cook like james

Whole Wheat Chocolate Chip Banana Muffins

 I found this recipe in the King Arthur Whole Grain Baking book. Not only are these muffins moist and delicious, they are also pretty healthy.  If you’re not into the chocolate/banana combo – just substitute some toasted walnuts or pecans for the chips.  Download Whole Wheat Chocolate Chip Banana Muffins recipe

1/2 cup (4 ounces) unsalted butter, room temperature

1/2 cup (3 3/4 ounces) brown sugar, light or dark

1 teaspoon vanilla extract

3/4 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups mashed ripe bananas (about 3 medium to large bananas)

1/4 cup (3 ounces) honey

2 large eggs, room temperature

2 cups (8 ounces) King Arthur 100% Whole Wheat Flour, Premium or White Whole Wheat

3/4 cup (4 1/2 ounces) chocolate chips

 1.    Adjust rack to center position and preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and spray papers with nonstick spray.

 2.    In a large bowl, beat together the butter, sugar, vanilla, baking soda, cinnamon, nutmeg, and salt. Add the bananas, honey, and eggs, beating until smooth.

 3.    Stir in the flour, then the chocolate chips, stirring until just smooth; don’t overmix.

 4.    Scoop batter into prepared muffin tin, they’ll be quite full. Bake the muffins for 22 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in pan for 2-3 minutes, then transfer to wire rack.