This recipe for whole grain banana chocolate chip muffins makes just 6 muffins. Made with pure maple syrup, they’re a great healthy breakfast, snack or lunch box treat for the kids.
I have my cat trained to the sound of the oven timer. She’s a needy cat, one that needs to be on my lap 24/7 and needs to be kissed constantly. I don’t think I’ve ever been on the couch for more than 2 minutes without her jumping in to my lap. Being someone who’s almost always baking/cooking something, it took her all of 2 days to associate the sound of the oven timer going off with me getting up. The second she hears the timer, without me even moving, she jumps off my lap and runs to the kitchen.
She’s so used to this that any sound that mimics the oven will do it – even if it’s coming from the t.v. or somewhere else. She hears a beep and BOOM shes off my lap and running to the kitchen. It’s really convenient for when I really need her to get off of me and stop pressing her paws on my laptop, erasing things I’ve written or clicking away from windows I have open.
These muffins have been equally convenient for fuss-free-no-thought breakfasts and snacks that I can just grab and go with, especially as I’ve been battling a sinus cold that wants to kill me.
Whole grain banana chocolate chip muffins and tea. So much tea. That’s my life right now. I don’t completely hate it.
- ⅙th cup melted butter*
- ¼ cup maple syrup
- 1 large egg
- ½ cup mashed banana - about 1.5 small bananas
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ + ⅓rd cup whole wheat flour
- 3 tbsp quick oats
- ¾ tsp baking soda
- 2 tbsp milk
- ⅓ cup semi sweet chocolate chips
- Preheat oven to 425F
- Grease and line a muffin tin with 6 muffin wrappers.
- In a medium bowl, whisk together the melted butter, maple syrup, egg, vanilla, banana and salt until completely combined. Sprinkle the flour, oats and baking soda over the wet mixture and gently whisk until half combined. Add the milk and whisk until just combined.
- Add the chocolate chips and fold in until evenly distributed.
- Scoop the batter in to the prepared muffin cups and place on the center rack of your oven. Bake for 5 minutes.
- Reduce the temperature to 350 and bake for an additional 12-15 minutes or until a toothpick inserted comes out clean.
- Immediately remove muffins from the muffin tin and place on a wire rack to cool completely. Store in an airtight container on the counter for 3-4 days or in the fridge for 1 week.
Adapted from Cookie and Kate