Monday, May 17, 2010

Whole Grain Banana Chocolate Chip Muffins

This morning I popped out of bed at 7:00 and went right into the kitchen to start making breakfast. Now, for most of you, this is normal. Boring, in fact. However, I am not, under any circumstances, a morning person. My parents, brothers and sister are all the same way. We're about 83.75% more fun and more productive from 4:00 pm until bedtime (which, if the world worked our way, would be about 2:00 am every night...uh, morning).

However, my husband's parents and brother's are all morning people. The first time I visited them I slept til 8:30 on the weekend (waking two hours earlier than anyone else would at my parent's home) and groggily stumbled out of the bedroom to see them all not only up, but showered, dressed and finished with breakfast.

Slacker. Way to make a good first impression, right? :)

Anyhow, my point is this - something possessed me this morning to practically bounce out of bed so chipper-like and make breakfast before my husband even finished showering. And I'm glad I did! Why? Well, I accidentally made some spectacular muffins and would love to share them with you.

Now, because I was winging it and not sure how they would turn out, I just got a photo of the finished product but hopefully that won't deter you from making these. :)

Whole Grain Banana Chocolate Chip Muffins (printable recipe)
Yields about 15 muffins

1/2 c. butter, softened
1/2 c. sugar
2 eggs
2 tsp. vanilla extract
3 overly ripe bananas, mushed
1 1/2 c. milk
1 c. white flour
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. rolled oats
3/4 c. chocolate chips

Preheat your oven to 400. Grease a muffin tin with nonstick cooking spray.

In a large mixing bowl, combine butter and sugar. Beat until creamy. Add in eggs, vanilla, bananas and milk. Slowly beat to combine. Add flours, baking powder, baking soda and salt; beating until just combined. Fold in oats and chocolate chips.

Spoon batter into the muffin cups, dividing batter evenly among them. Bake at 400 for 12-15 minutes or until the tops spring back when lightly touched.



  1. These look yummy. And we loved the cheesecakes!

  2. Well, you know how I feel about new banana bread recipes so I will definitely give these a try.

  3. Ooooh, mouth watering! I bet our kids would go crazy over some of these for breakfast! Thanks for sharing them :) We love using whole wheat in our recipes and our favorite for baking is Kamut Wheat! I always like to use the healthiest ingredients I can while still tasting good and this has been a big hit! I cannot wait to give this recipe a try :) You make it sound so easy!


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