Chunky 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.
- ½ cup wheat germ
- ½ cup whole wheat flour
- 1 cup buttermilk
- 4 tablespoons butter room temp
- ¼ cup brown sugar
- 2 eggs room temp
- 3 tablespoons molasses
- 3 tablespoons honey
- 1 teaspoon orange zest
- ½ teaspoon vanilla
- 1½ cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup golden raisins
- 2 cups bananas diced
- ¾ cup walnuts chopped
- 1 cup chocolate chips optional
Preheat oven to 350º. Place paper liners into a 12 cup 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 2-3 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, walnuts and chocolate chips.
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.
Calories: 303kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 191mg | Potassium: 431mg | Fiber: 3g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg