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Chicago Food Swap Banana Chocolate Muffins

This recipe comes from swapper Genevieve Boehme, a regular at the Chicago Food Swap, where these muffins are very popular. Genevieve has adapted a favorite recipe to include whole grains and be less sweet than the typical breakfast muffin. With whole-wheat flour, wheat germ, and bananas, these muffins are practically health food. Okay, maybe not. But the whole grains do add a delightful nuttiness.
Course Breakfast
Cuisine American
Keyword Banana Muffins, Wheat Germ
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Author Anna
Cost 5

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 1 cup sugar
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup vegetable oil
  • 2 large eggs at room temperature
  • 5 overripe bananas mashed
  • 6 tablespoons buttermilk
  • cups semisweet chocolate chips

Instructions

  • Preheat the oven to 375°F (190°C). Grease muffin pans or line with paper liners.
  • Combine the flours, sugar, flaxseed, baking soda, salt, nutmeg, and ginger in a medium bowl and whisk thoroughly with a fork.
  • Whisk together the oil, eggs, bananas, and buttermilk in a large bowl until well combined.
  • Add the dry mixture to the wet ingredients, and mix well with a fork until everything is well incorporated. Fold in the chocolate chips.
  • Scoop the batter into the muffin pans, filling the cups three fourths full. (An ice cream scoop works well for this purpose.)
  • Bake for 18 to 22 minutes until muffins are golden brown and the tops spring back when touched. Cool them in the pan for about 5 minutes, then remove to a wire rack.

Notes

Packaging
Genevieve packages these muffins by four in a quart-size box, such as those you find at farmers’ markets, lined with parchment paper. Cover with plastic wrap, tie with a pretty ribbon, and add a tag for an attractive presentation.