Ingredient List
For the muffins:
  • 1 1/2 cups quick oats, uncooked
  • 1 cup white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups ripe bananas, mashed (approximately 3 bananas)
  • ½ cup (4 ounces) unsweetened applesauce (individual servings of applesauce contain ½ cup)
  • ½ cup packed brown sugar
  • 3 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • ½ cup buttermilk (Make your own by adding 2 teaspoons vinegar to measuring cup. Add fat-free milk until liquid reaches ½ cup marker in measuring cup)
  • 2/3 cup mini chocolate chips
For the muffins
  • Preheat the oven to 325°F. Line a muffin pan(s) with 18 paper liners.

  • In a large mixing bowl, whisk together the oats, flour, baking soda, baking powder, and salt.

  • In another large mixing bowl, mix mashed bananas, applesauce, brown sugar, oil, eggs and vanilla until combined.

  • Add dry ingredients alternatively with buttermilk until dry ingredients are moist.

  • Stir in mini-chocolate chips until just combined.

  • Divide the batter among the muffin cups, filling them most of the way.

  • Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 22-25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.

  • Per Serving (1 muffin): 163 calories, 54 calories from fat, 6g fat, 2g saturated fat, 0g trans fat, 21mg cholesterol, 167mg sodium, 28g total carbohydrates, 2g dietary fiber, 14g sugars, 3g protein, 115mg Potassium.

  • Image: Whole Wheat Banana Chocolate Chip Muffins.

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