These muffins are healthy except for the chocolate chips, of course, which can easily be left out without taking away the deliciousness of them. Then they will simply be banana muffins! I worked on and tweaked this recipe from a regular banana muffin recipe that I found in a cookbook. It took many tries at testing the right amount of whole wheat flour to replace the regular flour, honey to replace sugar, egg whites instead of full eggs, canola oil instead of olive ... I think you get the idea. The other great thing about them is that they are so simple! I made them last night in five minutes. No two-bowl complications for those who get overwhelmed easily—you simply put all the dry ingredients in a bowl, mix em together and add the wet ingredients straight from their containers. Please enjoy!
Preheat the oven to 350 degrees (176 C)
3 ripe bananas
3 eggs whites
1/4 cup brown sugar (or 1/2 cup of honey)
3/4 cup canola oil
1 teaspoon vanilla
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
Chocolate chips (as many as you want)
In one bowl mix all the dry ingredients. Add wet ingredients and mix into dry ingredients. With a spoon, separate the batter into muffin tins with muffin paper cups in them. Put in oven for 20–25 minutes on 350 degrees (176 C). Makes 15 muffins.