Wheat Chocolate Chip Banana Muffins

Does anyone else hoard overripe bananas in their freezer? I always seem to have a running bag of bananas in my freezer that I intend to use for baking but then forget about. So when I was cleaning out my freezer this past weekend, I busted out the black bananas and made a big batch of these healthier banana muffins from Cookie and Kate

Wheat Chocolate Chip Banana Muffins
Yields 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. ⅓ cup melted coconut oil
  2. ½ cup maple syrup
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. ¼ cup milk
  6. 1 cup packed mashed ripe bananas (about 3 bananas)
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. ½ teaspoon cinnamon
  10. 1¾ cups whole wheat flour
  11. ⅓ cup old-fashioned oats
  12. ½ cup mini semi-sweet chocolate chips
  1. Preheat oven to 325 degrees.
  2. Grease a muffin tin with nonstick cooking spray.
  3. In a large bowl, combine the flour, oats, baking soda, salt, and cinnamon.
  4. In a separate bowl, beat together the coconut oil and maple syrup. Add the eggs, milk, and vanilla, and beat well. Mix in the mashed bananas.
  5. Stir the dry ingredients into the wet ingredients until combined.
  6. Stir in the chocolate chips.
  7. Divide the batter among the 12 muffin cups, filling each cup about two-thirds full. Bake muffins for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  8. Place the muffin tin on a cooling rack to cool. Remove from pan and serve.
  1. *To freeze: Allow muffins to cool completely. Wrap individually with plastic wrap and then place together in a resealable bag. To serve, defrost on the counter or in the microwave.
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