Makes 18 muffins
Hands-on time: 20 min.
Total time: 55 min.
Don't have time for a sit-down meal in the morning? Bake and freeze a batch of our scrumptious make-ahead muffins. Besides banana and chocolate chips, our recipe uses whole wheat flour and has a larger yield than many. When the morning routine has slowed to a crawl, kids can quickly microwave a muffin to go.
Heat the oven to 375 degrees. Line 18 muffin pan wells with paper liners.
In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, use a fork to mash the bananas, then stir in the milk and vanilla extract until well blended.
In large bowl, use a mixer set on medium speed to beat together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed to low and blend in one third of the flour mixture. Add half the banana mixture and blend again. Continue alternating between the flour and banana mixtures, until all the ingredients have been incorporated into the batter. Fold in the chocolate chips.
Divide the batter evenly among the muffin cups. Bake the muffins until a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
To freeze the muffins, wrap them in foil or freezer wrap or put them in freezer bags. They can be frozen for up to 3 months.
To reheat, place an unwrapped muffin on a paper towel and microwave on high for 30 seconds. Foil-wrapped muffins can be reheated in the oven at 350 degrees for 10 to 15 minutes.
Per serving (1 muffin): Calories 321 ● Total Fat 19 g (29% DV) ● Saturated Fat 11 g (57% DV) ● Cholesterol 76 mg (25% DV) ● Sodium 306 mg (13% DV) ● Total Carbohydrate 36 g (12% DV) ● Fiber 2 g (9% DV) ● Sugars 20 g ● Protein 4 g (8% DV)