Whole Wheat Banana-Chocolate Chip Muffins

The other night, I distracted myself from the torrential downpour outside by perusing some of my favorite food blogs. I found a quick recipe for Chocolate Chip Banana Muffins on My Favourite Pastime. They looked so tasty that I sent the author a note! She told me that they could be made in 20 minutes and encouraged me to make them right away. 🙂 Done!

I modified the recipe by using 4 oz of whole wheat flour (because that is what I do), and a combination of milk chocolate and semi-sweet chocolate chips (because I didn’t have any white chocolate chips). I baked them for 17 minutes at 375 degrees in a convection oven. Everyone loved them. Another great use for super-ripe bananas!

Yield: 12 standard muffins or 48 mini-muffins

  • 250g (2 cups, 9oz) all-purpose flour (**I used 4 oz whole wheat flour & 5 oz all-purpose)
  • 5ml (1 teaspoon) baking powder
  • 5 ml (1 teaspoon) baking soda (bicarbonate of soda)
  • ½ teaspoon coarse salt
  • 150g ( cup, 5½oz) sugar
  • 100 g (1/2 cup, 40z) chocolate chips (bits)
  • 2 eggs
  • 375 g (1½ cups) mashed banana (=3 large bananas)
  • 125 g (½ cup, 4 oz, 1 stick) unsalted butter, melted
  • 60 ml (¼ cup, 2 fl oz) buttermilk
  1. Preheat oven to 375°F (190°C). Brush a 12-hole, medium, muffin tin (pan) with melted butter or oil, or spray with non-stick cooking spray.
  2. Sift or whisk together flour, baking soda, baking powder, and salt. Add sugar and chocolate chips. Mix thoroughly and make a well in the center.
  3. Beat eggs, mashed banana, melted butter and buttermilk until thoroughly mixed. Add banana mixture to the well, stir until combined (do not over mix).
  4. Spoon mixture (I used a cookie scoop.) evenly into prepared tin and bake at 375 (190°c) for 15 minutes on convection or up to 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean.

Note: 1/2 a recipe (& using mini chocolate chips) makes 24 mini muffins (bake for 10-12 minutes). A perfect snack!

Banana-Walnut Chocolate Chip Cookies

Banana Walnut Chocolate Chip Cookies

The bananas are starting to ripen faster then we can eat them again. Hello warm weather! I love finding a new use (besides smoothies and banana bread, of course) for my bunch of bananas on the counter. These cookies have a subtle banana flavor. They taste like really good, chewy (& a little sticky) chocolate chip cookies with something special. This recipe is from Martha Stewart Living- I substituted chocolate chips for chocolate chunks and made them a little smaller. Super easy- Yum!

  • Yield: Makes about 3 dozen
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large) (a super-ripe banana will have the most concentrated flavor)
  • 1 cup old-fashioned rolled oats
  • 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks, or chocolate chips
  • 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
  1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
  2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. With a 1-inch ice cream scoop, cook 7-8 minutes on convection. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Banana-Blueberry Buckwheat Pancakes

We usually have pancakes or waffles on Sunday mornings. These pancakes are one of my absolute favorites to make. My mom has said that they are the best pancakes she has ever had! The banana slices are placed onto each pancake as they begin to cook so that when the pancake is flipped they become caramelized on the bottom- delicious.

I have been making them for so long, I am not sure where I found the recipe. It was originally from “The Black Dog Summer on the Vineyard Cookbook” by Joe Hall and Elaine Sullivan.

  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup buckwheat flour
  • 1/4 cup whole-wheat flour
  • 2 T cornmeal
  • 1 T granulated sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 2 large eggs
  • 1 (to 1 1/2) cup(s) whole milk
  • 2 T unsalted butter, melted
  • 1 cup fresh blueberries, washed, patted dry (can substitute frozen)
  • oil, cooking oil spray, or clarified butter
  • 1-2 banana(s), peeled, thinly sliced (I use 2)
  • butter & maple syrup, for serving, as desired
  1. Combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
  2. Beat eggs with 1 cup of the milk and melted butter in a separate bowl.
  3. Add milk mixture to flour mixture; stir just until you have basic pancake batter. If batter is too thick, add additional 1/2 cup of the milk but do not over stir or pancakes will be tough.
  4. Fold in blueberries.
  5. Heat griddle, adding cooking oil spray, a little oil or clarified butter.
  6. Ladle 5-inch circle of batter onto griddle. Drop 2 to 3 slices of banana into each circle.
  7. Cook pancakes until tops are covered with tiny bubbles, about 3 minutes per side, then flip them over and finishing cooking.
  8. Serve hot, with butter and pure maple syrup.

Banana Banana Bread

This is my gold standard banana bread recipe. For YEARS I made banana bread based on the recipe in the Moosewood cookbook. Surprisingly, I didn’t even experiment with any other recipe. When The New York Times published this recipe it caught my eye because it required so many bananas. Recently, I tried a few other recipes but no other one compares. This is the absolute BEST!

Yield: Makes 1 loaf

For the bread:

  • 1/4 pound (one stick) cool butter
  • 3/4 cup dark brown sugar
  • 2 eggs, at room temperature
  • 2 1/3 cups (about 5-6 small) very ripe bananas
  • 2 cups all-purpose flour (I often use 1/2 whole wheat flour)
  • 1 tsp baking soda
  • 1/4 tsp coarse salt

For the topping:

  • 3 T chopped walnuts or pecans
  • 1 T turbinato sugar
  • 1/8 tsp cinnamon

  1. Heat oven to 350 degrees (on convection). Lightly grease a 9×5 inch standard loaf pan or a 13×4 inch Pullman loaf pan with cooking spray.
  2. Using an electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more.
  3. One at a time, mix in eggs.
  4. Mix in bananas until only small lumps remain.
  5. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan.
  6. Stir topping ingredients together and sprinkle over batter.
  7. Bake about 60 to 65 minutes for a standard loaf, or about 45 to 50 minutes for a Pullman loaf, until a toothpick inserted into center comes out clean.
  8. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.


Whole Wheat Banana Muffins

It is all or nothing in our house. Either every single banana is eaten, or I have 5-6 super ripe bananas sitting on the counter. I love finding recipes that require at least 5 ripe bananas! This recipe is from Martha Stewart Baby. The banana slice baked on top is fun.

  • 4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
  • 1 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 tablespoon pure vanilla extract
  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray, or line with paper liners.
  2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth.
  3. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth.
  4. Add sour cream (Greek yogurt) and vanilla; beat until combined.
  5. Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin.
  6. Bake until tester inserted into center comes out clean, about 20 minutes for regular muffins in a convection oven, or about 25 minutes for regular muffins and 20 for mini in a standard oven, rotating pan halfway through.
  7. Transfer to wire rack to cool. Store, covered, at room temperature.

Yield: Makes 18 standard muffins.

Banana-Blueberry Cornmeal Muffins


I make these muffins all of the time.  They are healthy, moist, and easy to make.  On occasion, I forget to put sugar on the top, a mistake.  They are transformed with just that little bit of sweetness.

This recipe was adapted from Martha Stewart Living.

  • Vegetable-oil cooking spray
  • 1/2 cup yellow cornmeal, preferably stone ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour ( I use 1/2 cup whole wheat flour)
  • 1 1/2 cups mashed ripe bananas (from 3 large bananas)
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon brown-rice syrup or honey
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 1/2 teaspoons turbinato sugar, sanding sugar or granulated sugar, or to taste
  1. Preheat oven to 375 degrees, preferably on convection.
  2. Coat a standard (12-cup) muffin tin or a muffin top pan with cooking oil spray, or line with paper liners and coat liners with cooking oil spray.
  3. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour.
  4. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla.
  5. Fold cornmeal mixture into banana mixture just until combined.
  6. Gently fold blueberries into batter.
  7. Using a cookie scoop or spoon, distribute batter into prepared tin, filling to the brims.
  8. Sprinkle each muffin with sugar.
  9. Bake until a toothpick inserted into center of 1 comes out clean, about 18 to 20 minutes (convection) in a standard muffin pan, or 14 to 15 minutes in a muffin top pan. Let cool completely in pan on a wire rack.

Banana Blueberry Cornmeal Muffins

Zucchini, Banana, & Flaxseed Muffins

It is nice to have muffins for breakfast to break up the usual routine. Some of our favorites are typical “special treat” muffins. I try to alternate with super tasty HEALTHY muffins. These are very moist from the zucchini and banana in the batter, without adding oil or butter. I did add some chocolate chips to put a smile on my daughter’s face. This recipe is from Everyday Food.

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed ripe banana (from 1 large banana)
  • 3/4 cup skim milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chocolate chips (optional)
  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray.
  2. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. Add zucchini and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
  5. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 18 minutes convection, 20 to 25 minutes standard. Let muffins cool completely in pan on a wire rack, about 30 minutes.

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