Delicious and fluffy, healthy banana muffins are the perfect tasty whole-grain breakfast. Made with 100% whole wheat, they're super fluffy and packed with amazing banana flavor and a kiss of chocolate chips.
With the mixer on low/stir, add the dry ingredients, and mix until barely combined. There may be a bit of flour mixture left unincorporated; that's ok.
Remove the bowl from the mixer, and fold in the chocolate chips with a spatula, gently making sure all the dry ingredients are fully incorporated.
1/4 cup chocolate chips
Set the bowl aside and let it rest for 5-10 minutes.
Preheat oven to 350 degrees F.
Place cupcake liners in a muffin pan, or grease the muffin pan. Fill each section of the muffin pan three-quarters full with the batter.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, and then remove and place on a cooling rack.
Notes
To store the muffins: allow muffins to fully cool and transfer them to an air-tight container. Store at room temperature for 1-2 days, and then in the fridge or freezer after that.
Allow the batter to rest a bit after mixing. By allowing the batter to rest for 5-10 minutes after creating it, you let the glutens do their sciencey thing and produce air bubbles. Those bubbles are the difference between a fluffy and a dense muffin.
The natural sweetness of the bananas means very little sugar is needed to make these delicious. You can leave it out entirely if you prefer.