The Best Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are made with wholegrain flour, sweetened with Maple Syrup & made in ONE BOWL!

These Banana Chocolate Chip Muffins are made with 100% whole grains, yet they’re fluffy and delicious. They’re also naturally sweetened with maple syrup or honey that offers a touch of extra flavor, which I love. These muffins will make your house smell amazing! These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. A muffin recipe for the whole family without the guilt!

Enjoy!

xoxo

SiLLibake

The Best Banana Chocolate Chip Muffins

One bowl Banana Chocolate Chip Muffins that are fluffy & delicious!

Yield 12 Muffins

Prep 10 mins

Cook 20-22 mins

Total 30-32 mins

Ingredients:

• ⅓ cup Light Olive Oil or melted coconut oil

• ½ cup maple syrup or honey

• 2 eggs, preferably at room temperature

• 1 cup packed mashed ripe bananas (about 3 bananas)

• ¼ cup milk of choice or water (I used almond milk)

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• teaspoon salt

• ½ teaspoon cinnamon, plus more for sprinkling on top

• 1 ¾ cups Spelt Flour or regular whole wheat flour

• ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top

• 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

  Directions:

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

2. Use your SiLLibake Baking Cups in a muffin tin or a baking sheet, no greasing required or grease your muffin tin.

3. In a large bowl, whisk the coconut oil and maple syrup together until combined.  Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

4. Add the flour, oats & chocolate chips to the bowl and mix with a large spoon, just until combined. Don’t over mix.

5. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1/2 tablespoon in total), followed by a light sprinkling of course sugar (about 1/2 teaspoon in total). Bake muffins for 20 to 22 minutes, or until a toothpick inserted into a muffin comes out clean.

6. Place the muffin tin on a cooling rack to cool.

   STORING:

   These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

   EGG FREE: Substitute flax eggs for the regular eggs.
   VEGAN: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
   GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.
   NUT FREE: Use a nut-free milk.

   OAT FREE: Simply omit the oats.

   LOWER IN FAT: You can replace the oil with applesauce if you’re following a low-fat diet.

   Recipe by Cookie & Kate

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