I am kind of obsessed with experimenting with whole wheat flour these days. Yesterday we made whole wheat belgian waffles with cardamom and today I made whole wheat banana chocolate chip muffins. Even though they still contain butter and sugar, something about the increased fiber makes me think I should reach for seconds… thirds… fourths? I’m not sharing how many I’ve eaten today but these will definitely stay in the rotation!
Whole Wheat Banana Chocolate Chip Muffins (adapted from King Arthur Flour)
- 1/2 cup butter
- 2/3 cup sugar
- 1 cup mashed banana, about 2 medium or 1 1/2 large bananas
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup APF
- 1 cup WWF
- 3/4 cup chocolate chips
- 1 cup chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired
1) Preheat the oven to 350°F. Lightly grease 12 standard muffin cups.
2) In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
3) Beat in the mashed banana, then the egg, flavorings, and milk.
4) Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they’ve nearly disappeared.
5) Stir in the chocolate chips and walnuts.
6) Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
7) Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
8) Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.