Easy Banana Chocolate Chip Muffins – Whole Wheat Recipe

Last Updated on 2 months by Neha Deshmukh

Easy Banana Chocolate Chip Muffins – Whole Wheat Recipe

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, just begging to be used. And honestly, sometimes a girl just needs a comforting, chocolatey muffin, right? These Easy Banana Chocolate Chip Muffins are my go-to – they’re made with whole wheat flour, so you can feel a little better about that second one (or third!). They’re super simple, come together quickly, and are always a hit. I first made these when my little niece was visiting, and she devoured three in a row! Let’s get baking.

Why You’ll Love This Recipe

These aren’t your average muffins. They’re wonderfully moist, packed with banana flavor, and have just the right amount of chocolatey goodness. Plus, using white whole wheat flour adds a subtle nutty flavor and a boost of fiber. They’re perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai. And did I mention they’re ready in under 30 minutes?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1 cup + 2 tablespoons white whole wheat flour (about 150g)
• ¼ cup cocoa powder (30g)
• ¼ teaspoon salt (1.5g)
• 1.25 teaspoon baking powder (6g)
• ½ teaspoon baking soda (2.5g)
• ¼ cup canola oil (60ml)
• ⅓ cup Greek yogurt (80g)
• 1 teaspoon vanilla extract (5ml)
• 1 cup mashed bananas (about 2 medium, 120g)
• ⅓ cup coconut sugar (60g)
• ½ cup semi-sweet chocolate chips (85g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

White Whole Wheat Flour: Benefits & Substitution Options

White whole wheat flour is a fantastic choice – it has a milder flavor than regular whole wheat flour, but still gives you that extra fiber. If you don’t have it, you can absolutely substitute it with regular whole wheat flour, or even all-purpose flour. Just know that the texture might be slightly different.

Cocoa Powder: Choosing the Right Type

I prefer using natural cocoa powder for this recipe, as it gives a richer, more intense chocolate flavor. Dutch-processed cocoa powder will work too, but the flavor will be a bit milder.

Coconut Sugar: A Healthier Sweetener?

Coconut sugar has a lower glycemic index than refined sugar, and it adds a lovely caramel-like flavor. You can substitute it with brown sugar or granulated sugar if you prefer, using the same amount.

Greek Yogurt: Impact on Texture & Flavor

Greek yogurt adds moisture and a slight tanginess to the muffins, making them incredibly tender. You can use plain yogurt, but Greek yogurt gives the best results. Sour cream also works well in a pinch!

Regional Banana Varieties & Their Sweetness

Did you know different banana varieties have different levels of sweetness? In India, you’ll find varieties like Elaichi (small, fragrant), Rajapuri, and Cavendish. Riper bananas will always give you a sweeter, more flavorful muffin, so don’t be afraid to use those almost-too-brown ones!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 425°F (220°C). Line a 12-count muffin pan with liners, or grease it well with non-stick spray. Nobody wants stuck muffins!
2. In a medium bowl, whisk together the white whole wheat flour, cocoa powder, salt, baking powder, and baking soda. Give it a good whisk to make sure everything is evenly distributed. Set this aside for now.
3. In another bowl, whisk together the canola oil, vanilla extract, and coconut sugar until everything is smooth and combined.
4. Now, add the mashed bananas and Greek yogurt to the wet ingredients. Mix it all up until just combined.
5. Gently fold the dry ingredients into the wet mixture in 2-3 batches. This is where we want to be careful – don’t overmix! A few streaks of flour are totally okay.
6. Stir in those glorious chocolate chips. I always add a few extra on top for good measure.
7. Divide the batter evenly into the muffin liners, filling them almost to the top.
8. Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 12-13 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool on a wire rack before serving. Trust me, the wait is worth it!

Expert Tips

A few little things to keep in mind for muffin perfection:

Mixing Techniques for Tender Muffins

The key to tender muffins is gentle mixing. Overmixing develops the gluten in the flour, resulting in tough muffins.

Preventing Overmixing & Gluten Development

Fold the dry ingredients into the wet ingredients just until combined. A few lumps are okay!

Achieving the Perfect Muffin Top

That beautiful muffin top? It’s all about the initial high-temperature bake. It gives the muffins a quick rise, creating that lovely dome.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Chocolate Chip Muffins

Substitute the Greek yogurt with a plant-based yogurt (like soy or coconut yogurt) and ensure your chocolate chips are vegan-friendly.

Gluten-Free Banana Chocolate Chip Muffins

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid, as gluten-free flours can be drier.

Adjusting Spice Levels (Cinnamon, Nutmeg)

Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warmer, spicier flavor. My grandmother always added a dash of cardamom – it’s delicious!

Festival Adaptations (Adding Dried Fruits for Diwali/Holidays)

For a festive touch, add ¼ cup of chopped dried fruits like dates, figs, or cranberries to the batter. Perfect for Diwali or Christmas!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of Greek yogurt or a smear of peanut butter. A glass of cold milk or a warm cup of masala chai is the perfect accompaniment.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

Can I use overripe bananas in this recipe?

Absolutely! In fact, more ripe bananas are better. They’re sweeter and easier to mash.

Can I substitute the canola oil with another oil?

Yes, you can. Vegetable oil, sunflower oil, or even melted coconut oil will work.

How do I know when the muffins are perfectly baked?

Insert a toothpick into the center of a muffin. If it comes out clean, they’re done!

Can these muffins be frozen for later?

Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.

What’s the best way to store these muffins to keep them fresh?

An airtight container is key! Storing them at room temperature is fine for a few days, but the fridge will keep them fresh for longer.

Enjoy these muffins, friends! I hope they bring a little sweetness to your day. Let me know in the comments if you try them and how they turn out!