat bran (or whole rolled oats or oat bran)
- 1/2 cup chocolate chips (or dried fruit, optional)
- 1/2 cup chopped walnuts (or any chopped nuts, optional)
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- In a large bowl, use a fork to mash the bananas until mostly smooth.
- Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined.
- Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
- Fold in the wheat bran, chocolate chips and nuts.
- Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner.
- Bake for 17-25 minutes, until toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes.
- Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool completely. Enjoy!
Notes
- For extra moist muffins, use mashed ripe bananas.
- For a richer flavor, use dark brown sugar instead of light brown sugar. You can also substitute plain white sugar.
- If you don’t have wheat bran, you can substitute with 1/2 cup of oats or 1/2 cup of oat bran.
- If you don’t like chocolate chips, you can substitute them with dried fruit, such as raisins or cranberries.
- You can also add other mix-ins, such as chopped nuts or seeds.
- Banana muffins can be stored at room temperature for up to 3 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.