This cup of luxuriously smooth, melting chocolate with a dash of spice is the most delightful pleasure. You merit this. Optional: To make it look nice, top with a dollop of cold, freshly whipped cream and a small dusting of pepper.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 tablespoon butter for greasing, or as needed (Optional)
- ¾ cup white sugar
- ¼ cup vegetable oil
- ¼ cup mayonnaise
- 2 eggs
- 3 bananas, mashed
- 1 ¼ cups all-purpose flour
- ½ cup quick cooking oats
- ¼ cup ground flax
- ¼ cup wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup miniature semisweet chocolate chips
- ¾ cup walnuts, chopped
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.
- Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated.
- Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 386 mg |
| Sugars | 22 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I’m trying to eat cleaner so a few weeks back I made gluten free banana nut muffins. They were ok but husband said I owed him a batch of “real” muffins. Due to the high ratings & the quasi heathy description, I decided to try these. I didn’t have wheat germ so used a 1/2 cup of ground flax seed and I didn’t want chocolate chips so left them out but upped the walnuts to a full cup. I sprinkled a few nuts on the top too. These were very pretty and delicious! I will make again.
2/8/2021 made 1/2 with walnuts and 1/2 with choc and walnuts!!
I have to confess that I adjust recipes based on the reviews and this was no exception. I did not have all of the ingredients so in this day of staying at home, I used what I had. Applesauce for the oil, old fashion oats which I ground up , extra oats instead of the wheat germ and I added vanilla. No mayo but substituted sour cream. My husband and I loved them and will make them again. I did not tell him that they were “healthier” than store bought until after he said he liked them.
I loved them!
Yummy muffins! Substituted flour with protein flour and added a little vanilla extract. Very moist and fluffy.
Probably the best muffins I have ever made! I added some brewer’s yeast to make it ever more healthy, esp since I didn’t have enough wheat germ
These were great. I made the following modifications: Melted butter, no oil. Almond flour, no wheat germ. I added cinnamon and vanilla. 3 bananas =1cup I 6x the recipe and it worked great. I would make again!
Amazing muffin receipt. Love the addition of both oatmeal and flaxseed meal. Substituted wheat bran as well and turned out perfect as this adds healthy fibre. Would recommend chopping up unsweetened bakers chocolate squares rather than using chocolate chips as the uneven chucks add character and uniqueness to each muffin.
Really good muffin……
These are my new favorite banana muffins! I opted for a full cup of oats instead of the wheat germ and ground flax. I added some vanilla extract and I had peanut butter chips in the pantry so I used about 1/4 cups of those as well! Absolutely delicious!
Yummy and healthy, but a bit too salty. Would’ve been better with just 1/2 tsp of salt.
I might have bypassed this recipe due to its somewhat unique ingredients, but with everything I needed on hand, I tried it in deference to my nutritionist daughter who is always encouraging healthier food consumption. Prepared almost exactly to specifications (used fewer nuts and cut them quite fine to make consumption easier for my grandson), this is proof positive that chocolate chip muffins can be both delicious and nutritious, and they won praise from everyone who sampled them – senior citizen, toddler, and even the nutritionist daughter. Moist, not overly sweet, and packing a bit of crunch, these are sturdy enough to travel well in a lunchbox, backpack or briefcase for a tasty and healthy snack. The recipe makes 12 standard sized muffins and freezes well.
This is a delicious cupcake recipie! I substituted flax and oats with corn flour and pecans instead of walnuts because I had none ??DELICIOUS!
This was a great recipe! I made it a bit healthier by using fat free yogurt for the mayo, whole wheat flour, only 1/2 cup of sugar and applesauce in place of the oil. I also added vanilla. Turned out wonderful and moist. My husband and daughter devoured them!
We love these! I too added a teaspoon of vanilla. I use less sugar since the bananas were very ripe. Didn’t have the flax or wheat germ so I opted to use an equal amount of the oats (totaling 1 cup of oats). Due to allergies I had to omit the walnuts. Our new favourite 🙂
These are really good! I added a teaspoon of vanilla (couldn’t help myself!), the chocolate chips I used were just regular sized, and the oil I used was lemon olive oil. Otherwise, I followed the recipe. These baked for exactly 25 minutes, and I got 16 muffins. I’d imagine that rather than the mayonnaise that you could use yogurt or sour cream, and next time I’ll try white whole wheat flour. These are ingredients I always have on hand, so whenever I have ripe bananas, I now have several healthy muffins to choose from. Thank you so much, Happy Mama.