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banana chocolate chip muffins

Whole Grain Chocolate Chip Banana Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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. You can use whole wheat flour instead of the buckwheat if desired.


Ingredients

  • 1 cup very ripe mashed banana (about 2 medium)
  • 2 large eggs
  • 3/4 cup milk (dairy or plain unsweetened nondairy 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, choppedĀ 

Instructions

  1. Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
  2. Mash the banana.
  3. Add the banana, eggs, milk, peanut butter, and vanilla to a medium bowl. Stir well.
  4. Stir in the buckwheat flour, baking powder, cinnamon, salt, sugar, flaxseed, and chocolate chips.
  5. Spoon batter into prepared muffin tin, filling about 2/3 full. Each muffin cup will have about 1/4 cup batter. Top with additional chocolate chips if desired.
  6. 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.

Notes

Store in an airtight container in the fridge for up to 5 days.

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.

Use very ripe bananas with brown spots for the best flavor.

To make these gluten-free, use buckwheat flour.

To make these dairy-free, use nondairy milk.

You can omit the 1/4 cup sugar if you want to (they of course won’t be as sweet!).

yummy family food

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