Whole Wheat Banana Chocolate Chip Muffins

By Sheila C., Marla C. and T E D. from Sligo Middle School (Montgomery County Public Schools), Silver Spring, Maryland.


Crisp outside and tender inside, these muffins smell heavenly as they come out of the oven.  At home they can be served at breakfast, for a snack or even dessert.  Freeze some to keep them fresh for later.  Simply warm them in a 350°F. oven for 10 minutes.

Nutrition Facts

Serving size: 1 full-size muffin

From Fat30%
From Saturated Fat6.1%
From Sugar35.4%


Ingredient 6 servings 50 servings
vegetable oil spray (Pam)scantscant
all-purpose flour0.5 cup/3 oz.3 cups/0.67 lb.
whole wheat flour0.5 cup/3 oz.3 cups/0.67 lb.
baking powder1/2 tsp.1 tbsp.
baking soda1/2 tsp.1 tbsp.
Kosher salt0.25 tsp.1.5 tsp.
unsalted butter0.25 cup1.5 cups/1 lb.
brown sugar, packed0.25 cup1.5 cups/0.75 lbs.
large egg16
banana, mashed 1 cup6 cups
non-fat milk2 tbsp.0.75 cup/6 oz.
vanilla extract1 tsp.2 tbsp.
mini chocolate chips2 tbsp.1.5 cups/0.6 lb.


Preheat the oven to 375°F. Coat 12 muffin cups lightly with vegetable oil spray.

In a large bowl, mix the flour, baking powder, baking soda and salt.

In a second bowl, beat the butter and sugar with a whisk until fluffy. Beat in the egg. Stir in the banana, milk and vanilla. Chop the walnuts. Add the dry ingredients, and stir in the mini chocolate chips. Stir just to combine: If you over-stir, the muffins will be tough.

Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted in a muffin comes out clean, 15 - 18 minutes. Cool in the pans for 5 minutes. Transfer the muffins to racks to finish cooling.

NOTE: The proportions for six servings yields 9 full-size muffins, while the proportions for 50 yields 54 muffins.