Banana Chocolate Chip Muffins

Whenever I have ripe bananas in my kitchen, I try to take advantage of the sweetness they provide in a recipe. I never like throwing them away! I previously shared this cranberry banana bread recipe that is on constant rotation in our house, but I wanted to create something new this week. I also had a few bags of chocolate chips waiting to be used, so I figured why not combine the two in a recipe?! Let’s be honest, what’s better than chocolate for breakfast (or anytime of the day)? I can’t think of much else!

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By substituting some of the sugar and fat with unsweetened applesauce and honey, as well as whole grain flour for white flour, I was able to create a healthier alternative. And, I promise you will not taste a difference.

My husband keeps talking about how good these muffins are, and I think he has probably eaten at least 3 mini muffins and 1 large muffin in the past 5 hours since I made them!

Not only are these great breakfast options, but I feel like making these as mini muffins would be a perfect snack to include in a kid’s (or grown up’s) lunch! They have just the right amount of sweetness.

And, these muffins literally took me ten minutes at the most to prepare. SO easy and SO tasty – that’s a win to me! For a dairy free muffin, use almond or cashew milk instead of cow’s milk. And, for a gluten free option, just sub out the whole wheat flour for gluten free!  I used mini sized chocolate chips to spread the chocolate flavor out, but you could also substitute any other fruit or nut for the chocolate.

To prepare, first preheat your oven to 350 degrees F and whisk together your dry ingredients – the flour, the baking soda and salt. Set aside. In a separate bowl or blender (I used my stand mixer), combine the wet ingredients – mashed bananas, honey, applesauce, vanilla, egg, oil, and milk – until smooth and creamy. Add the dry ingredients to the wet ingredients and mix until combined. Lastly, fold in the mini chocolate chips.

In a greased muffin pan, scoop an even amount of mixture into each cup. Bake for 16-20 minutes (or about 10-12 minutes for mini muffins). Once cool (about 5 minutes), transfer to a wire rack. You can freeze these and reheat later or eat immediately!

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I was able to make 12 regular sized muffins plus about 8 mini muffins with this batter. Depending on how big you make your muffins, the nutrition facts may vary.  For the recipe included below, I did a serving size of 14 regular sized muffins.

Enjoy! Let us know if you give these muffins a try!

Banana Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • 1½ cups of whole wheat flour (or 1 cup whole wheat, ½ cup all purpose flour)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 medium sized ripe bananas, mashed
  • ¼ cup honey
  • ½ cup unsweetened applesauce
  • 1 Tbsp vanilla
  • 1 egg
  • 1 Tbsp oil (I used olive, but you could use vegetable, coconut, etc)
  • 1 Tbsp milk
  • ½ cup mini chocolate chips
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Whisk together your dry ingredients - the flour, the baking soda and salt. Set aside.
  3. In a separate bowl, combine the wet ingredients - mashed bananas, honey, applesauce, vanilla, egg, oil, and milk - until smooth and creamy.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Fold in the mini chocolate chips.
  6. In a greased muffin pan, scoop an even amount of mixture into each cup.
  7. Bake for 16-20 minutes (or about 10-12 minutes for mini muffins).
  8. Once cool (about 5 minutes), transfer to a wire rack.
Nutrition Information
Serving size: 1/14 Calories: 125 Fat: 3.8 Saturated fat: 1.7 Trans fat: 0 Carbohydrates: 22 Sugar: 13.8 Sodium: 134 Fiber: 1.7 Protein: 1.6 Cholesterol: 13.3

 

 

 

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