WHOLE WHEAT BANANA-CHOCOLATE MUFFINS

Baked goods made with only whole wheat flour can sometimes be dense and dry, but this delicious muffin recipe is an exception. Maple syrup and mashed bananas help keep the batter moist, and chopped chocolate gives each bite a good reason to take another. I make these frequently throughout the year, but especially after the holidays when I’m still addicted to sugar and need something to help ease the transition to more virtuous soups and salads. makes 20 to 21 muffins

2½ cups (390 g) whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup canola or olive oil

1 cup buttermilk

1 cup mashed banana (about 3 bananas)

1 large egg

2 teaspoons pure vanilla extract

½ cup maple syrup

¼ cup (50 g) sugar

1 cup (150 g) diced banana (about 1½ bananas)

1 cup (170 g) chocolate chips

Turbinado sugar, for sprinkling

Adjust an oven rack to the lower middle position. Preheat the oven to 375°F. Place liners in two standard 12-cup muffins tins, filling 21 of the cups.

Whisk the flour, baking soda, baking powder, and salt in a large bowl. Make a well in the center.

In a large bowl or liquid measuring cup, whisk the oil, buttermilk, mashed banana, egg, vanilla, maple syrup, and sugar until completely combined. Pour the wet ingredients into the well in the dry ingredients and mix gently until almost combined. Fold in the diced banana and the chocolate until just incorporated, being careful not to overwork the batter (the batter should not be completely smooth; there should still be some visible lumps and bumps). The batter will be very runny.

Scoop the batter into the prepared tins, filling the cups about two-thirds full. Sprinkle with turbinado sugar. Bake 14 to 18 minutes, until the edges are golden brown and a wooden skewer or toothpick inserted in the center comes out clean.

NOTES: If you like a little crunch to your muffins, add ½ cup (57 g) of toasted chopped pecans to the batter along with the chocolate.

This recipe makes quite a few muffins, but they freeze well.