High-fibre banana-chocolate chip muffins

Have any overripe bananas kicking around your counter? Freeze them whole, then use them for this scrumptious recipe.



  • Adjust the oven rack so that it is in the middle of the oven. Preheat the oven to 400 F. Line a muffin tin with large or jumbo paper cup liners. Set aside.
  • In a large bowl, using a fork or a wire whisk mix together the whole wheat flour, flaxseed, wheat bran, oat bran, chocolate or chocolate chips, wheat germ, baking soda, baking powder and cinnamon.
  • In a medium bowl, beat together the mashed banana, brown sugar, skim milk, water, egg and vinegar. The mashed banana really needs to be mixed in well.
  • Pour the wet ingredients into the dry ingredients and mix till just combined.
  • Scoop into muffin cups and bake for 20-25 minutes or until done.


Calories 222
Protein 7 g
Carbohydrates 37.6 g
Fat 7.3 g
Fibre 7.4 g
Sodium 205 mg


  • This is going to look like it could make 18 muffins, but these whole grain muffins don’t raise that much. To get the full health hit, you need to make only 12, no more.
  • Have any overripe bananas kicking around your counter? Freeze them whole. Two things happen in the freezing: 1) You didn’t waste food, and 2) Freezing breaks down the cell walls inside the banana so when they thaw they are the perfect consistency for any baked good that calls for mashed ripe bananas.