Banana chocolate chip muffins loaded with healthier ingredients in each serving. The batter combines whole wheat flour, yogurt, chopped walnuts, whole bananas, and dark chocolate chips.
ingredient
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cup walnuts, chopped (divided)
- 1 ½ cup semi-sweet chocolate chips, divided
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 large large eggs
- 2 teaspoons pure vanilla extract
- ½ cup plain greek yogurt
- ½ cup whole milk
- 1 ½ cups mashed ripe bananas, about 4 bananas
Directions
- Set the oven rack to the lower position. Preheat to 375 °F. Line a 12 muffin cup tin with paper cups or lightly coat the tin with cooking spray.
- In a medium-sized bowl combine flour, baking powder, salt, ¾ cup chopped walnuts, and 1 cup chocolate chips. Set aside.
- In a large bowl or stand mixer, cream the butter until light and fluffy, 30 to 60 seconds. Add in sugar and beat until dissolved 60 seconds. Beat in one egg at a time, until combined.
- Stir in vanilla, yogurt, milk, and mashed bananas until combined. Gently mix in dry ingredients, until just combined, do not overmix.
- Fill each muffin cup to the brim, then allow to sit for 5 minutes. Sprinkle with remaining walnuts and chocolate chips, about 5 to 6 chips on top.
- Bake for 25 minutes and cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, or eat warm.
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