Banana Chocolate Chip Muffins

13 30 175
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 24
Banana Chocolate Chip Muffins
Health Rating


500 gm Sprouted Wheat Flour (2 cups)
1 1/2 cup Wheat bran, dry
1 1/2 cup Flaxseed meal (ground)
1/4 cup Wheat germ, crude
1 tbsp Baking powder
2 tsp Baking soda
62 gm Cinnamon (about 1/4 cup)
1/2 cup Dark chocolate chips
3 cup slices Frozen banana (mashed and thawed, include their juices)
1/4 cup Water
1/4 cup Coconut oil (melted)
1 tbsp Apple cider vinegar
2 tsp Vanilla extract, pure


1. Preheat the oven to 400°F and grease 2 muffin tins with coconut oil or use paper cup liners.

2. In a large bowl, mix flour, wheat bran, ground flaxseed, germ, baking powder, soda, cinnamon and chocolate chips and stir until combined, adding the chocolate chips last.

3. In a medium bowl, beat together all the remaining ingredients until thoroughly combined. If using fresh,
overripe bananas, you may have to add more water, about another 1/4 cup to replace the liquid from thawed, frozen bananas.

4. Pour the banana mixture into the dry ingredients and stir until just combined.

5. Using a ½ cup measuring cup, scoop the batter into the prepared muffin tins and divide evenly into 24 cups!

6. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the muffins to cool for a few minutes, then gently release them from the muffin trays.


Nutrition Facts

Per Portion

Calories 175
Calories from fat 83
Calories from saturated fat 32
Total Fat 9.2 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 1.6 g
Cholesterol 0.1 mg
Sodium 174 mg
Potassium 258 mg
Total Carbohydrate 18.5 g
Dietary Fiber 7.7 g
Sugars 4.0 g
Protein 4.3 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.2
Meat Alternative 0.3

Energy sources



They are great on their own or spread 1 tbsp of a nut or seed butter on top!

Muffins can be stored in an airtight glass container on the counter or in the pantry for up to 3 days, and in the fridge for up to a week.

Freeze a dozen muffins and thaw on the counter overnight or warm in the microwave to eat right away!

Recipe from: