This article contains affiliate links. As an Amazon Affiliate, we earn from qualifying purchases.
These yummy banana chocolate chip muffins combine the mouthwatering flavor of banana bread with the healthy kick of whole wheat flour, and a little dark chocolate treat. They make a great breakfast, snack, or dessert - enjoy them any time of day!
Baking with whole wheat flour can be just as satisfying as its all-purpose counterpart if you follow a few simple hints for success. This banana chocolate chip muffin recipe is adapted from traditional banana bread recipe following the lessons we have learned about what to do when you substitute whole wheat flour.
For more whole wheat recipes, check out our favorite whole wheat chocolate chip cookies or our go-to maple oat sandwich bread!
Recipe: Whole Wheat Banana Chocolate Chip Muffins
(Makes 12 large muffins)
4 medium very ripe bananas (or 3 large)
1/4 cup plain greek yogurt
5 tablespoons melted butter
1 teaspoon vanilla
1 Tablespoon apple cider vinegar
2 cups Whole Wheat Flour (of your choice, but we love King Arthur White Whole Wheat)
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup bittersweet chocolate chips (chopped)
Preheat oven to 350 degrees, line a muffin pan with muffin cups or spray with non-stick baking spray.
Place bananas in the bowl of a stand mixer or in a large mixing bowl with a hand-held mixer. Blend bananas until mostly smooth. Add greek yogurt, melted butter, eggs, vanilla, and apple cider vinegar. Blend until well combined.
Mix dry ingredients (flour, sugar, baking soda, salt, and cinnamon) in a separate bowl, then add dry ingredients to liquid and stir to combine. Fold in chocolate chips.
Spoon batter evenly into muffin tin. Allow to sit for 10 minutes before baking.
Bake 23-25 minutes or until tops of muffins are lightly browned. Remove from oven and let cool (they taste even better after a few hours of resting, if you can wait that long!).