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. Buy “Nutri Blend” flour with added bran at the grocery store or make your own mixture at home by simply combining ¾ cup (175 ml) whole wheat flour mixed with ¼ cup (60 ml) natural wheat bran to equal 1 cup (250 mL) ‘all-purpose flour with added bran’.
  2. Do not eat raw batter as it may contain bacteria that could cause you to become sick.
  3. ​Save the egg yolk for scrambled eggs or an omelette.


All purpose flour with added bran

1 cup (250 mL)

Whole wheat flour

3/4 cup (175 mL)

Baking powder

2  tsp (10 mL)


A pinch

Ripe bananas

2 cups (500 mL), about 6 

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. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.     

  3. In a large bowl, whisk together both flours, baking powder and salt; set aside. 

  4. Gently rinse bananas under cool running water, then peel and mash in a separate bowl. Stir in baking soda; set aside.  

  5. 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. 

  6. Using a large ice cream scoop, scoop batter into 6 paper lined or greased muffin cups. 

  7. Stir chocolate chips into remaining batter and scoop into the last 6 muffin cups. 

  8. Bake for about 20 minutes until tester inserted comes out clean.

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 – July 4, 2024

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