Flavorful muffins made with whole wheat flour and stuffed full of chocolate chunks.
Course Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 18muffins
Calories 251
Author Annalise
Ingredients
2 1/2cupswhole wheat flour(283 grams)
1/4cuppacked light or dark brown sugar(55 grams)
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
3/4cupolive oil(175 ml)
1cupbuttermilk(250 ml)
1/2cuppure maple syrup(156 grams)
2medium bananas, mashed
1large egg
1teaspoonvanilla extract
1cupchocolate chunks(170 grams)
Sparkling or coarse sugar, optional
Instructions
Preheat oven to 375 degrees F. Line a regular muffin pan with paper liners or grease with non-stick spray.
In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
In a separate bowl, whisk together the olive oil, buttermilk, maple syrup, mashed bananas, and vanilla extract.
Add the wet ingredients to the flour mixture and mix just until combined and until no streaks of flour remain. Do not overmix. Stir in chocolate chunks.
Scoop into prepared muffin pan, filling approximately 3/4 way full. Sprinkle with sparkling/coarse sugar, if desired.
Bake until edges just begin to brown and center springs back when gently pressed, about 20 minutes.
Let cool in the pan until cool enough to handle, then transfer to a wire rack to cool completely.
Notes
NOTES:
These muffins freeze very well. Wrap individually in plastic and keep in the freezer for at a month or more. Let thaw on the counter for an hour or so before unwrapping.