Healthier banana chocolate chip muffins are easy to make and great for grab-and-go breakfasts. No mixer needed to make this muffin recipe!
Ingredients
155g (1 cup) whole wheat flour
55g (1/2 cup) oat bran
5g (1 teaspoon) baking soda
1g (¼ teaspoon) salt
(1/2g) ¼ teaspoon ground cinnamon
210g (2/3 cup) mashed ripe bananas (~2 medium)
106g (1/2 cup) granulated sugar ->106g
60g (1/4 cup, packed) light brown sugar ->60g
80g ( 2 x-large) egg whites
2 milliliters (½ teaspoon) vanilla extract
237 milliliters (1 cup) low fat buttermilk
15 milliliters (1 tablespoon) canola oil
110g (2/3 cup) mini semi-sweet chocolate chips
Instructions
Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners or spray with non-stick cooking spray and set aside
In a medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
In a large bowl, whisk together remaining ingredients except for chocolate chips (bananas through buttermilk)
Add dry ingredients and whisk just until combined (batter will be wet); fold in chocolate chips
Use a large cookie dough scoop or ladle to evenly distribute batter into cups (each cup should be about ¾ full)
Bake 20-25 minutes or until a toothpick comes out clean from center
Store in an airtight container or ziplock bag at room temperature up to three days or in freezer up to one month (defrost overnight in container or in microwave for about 30 seconds)