Banana chocolate chip muffins are easy to make and can be whipped up in minutes for a freshly baked breakfast treat. I always have bananas stocked on the counter, but not all of them get eaten at their peak, can you relate?
Don’t let those brown speckled overripe bananas go to waste, turn them into these delicious muffins. I’ve made a few healthier ingredient swaps to add whole grains and protein. You won’t believe how moist and flavorful they are. If you want a quick breakfast solution or snack, let’s get started, it’s time to bake
How To Make Banana Muffins
There are a couple of substitutions that can be seamlessly incorporated into the muffin batter to add more nutrition to each bite.
Flour
Using whole wheat flour instead of all-purpose provides whole grains and fiber in each serving. I use white whole wheat flour to give a milder and sweet flavor and lighter color to the banana chocolate muffins. From an appearance and texture standpoint, the changes are barely noticeable.
Protein
One medium-sized banana provides about 1.3 grams of protein, and this recipe contains four! A ½ cup of plain Greek yogurt which contains 15 grams of protein is a nice way to give an additional boost to each muffin. If you have ever used sour cream to make a cake moister, the tart yogurt does something similar, as the acid helps to tenderize the wheat proteins. Double bonus!
Nuts
Walnuts provide an excellent source
of omega–3 essential fatty acids from alpha-linolenic acid for anti-inflammatory benefits. They are also good sources of B vitamins, molybdenum, manganese copper and antioxidant. I’ve been adding walnuts in my recipes whenever I can, like in my whole wheat banana nut bread.
The biggest complaint of baking with whole wheat flour is how dry the product can be. By adding ingredients like yogurt, eggs, sugar, and butter help to tenderize the cake. The order in how you mix them together really makes a difference in the rise and texture of your banana chocolate chip muffins.
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