These muffins are moist, and pleasantly dense. I love the combination of bananas and chocolate, reminds me of a banana split! My children gobbled them up! So good and good for them with all that whole wheat flour! Yum!!
I got this recipe from the King Arthur Flour Whole Grain Baking cookbook. I highly recommend this cookbook, if you are interested in baking with whole grains. I have loved every recipe I have tried so far.
submitted by Melanie (from King Arthur Flour Whole Grain Baking)
1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 Cups chocolate chips
Preheat the oven to 350. Line or grease a 12 cup muffin pan. I used my Demarle mini muffin pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they’ll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.