Chunky Banana Muffins are filled with pieces of banana instead of mashed bananas, giving them a great texture. A moist and delicious muffin, perfect for breakfast or brunch. Add some chocolate chips to make them even better.
I have issues with muffins. They are either too sweet, or dry without any flavor. I’ve been experimenting to try to find a healthier version that I would actually enjoy eating in the morning. After several attempts, I finally settled on this one which is moist, tastes like bananas and is pretty healthy.
What makes them a little different is that instead of mashing an overripe banana, I used bananas that were ready to eat, and then cut them into small chunks. You also need to be careful not to cook them too long. My oven is pretty hot, so use the time as a guideline but check them earlier. The center should be a little sticky when you take them out of the oven. If your toothpick is completely dry, they will probably be overcooked. The recipe makes 18 good size muffins, not too sweet, healthy and they taste awesome. I am going to try them out on my work-out group.
To get the best taste, make sure the bananas are ripe enough to eat.
PrintChunky Banana Muffins
Chunky Banana Muffins are filled with pieces of banana instead of mashed bananas, giving them a great texture. A moist and delicious muffin, perfect for breakfast or brunch. Add some chocolate chips to make them even better.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 1x
- Category: Breakfast
Ingredients
- 1/2 cup wheat germ
- 1/2 cup whole wheat flour
- 1 cup buttermilk
- 4 tablespoons butter, room temp
- 1/4 cup brown sugar
- 2 eggs
- 3 tablespoons molasses
- 3 tablespoons honey
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup golden raisins
- 2 cups bananas, diced
- 3/4 cup walnuts, chopped
Instructions
- Preheat oven to 350º. Place paper liners into muffin pan and spray with cooking spray.
- Combine the wheat germ and whole wheat flour with buttermilk and set aside.
- Cream the butter and sugar in the bowl of an electric mixer for about 5 minutes, until light and fluffy. With the mixer on low, add eggs, one at a time. Scrape the bowl and add the molasses, honey, orange zest and vanilla. (The mixture will look curdled) Add the buttermilk mixture and combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don’t over mix. Fold in the raisins, bananas and walnuts.
- Fill the muffin cups to the top and bake for 20-30 minutes, check them at 20 minutes, you want to take them out before the tester comes out completely clean.
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