Whole Wheat Banana Chocolate Chip Muffins – Pantry Challenge Recipe

by Erin, The $5 Dinner Mom on July 5, 2011

The first pantry challenge recipe for this month…banana muffins.

With whole wheat flour.


Really, really brown bananas.

And of course, chocolate chips!

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Whole Wheat Banana Chocolate Chip Muffins

Yield – 12 muffins

Preparation Time – 10 minutes

Cooking Time – 18-20 minutes


  • 1 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup honey
  • 1 egg
  • 2/3 cup milk
  • 1/4 cup oil
  • 2 overly ripe bananas, mashed
  • 1 cup chocolate chips


  • Preheat oven to 350. Lightly spray 12 regular muffin tins or spray 12 muffin tin paper cups.
  • In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
  • Stir in the honey, egg, milk and oil.  Then stir in the mashed bananas.
  • Gently fold in the chocolate chips. Pour the batter into 12 muffin cups and bake in the preheated oven for 18 to 20 minutes.
  • Let cool slightly on a cooling rack before devouring.

{ 14 comments… read them below or add one }

James Cummings July 8, 2011 at 2:20 pm

Chocolate and bananas, moist and delicious, I made these this afternoon. I ate some with hot coffee. Life just doesn’t get much better.


Heidi July 12, 2011 at 10:06 am

These were really good! It’s the first time in a long time my boys have actually eaten their whole muffins and 2 of them had 2! Thanks!


Patricia July 12, 2011 at 10:30 am

Trying to not go grocery shopping……….I don’t have whole wheat flour, just AP, self rising, and cake. Can I use any of those instead??


Jen August 2, 2011 at 5:26 pm

Yummy! I subbed out the oil for apple sauce and it was still moist and tasty! I ended up with a dozen regular and a dozen mini-muffins. Thanks for another healthy and easy snack!


Jen August 2, 2011 at 5:27 pm

I also used a chopped up extra dark chocolate bar instead of chips… :)


Erin, The $5 Dinner Mom August 3, 2011 at 11:51 am

Great idea to sub the applesauce for oil! I do that a lot too! Glad they turned out!


Kelli August 25, 2011 at 3:09 pm

Do these freeze well? and if so do you just put in fridge to thaw?


Erin, The $5 Dinner Mom August 25, 2011 at 8:22 pm

Yes…I freeze these all the time. You can thaw them in the fridge or on the counter. Or you can also use the defrost setting on your microwave if you (or your kids are really desperate!)



hyperactive lu August 25, 2011 at 3:18 pm

This is gonna sound odd, but I just used our last banana for smoothies. Do you think I could get away with just chocolate chip muffins using this recipe? Love the fact that it using wwf and honey!


Erin, The $5 Dinner Mom August 25, 2011 at 8:21 pm

Not sure…you’d have to add some other “thickener”…otherwise you’ll end up with really dense whole wheat “scones” probably. Might be worth waiting until you get more bananas. And yes, I love that it’s so low in sugar…feels good feeding my kids low sugar snacks that they will actually eat, devour rather!



Bethanie Lundgren August 26, 2011 at 9:21 pm

These are awesome! I used apple sauce for oil, vanilla almond milk, used bittersweet chocolate chips but only had a 1/4 cup so I swirled in caramel sauce into them and oh my goodness! Yum!


Kim in AZ September 8, 2011 at 12:17 pm

Just made these again and remembered why we loved them last time. This time, I used half oats whirled in the blender to a flour and the other half whole wheat flour. Then, we used agave instead of honey and we used applesauce instead of oil. We also cut down on the chocolate chips by about 1/3 and they are still REALLY chocolatey. I think we should have cut to 1/2 but the kids were watching and chanting ‘more, more, more’ lol Great recipe that we have in frequent rotation! :)


Michelle March 23, 2012 at 2:19 am

Holy cow….YUM! I just pulled them out of the oven 5 minutes ago and devoured one. These muffins are delicious! I did use unsweetened vanilla almond milk in place of regular milk, added a few drops of vanilla extract and a couple of dashes of cinnamon. SO good.


Jen August 24, 2014 at 5:47 pm

I subbed the flour for oat flour. 1 1/2 cups gluten free rolled oats in a food processor; turn on until it becomes flour…about 2 min. Yummy, gluten free, and even more healthy. :)


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