I’ve been trying to stock our freezer with grab-and-go foods for when baby arrives, which basically means that I’ve been baking a lot of muffins. And with the warmer weather, our bananas have been ripening faster—which is the perfect excuse to bake up these Whole Grain Chocolate Chip Banana Muffins!
Healthy Banana Chocolate Chip Muffins
These muffins, which mix together in a bowl, are made with highly nutritious (and naturally gluten-free) buckwheat flour and get their sweetness primarily from ripe bananas. There’s a bit of added sweetener in the mix and just enough dark chocolate to make these feel like a treat, but they are balanced by the other ingredient to ensure balanced energy for your little ones.
Make-Ahead Banana Chocolate Chip Muffins
We like these both slightly warm and cold out of the fridge for days after they are made, and they are particularly yummy paired with a smear of nut butter and milk. (Or coffee, if that’s more your mom speed!) And they freeze well too, which makes them a nice make-ahead option for busier days ahead. (Simply let them cool and store in a zip top freezer bag with as much air removed as possible for up to 3 months.)
Gluten-Free Banana Chocolate Chip Muffins
I know that it can be hard to bake gluten-free baked goods that the entire family will want to eat, but these definitely fit the bill. They’re moist and sweet, and are so good when served alongside coffee or milk.
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These muffins are naturally gluten-free (buckwheat doesn’t contain gluten). It’s a nice ingredient for little ones because it creates a texture similar to wheat flour, but it has more vitamins and fiber. These can be made nut-free if you use butter instead of peanut butter. And raisins or dried cranberries are a nice option if you’d rather not use chocolate.
- 1 cup very ripe mashed banana (about 2 medium)
- 2 large eggs
- 3/4 cup milk
- 3 tablespoons peanut butter (or regular butter, melted and cooled)
- 1 teaspoon vanilla
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut (or white) sugar
- 2 tablespoons ground flaxseed
- 1/4 cup dark chocolate chips, chopped
- 1. Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Add the banana, eggs, milk, peanut butter, and vanilla to a medium bowl. Stir well.
- Stir in the buckwheat flour, baking powder, cinnamon, salt, sugar, flaxseed, and chocolate chips. Spoon batter into prepared muffin tin, filling about 2/3 full.
- Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown. Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.
Store in an airtight container in the fridge for up to 5 days.