Chocolate Chip Banana Muffins (White Whole Wheat Flour)

Chocolate Chip Banana Muffins (White Whole Wheat Flour)

Don't throw away those bananas that are turning brown and soft. They're perfect for making these muffins moist with lots of banana flavor.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

muffins

1
cup mashed very ripe bananas (2 medium)
1/2
cup packed brown sugar
1/3
cup milk
1/4
cup vegetable oil
1
egg
1 1/2
cups Gold Medal® white whole wheat flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup miniature semisweet chocolate chips
2
tablespoons granulated sugar
  1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
  2. In large bowl, beat bananas, brown sugar, milk, oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt just until flour is moistened. Fold miniature chocolate chips into batter.
  3. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon sugar. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Information:

1 Serving (1 Muffin)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.