I tried this recipe from Family Fun, and we loved it! They recommended it for quick school morning breakfasts. It has whole wheat flour, and I added chopped walnuts for a little extra protein. They freeze well for up to 3 months, so you can grab one and heat it up in the microwave for a super quick breakfast!
1 1/2 c. flour
1 c. whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 ripe bananas
1/2 c milk
1 tsp vanilla
3/4 c. room temp butter
1/2 c. sugar
1/2 c. packed brown sugar
3 large eggs
1 c. chocolate chips,
1 c. chopped walnuts, optional
Heat oven to 375. Line 18 muffin cups with liners(mine made about 32). In medium bowl, whisk flours, baking powder and soda, and salt. In another bowl use fork to mash bananas, then stir in milk and vanilla until well blended. In large bowl, use mixer to beat together butter and both sugars until light and fluffy. Beat in eggs, then reduce speed and beat in 1/3 flour mixture. Add half banana mixture and blend, continue alternating between flour and banana mixtures until all ingredients have been incorporated. Fold in chocolate chips and walnuts. Divide batter evenly between muffin cups. Batter will not rise much, so I did the cups almost full. Bake for about 25 minutes, until toothpick inserted in center comes out clean.
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