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Banana Maple Muffins with Chocolate Chips

Cheryl Wixson
These muffins freeze well to pack into the lunchbox.


  • 1 cup ripe bananas about 3 – 4
  • 2 eggs
  • 4 tablespoons melted butter or oil
  • ½ cup maple syrup
  • 1 cup all purpose flour
  • 1 cup whole meal flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup chocolate chips


  • Preheat the oven to 375 degrees. Grease a 12-cup muffin tin. Whisk the dry ingredients together in a large bowl. Beat together the ripe bananas, eggs, butter and maple syrup in the bowl of your blender or with an eggbeater.
  • Stir into the dry mixture, just mixing. Stir in the chocolate chips. Portion into muffin tin and bake until a toothpick comes out clean, about 15 – 18 minutes.
  • Let cool on a rack. These muffins freeze well. Makes 12 muffins.

Cheryl's Notes

Nutritional analysis per muffin: 224 calories, 4.3 grams protein, 38 grams carbohydrates, 7.5 grams fat, 168 mg. sodium, 3 grams fiber.