Whole Wheat Chocolate Chip Muffins are the perfect treat for anyone seeking a delicious and nutritious option for breakfast or snacks. These muffins are ideal for busy families, health-conscious individuals, and chocolate chip lovers alike. They combine the wholesome goodness of whole wheat flour, the natural sweetness of ripe bananas, and the rich flavor of peanut butter, making them not only satisfying but also packed with nutrients. Did you know that bananas are a great source of potassium, which is essential for heart health? Now, let’s dive into this delightful recipe!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 12 Muffins | 10 minutes | 20 minutes | 30 minutes | 150 calories |
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup peanut butter
- 2 ripe bananas, mashed
- ⅓ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
Step 2: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking soda, baking powder, and salt. Whisk these dry ingredients together until well mixed.
Step 3: In a separate bowl, blend the peanut butter, mashed bananas, honey or maple syrup, eggs, and vanilla extract. Use a hand mixer or a whisk to combine until smooth and creamy.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture gently until just combined. Be careful not to overmix, as this can lead to tough muffins.
Step 5: Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
Step 6: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This will give the muffins room to rise without overflowing.
Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Nutrition Facts
| Serving Size | Calories | Fat | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|
| 1 Muffin | 150 | 6g | 22g | 3g | 5g | 4g |
For a visual guide, feel free to watch this video on how to make Whole Wheat Double Chocolate Chip Muffins!
Helpful Tips and Variations
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the muffins for up to 3 months. Just thaw them at room temperature before enjoying.
- Recipe Swaps: If you’re looking for a nut-free option, substitute the peanut butter with sunflower seed butter. You can also replace the honey with agave syrup for a vegan-friendly version.
- Mix-ins: Feel free to add chopped nuts, dried fruits, or seeds to the batter for added texture and flavor. You can also use mini chocolate chips for a fun twist!
- Low-Sugar Option: Reduce the honey or maple syrup to ¼ cup for a less sweet muffin while still keeping them delicious.
Kitchen Equipment Needed
- Muffin tin
- Mixing bowls
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons
- Wire rack for cooling
Pair these muffins with a glass of almond milk or a cup of green tea for a delightful breakfast or snack that fuels your day.
These Whole Wheat Chocolate Chip Muffins are not just tasty; they’re also a great way to sneak in some healthy ingredients while satisfying your sweet tooth. Whether you enjoy them fresh out of the oven or as a quick breakfast on the go, they make for a wonderful addition to your healthy muffin repertoire. Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious and nutritious ideas!
Frequently Asked Questions
Q: Can I use all-purpose flour instead of whole wheat flour?
A: Yes, you can substitute all-purpose flour for whole wheat flour; however, your muffins may be less nutritious and have a different texture.
Q: How can I make these muffins vegan?
A: To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey.
Q: Can I add nuts to the recipe?
A: Absolutely! Chopped walnuts or pecans can be added for extra crunch and flavor.
Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
Q: Can I make mini muffins with this recipe?
A: Yes, simply adjust the baking time to about 10-12 minutes for mini muffins.
Q: What can I use instead of peanut butter?
A: You can substitute almond butter, sunflower seed butter, or any nut/seed butter of your choice.
Q: How long do these muffins last?
A: Stored in an airtight container, they will last for about 3 days at room temperature or up to a week in the refrigerator.
