Whole Grain Banana Chocolate Chip Muffins

 

A much better choice than a commercial muffin – these muffins are one of my all-time favourites. Compared to most commercial muffins that have 400-450 calories and 0-2 g of fibre these muffins have 180 calories with 6 grams of fibre. Moist and delicious they are great as a snack or as part of a healthy lunch.

Whole wheat flour is not a whole grain flour. The germ has been removed to increase shelf life. I add the wheat germ back, making this muffin an even healthier choice. Store wheat germ in your fridge or freezer.

Makes – 12   Kid Friendly

Dry Ingredients
1 cup (250 mL) whole wheat flour
¾ cup (175 mL) wheat bran
¾ cup (175 mL) ground flaxseed

2 tbsp (30 mL) wheat germ
¼ cup (60 mL) chocolate chips at least 60% cocoa mass – see nutrient breakdown below for with and without chocolate chips.
1 ½ tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
2 Tbsp (30 mL) cinnamon

Wet Ingredients
1 ½ cups (375 mL) mashed banana, approx. 4 really ripe bananas
¾ cup (175 mL) dark brown sugar ( you can decrease this to 1/2 cup (125 mL) if desired)
¾ cup (175 mL) buttermilk
1 omega-3 egg

1. Preheat the oven to 400F° (200C°). Line a muffin tin with paper cup liners.

2. In a large bowl using a fork or a wire whisk mix together all the dry ingredients: whole wheat flour, wheat bran, flaxseed, wheat germ, chocolate chips if using, baking powder, baking soda and cinnamon.

3. In a medium bowl beat together all the wet ingredients: mashed banana, brown sugar, buttermilk and egg. The mashed banana really needs to be mixed in well

4. Pour the wet ingredients into the dry ingredients and mix till just combined.

5. Scoop into muffin cups and bake for 20 to 25 minutes or until done.

Each muffin contains with chocolate chips: 180 Calories, 5 g Total fat, 1 g Sat Fat, 0 Trans Fat, 170 mg Sodium, 36 g Carbs, 6 g Fibre, 5 g Protein

Each muffin without chocolate chips: 154 calories, 3.4 g Total Fat, 0 g Sat Fat, 0 Trans Fat, 170 mg sodium, 33 g Carbs, 6 g Fibre, 5 g Protein

 

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5 comments on “Whole Grain Banana Chocolate Chip Muffins
  1. Linda Okkerse says:

    Hello Mairlyn

    Loving your cookbook it is amazing who needs comedy??? This is a blast from the past. I don’t know how to reach you so I am trying this. I am fascinated by the aprons on the inside cover of you book. Where on earth did you find them?? I have been trying to find the ones that fit over you clothing, They are so British, My Grandmother. my mother and I aleays wore these over our day clothing.
    I know this is strange but trust me I have all my marbles.. REALLY I do. Best Wishes Linda Okkerse// The Second City LONDON, ON. CANADA

  2. Mairlyn says:

    Of course I remember you! I loved working for you at Second City In London! I have sent you a couple of replies via email but thought I’d try here as well. The aprons on the inside flap of the book – are mine! Some are my mom’s, one is my Grandma’s, and one is my Great Aunt’s. I love them too!
    Stay well!
    Peace, love and fibre,
    Mairlyn

  3. Kristine says:

    I make these whole grain banana chocolate chip muffins all the time and all of my kids love them (17, 7, and 5) as well as my husband! I make a double batch and freeze them. I’m going to try substituting the banana for pumpkin sometime as my kids also love the chocolate and pumpkin combination.

  4. Toni Colbourn says:

    Hi Marylin, I so much enjoy your TV appearances. You are so engaging and uplifting. I always look forward to seeing all your healthy recipes and tips.

    For this muffin recipe, I never buy buttermilk, what can I substitute with?

    p.s. I made your salmon chowder today that you demonstrated on City line last week. It turned out great.

    Thank-you for your time
    Toni

  5. Mairlyn says:

    Hi Tony,
    Thanks for the comment!
    You don’t need to buy butter,ilk, you can make your own. Use 1% milk with 1 tbsp of lemon juice or apple cider vinegar,let it sit until it curdles and use in the recipe.
    Peace, love and fibre,
    Mairlyn

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