If I have ripe bananas in the house, this is where they are going. There’s nothing fancy about this recipe, just wholesome goodness. I’ve whipped these up time and time again, either in my workout clothes, rolled out bed in my pjs or office attire on, they turn out great every time. I love how my only physical copy of this recipe is written on a stick-to-your-refrigerator-notepad that has a snowman on it. No directions, just a list of ingredients. My mom passed this one on to me, and I can’t wait to someday pass on that snowman notepad recipe onto my own kids. Family classic.
Now, let’s talk about the muffins. They turn out deliciously moist and perfect. Both my mom and I have found out that if you use this recipe in a regular sized rectangular baking dish for banana bread, the middle will not get done by the time the edges and tops are perfectly browned. It just won’t happen – stick with using either muffin tins or mini baking dishes. I like to throw in some nuts for crunch (and health) and I’m slightly obsessed with dark chocolate, so that goes in there too. By all means, you can sub out both the nuts and the chocolate chips if you prefer a regular banana bread muffin. But how can you not want chocolate chips in your muffins? 😉 You can also use regular flour instead of whole wheat, but I love the health factor of adding in the whole wheat and it makes me feel better when I grab 3 or 4 for breakfast on my way out the door. These puppies don’t last very long on your kitchen counter – they will be snatched up in no time (but they actually do keep really well just in a large ziplock bag or container). The perfect recipe to whip up on a regular basis (I pretty much have it memorized like the back of my hand) and pass on to your own family.
Whole Wheat Banana Nut Muffins with Dark Chocolate Chips
Makes about 20 muffins
- 1 stick of butter, at room temperature
- 1 cup sugar
- 2 eggs
- 4 ripe bananas
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup dark chocolate chips
- 1 cup chopped walnuts
- Preheat your oven to 350 degrees, and fill a muffin tin with cupcake liners.
- With an electric mixer, beat together the butter and the sugar until light and fluffy. Beat in the eggs until combined.
- In a separate bowl, mash together the bananas until they have a smooth consistency, a fork works best for this.
- With a rubber spatula, combine the bananas in with the sugar and butter mixture, until it has an even consistency. Mix in the vanilla.
- Add the flour, baking soda and salt directly to the banana mixture and mix until combined. Stir in the chocolate chips and nuts until they are evenly distributed.
- Fill each liner about 3/4 of the way full with the batter. Bake for approximately 15 minutes, or until the tops are lightly browned and a toothpick inserted in the middle comes out clean.