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Parve
Easy
40 m
Diets 
In our house, my whole wheat banana muffins are more than just a recipe — they’re a breakfast staple. Kids, adults, toddlers, and teens all love them, and no one ever complains that they “taste healthy” even though they are! I bake double or triple batches at a time, and when we run out, my kids wander the kitchen like lost souls as if cereal isn’t a normal breakfast option. These muffins are soft, sweet, and satisfying — truly a winner that belongs in every home.
Yields 24 muffins
3 and 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup oil
1 cup Gefen Honey
4 eggs
2 and 1/4 cups mashed bananas
1 9-ounce (255-gram) bag chocolate chips, such as Gefen Chocolate Chips
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Stir the flour, baking soda, and salt in a bowl.
In a separate bowl, beat the oil and honey. Add the eggs and beat well. Add the bananas and beat to combine.
Add the dry ingredients to the wet ingredients and mix. Fold in the chocolate chips. Spoon the batter into a greased or lined muffin pan.
Bake for 15 minutes, or until muffins are golden brown.
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Could this be made with white spelt flour?
Yes
Wow! What a fast reply! Thank you !
How many bananas (approximately) do you think I would need for the 2 1/4 cups in the recipe?
It really depends on your banana size but 1 medium mashed banana is around 1/2 cup
Thank you so much.
They just came out of the oven (with white spelt flour) and my tasters are going bananas about them.
Kosher.com you once again brought us an easy and amazingly tasty recipe!!