So far, the recipes I’ve chosen to post are giving away my love for chocolate chips! The good news is, these are still healthy enough to eat for breakfast. I use almost half the sugar of a regular recipe and add extra protein and fiber with whole wheat flour and flax, but still, end up with a sweet and moist muffin!
This is a large batch recipe (for big families!)—big enough that we have leftovers—which is rare. It’s about 3 times the amount a regular recipe, so if you want to make less, cut it by thirds for easier measurements.
We prefer to make mini-muffins because they cook quickly and make great bite-sized snacks, but the recipe works for regular muffins and loaves as well. Depending on the size of your muffins, this makes 3-4 pans of muffins or 2 large loaves of bread.
Banana bread freezes well, so don’t be afraid to make too much! Throw some muffins in freezer bags and have breakfast ready for the week, or take a loaf over to your neighbor.
Healthy Banana Chocolate-Chip Muffins
4 1/2 cups whole wheat pastry flour (regular works but will result in slightly more dense muffins)
6 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3/4 c. coconut oil
1 c. sugar
About 9 bananas (mashed or pureed)
1/4 cup ground flax
1 1/2 cups of chocolate chips or nuts
Mix wet and dry ingredients separately and stir them together. Stir only until thoroughly mixed. Muffins are most fluffy when they have not been over-mixed.
Bake at 350*:
12-15 min. mini-muffins
20-22 min. for muffins
45-55 min. for loaves