Whole Wheat Banana Chocolate Chip English Muffins

These Whole Wheat Banana Chocolate Chip English Muffins are a cozy, naturally sweet breakfast made with warm milk, ripe banana, and hearty whole wheat flour. Lightly sweetened with honey and studded with chocolate chips, they cook up soft on the inside with that classic cornmeal-dusted finish. Simple, comforting, and perfect for busy mornings or slow weekend breakfasts.

These Whole Wheat Banana Chocolate Chip English Muffins have quickly become one of the easiest from-scratch breakfasts in my rotation. The dough comes together with simple pantry ingredients, and the banana adds natural sweetness so I don’t have to rely on much sugar. A quick rise and a few minutes on the stovetop are all it takes to have warm, homemade muffins on the table.

What I love most is how effortlessly they fit into my weekly breakfast menu. I can mix the dough while the kids are playing or finishing up on school work, cook them on a cast iron skillet, and serve them fresh with butter in under a few hours. They also freeze beautifully, which makes them perfect for busy mornings when I still want something homemade.

They’ve become a reliable staple in our from-scratch kitchen—simple, wholesome, and just fun enough with those little pockets of melted chocolate. The whole family loves them, and I love how doable they are even on the busiest days.

Ingredients

Wet

• 1 cup warm milk (100–110°F)
• 2 tsp instant yeast
• 1 large mashed banana (about ½ cup)
• 2 tbsp butter, melted
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract

Dry

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp salt
• ½ cup chocolate chips or chopped chocolate

For cooking

• Cornmeal for dusting
• Butter or oil for the pan (optional)

Instructions

1. In a stand mixing bowl combine warm milk and yeast. Whisk until yeast is dissolved. Allow 5-10 minutes for yeast to activate. It should appear foamy or bubbly.
2. . In a small bowl, whisk together mashed banana, melted butter, honey or syrup, and vanilla.
3. Add whole wheat flour, all-purpose flour, and salt. Mix until a soft, sticky dough forms. It should be tacky (English muffin dough is wetter than bread dough).
4. Stir in chocolate chips.
5. Cover for bulk rise. Perform 2 stretch-and-folds during the first hour of rising. Allow the dough to rise an additional hour.
6. Dust your counter with flour. Gently scrape dough onto the floured surface — do not knead. Pat into a ¾–1 inch thick slab.
7. Use a biscuit cutter or jar lid (3–3½ inch wide) to cut circles.
8. Place them on a parchment-lined baking sheet dusted with cornmeal. Sprinkle tops with cornmeal.
9. Let them rise 20–30 minutes.
10. Heat a cast iron skillet or heavy pan over medium-low.
11. Cook muffins 5 minutes per side on a lightly greased cast iron skillet, until deep golden. Bake at 300°F for 5-10 additional minutes.
12. Let cool at least 10 minutes before splitting with a fork.

Other Whole Wheat Recipes:

• Whole Wheat Vanilla Custard Filled Donuts
• Whole Wheat Cinnamon Apple Muffins
• Whole Wheat Hamburger Buns