Banana Muffins Two Ways

2011 Kids Recipe Challenge winning recipe – Honourable Mention

Category: School snacks, grades 1-3

Elisha, from Thornhill, loves the smell of these muffins as they are baking.  They are delicious with or without the chocolate.                                                  

Adding a little bit of chocolate to these muffins adds a little treat element to them without going overboard. Kids can grab a muffin on the go or enjoy it with a glass of milk after school. 

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Makes : 1 dozen


  1. Make your own flour with added bran for this recipe by using 175 mL (¾ cup) whole wheat flour and 60 mL (¼ cup) natural wheat bran mixed together.  
  2. To purchase flour with added bran, look for “Nutri Blend” flour with added bran on grocery store shelves. 


All purpose flour with added bran

1 cup (250 mL)

Whole wheat flour

3/4 cup (175 mL)

Baking powder

2  tsp (10 mL)

Pinch of salt


Mashed ripe bananas

2 cups (500 mL) 

Baking soda   

1 tsp (5 mL)

Low fat yogurt

1/2 cup (125 mL) 

Canola oil

1/4 cup (50 mL) 


Egg white

Packed brown sugar

1/2 cup (125 mL) 


2  tsp (10 mL) 

Mini chocolate chips 

1/4 cup (50 mL) 


  1. Preheat oven to 400 °F (200 °C).
  2. In large bowl, whisk together both flours, baking powder and salt; set aside.
  3. In another bowl stir together bananas and baking soda; set aside.
  4. In a third bowl, whisk together yogurt, oil, eggs, sugar and vanilla until combined. Stir into banana mixture. Pour over flour mixture and stir until just moistened.
  5. Using a large ice cream scoop, scoop batter into 6 paper lined or greased muffin cups.
  6. Stir chocolate chips into remaining batter and scoop into last 6 muffin cups.
  7. Bake for about 20 minutes or until muffins spring back when lightly touched.

Nutrition information (1 muffin):

Calories: 203 kcal

Protein: 4 g

Fat: 6 g

Carbohydrate: 34 g

Fibre: 2 g  

Sodium: 182 mg

Calcium: 59 mg

Iron: 1 mg



Last Update – January 24, 2018

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