Banana & Chocolate Chip Whole Wheat Muffins

I don’t know what it is about muffins but my kids love them and so I often bake a batch of muffins over the weekend to use throughout the week. Of course I could go to the store and just buy a case, but I am one of those make-it-from-scratch kind of people and with good reason. Store-bought or even bakery-bought muffins contain processed sugars and fats in high contents. Plus they contain additives to increase shelf-life. Making muffins at home is super simple and the great thing about baking at home is that you get to control the ingredients and the quality of those ingredients.

I use organic whole-wheat flour in my muffin recipes as to limit the amount of processed white flour my family consumes. I also limit the amount of fat and sugar that goes into baking muffins. This banana-chocolate chip muffin recipe calls for whole-wheat flour, applesauce to replace some of the fat content, and honey for sweetness. Using really ripe bananas adds natural sweetness so that additional sweeteners are kept to minimum. Even with these variations it is quite possible to have both a tasty and healthy muffin.


Banana & Chocolate Chip Whole Wheat Muffins RECIPE

Makes: 32 mini muffins


  • 1 1/2 cup whole wheat flour
  • 3 very ripe bananas, mashed
  • 1/3 cup honey
  • 1/4 cup applesauce
  • 1/4 cup real butter, melted
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup mini chocolate chips


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl, mix the flour, baking soda, and baking powder and set aside.
  3. In another bowl, whisk together the mashed bananas, honey, applesauce, melted butter, egg, and vanilla.
  4. Slowly incorporate the flour mixture into the wet ingredients.
  5. Add the chocolate chips and mix until thoroughly combined. Do NOT overmix, as overmixing will result in tough muffins.
  6. Using a tablespoon, scoop butter into mini muffin tin. Fill only halfway to prevent batter from overflowing when baking.
  7. Bake until done (approximately 10 minutes). To test for doneness, insert a clean toothpick into the centre of the muffin. If it comes out clean, the muffin has finished baking.



  • Baking time can vary due to variations in oven temperature.
  • Muffins can be easily frozen for future use. Freeze on a baking sheet and once frozen place in a freezer-safe container or Zip-loc bag.
  • Raisins or nuts (keep in mind that most school are peanut and tree nut-free) can be substituted for the chocolate chips if desired.
  • Healthy muffins are a great option for breakfast, snack time, and even in your child’s lunchbox.


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