Whole Wheat Banana-Chocolate Muffins
Ingredients
Dry Ingredients
-
2½
cups
whole wheat flour
-
1
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
sea salt
-
1
tsp
cinnamon (optional)
-
¼
cup
natural cane sugar
Wet Ingredients
-
¾
cup
olive oil
-
1
cup
buttermilk (or coconut milk with lemon juice)
-
1
cup
mashed ripe banana (about 3 small)
-
1
large
egg
-
2
tsp
vanilla extract
-
½
cup
maple syrup
Add-ins
-
1
diced
banana
-
1
cup
chocolate chips
-
turbinado sugar
for sprinkling
Instructions
- Adjust the oven rack to the lower middle position and preheat the oven to 375°F.
- Prepare muffin tins with liners or grease them.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- Make a well in the center of the dry ingredients.
- In another bowl, whisk together the wet ingredients: oil, buttermilk, mashed banana, egg, vanilla, maple syrup, and sugar until combined.
- Pour the wet mixture into the well of the dry ingredients and stir until almost combined.
- Fold in the diced banana and chocolate chips gently, being careful not to overmix.
- Scoop the batter into the prepared muffin tins, filling each cup about ⅔ full.
- Sprinkle the tops with turbinado sugar.
- Bake for 15-18 minutes until the edges are golden and a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
18 muffins
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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