You may have seen a sneak peak of this on Instagram and I’ve been dying to share it with you ever since. I took these to church last Sunday and they flew off the table. I knew they would because they are THAT good. I’m telling you. Stop everything and make these immediately,. You won’t regret it! I love banana bread but hardly ever make it. I’ve yet to find a super duper awesome recipe that cuts out all of the junk and still takes insanely delicious. That is what this recipe is. It’s exactly what I’ve been looking for and perfect for those overripe bananas that you have sitting on the counter. When I stumbled over to Cookie and Kate and saw her bread recipe I a. drooled over the gorgeous photography and b. knew that it was the recipe I had been longing for. I opted to make them in to muffins and am so happy that I did, but know I know it will be fantastic as a loaf as well.
Nothing irks me more than when I see a recipe that’s called ‘healthy’ only to click over and find a cup and a half of white sugar, a cup of brown sugar and white all-purpose flour. Can someone explain to me how that is considered healthy? The ingredient lineup in these muffins are stellar and I couldn’t be happier or more proud to share them with you. I’m a huge nut person and so the addition of the nuts and chocolate chips take this to the next level. I already can’t wait to make these again and when I do I know that they will once more fly off the counter faster than I can get a handle on them!
This used in this post:
Chocolate Chip Banana Nut Muffins
Words can't describe how delicious these Chocolate Chip Banana Nut Muffins are! You would never guess they were made with whole wheat and without any refined sugar. You'll just have to try them for yourself. Next time you find yourself needing to use up some over-ripe bananas, remember this recipe!
- ⅓ c. melted coconut oil
- ½ c. honey
- 2 eggs
- 1 c. mashed ripe bananas about 2 medium
- ¼ c. milk
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 1¾ c. white whole wheat pastry flour
- ½ c. chopped walnuts
- 1/2 c. chocolate chips
Preheat oven to 325 degrees and line a muffin pan with 12 liners. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Fold in nuts and chocolate chips.
Pour the batter into your muffin pan and sprinkle lightly with cinnamon. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly, then transfer it to a wire rack to cool.
Adapted from Cookie and Kate